Method for the production of canned meat product "at the halt"

 

(57) Abstract:

The invention relates to the meat industry, namely the production of canned meat products such as “stew meat”. Method for the production of canned meat product provides for the preparation of components, the blanching of the skin pork and grinding of raw meat, mixing it with salt, pepper, onions, fresh, ground nutmeg, Bay leaf and water, filling in banks, closing and sterilization. As raw meat use beef giovanny with mass fraction of fat and connective tissue not more than 35% or pork giovanny with mass fraction of fat and connective tissue not more than 50%, heart, beef or pork. Grinding spend each component separately until the particle size of 18-25 mm. Heart before chopping ilout, cut into pieces weighing 200-300 g and soaked for 1-2 hours in running water. Time-keeping jars from sealing prior to sterilization no more than 30 minutes the Invention allows to obtain a product with high nutritional value at lower cost.

The invention relates to the meat industry, namely the production of canned meat products Alicante 96%, onion, salt, pepper, Bay leaf (see GOST 5284-84).

There is a method of production of canned meat, including grinding, mixing with salt, spices, filling in jars, sealing, sterilization (see USSR author's certificate No. 1703040 And 23 L 1/31, 1989).

There is a method of production of canned meat, including grinding until the particle size of 3 mm, heated to a temperature of 100°C, mixing, filling in jars, sealing, sterilization (see USSR author's certificate No. 700095, And 23 In 4/00 1978).

There is a method of production of canned meat, including the preparation of raw meat, the preparation of the composition of the mixture, grinding until the particle size of 12-15 mm, heated to a temperature of 45°C, mixing, filling in jars, sealing, sterilization (see USSR author's certificate No. 1333290, And 23 L 1/31, 1985).

There is a method of production of canned meat, including the preparation of raw meat, cooking recipe mix, shredding 30-70 g, mixing, filling in jars, sealing, sterilization at a temperature of 115°With (see USSR author's certificate No. 1577754, And 23 L 1/31, 1988).

The above methods allow to obtain high-quality mewati meat on the bones. Hence arose the necessity of developing new types of canned meat, allowing the use of meat in blocks.

Closest to the claimed technical solution is a method for the production of canned meat product, providing training components, the blanching of the skin pork and grinding of raw meat, mixing it with salt, pepper, onion, water and Bay leaf, filling in banks, closing and sterilization (see RF patent 2152740, A 23 L 1/31, 1999).

The technical objective of the claimed invention to provide a product with high nutritional and energy value, capable of long-term to maintain a pleasant taste, appearance, while reducing costs and simplifying manufacturing processes, in addition, this technology will provide a complete food product populations with different purchasing power.

This object is achieved in that the method of production of canned meat product provides for the preparation of components, the blanching of the skin pork and grinding of raw meat, mixing it with salt, pepper, onion, Bay leaf, water filling into the jars, closing and sterilization, while DOI shares of adipose and connective tissue not more than 35% or pork giovanny with mass fraction of fat and connective tissue not more than 50%, heart beef or pork, grinding spend each component separately until the particle size of 18-25 mm, and heart before chopping ilout, cut into pieces weighing 200-300 g and soaked for 1-2 hours in running water, the components are taken in the following ratio, wt.%:

Beef Giovanna with mass

share fat and connective

fabric not more than 35% or pork

Giovanna with mass fractions

fat and connective tissue

not more than 50% 48-55

Heart beef or pork 15-25

Pork skin 9-11

Salt Of 1,2-1,8

Pepper 0,03-0,05

Onion fresh 4,0-5,0

Bay leaf 0,01-0,02

Nutmeg powder 0,005-0,01

Water The Rest

at the same time keeping the jars from sealing prior to sterilization no more than 30 minutes

Raw meat is a complex of biologically active substance, and therefore under the influence of external factors in it there are many and varied, paired with each other phenomena and processes of different nature, each of which flows through special laws relating to the field of chemistry, physics, biology and Microbiology. Some of them can obyazatelnym. Save on long term with specified properties in this technical solution provided such techniques and modes as separate grinding up to a certain amount of meat raw materials, special handling, dual grinding one component (of the heart), selection in quantitative ratio of all components, the inclusion of ground nutmeg in the amount of 0.005-0.01% and the time-keeping jars from sealing prior to sterilization no more than 30 minutes

When the grinding of raw materials (18-25 mm) formed the mass of the particle has a large surface area, which increases their adsorption activity. Due to this, a large part of the released fat is absorbed by the fibres of beef and other meat, giving further product good organoleptic properties (hardness, stickiness, and so on).

Canned “halt” have the following indicators of nutritional and energy values per 100g: fat, g - 23,0-32,0, protein g - 10,0-11,5 energy value, kcal - 251-328.

Canned “halt” in hot are shredded meat and heart in the broth. Meat and heart grayish-brown color. The broth from light brown to brown with suspended what about the related, with careful extraction of the banks do not disintegrate. Meat juice into a jelly-like state from light brown to brown. The meat and heart of the pink color of varying intensity. These figures are provided by the claimed methods and selection of components to weight ratio.

Shelf life is two years from date of manufacture.

The name of this type of product “halt” is given the hint that these cans are separate dish at home and in nature.

The method is as follows.

Method for the production of canned meat product provides for the preparation of components, blocks of beef Giovanni with mass fraction of fat and connective tissue not more than 35%, pork Giovanni with mass fraction of fat and connective tissue not more than 50%, heart, beef or pork defrost, blanched in hot water the pork skin, remaining salt, pepper, onion fresh, Bay leaf, nutmeg powder is weighed according to the standard bookmarks. Grinding spend each component separately until the particle size of 18-25 mm, and heart before chopping ilout, cut into pieces weighing 200-300 g and soaked in TECOM spend cutter.

Sealed jars after washing load in the autoclave basket and sent for sterilization, while keeping the jars from sealing prior to sterilization no more than 30 minutes

Components taken in the following ratio, wt.%:

Beef Giovanna with mass

share fat and connective

fabric not more than 35% or pork

Giovanna with mass fractions

fat and connective tissue

not more than 50% 48-55

Heart beef or pork 15-25

Pork skin 9-11

Salt Of 1,2-1,8

Pepper 0,03-0,05

Onion fresh 4,0-5,0

Bay leaf 0,01-0,02

Nutmeg powder 0,005-0,01

Water The Rest

Examples of the method.

Example 1. Raw materials are prepared for manufacture of canned meat product, which blocks the beef Giovanni with mass fraction of fat and connective tissue not more than 35%, beef heart thawed. Blanched in hot water the pork skin for 15 minutes and milled on the top through the lattice hole diameter 3 mm Other - salt, pepper, Bay leaf, nutmeg powder is weighed according to the standard bookmarks. To the world and connecting

fabric not more than 35% 48

Heart beef 15

Pork skin 11

Salt 1,2

Pepper 0,03

Onion fresh 4,0

Bay leaf 0,01

Nutmeg powder 0,005

Water The Rest

Grinding spend each meat component separately until the particle size of 18 mm, and heart before chopping ilout, cut into pieces 200 g and soaked for 1 h in flowing water.

Mixing the crushed material with salt, pepper, water and Bay leaf spend cutter or mixer. Filling is carried out in banks.Sealed jars after washing load in the autoclave basket and sent for sterilization, while keeping the jars from sealing prior to sterilization 30 minutes

Canned “halt” have the following indicators of nutritional and energy values per 100g: fat, 23,0, protein g - 11,5 energy value, kcal - 251, mass share of major components(tab): meat and fat - not less than 48%, by at least 30%.

Example 2. Raw materials are prepared for manufacture of canned meat product, which blocks the beef Giovanni with mass fraction of fat and connective CCE through the lattice hole diameter 3 mm The rest is salt, pepper, onion fresh, Bay leaf, nutmeg powder is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Beef Giovanna with mass

share fat and connective

fabric not more than 35% 55

Heart pig 25

Pork skin 9

Salt 1,8

Pepper 0,05

Onion fresh 5,0

Bay leaf 0,02

Nutmeg powder 0,01

Water The Rest

Grinding spend each meat component separately until the particle size of 25 mm, and heart before chopping ilout, cut into pieces weighing 300 g and soaked for 2 h in flowing water.

Mixing the crushed material with salt, pepper, water and Bay leaf carried out in the cutter. Filling is carried out in banks N 8. Sealed jars after washing load in the autoclave basket and sent for sterilization, while keeping the jars from sealing prior to sterilization 25 minutes

Canned “halt” have the following indicators of nutritional and energy values per 100g: fat, 23,0, protein g - 11,0 energy value, kcal - 251, mass fraction of the main componet for the production of canned meat product, what blocks pork Giovanni with mass fraction of fat and connective tissue not more than 50%, heart, pork thawed. Blanched in hot water the pork skin for 20 minutes and milled on the top through the lattice hole diameter 3 mm, the Remaining salt, pepper, onion fresh, Bay leaf, nutmeg powder is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Pork Giovanna with mass

share fat and connective

fabric not more than 50% 55

Heart pig 20

Pork skin 9

Salt 1,8

Pepper 0,05

Onion fresh 5,0

Bay leaf 0,02

Nutmeg powder 0,01

Water The Rest

Grinding each of the meat component is conducted separately to the particle size of 25 mm, and heart before chopping ilout, cut into pieces weighing 300 g and soaked for 2 h in flowing water.

Mixing the crushed material with salt, pepper, water and Bay leaf carried out in the cutter. Filling is carried out in banks. Sealed jars after washing load in the autoclave basket and sent for sterilization, while keeping cans from Energeticheskiy values per 100g: fat, Mr. 32,0, protein g - 10,5 energy value, kcal - 328, mass share of major components (tab): meat and fat - not less than 53%, by at least 30%.

Example 4. Raw materials are prepared for manufacture of canned meat product, which blocks pork Giovanni with mass fraction of fat and connective tissue not more than 50%, beef heart thawed. Blanched in hot water the pork skin for 20 minutes and milled on the top through the lattice hole diameter 3 mm, the Remaining salt, pepper, onion fresh, Bay leaf, nutmeg powder is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Pork Giovanna with mass fractions

fat and connective tissue

not more than 50% 48

Heart beef 24

Pork skin 10

Salt 1,2

Pepper 0,03

Onion fresh 4,0

Bay leaf 0,01

Nutmeg powder 0,01

Water The Rest

Grinding spend each meat component separately until the particle size of 19 mm, and heart before chopping ilout, cut into pieces 200 g and soaked for 1 h in flowing water.

The PE the Yat in banks. Sealed jars after washing load in the autoclave basket and sent for sterilization, while keeping the jars from sealing prior to sterilization 25 minutes

Canned “halt” have the following indicators of nutritional and energy values per 100g: fat, 32,0, protein g - 10,0 energy value, kcal - 328, mass share of major components (tab): meat and fat - not less than 53%, by at least 30%.

Method for the production of canned meat product, providing training components, the blanching of the skin pork and grinding of raw meat, mixing it with salt, pepper, onions, fresh onions, Bay leaf and water, filling in banks, closing and sterilization, characterized in that additionally take nutmeg powder as raw meat use beef giovanny with mass fraction of fat and connective tissue not more than 35% or pork giovanny with mass fraction of fat and connective tissue not more than 50%, heart, beef or pork, grinding spend each component separately until the particle size of 18-25 mm, and heart before chopping ilout, cut into pieces weighing 200-300 g and soaked for 1-2 hours in proton the>the Olga fat and connective

fabric not more than 35%, or

pork Giovanna with mass

share fat and connective

fabric not more than 50% 48-55

Heart beef or pork 15-25

Pork skin 9-11

Salt Of 1,2-1,8

Pepper 0,03-0,05

Onion fresh 4,0-5,0

Bay leaf 0,01-0,02

Nutmeg powder 0,005-0,01

Water The Rest

at the same time keeping the jars from sealing prior to sterilization no more than 30 minutes



 

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FIELD: meet industry, in particular uncooked smoked or uncooked jerky sausage manufacturing.

SUBSTANCE: Method for production of fermented meet products, such as uncooked smoked or uncooked jerky sausage from damaged meet raw materials includes introducing into additive composition carbohydrates followed by pumping and charging into desiccator under starting treatment conditions: namely: collapse for 24 h at temperature of 13°±1°C, air moisture of 92±3 %, air velocity of 0.01±0.1 m/s. Once the initial thermal parameters in desiccator have been reached, followed drying for 10 days is carried out at varying temperature from 12°C to 25°C. To calculate current temperature values for drying regime during the first 10 days data on pH alteration of sausage from standard raw material versus time, which are taken for basic reference standard, are digitized into computer; pH value of sausage from damaged raw materials is measured each 30 min for 3 h; obtained data also are digitized into computer and discrepancy of measured pH values from standard ones are compared. In accordance to results drying temperature is calculated by mathematical simulation methods. Then calculated temperature is set in desiccator. After 3 days of drying sausage pH value is measured every day, microbiological analysis is carried out, and current population value of valuable microflora Ni in sausage is determined, with the proviso, that pHi - pHi+1 <= pHi - pHi+2, wherein pHi is current pH value; pHi+1 is pH value after 1 day, and pHi+2 is pH value after 2 days. Further maximum permissible population of valuable microflora Nmax is calculated in accordance with equation: Ni/Nmax = 0.5-0.7 and by mathematical simulation methods drying completion time is determined.

EFFECT: sanitary safety and good quality of uncooked smoked and uncooked jerky sausage from damaged raw material.

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