Meat-and-vegetable canned goods and method for production thereof

FIELD: cannery industry.

SUBSTANCE: claimed method includes grinding of pork or poultry meat, addition of protein-and-fat emulsion, onion, table salt and spice; component blending, pre-packing; sterilization and cooling. Components are blended in copper in two step. In the first step protein-and-fat emulsion is obtained in chopper by blending of sequentially charged textured barley flour, water and pork grease in ratio of (1-1.2):(3-3.5):(1-1.2), respectively. In the second stage pork or poultry meat, beef liver, onion, carrot, table salt, spice are added into cutter and mixture is cut to obtain homogenous mass in specific component ratio.

EFFECT: product of decreased cost, high quality, high protein content and increased energy value.

7 cl, 1 tbl, 2 ex

 

The invention relates to the meat industry, namely the production of canned meat products.

Famous canned meat product and method of its production, which involves grinding raw meat, add the vegetable component, onion, salt, sodium and spices, mixing of components, packaging, sterilization and cooling (Afforested and other Canned meat products. - M: Light and food industry, 1983, p.50-51).

The known method produces a product with distinctive characteristics. However, the known method does not take into account the specifics of the processing of different raw materials, which does not allow to make the fullest use of raw potential, the resulting product has a low rate of mass fraction of protein from 2.0 to 3.0%, low calories - 170 kcal, high cost.

The present invention is to expand the range of vegetable canned food, creating a high-quality product with traditional organoleptic characteristics and optimal structural-mechanical properties, low cost, with high content mass fraction of protein, high energy value.

The problem is solved by cespool production of canned meat product shredding raw meat, add vegetable component, onion, salt, sodium and spices, mixing of components, packaging, sterilization and cooling, the raw meat use pork or poultry meat mechanically separated, as a vegetable component - flour barley textured, mixing of the components is carried out in the cutter in two stages, the first of which the cutter can get protein-fatty emulsion, mixing consistently downloadable flour barley textured, water and melted pork fat at a ratio (1-1,2):(3-3,5):(1-1,2), and the second stage sequentially add pork or poultry meat mechanically separated, onions, table salt, spices and butterwoth before the formation of a homogeneous mass, the components of the mixture taken in the following ratio, wt.%:

Pork or poultry
mechanical deboning17,0-39,0
protein-fatty emulsion50,0-55,0
onions3,0-4,0
salt1,3-1,5
spicesrest

It is possible to additionally use a carrot up to 4 wt.%.

Preferably after grinding raw meat plansyou is.

Onions and carrots can be added to the mixture passerovannye in fat, the fat is 20% by weight of chopped onions or carrots.

As raw materials can additionally be used beef liver.

Sterilization is carried out at a temperature 113-117°for a certain period of time, calculated from the parameters of the heat stability of microorganisms.

So get the ultimate canned meat product, which is an independent object in the claimed group of inventions.

Technical result provided by the invention, consists in expanding the range of canned meat products, creating high-quality product with stable functional and technological properties, with a mass fraction of protein from 5.0 to 8.0%, the replacement of expensive raw meat of domestic barley flour and textured, without impairing the quality indicators of the finished product, reducing costs.

When cooking meat canned product using raw materials of domestic production, including flour barley textured in accordance with THE 9293-032-46715365-01.

The method of cooking meat canned product is as follows.

Raw meat izmelchai blanched in hot water. Liver ilout, washed and shredded. Onions and carrots peeled, crushed and passer in fat, the fat is 20% by weight of chopped onions or carrots.

Protein-fatty emulsion is prepared in the cutter in the following sequence: first download the flour barley textured, then add water, butterwoth 2-3 minutes, add the fat and butterwoth 3-5 minutes

In the bowl with the cooked fat emulsion consistently load blanshirovannuyu pork or blanshirovonnogo poultry mechanically deboned, liver beef, browned onions, carrots passerovannuyu, table salt, spices and butterwoth 10-15 min before the formation of a homogeneous mass. Then the product is Packed in cans dispensers or manually sealed and subjected to sterilization in autoclaves calculated by the formula sterilization. When this heat treatment is carried out in such a way as to ensure high organoleptic characteristics of the finished product. With this purpose, heat vegetable canning is carried out at a temperature 113-117°for a certain period of time, calculated from the parameters of the heat stability of microorganisms. This heat treatment allows to obtain a sterile product, stored under normal conditions (0-20° (C) during the year. After heat treatment of vegetable food is cooled and ereaut for storage.

Example 1.

20 kg of pork shredded and blanched in hot water, 20 kg of beef liver ilout, washed and chopped, 3 kg of onions cleaned, crushed and passer in the fat.

Protein-fatty emulsion is prepared in the cutter in the following sequence: first, load 10 kg flour barley textured, then added 35 l of water, butterwoth 2 min, add 10 kg of melted pork fat and butterwoth 3 minutes

In the bowl with the cooked fat emulsion consistently load blanshirovannuyu pork, liver beef, browned onions, salt cookbook - 1.3 kg and spices - 1.7 kg and butterwoth 10 min before the formation of a homogeneous mass. The product is Packed, sterilized and cooled.

Get the product of the following composition, wt.%:

pork20,0
beef liver20,0
protein-fatty emulsion55,0
onions browned3,0
salt1,3
spices1,7

Example 2.

The method is carried out as in example 1 with the difference that the components take the following (kg): poultry meat mechanically separated - 39,0; flour barley textured - 8, water - 34 l, melted pork fat - 8, carrots passerovanny - 4,0; bow pass the computerized - 4,0; salt - 1,5; spices in 1.5.

Comparative characteristics of physico-chemical parameters obtained vegetable canned food and product, obtained in a known manner presented in the table.

Table.
SampleFat, %Protein, %Energy value, kcal
Example 1196195
Example 2175173
The known method213170

Thus, the product produced by the proposed method has parameters that match the requirements for this type of product has a stable functional and technological properties, has a high energy value and lower cost compared to the prototype.

1. Method for the production of canned meat product, providing for grinding raw meat, add the vegetable component, onion, salt, sodium and spices, mixing of components, packaging, sterilization and cooling, characterized in that the quality of meat raw materials use pork or poultry meat mechanically separated, the image quality is as vegetable component flour barley textured, mixing of the components is carried out in the cutter in two stages, the first of which the cutter can get protein-fatty emulsion, mixing consistently loaded flour barley textured, water and melted pork fat at a ratio (1-1,2):(3-3,5):(1-1,2), and the second stage sequentially add pork or poultry meat mechanically separated, onions, table salt, spices and butterwoth before the formation of a homogeneous mass, the components of the mixture taken in the following ratio, wt.%:

Pork or poultry
mechanical deboning17,0-39,0
Protein-fatty emulsion50,0-55,0
Onions3,0-4,0
Salt1,3-1,5
SpicesRest

2. The method according to claim 1, characterized in that additionally use the carrot up to 4 wt.%.

3. The method according to claim 2, characterized in that the onions and carrots make a mixture of pre-fried in fat, the fat is 20% by weight of chopped onions or carrots.

4. The method according to claim 1, characterized in that after grinding raw meat, blanched in hot water.

5. The method according to claim 1, great for the present, however, as raw meat in addition use beef liver.

6. The method according to claim 1, characterized in that the sterilization of the product is carried out at a temperature 113-117°for a certain period of time, calculated from the parameters of the heat stability of microorganisms.

7. Vegetable canned product, characterized in that it is manufactured by a method according to any one of claims 1 to 6.



 

Same patents:

FIELD: canned goods from meat and vegetables.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely shredding and freezing of fresh white cabbage leaves in oxygen-free atmosphere; beef chopping; cutting of onion and speck followed by roasting thereof; wheat grain cooking up to twice volume extension; garlic pulping. Beef, wheat grain, onion, speck, table salt and black pepper are blended to produce mince. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Sour cream, wheat flour, tomato paste, garlic, black pepper, table salt and bone broth are blended to produce souse. Stuffed cabbage leaves and souse are pre-packed in specific component ratio.

EFFECT: canned goods of increased digestion value.

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1 ex

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6 dwg, 4 tbl, 4 ex

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2 cl, 5 tbl

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2 cl, 3 ex

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2 cl, 3 ex

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FIELD: food-processing industry, in particular, sandwich paste composition.

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FIELD: food-processing industry.

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EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

FIELD: food-processing industry.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

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Sandwich paste // 2243702

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243702

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243703

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243703

FIELD: food-processing industry.

SUBSTANCE: sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water.

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

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EFFECT: low cooking property and increased yield of ready product owing to reduced amount of wastes, improved quality of product owing to balanced chemical composition of farce, and simplified production process.

5 cl, 1 tbl, 6 ex

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