Method for the production of canned meat product "second front"

 

(57) Abstract:

The invention relates to the meat industry, namely the production of canned meat products such as “canned meat”. Method for the production of canned meat product provides for the preparation of components, the blanching of the skin pork and grinding each component separately until the particle size of 18-25 mm. as raw meat use beef giovanny with mass fraction of fat and connective tissue not more than 35% and pork giovanny with mass fraction of fat and connective tissue not more than 30%, heart, beef or pork. At the same time keeping the jars from sealing prior to sterilization no more than 30 minutes Heart before chopping ilout, cut into pieces weighing 200-300 g and soaked for 1-2 hours in running water. Stirring is carried out in two stages, the first of which is stirred cold milled raw material is within 2-6 minutes In the second stage components contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite phosphate and water. The invention allows to obtain a product with high nutritional and energy value while reducing sebastienne products such as “canned meat”.

Known canned Beef stew containing beef and pork in the amount of 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 author's certificate With ARVI. However, the cost of such preserves considerable and technology provides to use the 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, 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.

This object is achieved in that the method of 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 tlicho raw materials use beef giovanny with mass fraction of fat and connective tissue not more than 35% and 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, stirring is carried out in two stages, the first of which is stirred cold milled raw material for 2-6 min, the second components contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, nitrite sodium phosphate and water, and the components are taken in the following ratio, wt.%:

Beef Giovanna with mass

shares of adipose and connective tissue

no more than 35% 13-15

Pork Giovanna with mass

shares of adipose and connective tissue

no more than 30% 13-15

Heart beef or pork 15-25

Pork skin 16-17,7

Salt 1,14-1,2

Pepper 0,02-0,03

Onion fresh 1,79-1,9

Bay leaf 0,01-0,02

Nutmeg powder 0,005-0,01

Sodium nitrite 0,002-0,003

Phosphates food 0,3-0,35

Water The Rest

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

ditch 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 are mandatory conversion of meat raw materials in the product with the desired properties, others may be undesirable. 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 - double 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%, sodium nitrite 0,002-0,003%, phosphates food 0,3-0,35%, and by mixing in two stages and time-keeping jars from sealing prior to sterilization no more than 30 minutes

When the grinding of raw materials (18-25 mm) forming a mass of particles 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 “Second front” 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 protein substances in the form of flakes. Refrigerated pieces of chopped meat, heart and fat well-connected, with careful extraction of the banks do not disintegrate. Meat juice into a jelly-like condition, 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 is a “Second front” is a tribute to BOB.

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% and pork W is so The pork skins are blanched in hot water. Grinding raw meat 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 rest is salt, pepper, Bay leaf, nutmeg powder, sodium nitrite, phosphate food is weighed according to the standard bookmarks. Stirring is carried out in two stages: in the first of which is stirred cold milled raw material for 2-6 min, the second components contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite, phosphate, and water. Then the meat is Packed in cans, sealed, at the same time keeping the jars from sealing prior to sterilization is not more than 30 min and sterilized. Components taken in the following ratio, wt.%:

Beef Giovanna with mass

shares of adipose and connective tissue

no more than 35% 13-15

Pork Giovanna with mass

shares of adipose and connective tissue

no more than 30% 13-15

Heart beef or pork 15-25

Pork skin 16-17,7

Salt 1,14-1,2

Pepper 0,02-0,03

Onion is I 0,002-0,003

Phosphates food 0,3-0,35

Water The Rest

Canned “Second front” have the following indicators of nutritional and energy value per 100g: fat, 30,0,protein, y - 8,0, energy value, kcal - 302. Mass share of major components ( tab): meat and fat - not less than 46%,offal - not less than 31%

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%, pork Giovanni with mass fraction of fat and connective tissue not more than 50%, beef heart thawed. Blanched in hot water the pork skin within 15 minutes and milled on the top through the lattice hole diameter 3 mm Other - salt, pepper, Bay leaf, nutmeg powder, sodium nitrite, phosphate salt, pepper, Bay leaf is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Beef Giovanna with mass

shares of adipose and connective tissue

no more than 35% 13

Pork Giovanna with mass

shares of adipose and connective tissue

not bol is tx2">Onion fresh 1,79

Bay leaf 0,01

Nutmeg powder 0,005

Sodium nitrite 0,002

Phosphates food 0,35

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 2 h in flowing water.

Mixing the crushed material is carried out in the cutter in two stages: in the first of which is stirred cold milled raw material for 2 min, the second components contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite phosphate and water. Packed in cans No. 3. 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 “Second Front” have the following indicators of nutritional and energy value per 100g: fat, 30,0,protein g - 8,5 energy value, kcal - 302. Mass share of major components ( tab):meat and fat - not less than 46%, offal - not less than 31%

Example 2. Raw materials prepare for deposition is internai tissue not more than 35%, 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 min and milled on the top through the lattice hole diameter 2 mm, the Remaining salt, pepper, Bay leaves nutmeg powder, sodium nitrite, phosphate salt, pepper, Bay leaf is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Beef Giovanna with mass

shares of adipose and connective tissue

no more than 35% to 14.4

Pork Giovanna with mass

shares of adipose and connective tissue

not more than 50% to 14.4

Heart pig 24

Pork skin 17,7

Salt 1,14

Pepper 0,02

Onion fresh 1,79

Bay leaf 0,01

Nutmeg powder 0,005

Sodium nitrite 0,002

Phosphates food 0,35

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 1 h in flowing water.

Mixing the crushed material is carried out in Kut the coefficients contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite phosphate and water. Packed in jars.

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 “Second Front” have the following indicators of nutritional and energy values per 100g: fat, 35,0,protein g - 10,5 energy value, kcal - 302. Mass share of major components (tab): meat and fat - not less than 46%,offal - not less than 31%

Example 3. 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%, 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 min and milled on the top through the lattice hole diameter 2 mm, the Remaining salt, pepper, Bay leaf, nutmeg powder, sodium nitrite, phosphate salt, pepper, Bay leaf is weighed according to the standard bookmarks. Components taken in the following ratio, wt.%:

Beef Giovanna with mass

share the>the Olga fat and connective tissue

not more than 50% of 15

Heart pig 25

Pork skin 16

Salt 1,14

Pepper 0,03

Onion fresh 1,9

Bay leaf 0,02

Nutmeg powder 0,01

Sodium nitrite 0,003

Phosphates food 0,3

Water The Rest

Grinding spend each meat component separately until the particle size of 25 mm, and heart before chopping ilout, cut into pieces 200 g and soaked for 2 h in flowing water.

Mixing the crushed material is carried out in the cutter in two stages, the first of which is stirred cold milled raw material is within 3 minutes, the second components contribute with an equal amount of time in the following sequence onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite phosphate and water. Packed in cans. 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 “Second Front” have the following indicators of nutritional and energy value per 100g: fat, g - 33,0, protein g - 14,5 energy value,%.

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, sodium nitrite, phosphate food, as raw meat use beef giovanny with mass fraction of fat and connective tissue not more than 35% and pork giovanny with mass fraction of fat and connective tissue not more than 30%, 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, stirring is carried out in two stages, the first of which is stirred cold milled raw material for 2-6 min, the second components contribute with an equal amount of time in the following order: onion, salt, pepper, nutmeg, Bay leaf, sodium nitrite, phosphate, and water, and the components are taken in the following ratio, wt.%:

Beef giovanny with mass

shares of adipose and connective tissue

not more than 50% of 13-15

Heart beef or pork 15-25

The pork skin 16-17,7

Salt 1,14-1,2

Pepper 0,02-0,03

Onion fresh 1,79-1,9

Bay leaf 0,01-0,02

Nutmeg powder 0,005-0,01

Sodium nitrite 0,002-0,003

Phosphates food 0,3-0,35

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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