SU1457887A1 - Meat product - Google Patents

Abstract

The invention relates to the meat industry and can be used in the production of chopped semi-finished products (meatballs) from meat. The purpose of the invention is to increase the biological value and improve the structure-forming function of the finished product. This is achieved by using a mixture of defibrinated blood and fermented milk kurung paste in a ratio of 1: 2.5 as a protein filler, and sodium bicarbonate as the substance that increases the water-holding capacity of proteins of meat, while the ingredients are taken in the following ratio, wt. .%: m with trimmed from horse meat 44.-54; protein filler (defibrinated blood and fermented milk kurung paste in a ratio of 1: 2.5) 5-14; wheat bread 12-14; flour from crackers 2-4; sodium bicarbonate, 4; spices 2.2 2.2; water - the rest. 1 tab.

Description

one

The invention relates to the food industry and can be used in the production of food products from meat.

The purpose of the invention is to increase the biological value and improve the structure and educational function of the finished product.

The meat product is prepared as follows.

The defibrinated blood coming from the shop for the primary processing of livestock is mixed with fermented milk paste in a ratio of 1: 2.5. The protein filler is served in a meat mixer and mixed with the other ingredients: horseradish, wheat bread, bread flour, specialties, water. Sodium bicarbonate is added at the last mixing stage. The minced meat is molded, paned and shipped.

Example 1. A prepared meat product with

the following ratio of ingredients

"Ltd/. wt. /.

(L

M with a trimmed from

horse meat54

Protein filler5

Bread, wheat12

Flour from the crackers2

Sodium bicarbonate0,3

Spices2.5

Voda24,2

Example 2. A prepared meat product with

the following ratio of ingredients, wt.%:

M with a trimmed from

horse meat44

Protein filler14

Bread, wheat14

Flour from rusks4

Sodium bicarbonate0.4

Spices2,2

Water21,4

Example 3. A prepared meat product with

The following ratio of ingredients

vinr o /.

wt./about

liU

SP

00 00

M with girovannoe and: -;

horse meat50

Protein filler10

Bread, wheat13

Rice flour3

Sodium bicarbonate

Spices2,3

Water21,4

The biological properties of the resulting products are presented in the table.

6 4

8.9

TOO

100

As can be seen from the table, the biological value is most optimal for recipes of meat products in examples -3. Going beyond the upper limits of sodium bicarbonate leads to a deterioration of the biological value, an increase in weight loss after heat treatment.

Fermented milk kurung paste, part of the proposed product is a product of mixed milk and alcohol fermentation. It is obtained by fermentation of skimmed milk (skim milk) with periodic mixing using symbiotic ferment from milk bacteria Lactobacilium bulgaricum, Lactobacillium acidophilum and Candida and Turula dairy yeast.

0

Structural function of the finished product is improved only in the aggregate of minced meat from horse meat, protein filler, containing fermented milk kurung paste, and sodium bicarbonate, taken in the amounts indicated above. Since the proposed product does not provide for the introduction of sodium nitrite, which is involved in the color formation of the product, a satisfactory color of the finished product is obtained when the ratio in the protein composition of blood and paste is 1: 2.5 (the ratio 1: 1 adversely affects the color of the product).

The meat product prepared on the basis of the proposed composition has the following advantages over the prototype product: weight loss is reduced by 0.8%; the water-holding capacity of the product is increased by 7.5%; the biological value of the product increases by 2%.

Claims (1)

Invention Formula A meat product that includes horse meat, trimmed with protein, wheat bread, flour from rusks, spices, a substance that increases the water-holding capacity of meat proteins, and water, characterized in that, in order to increase the biological value and improve the structure-forming function of the finished product, a mixture of defibrinated blood is used as a protein filler and fermented milk kurungovoy paste in a sleep ratio of 1: 2.5, and as a substance that increases the water-holding capacity of proteins of meat, sodium bicarbonate, while the ingredients are taken in the following proportions, wt.%: M with a trimmed from horse meat44-54 Protein filler (defibrinated blood and sour milk kurungova pasta in a ratio of 1: 2.5) 5-14 Bread, wheat12-14 Flour from the crackers2-4 Sodium bicarbonate 0,3-0,4 Spices2.2-3.5 WaterEverything