RU2118090C1 - Method for producing meat-and-vegetable preserves - Google Patents

Abstract

FIELD: technology for production of meat-and-vegetable preserves of prolonged storage life. SUBSTANCE: all vegetable components are heat treated and mixed with raw meat, and then packed into packets from compound film, sterilized with simultaneous bringing up of meat to readiness. EFFECT: reduced energy expenditures; improved organoleptical properties and prolonged storage life. 8 expy

Description

 The invention relates to the production technology of meat and vegetable canned foods for long-term storage.

 There is a method of producing meat and vegetable canned food, which includes the preparation of prescription ingredients, heat treatment of raw vegetable ingredients to a state of readiness, mixing with raw meat, packaging in cans or glass jars and sterilization (Collection of technological instructions for the production of canned food. Volume 1. Canned vegetables and lunch. - M .: Food industry, 1977, p. 425 - 427).

 The disadvantages of this method are the short shelf life and low organoleptic characteristics of the finished product, high energy intensity of the process.

 The technical result of the invention is to reduce the energy intensity of the process, improve organoleptic characteristics and increase the shelf life of the finished product.

 This result is achieved by the fact that in the method for the production of canned meat and vegetables, involving the preparation of prescription ingredients, heat treatment of raw vegetable ingredients to a state of readiness, mixing with raw meat, packaging and sterilization, according to the invention, the mixture is packaged in packages of a combined film containing a layer of lavsan, a layer of foil and a layer of polypropylene.

 This allows you to reduce energy consumption, improve organoleptic properties and increase the shelf life of the finished product.

 The method is implemented as follows.

 Prescription ingredients are prepared in accordance with the type of raw material. Vegetables are inspected, peeled and cut with the simultaneous removal of inedible parts, if any. Cereals and peas inspect and wash. Bulk components are sieved and passed through a magnetic trap. The meat is subjected to toilet, deboning and venation, and then cut. Animal fats are cleaned, melted and filtered. Vegetable fats are filtered and calcined. Prepared raw ingredients, including vegetables, grains and flour, are heat treated until cooked by blanching, boiling, roasting or sautéing. After that, the components are fed for mixing and packing in packages of a combined film containing a layer of lavsan, a layer of foil and a layer of polypropylene. The filled bags are brewed, the welds are checked for leaks and transferred to sterilization, the modes of which are energy-saving in comparison with the modes necessary to achieve industrial sterility in the production of products according to the closest analogue, due to better warmth of both the packaging in comparison with the can and the product itself . It has been experimentally established that under any sterilization regimes of products manufactured by the proposed method, meat reaches a state of readiness. As a result, due to the mitigation of sterilization regimes, specific energy consumption for finished products is reduced by an average of 10-15%. The organoleptic evaluation of the finished product made by the proposed method is higher than for similar products obtained by traditional technology, probably due to increased uniformity and reduced heat treatment time, and their shelf life is increased almost 2 times.

 Example 1

Canned meat in white sauce, containing, by weight. hours:
Beef - 800
Animal Fat - 35
Onion - 108
Flour - 40
Salt - 13
Sugar - 3
Ground black pepper - 0.5
Acetic acid 80% - 0.5
prepared according to the proposed method with the packaging of raw meat in bags from a film of lavsan-foil-polypropylene or the closest analogue with packaging in cans. The difference in the tasting score on a five-point scale was 1.2 points. The shelf life until the signs of microbial spoilage of the experimental batch of the product was 25 months, the control batch was 14 months, energy consumption was reduced by 10.2%.

 Example 2

According to the conditions of example 1, canned food "Braised beef with tomato" is prepared, containing, by weight. hours:
Beef - 800
Animal Fat - 40
Onion - 95
Tomato paste 30% - 40
Salt - 12
Sugar - 10
Ground red pepper - 2
Bay leaf - 1
The difference in organoleptic assessment of 0.9 points. Shelf life of the control lot is 12 months, the experimental lot is 24 months, energy consumption is reduced by 15%.

 Example 3

According to the conditions of example 1, canned food "Beef goulash" is prepared, containing, by weight. hours:
Beef - 800
Animal Fat - 45
Tomato paste 30% - 23.7
Onion - 14.4
Flour - 5.6
Salt - 12
Sugar - 1.1
Ground red pepper - 0.2
Bay leaf - 0.1
Water - 97.9.

 The difference in organoleptic assessment of 0.5 points. Shelf life of the control lot is 14 months, the pilot lot is 27 months, energy consumption is reduced by 13.8%.

 Example 4

According to the conditions of example 1, canned food "Meat with green peas and carrots" is prepared, containing, by weight. hours:
Beef - 400
Animal Fat - 35
Green peas - 220
Carrots - 318
White root - 10
Salt - 12
Ground black pepper - 0.3
Bay leaf - 0.2
The difference in organoleptic assessment of 1.6 points. Shelf life of the control lot is 18 months, the pilot lot is 27 months, energy consumption is reduced by 9.9%.

 Example 5

According to the conditions of example 1, canned food "Pilaf with Eastern beef" is prepared, containing, by weight. hours:
Beef - 400
Rice - 200
Animal Fat - 30
Onion - 40
Carrots - 80
Kishmish 20
Salt - 12
Ground red pepper - 0.4
Water - 217.6
The difference in organoleptic assessment of 0.4 points. The shelf life of the control batch is 12 months, the pilot batch is 24 months, energy costs are reduced by 15.1%.

 Example 6

According to the conditions of example 1, canned food "Braised meat with cabbage" is prepared, containing, by weight. hours:
Pork - 400
Animal Fat - 30
Cabbage - 383
Flour - 10
Onion - 40
Carrots - 50
Tomato paste 30% - 45
Sugar - 28
Salt - 12
Ground black pepper - 1.2
Bay leaf - 0.8
The difference in organoleptic assessment of 0.8 points. Shelf life of the control batch is 13 months, the pilot batch is 27 months, energy consumption is reduced by 10.3%.

 Example 7

According to the conditions of example 1, canned food "Pork with peas", containing, by weight. hours:
Pork - 400
Animal Fat - 30
Peas - 28
Carrots - 24
Onion - 75
Salt - 12
Ground black pepper - 0.12
Bay leaf - 0.1
Water - 178.78
The difference in organoleptic assessment of 0.4 points. Shelf life of the control batch is 18 months, the pilot batch is 28 months, energy consumption is reduced by 10.7%.

 Example 8

According to the conditions of example 1, canned food "Goulash with potatoes" is prepared, containing, by weight. hours:
Beef - 400
Animal Fat - 30
Potato - 370
Tomato paste 30% - 35
Carrots - 30
Bow - 14
Flour - 5.6
Sugar - 14
Salt - 12
Ground red pepper - 0.3
Bay leaf - 0.1
Water - 89.0
The difference in organoleptic assessment of 0.4 points. The shelf life of the control batch is 18 months, the pilot batch is 27 months, energy consumption is reduced by 11.2%.

 Thus, the proposed method allows to reduce the specific energy consumption for the production of canned food, increase their organoleptic advantages and increase the shelf life of the finished product.

Claims (1)

 \ \ \ 1 Method for the production of meat and vegetable canned food, which includes preparing prescription ingredients, heat-treating raw vegetable ingredients to a state of readiness, mixing with raw meat, packaging, sealing and sterilization, characterized in that the mixture is Packed in bags of a combined film containing a layer of lavsan, a layer foil and polypropylene layer.