Method for the production of meat or vegetable canned products

 

(57) Abstract:

The invention relates to the meat industry. The method envisages preparation of recipe components, heat treatment of raw ingredients to the ready state, mixing. Packing produce in a multilayer heat shrinkable polyamide provisionservice casings with the number of layers from 3 to 10 with a diameter of sheath from 30 to 120 mm using sausage vacuum syringe dosing. Then molded products in a shell in the form of sausages transparent or colour. Then hold the closure of bars of metal or plastic clip on both sides and send them to the sterilization. Sterilization is carried out at the following conditions: heating at a temperature of 60oC for 20-30 min and heat treated at a temperature of 105-121oWith over 90-60 min, respectively to achieve the factor of sterility 4-5 units after cooling the finished product. The method provides an economical technology for the production of meat or vegetable canned products using cheaper and more convenient multilayer heat shrinkable polyamide provisionservice sausage casings, with improved potr performance during long-term storage.

The invention relates to the meat industry, in particular the production of meat and meat canning.

The traditional method of production of meat or vegetable canned food includes the processes of preliminary preparation of meat and/or vegetable raw materials, grinding, heat treatment of raw ingredients to the ready state, the mixing of the component parts with the addition of food additives (salt, spices, etc. and the necessary amount of water, the subsequent filling in a metal or lacquered tin cans, tight sealing, sterilization in autoclaves and cooling (see C. M. Pozdnyakovsky. Inspection of meat and meat products. Series: Examination of food products and food raw materials. Novosibirsk, Publishing house of Novosibirsk University, 2001, S. 407-449).

So, get canned products, which, however, during storage (within 1-3 years) significantly lose quality. Metal cans with time there is a diffusion of metal ions in the finished product, and in violation of the paint coating they can prijaviti both on the surface and inside. Furthermore, there are often long periods of storage in a container of konservirovannoy product.

A known method for the production of meat or vegetable cans, which includes the processes of preliminary preparation of meat and/or vegetable raw materials and other prescription components, grinding, heat treatment of raw ingredients to the ready state, mixing, packing in bags or cans of mixed films containing a layer of polyester, a layer of foil and a layer of polypropylene, and then sterilized and cooled (Patent RU 2118090 C1, CL And 23 In 4/00, 27.08.1998).

The disadvantage of this method is the high energy intensity of the production process, the high cost of the combined film, a slight improvement of organoleptic properties and appearance of products.

This method is chosen as the closest analogue to the claimed invention, the set of essential characteristics.

The present invention is to develop a cost-effective method of production of meat or vegetable canned products using cheaper and more convenient multilayer heat shrinkable polyamide provisionservice sausage casings, with improved consumer properties of finished products and preserving optimum is solved by that method for the production of meat or vegetable canned products provides for the preparation of recipe components, heat treatment of raw ingredients to the ready state, mixing, packing, sterilization and cooling, according to the invention the packaging is produced in a multilayer heat shrinkable polyamide provisionservice casings with the number of layers from 3 to 10 with a diameter of sheath from 30 to 120 mm using sausage vacuum syringe dosing, and then molded products in a shell in the form of sausages transparent or color design, then hold corking sticks a metal or plastic clip on both sides and send them to the sterilization moreover, the sterilization is carried out at the following conditions: heating at a temperature of 60oC for 20-30 min and heat treated at a temperature of 105-121oWith over 90-60 min, respectively to achieve the factor of sterility 4-5 units.

Currently, the authors in known sources not detected information, wherever mentioned the use of multilayer heat shrinkable polyamide vapor-tight casings in the production of meat or vegetable, commonest volume of industrial production of meat and canned meat products sausage on the equipment or the company, producing sausages, using cheap and convenient multilayer heat shrinkable polyamide vapor-tight casings.

The technical result of the present invention, according to the authors, is the following.

Unlike sausages, Packed in the same shell, canned foods have a longer shelf life, which are provided by properties of the membrane and the applied temperature processing modes.

The main differences from cans metal cans are as follows: packing in membranes allows for a wide variety by weight of the finished product, the color scheme of the shells are not limited to, the diameter of the bars too wide possibilities for printing on envelopes. The product in the shell much easier than in the cans. Packing of canned food is made of metal or plastic staples, because the clip closure is a more secure way than sealed.

Multilayer heat shrinkable polyamide vapor-tight colored casings reduce the harmful effects of light on the product, and a transparent sheath facilitate the identification of different products at visualname strength and heat resistance. Shell water - and gas-tight, which contributes to the safety of the product. While this shell can withstand the high temperatures of heat treatment, can withstand the specified form, i.e., has a shrink properties. The fibrous layer of the shell is in direct contact with the product and keeps it moist.

The use of membranes with the number of layers it is from 3 to 10 achieve the claimed technical result because fewer layers in the shell does not already provide multiple layers and can not withstand the specified modes of sterilization, which greatly affects the product. The use of membranes with a large number of layers (more than 10) does not produce the optimal effect: convenience in use, improving the organoleptic and microbiological properties, as well as impractical from an economic and energetic point of view.

Gentle modes of sterilization without air better keep the product. Sterilization of canned goods is carried out according to the following formula: heating at a temperature of 60oC for 20-30 min and heat treated at a temperature of 105-121oWith over 90-60 minutes

After sterilization, cool sterility, requirements for canned food of group "a".

In the production of canned products can be used in various domestic and imported multilayer heat shrinkable polyamide vapor-tight casings colored or transparent with a number from 3 to 10 layers. For example, the well-known shell companies such as ATLANTIS-PAK, , Rostov-on-don (shell AMIFLEX-T), POLY-PACK (Ukraine, Lugansk) and others On the Russian market is also well-known German firm WALSRODER with their shells, such as K-fleks and K-plus. The chemical composition of all multilayer membranes in principle the same. There is only partial recombination layers. In their advertising brochures of the firm shall indicate the location of the layers with regard to perform barrier functions (reflect UV rays, prevent the penetration of oxygen, nitrogen, carbon dioxide, odors, keep water vapor).

For example, the shell K-fleks" multilayer, biaxially oriented, coextruded (this gives shrinkable property shell), a combined film of polyamide and polypropylene. "K-fleks" is made from polymeric materials permitted for use in the manufacture of artificial membranes. Painted the Roo shell and will not migrate into the product, which it is filled. The taste is neutral, does not affect the smell or taste of the product, which it is filled. "K-fleks" not exposed to grease, oil, brine, spices, extracts, condensates, food acids. "K-fleks" is not a cultural environment for the germination of microorganisms and mold, so it is not affected by these microorganisms. This shell can withstand heat treatment in the range from minus 18oC to + 121o- This allows you to use it for the production of sterilized products.

Shells have a glossy finish and attractive appearance, which contributes to the perception of the finished product as high quality items.

According to the authors, the usability of such products is this: cheaper and more nutritious than canned in metal cans, safer product in a sanitary point of view, because it is made without preservatives and dyes. Modes storage of canned products is much wider than those canned in metal cans (from 0 to 20oC) and sausage (minus 18 to plus 8oC) and ranges from minus 18 to 20oWith, for up to 36 months is Locke in boiling or warm water. Such canned foods, undoubtedly, lighter in weight and easier to use than canned food banks, for example in field conditions and emergency situations.

Canned products according to the invention can be produced as a sausage at the meat processing plants and adapted canneries, and be implemented through the network of trading and public catering enterprises, such as "fast food".

This product can be used for needs some government agencies, such as the Ministry of Defense, Ministry of emergency situations.

Method for the production of food long term storage is implemented as follows.

Are preparing artificial multilayer polyamide membranes by soaking in warm water at a temperature of 50oC for 25 minutes. Prepare prescription ingredients in accordance with the kind of raw material. Vegetables must be inspected, cleaned, washed, chopped. The meat is subjected to the toilet, boning, trimming, grinding on top. Prepared raw ingredients, including vegetables, cereals, pulses and flour, is subjected to heat treatment to a state of readiness by the method of boiling and blanching.

PEFC is the shell of the bag and seamless shrinkable multilayer shell. The Packed product is molded in the form of sausages of various length and diameter of the shell from 30 to 120 mm transparent or color performance.

Filled bars are sealed using a double metal or plastic clips (clip) and is passed to the sterilization modes which are energy saving compared with profiles needed to achieve industrial sterility during production on the closest analogue, through better programot as shell compared with a jar or package, and the product itself. Sterilization products long-term storage is carried out in two stages: the heating to 60oC for 20-30 minutes and the heat treatment at a temperature 105-121oWith over 90-60 minutes After cooling, the finished product factor of sterility is 4-5 units.

Experiments have shown that under all modes of sterilization of products in specified quantitative limits on the proposed method, the product reaches the ready state.

As a result, reducing sterilization products in steam autoclaves specific energy costs on finished goods decrease on average by 20% due to the high theproduct, which amounted to 4-5 units. This device counts the qualitative and quantitative characteristics of sterilization and indicates that the product is to be stored for a long time.

Organoleptic evaluation and biological value of the finished product produced by the proposed method is higher than for similar products obtained in the combined foil packages, by improving the uniformity and reduce the time of heat treatment, preservation of important biologically active substances in the product (vitamins). While the shelf life of food products in multilayer membranes is long lasting - up to 36 months.

The quality of meat and vegetable canned products, produced with the use of this method, corresponds to the organoleptic, physico-chemical and microbiological indicators of high regulatory requirements.

According to the invention can produce the entire known range of meat and vegetable canned products, such as second courses: "Stew meat", "Pilaf beef", "Solyanka", "Beef with string beans", "Beef with cabbage, Vegetables with meat, Cabbage with pork and nowait, and especially not restrict the entire amount of the claims of this invention.

Example 1. Method of production of canned "Stew meat"

Are preparing artificial multilayer polyamide membranes by soaking in warm water at a temperature of 50oC for 25 minutes.

Separately prepare meat and other components according to a specific recipe, as it was described above. The meat is ground on the top to pieces weighing 30-50, After preparation of the components fed to the mixing and packing using sausage vacuum syringe dosing in polyamide shell bag and seamless three-layer shrink wrapper. The Packed product is molded in the form of sausages a length of 150 mm and a diameter of 90 mm shell Golden brown.

Filled bars are sealed using a double metal clips (clip) and is passed to the sterilization. Sterilization products long-term storage is carried out in two stages: the heating to 60oC for 20 minutes and heat-treated at a temperature of 115oC for 90 min After cooling, the factor of sterility is 5 units.

Example 2. Method of production of canned "Pilaf beef".

Filled bars are sealed using a double metal clips (clip) and is passed to the sterilization. Sterilization products long-term storage is carried out in two stages: the heating to 60oC for 30 minutes and heat-treated at a temperature of 121oC for 60 min After cooling, the factor of sterility is 4 units.

Preparing food in this way allows us to develop products liquid consistency.

Method for the production of meat or vegetable canned products, providing training prescription components, heat treatment of raw ingredients to the ready state, mixing, packing, sterilization and cooling, characterized in that the packaging is produced in a multilayer heat shrinkable polyamide vapor-tight sausage, Obolo is the molded products in the shell in the form of sausages transparent or color design, then hold the closure of bars of metal or plastic clip on both sides and send them to the sterilization, and sterilization are under the following conditions: heating at a temperature of 60C for 20-30 min and heat treated at a temperature of 105-S within 90-60 min, respectively to achieve the factor of sterility 4-5 units.

 

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