Method for the production of meat or vegetable canned pet food

 

(57) Abstract:

The invention relates to the meat industry, in particular the production of meat and vegetable canned food for animals. 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 vapor-tight casings with the number of layers from 3 to 10 with a diameter of sheath from 30 mm to 120 mm using sausage vacuum syringe dosing. Then form feed to the 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 50 ° C for 20-30 min and heat treated at a temperature of 100-120C within 90-60 min, respectively to achieve the factor of sterility 4-5 units after cooling the finished product. The invention allows to develop an economical method for the production of meat or vegetable canned pet food using cheaper and more convenient multilayer thermo who finished products and maintaining optimal organoleptic and microbiological parameters during long-term storage.

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

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 (salts and other) and required 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 canned is and the product surface.

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 feed using cheaper and more convenient multilayer heat shrinkable polyamide vapor-tight casings, with improved consumer properties of finished products and by maintaining optimal orgolsa fact, that method for the production of meat or vegetable canned feed 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 vapor-tight casings with the number of layers from 3 to 10 with a diameter of sheath from 30 mm 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 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 50 ° C for 20-30 min and heat treated at a temperature of 100-120C within 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 canned th volume of industrial production of meat and vegetables and canned pet food 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 food has 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 gluing and sealing.

Multilayer heat shrinkable polyamide vapor-tight colored casings reduce the harmful effects of light on food and transparent membranes facilitate the identification of the difference is bedout high mechanical 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 food and keeps it moist.

The use of membranes with the number of layers it is from 3 to 10 achieve the stated 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 preserve food. Sterilization of canned goods is carried out according to the following formula: heating at a temperature of 50 ° C for 20-30 min and heat treated at a temperature of 100-120C within 90-60 minutes

After sterilization of canned food in the report to the canned food of group "a".

In the production of canned feed you can use a variety of 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 shells are manufactured using Krasyuk, 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 temperature effects in the range of-18C to + S - 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 finished feed as a high-quality product.

According to the authors, the usability of such feed 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. Do not require a can opener. Such canned food, no doubt, lighter in weight and easier to use than canned in metal cans, for example in field conditions.

Canned food according to the invention prisposoblennyh canneries, and to sell through a distribution network.

Method of production of canned feed long-term storage is implemented as follows.

Are preparing artificial multilayer polyamide membranes by soaking in warm water at 50C 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, starch, flour, subjected to heat treatment to a state of readiness by the method of boiling and blanching, roasting.

After preparation of the components fed to the mixing and packing by using a vacuum syringe dosing in polyamide shell 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 mm to 65 mm transparent or color performance.

Filled bars are sealed using a double metal or plastic clips (clip) and is passed to the sterilization. Regimes that are energy-efficient in comparison with the modes is, 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 up to 50 ° C for 20-30 min and heat treated at a temperature of 100-120C within 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 feed reaches the ready state.

As a result, reducing sterilization products in steam autoclaves, the specific energy consumption of the finished products decreased on average by 20% due to higher loading of the autoclave.

When connecting the device LAB containing the F factor sterility of the product, which amounted to 4-5 units. This device counts the qualitative and quantitative characteristics of sterilization and indicates that food be stored for a long time.

Organoleptic evaluation and biological value of finished feed produced by the proposed method is higher than for similar products obtained in the wounds of important biologically active substances of the product (vitamins). While the shelf life of canned foods in multilayer membranes is long - up to 24 months.

The quality of meat and vegetable canned food, 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 any whole assortment of meat and vegetable canned food.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1. Method for the production of vegetable canned food for cats “Kiskis".

Are preparing artificial multilayer polyamide membranes by soaking in warm water at 50C 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 cutter before stuffing the state. After preparation of the components fed to the mixing and packing using sausage vacuum syringe dosing in the polyamide of the long length of 150 mm and a diameter of 65 mm shell brown.

Filled bars are sealed using a double metal clips (clip) and is passed to the sterilization. Sterilization of the feed is carried out in two stages: the heating to 50C for 20 min and heat treated at a temperature 110S within 60 minutes After cooling, the factor of sterility is 4 units.

Example 2. Method for the production of vegetable canned food for dogs Belka and Strelka".

Are preparing artificial multilayer polyamide membranes by soaking in warm water at 50C 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 cutter before stuffing the state. 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. Packed food is molded in the form of sausages with a length of 130 mm and a diameter of shell 55 mm red.

Filled bars are sealed using a double metal clips (clip) and is passed to the sterilization. Sterilization of the feed is carried out in DW factor of sterility is 4 units.

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

Method for the production of meat or vegetable canned food, 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 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 50 ° C for 20-30 min and heat treated at a temperature of 100-120C within 90-60 min, respectively to achieve the factor of sterility 4-5 units.

 

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