Method for producing smoked canned meat food

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

 

The invention relates to the meat industry, in particular to methods for production of canned food.

Known method of preparing canned “Ham deli”, which consists in cutting raw materials, boning, trimming and Ambassador. After salting the meat is subjected to cold smoked for 3 hours, then cut into pieces, add spices, portioned in a jar, roll up, sterilized, and then cooled, sorted and sent to storage (Technology of meat and meat products./ Ed. by I.A. Rogov M.: Agropromizdat, 1988. - S-391).

The disadvantage of this method is that to achieve an acceptable taste smoked lead a relatively long time. In addition to this, in the processing of food raw materials smoke smoke in the finished product accumulate carcinogenic compounds type of polycyclic aromatic hydrocarbons (PAHs) and nitrosamines (), since it is known that the methods of thermal decomposition of wood creates the conditions for the emergence of data connections classes.

There is also known a method of cooking smoked canned “Ham”. The method consists in cutting meat, boning, trimming, Ambassador, after which the meat is treated with a hot smoked for 8 hours Then semi-finished product is cut into pieces, add spices, portioned in a jar, roll up, sterilized, after which ohla is given, sorted and sent to storage (Technology of meat and meat products./Ed. by I.A. Rogov M.: Agropromizdat, 1988. - S-391).

The main disadvantage of this method is the high content of PAHs and in the finished product, known as the technology provides for a sufficiently long processing semi-finished product of high-temperature smoke smoke, which is characterized by a high content of PAHs and predecessors IN comparison with smoke, used in the manufacture of cold smoked products.

Closest to the claimed invention is a method for the production of canned ham, which is as follows: from all areas of the carcass allocate pork bold, free it from the skin and cut into pieces weighing 100-150 g Pieces salt and at the same time are massing for 15 min, then subjected to a two-day exposure in open vessels. After soaking the raw material is mixed with 5-10 wt.% linking additives, made from smoked pork shank or shank, previously released from the bones and skins and subjected to fine grinding (A.S. USSR №1333289, class. And 23 L 1/31, epubl).

The disadvantage of this method is the use of smoke in the manufacture of the shank, resulting from smoke substances in the product are cancerogen the e connection that dramatically reduces the quality of manufactured products.

The objective of the invention is the expansion of the range of canned meat by giving them preventive properties stimulating action, improving the quality of canned.

The problem is solved in that in the known method of production of canned meat, including the preparation of raw materials, cutting it into pieces, Ambassador, shutter speed, making linking additives, filling in jars and heat treated as binding supplements take animal fat, flavored smoke the drug, pre-saturated vegetable raw materials adaptogenic properties, and linking additive bring in cans after filling.

As plant materials adaptogenic properties use ginseng, Siberian ginseng, Schizandra, aralia, rosea (Golden root).

The use of vegetable raw materials adaptogenic properties to get canned meat allows more acceptable to the body's biological form (with the product), to obtain a highly complex vital substances, which ensures the activation of the body's ability to modify the reactivity in accordance with the constant change of conditions of internal and external environment, which is crucial for its normal functioning, as well as opt for the normal functioning of the defense mechanisms with the threat of disease or early in the disease.

Use as plant materials adaptogenic properties of ginseng, Siberian ginseng, schisandra, aralia, zamanihi, Rhodiola, and others, the action of which is to increase bio-stimulating factor serum and increase energy reserves of the body, allows you to get canned with the new, not peculiar to prototype effects on the body: they have strong stimulating and tonic properties that have anti-diabetic and anti-sclerotic effect, moderate anti-drug action, increase physical endurance, contribute to a better adaptation to the constantly changing conditions of the environment, increase efficiency and resistance to adverse environmental influences and other necessary body physiological factors. Unlike stimulants, these adaptogens do not turn out the regulatory functions of the brain, on the contrary they regulate the activity of the brain, raising the level of its activities.

All this improves the nutritional value of canned and put them in the food category preventive direction, which ultimately contributes to the expansion of the range of canned meat.

In addition, herbal supplements adaptogenic properties help to improve organoleptic is the cue features Smoking drug which flavored animal fat for linking additives. So, in the process of saturation of smoke drug herbal supplements adaptogenic properties, its color becomes more saturated and transparent, removed extraneous flavour, the smell of smoked meat becomes thinner and more enjoyable, as contained in plant material essential and fatty oils, sugars, organic acids, tannins, minerals, enzymes, nitrogen and pectic substances and other substances, which at the insistence of moving in the smoke the drug, and then in the finished product, along with a preventive effect, enrich ready canned whole complex flavor compounds that allow you to mask the haunting aroma of smoked meats, and contribute to a more harmonious aroma and taste of the finished product, which creates an additional positive effect.

The best result can be reached in case the grease and smoke the drug before aromatization purified dry chitin or dry chitosan, which, being natural biopolymers, contribute to a better purification from negative impurities and grease and smoke the drug more intensely saturated and obtain color, the more characteristic extracts of plant adaptogens.

In addition, this clean and the AC gets rid of carcinogenic compounds, present in the smoke the drug, which increases the hygienic level, and hence the quality of the finished product.

In addition, contained in the adaptogens organic acids (malic, citric, tartaric and other), which are carriers of flavor and taste, showing antimicrobial properties increase total bactericidal effects of Smoking the drug, which also contributes to higher quality and better preservation of finished products.

The advantage in comparison with the prototype is that linking additive contribute directly to the banks, after packaging, which saves production time.

Experiments have shown that when adding in canned fat, flavored smoke the drug, rich raw material adaptogenic properties, the meat has a mild consistency, while when making regular Smoking of the drug in canned meat differs hard consistency. This is because, obviously, those that are contained in herbal supplements enzymes affect muscle tissue, "loosening" the structure and thereby providing it a soft texture.

Smoked canned meat derived the claimed method, have high biological value and have a strong preventive effect, as it helps to relieve the Talosto, to maintaining a high level of stamina and stimulate mental activity. The implementation of the declared method of production of canned meat also gives you the ability to manage the process and allows you to create canned with the desired properties, depending on herbal supplements. Such products are particularly relevant for urban residents, who are more susceptible to stressful situations under adverse environmental environment.

The method is as follows.

Pre-smoke the drug and animal fat was subjected to purification by adding them dry chitin or dry chitosan extracts for 2-3 days and then filtering. When cleaning the fat is necessary to maintain the temperature of the fat is about 50°C.

Purified smoke the drug is injected by adding plant materials adaptogenic properties or ginseng, or Magnolia, or Siberian ginseng, or other, in the proportion of 10-100 g on 1 litre infusion for 5-10 days followed by filtration.

The aromatization of fat was performed by mixing the melted fat from Smoking the drug, rich herbal adaptogens, infusion over 20-30 minutes and the subsequent separation of fat and water fractions by any known method.

Example 1.

To prepare vinich smoked canned take the carcass (carcass), cut, roll, ilout, cut into pieces and salted wet method (pour brine and incubated for salting and maturing within 5 days). Prepared meat, put in a pot and fill them in purified chitin pork fat, flavored smoke the drug, previously purified chitin and infused with a dry powdered ginseng in the proportion of 10 g per 1 liter of smoke the drug. Fat contribute in banks warmed up to 35°and in the amount of 12% by weight content. Then banks hermetically sealed, sterilized and cooled. The finished product has a pleasant taste and smell with the aroma. Pieces of meat - whole, when removing and don't fall apart, the texture is juicy, tender, slightly condensed.

Ready canned foods have a pronounced stimulating effect, contribute to the regulation of the activity of the brain and Central nervous system, have moderate anti-drug action.

Example 2.

For cooking beef smoked canned take the carcass (carcass), cut, roll, ilout, cut into pieces and salted wet method (pour brine and incubated for salting and maturing within 7 days). Prepared meat, put in a jar, make it a purified chitosan beef fat, flavored smoke the drug, previously purified chitosan and n is constant on a dry powdered Siberian ginseng in the proportion of 60 g per 1 liter of smoke the drug. Beef fat, heated to 35°contribute to banks in the amount of 15%. The Bank is then hermetically sealed, sterilized and cooled.

The finished product has a pleasant taste and smell with the aroma. Pieces of meat - whole, when removing and don't fall apart, the texture is juicy, tender, and slightly elastic.

Canned foods have a pronounced stimulating effect, possess anti-stress activity, increase of energy resources of the body have insulin-mimetic effect.

Example 3.

Perform analogously to example 1, except that as a feedstock take a lamb, and as connecting supplements take fat flavored smoke the drug, previously purified chitosan and infused with crushed lemongrass in the proportion of 100 g per 1 liter of smoke the drug. Fat contribute to banks in the amount of 12%.

The finished product has a nice rich flavor and spicy soft aroma of smoked meats. Pieces of meat - whole, when removing and don't fall apart, the texture is juicy, tender, and slightly elastic.

Canned foods have a pronounced stimulating effect, contribute to the stabilization of the cardiovascular system.

1. Method for the production of smoked meats, including preparation of raw material, cutting it into pieces, Ambassador, shutter speed, making linking add the and, filling in jars and heat treatment, characterized in that as connecting supplements take animal fat, flavored smoke the drug, pre-saturated vegetable raw materials adaptogenic properties, and linking additive bring in cans after filling.

2. The method according to claim 1, characterized in that the quality of plant raw materials adaptogenic properties use ginseng, Siberian ginseng, devil's, lemongrass, aralia, radiogram.



 

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