Method for the production of canned masoomeh

 

(57) Abstract:

The invention relates to the technology of the canning industry. In masoovoy canned impose additional salt, food acids with polyvalent metal selected from the group of macro - and micronutrients, and oil containing the extract of the biomass of the microorganism Mortierella verticillata. The method allows to improve the organoleptic properties and to increase the shelf life masoomeh canned.

The invention relates to the technology of the canning industry.

A method of producing masoomeh canned providing cutting meat and vegetables, heat the latter to a state of readiness, grinding raw meat on the top, prescription preparation of the mixture, the bottling and heat sterilization simultaneously bringing meat to the ready state (EN 2127524 C1, 20.03.1999).

The disadvantage of this method is to obtain an end product with low organoleptic properties and low shelf life.

The technical result of the invention is to improve the organoleptic properties and increase the shelf life of the target product.

This result is achieved by cedna to the ready state, grinding raw meat on the top, prescription preparation of the mixture, the bottling and heat sterilization simultaneously bringing meat to the ready state, according to the invention in the composition of the recipe components in addition use salt, food acids with polyvalent metal selected from the group of macro - and micronutrients, in the amount of 0.003 to 0.03 percent by weight of vegetable oil containing components and extract the biomass of the microorganism rtierella verticillata in an amount of 0.01-0,0101% by weight of the mixture.

This allows us to improve the organoleptic properties of canned due to better preserve the consistency and color of vegetable components, exceptions, education unpleasant tones in the aroma, as well as to increase the shelf life of the finished product.

The method is implemented as follows.

Components of the prescription prepared in accordance with the kind of raw material. Vegetables wash, inspect, clean and cut with simultaneous removal of inedible parts. Loose components sieved and passed through a magnetic trap. The meat is subjected to the toilet, boning, trimming, cut and milled on the top. Animal fats smooth out, melt, and filtered. The extracts are filtered. Rast is Vodnye components is subjected to heat treatment to a state of readiness by blanching, cooking, roasting or passerovaniya. After this, the components are fed to the mixing and bottling. The filled container is sealed, preferably under vacuum or after exhaustively, and subjected to heat sterilization, in which process the meat reaches the stage of readiness. The flash is already heat-treated to a state of readiness, or have some cooking to the same condition of vegetables excluded by joining their native pectin ions of polyvalent metals. The last choice from the group of macro - and microelements is justified by the fact that their residual amounts in the free state can not cause harm to the body. Thus obtained target product is stored without changing consumer properties not less than 3 years. It should be noted that it slow the oxidative processes, reduced malonodinitrile and education oxymethylphenyl.

Example 1.

In the above-described technology is cooked canned vegetable Stew with meat" containing the following components, wt.h.:

Beef grades 1 - 16,6

Beef 2 varieties - 12,2

Potatoes - 28,9

Onions - 11

Carrots - 7

Pickles - 1,5

Tomato paste 30 is I - 0,55

Ground black pepper - 0,05

Calcium lactate - 0,015

AG-Extract biomass microorganism Mortierella verticillata - 0,0101

Water - 13,1

Similar canned cooked in the closest analogue. Shelf life of canned food in unregulated conditions amounted to an experimental batch of 4 years, for the control of the party 3 years. The difference tasting evaluation at the end of the retention period amounted to 1.8 points.

Example 2.

The conditions of example 1 are prepared and stored canned "Solyanka with meat", containing an experimental batch of the following components, wt.h.:

Pork bold - 28,9

Sauerkraut - 43,6

Onions - 11

Carrots - 7

Tomato paste 30% - 1

The melted pork fat - 3

Sunflower oil - 1,8

Wheat flour - 2

Sugar - 1,2

Salt - 0,45

Ground black pepper - 0,05

Magnesium chloride - 0,18

N2-Extract the biomass of the microorganism Mortierella verticillata - 0,01

The shelf life of the control batch was 30 months, experienced party - 36 months. The difference tasting estimate of 2.3 points.

Thus, the proposed method allows to increase the shelf life and to improve the organoleptic properties of canned food.

Sposoben readiness, grinding raw meat on the top, prescription preparation of the mixture, the bottling and heat sterilization simultaneously bringing meat to the ready state, characterized in that the composition of the recipe components in addition use salt, food acids with polyvalent metal selected from the group of macro - and micronutrients, in the amount of 0.003 to 0.03 percent by weight of vegetable oil containing components and extract the biomass of the microorganism Mortierella verticillata in an amount of 0.01-0,0101% by weight of the mixture.

 

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