RU2194404C2 - Method of producing meat-and-vegetable preserves - Google Patents

Abstract

FIELD: technology of canned foods industry. SUBSTANCE: method includes additional introduction in meat-and-vegetable preserves of food acid salt with a polyvalent metal selected from a group of macro- and microelements, and lipid-containing extract of biomass of microorganism Mortierella humilis. EFFECT: improved organoleptical properties and prolonged storage life of meat-and-vegetable preserves. 2 ex

Description

 The invention relates to the technology of the canning industry.

 A known method for the production of canned meat and vegetables, which includes cutting meat and vegetables, heat treatment of the latter to the state of readiness, grinding raw meat in a top, preparation of the recipe, packaging in consumer containers and heat sterilization while bringing the meat to a state of readiness (RU 2127524 C1, 03.20.1999 )

 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 cutting meat and vegetables, heat treatment of the latter to the state of readiness, grinding raw meat in a spinning top, preparation of the recipe mixture, packaging in consumer packaging and heat sterilization while bringing the meat to a state of readiness, according to the invention in the composition of the prescription components 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 vegetable components and a lipid-containing biomass extract of the microorganism Mortierella humilis 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 better preserving the consistency and color of vegetable components, eliminating the formation of unpleasant tones in the aroma and increasing the shelf life of the finished product.

 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. Bulk components are sieved and passed through a magnetic trap. The meat is subjected to toilet, deboning, venation, cut and chopped in a spinning top. Animal fats are cleaned, melted and filtered. The extracts are filtered. Vegetable fats are filtered and calcined. Dry spices are sterilized in a sealed container. Prepared raw vegetable ingredients are cooked until ready by blanching, boiling, roasting or sautéing. After that, the components are fed for mixing and packaging in consumer packaging. The filled containers are sealed, preferably under vacuum or after exhausting, and subjected to heat sterilization, during which the meat reaches the ready stage. The digestion of heat-treated vegetables that have already been cooked or undergone a different cooking process to the same state of vegetables is excluded due to crosslinking of 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. It should be noted that oxidation processes are slowed down in it, melanoidin formation and the formation of hydroxymethyl furfural are reduced.

 Example 1

According to the technology described above, canned food "Vegetable stew with meat" is prepared, containing the following components, wt. hours:
Beef 1 grade - 16.6
Beef 2 varieties - 12.2
Potato - 28.9
Onions - 11
Carrots - 7
Pickled Cucumbers - 1.5
Tomato paste 30% - 2.3
Melted pork fat - 3
Sunflower oil - 1.8
Wheat flour - 2
Salt - 0.55
Ground black pepper - 0,05
Calcium Lactate - 0.015
Ar-biomass extract of the microorganism Mortierella humilis - 0.0101
Water - 13.1
Similar canned food is prepared according to the closest analogue. The shelf life of canned food in unregulated conditions was 4 years for the experimental batch and 3 years for the control batch. The difference in the tasting score at the end of the shelf life was 1.8 points.

 Example 2

According to the conditions of example 1, canned food "Solyanka with meat" is prepared and stored, containing the following components, wt. hours:
Bold pork - 28.9
Sauerkraut - 43.6
Onions - 11
Carrots - 7
Tomato paste 30% - 1
Melted pork fat - 3
Sunflower oil - 1.8
Wheat flour - 2
Sugar - 1.2
Table salt - 0.45
Ground black pepper - 0,05
Magnesium Chloride - 0.18
N ₂ - Biomass extract of the microorganism Mortierella humilis - 0.01
The shelf life of the control batch was 30 months, the pilot batch 36 months. The difference in the tasting score is 2.3 points.

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

Claims (1)

 Method for the production of canned meat and vegetables, which includes cutting meat and vegetables, heat treatment of the latter to the state of readiness, grinding raw meat in a spinning top, preparation of the recipe mixture, packaging in consumer containers and heat sterilization while bringing the meat to a state of readiness, characterized in that it consists of recipe components additionally use a salt of food acid with a polyvalent metal selected from the group of macro- and micronutrients in an amount of 0.003-0.03% by weight of vegetable components and whether Pid-containing biomass extract of the microorganism Mortierella humilis in an amount of 0.01-0.0101% by weight of the mixture.