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 hoursProcessing 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 ág/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
FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.
SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.
EFFECT: increased shelf life of food products protected by said composition.
FIELD: food processing industry.
SUBSTANCE: claimed composition contains polyguanidine compound, food-grade acid and water.
EFFECT: simplified preparation method, decreased energy consumption.
2 cl, 7 tbl, 8 ex
FIELD: composition used in meat industry, in particular, may be used in related branches of industry such as poultry-processing and fish industry.
SUBSTANCE: meat and meat product coating composition includes glycerin, aqueous solution of collagen, chitosan and liquid smoke. Such a composition allows thermally stable mechanically strong coating to be created on meat product surface.
EFFECT: increased resistance of meat product to microbial seeding, increased resistance of fat to oxidation and, thereby, prolonged shelf life of product.
FIELD: fish and fish-processing industry, in particular, processes for storage of fish and fish products by providing protective coating layer.
SUBSTANCE: method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution.
EFFECT: provision for producing of ecologically safe, biodegradable food film coats allowing storage time to be substantially increased and fish product qualities to be kept.
7 cl, 5 ex
FIELD: meat industry, in particular, production of ready-to-eat foods in hermetically sealed package.
SUBSTANCE: method involves preparing receipt components and providing thermal processing of raw components at temperature of from 10 C to 500 C during time interval of from 0.1 min to 30 min; mixing prepared components and packaging in bag type package, said bag being made from PT/PVDC/CPP or PET/AI/BONIL/CPP type polymer film; hermetically sealing bags at temperature of 50 C to 300 C during time interval of from 1 s to 5 s; pasteurizing packaged product at temperature of up to 100 C; sterilizing at temperature of from 100 C to 150 C during time interval of from 1 min to 120 min.
EFFECT: simplified process of preparing packaged product, improved consumer properties and microbiological coefficients of ready products during prolonged storage.
FIELD: meat industry, in particular, production of semi-smoked, smoked and cooked, and green-smoked or green-cured sausages, as well as melted sausage cheeses.
SUBSTANCE: method involves grinding raw meat material; salting; preparing farce; filling casing with farce; settling; providing thermal processing, followed by cooling; soaking sausage casing in protective composition during 3-9 min before filling it with farce; applying protective composition onto resulted product before cooling procedure. Protective composition contains the following components, wt%: dehydroacetic acid sodium salt or synergetic mixture of dehydroacetic acid sodium salt with polyvinyl pyrrolidone 0.5-5.0; edible salt 2.0-5.0; food acid salt 0.1-2.0; dehydroquercetin 0.01-0.5; water the balance. Food acid salt used is citric acid sodium salt, or citric acid potassium salt, sodium lactate, or potassium lactate, or calcium lactate. Protective layer is applied once or twice.
EFFECT: provision for producing of hygienically safe sausages with prolonged storage life, increased antimicrobial and antioxidant protection extent, increased efficiency in keeping of commodity mass, and increased shelf life of sausage products.
3 cl, 3 ex
FIELD: food processing industry, in particular meat and dairy industries.
SUBSTANCE: claimed composition contains anti-microbial agent such as dehydracetic acid sodium salt or mixture thereof with dehydracetic acid or mixture thereof with sodium sorbate, or mixture thereof with sodium propionate, table salt, food-grade acid, and water. As antioxidant component buthylhydroxianizole or buthylhydroxytoluene, or tert-buthylhydroquinone, or 2,2,4-trimethyl-8-methoxy-1,2,3,4-tetrahydroquinone is used. As food-grade acid citric, lactic, malic or acetic acid is used. Said composition is useful for treatment of semi-finished or finished foodstuffs (cheese, sausages, meat products).
EFFECT: composition for protection of foodstuffs from deterioration.
3 cl, 1 tbl, 5 ex
FIELD: food industry.
SUBSTANCE: invention relates to meat and meat-processing industry, namely to manufacturing of protective film-forming coating of meat and meat products for long-term storage. Protective solution contains single-triatomic organic acid, chitosan, polymer and water taken in certain ratio. Edible gelatine or starch or fiber are taken as polymer. Covering products surface with solution is performed by wetting or immersion. The other way is packing product in film made of solution. The solution is simple to prepare, non-toxic, all its components have food and biological value.
EFFECT: decrease of natural product waste; products are not exposed to microbiological waste.
3 cl, 3 tbl
FIELD: food industry.
SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.
EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.
FIELD: food industry.
SUBSTANCE: oxygen barrier packaging film includes a layer for contact with meat products in the package. The layer contains a nitrogen oxide compound in a quantity of 0.0008 - 0.211 mg per square inch for transfer of the nitrogen oxide compound to the meat product surface leaving the product centre in its natural myoglobin condition. The nitrogen oxide compound is selected from the group consisting of sodium nitrite, sodium nitrate, potassium nitrite, potassium nitrate and their mixtures. The nitrogen oxide compound may be applied onto the surface of the film layer that contacts with the meat product contained inside the packaging container (10) or introduced into such layer. When the meat product comes in touch with the packaging film the nitrogen oxide compound generates gaseous nitrogen oxide inside the package as a result of the compound contact with the meat product fluids and dissolution therein. Physical contact of the packaging film with the meat product causes reddening of the visible surface (100) of the meat product without deterioration.
EFFECT: preservation of appearance, properties and colour of the meat products inside the package.
21 cl, 4 dwg