The method of processing fresh meat or fish for storage


(57) Abstract:

Usage: in the processing of fresh meat or fish to increase the shelf life. The inventive product surface sprinkled with powdered sucrose, and the resulting extract is removed by draining. Preferably the product surface and sprinkle with saccharose at one time, processing time is preferably 12 to 72 h 2 C.p. f-crystals. 2t

The invention concerns a method of processing fresh meat and fish to increase their shelf life without deterioration of the product.

Persistence fresh animal products such as meat or fish, can be increased in various ways, providing the inactivation of microorganisms or making the product difficult environment for their development. Typically, these methods use physical methods of treatment, such as drying, salting, freezing, or preventing access of oxygen by vacuum packaging or impregnation product oil, and chemical methods, such as adding preservatives type benzoic acid, and biological methods, for example, fermentation of fresh meat.

Known processing methods, however, have various disadvantages. For example, VA Ambassador alters the taste.

The addition of preservatives does not have these disadvantages, but leads to consumption together with canned product undesirable chemical substances, which are often difficult erodible or poorly cleared from the body.

Other ways to preserve the freshness of the products is not widespread either because of their complexity (fermentation) or ineffective (oiling).

Well-known, in particular, the method of preserving fresh food Ambassador of the product (see for example, N. The USSR 1158147, CL A, 23 B 4/18, 1985). As the preservatives they use salt to create the product sufficiently high concentration of sodium ions and chlorine, unacceptable for the development of most microorganisms. Although the Ambassador allows you to save a long time without freezing, and chemical preservatives, it is clear that the salted product and fresh product is not the same as the Ambassador leads to irreversible changes in the structure and taste of the product.

The invention solves the problem of extending the storage life of fresh products, without affecting their properties and taste.

The problem is solved by the fact that fresh meat or fresh fish of the Sucrose applied to the surface of the product, preferably in a single layer.

In General, the duration of such treatment is 12 to 72 hours

Processing of meat can be, for example, as follows. Meat pieces are placed on a support that allows you to drain the resulting extract. Such support can serve as a grid of nylon or other plastic food category. Application of sucrose on all the surface of the pieces is optional. For example, if the pieces have a flat shape (steaks), sucrose can be applied only on the upper surface of the lumps.

Due to diffusion of moisture from the surface layer of the meat to a layer of sucrose is formed extract flowing from the surface of the product. At the end of the process of sucrose in the product are left, therefore, alteration of the natural properties and taste of the product essentially does not occur. In addition, it was found that extract of meat removed and various harmful substances such as organic acids and chlorinated biphenyls.

Average processing time is 24 hours, but may vary considerably from this average value, taking into account many factors, including product type, its structure, the size of chunks and the desired degree of dehydration. Because the fish has a more loose structure.

Accordingly, such a product, as the meat can be cut into pieces of various thicknesses. Preferably the thickness of the processed pieces should not exceed 5 cm it is Clear that the thinner the meat, the shorter will be the duration of treatment.

Longer processing requires the use of large quantities of sucrose and provides less moisture treated product, which in some cases may be desirable.

At the end of processing according to the invention the product may further be directed to normal operations further processing of the product, such as, for example, vacuum packaging, taking into account the customer's wishes. Possible subsequent processing Ambassador, spices, etc.

As the treated product is protected from secondary infection, subsequent processing can be carried out at room temperature.

The proposed method is simple, relatively inexpensive and environmentally safe.

Another advantage of the invention is that the processing of the product possible at relatively high temperatures. Preserved natural look, smell and taste of meat. As a result of partial removal of moisture structure of the meat is sealed. Kalor according to the invention ensures the safety of fresh product in the refrigerator, i.e. if 2 6oC up to several months, for example, prepared according to the invention, the fish can be kept in these conditions for up to three months, and the meat for up to six months.

Remote runoff sucrose extract may be collected and then used in the production of animal feed.

The invention is illustrated below by examples of its implementation, which are not limiting and are intended only to illustrate the invention.

Example 1. Half of fresh salmon, prepared in the usual industrial way, put on polyamide bars, and the upper surface of the salmon evenly coated with powdered sugar, making sure that it does not crumble. Salmon leave for 20 h for the formation and draining of the extract. After that carry out organoleptic and bacteriological and chemical control. Processed salmon successfully passed all tests. After storage of processed salmon at a temperature of about 3oC for 7 weeks its characteristics has not changed. The resulting extract contained 0.25% of organic acids, mainly acetic acid.

Example 2. Steak thickness of 20 mm is placed in the drain tank and cover with a layer of parascoviamihai and chemical control. Special attention was paid to the content of PCBs in the product. In the initial state, steak contained 0.2 g/kg PCBs, whereas after treatment the content of PCBs decreased to 0,175 g/kg, despite the fact that the solids content was increased due to removal of part of the moisture. On the other hand, the collected extract contained 0,914 ug/kg PCBs.

Processed meat has good organoleptic properties, i.e. color, smell and consistency. After storage for 3oC for 3 months significant changes of measured parameters did not happen.

1. The method of processing fresh meat or fish for storage, characterized in that to increase the shelf life of the product surface is covered with powder sucrose, and formed the extract is removed by draining.

2. The method according to p. 1, characterized in that the sucrose is applied on the top surface of the product in one go.

3. The method according to p. 1 or 2, characterized in that the processing time of 12 to 72 hours


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