RU2182773C2 - Method of producing meat-and-vegetable preserves - Google Patents

Abstract

FIELD: technology of canned foods industry. SUBSTANCE: recipe mixture contains pieces of fresh meat and vegetable components cooked up to ready-to-use state. Then introduced are salt of food acid with a polyvalent metal separated from a group of macro- and microelements, and gas-liquid extract of biomass of microorganism Pythium insidiosum. The mixture is packed in combined material containing two polymeric layers and a foil layer displaced between them. After it, mixture is subjected to heat sterilization. EFFECT: improved organoleptical properties and prolonged storage life of product.

Description

 The invention relates to the technology of the canning industry.

 A known method for the production of meat and vegetable canned food, which includes preparing the recipe components, heat treatment of raw vegetable components to the state of readiness, cutting the meat into pieces, mixing the recipe components, packaging in a container of combined material having two polymer layers and a foil layer between them, and heat sterilization with simultaneous bringing the meat to a state of readiness (RU 2118090 C1, 08.28.1998).

 The disadvantage of this method is to obtain a finished product with low organoleptic properties and a short shelf life.

 The technical result of the invention is to improve the organoleptic properties and increase the shelf life of the target product.

 This result is achieved by the fact that in the method for the production of canned meat and vegetables, which involves preparing the recipe components, heat-treating the raw vegetable components to the state of readiness, cutting the meat into slices, mixing the recipe components, packing in a container made of a combined material containing at least two polymer layers and placed between them a layer of foil, and heat sterilization while bringing the meat to a state of readiness, according to the invention as part of the recipe components s additionally use a salt of food acid with a polyvalent metal selected from the group of macro- and microelements in an amount of 0.003-0.03% by weight of plant components and a gas-liquid extract of the microorganism Pythium insidiosum, known from WO 9213086 A, 08/06/1992, in an amount of 0 , 01-0.0101% by weight of the mixture.

 This allows you to improve the organoleptic properties of canned food by preventing the digestion of plant components, preserving color and increase the shelf life of canned food.

 The method is implemented as follows.

 Prescription components are prepared in accordance with the type of raw material. Vegetables are washed, inspected, peeled and cut with the simultaneous removal of inedible parts. Cereals and legumes 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. The biomass extract is filtered. Vegetable fats are filtered and calcined. Dry spices are sterilized in a sealed container. Prepared raw plant components, including vegetables, grains, legumes and flour, are heat treated until cooked by blanching, boiling, roasting or sautéing. After that, the components are fed for mixing and packaging in a container made of a combined material containing at least two polymer layers and a foil layer placed between them, for example, Mylar or Lamister type. The filled containers are sealed, preferably under vacuum, and sterilized. In the process of heat sterilization, the meat reaches the state of readiness, and the digestion of the vegetable components that have already been processed to the state of readiness is compensated by crosslinking their native pectin substances with polyvalent metal ions. The choice of the latter from the group of macro- and microelements is justified by the fact that their residual amounts in the free state cannot harm the body. Thus obtained target product is stored without changing consumer properties for at least 3 years.

 Example 1

According to the technology described above, canned food "Braised beef with tomato" is prepared, containing, by weight:
Beef - 800
Animal Fat - 40
Onion - 95
Tomato paste 30% - 40
Salt - 14
Sugar - 10
Ground red pepper - 2
Bay leaf - 1
Calcium Lactate - 0.03
CO ₂ - Pythium insidiosum biomass extract - 0.1
Similar canned food is prepared according to the closest analogue. Packing is carried out in a film lavsan-foil-polypropylene. Shelf life of the control lot is 24 months, the experimental lot is 36 months. The difference in the tasting score due to the best consistency, color, lack of caramel tones in taste and aroma at the end of the shelf life of canned food was 2.1 points on a 10-point scale.

 Example 2

According to the described technology, canned food "Pork with peas" is prepared, containing, by weight:
Pork - 400
Animal Fat - 30
Peas - 28
Carrots - 28
Onion - 75
Salt - 12
Ground black pepper - 0.12
Bay leaf - 0.1
Magnesium Chloride - 0.04
N ₂ - Pythium insidiosum biomass extract - 0.0751
Water - 177.74
Similar canned food is prepared according to the closest analogue. Packing is carried out in Mylar film. Shelf life of the control lot was 28 months, of the experimental lot - 38 months. The difference in the tasting score at the end of storage was 2.4 points.

 Example 3

Canned food "Goulash with potatoes" is prepared with a ratio of components by weight:
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
Aluminum Asparaginate - 0.138
Pythium insidiosum biomass ar-extract - 0.101
Water - 88
Similar canned food is prepared according to the closest analogue. Packing is carried out in cans of material "Lamister". The shelf life of the control batch was 27 months, the experimental batch - 38 months. The difference in the tasting score at the end of storage was 1.9 points.

 Thus, the proposed method allows to increase the shelf life and improve the organoleptic properties of canned food.

Claims (1)

 A method for the production of meat and vegetable canned food, which includes preparing the recipe components, heat-treating the raw vegetable components to the state of readiness, cutting the meat into pieces, mixing the recipe components, packing in a container made of a combined material containing at least two polymer layers and a foil layer placed between them, and thermal sterilization with simultaneous bringing of meat to a state of readiness, characterized in that the food salt is additionally used in the composition of the recipe components howl acid with a polyvalent metal selected from the group consisting of macro- and microelements in an amount 0,003-0,03% by weight of vegetable components and the gas-liquid extract of the microorganism Pythium insidiosum in an amount 0,01-0,0101% by weight of the mixture.