RU2198524C2 - Method for producing canned meat pockets, product obtained by method and apparatus for obtaining the same - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves charging newly prepared and frozen semi-finished meat pockets into vessels adapted for hermetic sealing; adding flavor additives in an amount of 20-30 wt%, with meat pockets and liquid filler weight ratio of 2.0-2.5:1, respectively; hermetically sealing and sterilizing charged vessels at temperature of at least 120 C under pressure of 0.15-0.22 MPa for 30-40 min. Apparatus has device for charging basis products into vessels, charged vessels sealing device, and device for sterilizing charged and hermetically sealed vessels under pressure, with said devices being arranged in processing direction. Canned meat pockets have spicy odor and taste characteristic of given product and are free from foreign odor and flavor. EFFECT: increased efficiency and provision for prolonged retention of gustatory qualities. 12 cl, 2 dwg, 3 ex

Description

 The invention relates to the food industry, and more specifically to a method for the production of canned dumplings, a product obtained by this method, and an installation for implementing this method.

Various methods are widely known for preparing dough products with filling, for example, dumplings, manti and the like, using various culinary recipes that are frozen (in raw form) in order to extend their possible use. However, frozen dumplings require certain storage and transportation conditions. At the same time, their storage in freezers in packaged form is limited and is no more than 180 days from the day of production at a temperature of no higher than minus 18 ^o C.

 A known method of preparing food products, namely dough products with filling, for example dumplings (RF Patent 2131682), in which cooked dumplings is boiled until cooked, cooled, frozen and laid in portions on a layer of water frozen in a vessel. An element representing a 0.1 mm thick aluminum foil plate is preliminarily placed in the same vessel made of polypropylene. The vessel is then closed and stored in a refrigerator. Thus prepared portions of ravioli in the required quantity can be placed in a microwave oven and warmed until cooked.

 The achievement of the technical result by the specified method is aimed at reducing costs and preparation time of the specified product. However, this method does not solve the problem of increasing shelf life and improving the transportation conditions of the specified product.

There is also a method of preserving food in jars and a canned product (US Patent 4,157,741, class A 23 L 3/10, published May 29, 1979). The specified method relates to the preservation of solid food products, such as vegetables and fruits, and includes loading solid products (semi-finished products) in jars with their subsequent sealing, sterilization, cooling and obtaining the target product. When filling the cans, food pieces and a small amount of liquid are fed into them. The latter occupies an insignificant part of the space of the can free from food and is collected in its lower part. Then, the lid is folded to the tin can and the liquid in the lower part is heated until the generated steam displaces all the air through the free space between the lid and the can body. After that, the cans are hermetically sealed and the hermetically sealed cans with contents are sterilized, for example, to 125-135 ^° C for 1-5 minutes, then the cans are cooled, preferably by spraying with cold water. When the can is cooled as a result of steam condensation, a high vacuum is created in it. The specified method is implemented by a device in which a screw conveyor is provided. Following the screw conveyor one after another, the cans are successively loaded with food semi-finished products in them, followed by their sealing, then sterilization and obtaining the target product.

 The specified method and device for its implementation are adapted for high-speed canning lines in the production of canned vegetables. However, this method is not suitable for the production of canned dumplings.

 The inventive method for the production of canned dumplings, the product obtained by this method, and installation for its implementation are not described in the literature.

 The basis of the invention was the task of developing a method for the production of canned dumplings, a product obtained by this method, and an installation for its implementation, allowing to obtain a new product - canned dumplings, suitable for long-term storage while maintaining taste, convenient for transportation and storage.

The problem is solved in that in the claimed method for the production of canned dumplings by loading the food semi-finished product in a container for sealing and then sealing them, then sterilizing and obtaining the target product, according to the invention, freshly prepared and frozen semi-finished dumplings are loaded into containers adapted for hermetic sealing with the addition of flavoring additives in an amount of 20-30 wt.% in relation to the weight of dumplings and liquid filler in a mass ratio to dumplings of 2.0-2.5: 1, respectively Twain loaded container is sealed and sterilized at a temperature not lower than 120 ^o C at a pressure of 0.15-0.22 MPa for 30-40 minutes.

 According to the claimed method, it is preferable to use freshly prepared and frozen semi-finished dumplings "Daria", "St. Petersburg relish."

 As flavoring additives, it is desirable to use additives selected from the group consisting of onions, garlic, starch, carrots, peppers, salt, sugar, vinegar, taken in combination. It is advisable to use flavoring in the form of a crushed mixture. These flavorings eliminate the need for preservatives and give the product a pleasant taste and aroma.

 The liquid filler is preferably tomato or mushroom sauce and water.

 It is advisable to wash the loaded sealed containers before and after sterilization.

Get the target product - canned dumplings, which according to the invention are a product obtained by loading freshly prepared and frozen semi-finished dumplings in containers adapted for airtight corking, with the addition of flavorings in an amount of 20-30 wt. % with respect to the weight of dumplings and liquid filler in a mass ratio to dumplings of 2.0-2.5: 1, respectively, sealing loaded containers and sterilizing them at a temperature of at least 120 ^o C at a pressure of 0.15-0.22 MPa for 30-40 minutes.

 Canned dumplings preferably contain freshly prepared and frozen semi-finished dumplings Darya, Pitersky relish as the initial semi-finished product of dumplings, and as flavoring additives contain additives selected from the group consisting of onions, garlic, starch, carrots, pepper, salt, sugar, vinegar, taken in combination. Preferably, they contain tomato or mushroom sauce and water as a liquid filler.

 The problem is also solved by the fact that the installation for the production of canned dumplings according to the invention contains containers for loading the starting products — freshly prepared and frozen semi-finished dumplings, flavoring agents and liquid filler adapted for hermetically sealing, and installed in the direction of the technological process: means for loading the initial products in containers, means for hermetically sealing loaded containers and means for sterilizing loaded and hermetically sealed tanks under pressure and time sufficient to obtain the target product.

 As a container, it is advisable to use a metal can suitable for food.

 The source product loading means may be in the form of at least two dispensers.

It is desirable to perform the sterilization tool for loaded and hermetically sealed containers in such a way as to provide a pressure of 0.15-0.22 MPa for 30-40 minutes at a temperature not lower than 120 ^o C. The sterilization agent can be made in the form of an autoclave.

 It is advisable that the installation additionally contains a means of mixing the crushed mixture of flavors, installed in the direction of the process to the means of loading.

 It is advisable that the installation also additionally contains at least one means of washing loaded, hermetically sealed containers and / or loaded, hermetically sealed and sterilized containers before and after sterilization.

The invention is further illustrated by the description of specific examples of its implementation and the accompanying drawings, in which:
FIG. 1 shows a capacity for loading the starting products of the proposed installation (general view);
Figure 2 - technological block diagram of the installation according to the invention.

 Below is a detailed description of the proposed method, the product is canned dumplings and installation for the production of canned dumplings that implements the inventive method.

A method for the production of canned dumplings is that freshly prepared and frozen semi-finished dumplings are loaded into containers adapted for tight sealing. As a semi-finished product of dumplings, any freshly frozen dumplings made using standard technology can be used. Preferably use freshly prepared and frozen semi-finished dumplings "Daria", "St. Petersburg relish." The whole technological process is carried out in compliance with sanitary rules for the meat industry enterprises. As a container, a metal can suitable for food is preferably used (GOST 5981-88). Flavors are prepared, for which it is desirable to use additives selected from the group consisting of onions, garlic, starch, carrots, pepper, salt, sugar, vinegar, taken in combination. If necessary, flavoring additives (vegetables), such as onions, garlic, carrots, are pre-peeled, washed, and ground. It is advisable to use flavoring in the form of a crushed mixture. The prepared raw materials are mixed and served on packaging in banks. The preparation of cans is carried out in accordance with the current standard. Dumplings with the addition of flavors in an amount of 20-30 wt.% In relation to the mass of dumplings and liquid filler in a mass ratio to dumplings of 2.0-2.5: 1, respectively, are loaded into cans. The liquid filler is preferably tomato or mushroom sauce and water. Filled jars are subjected to selective control weighing. Then loaded cans are sealed. The quality of the seal is determined in accordance with current standards. Sealed cans before sterilization are washed and sterilized, preferably in an autoclave, at a temperature not lower than 120 ^o With a pressure of 0.15-0.22 MPa for 30-40 minutes. After the end of the sterilization and cooling process, the cans are unloaded from the autoclave and transferred to sorting, washing, packaging and labeling. Get the product - canned dumplings, which are pre-heated dumplings in the sauce are not sticky, not deformed. Stuffing does not act. The smell and taste inherent in this type of product and sauce with the aroma of spices, without extraneous odor and taste. The inventive product has been tested in accordance with applicable standards. The certificate of conformity ROSS RU is received. PR15. B.06119, issued by the GOST R Certification System Gosstandart of Russia, according to which the claimed product meets the requirements of regulatory documents SanPiN 2.3.2.560-96 p. 6.1.13 (TU 9213-008-45577406-00).

 Installation for the production of canned dumplings according to the present invention contains adapted for airtight corking containers (figure 1) for loading the starting products - freshly prepared and frozen semi-finished dumplings, flavors and liquid filler. As a container 1, a metal can is used, suitable for food products. The proposed installation also includes a means 2 (FIG. 2) for mixing the crushed mixture of flavors, a means 3 for loading the starting products in a container 1, a means 4 for hermetically sealing loaded and hermetically sealed containers 1 under pressure and time sufficient to obtain the target product, and means 6 washing loaded, hermetically sealed containers 1 and loaded, hermetically sealed and sterilized containers 1 before and after sterilization. In the drawing, arrows indicate the direction of the process.

In the described embodiment, the means 2 for mixing the crushed mixture of flavors is made in the form of two dispensers 7 and 8, respectively, for freshly prepared and frozen semi-finished dumplings and for flavors and liquid filler. Means 4 hermetic sealing of loaded containers 1 is a seaming machine. The sterilization means 5 of the loaded and hermetically sealed containers 1 are made in such a way as to provide a pressure of 0.15-0.22 MPa for 30-40 minutes at a temperature not lower than 120 ^o C. In this case, the sterilization means 5 is made in the form of an autoclave. Figure 2 presents one means 6 washing containers 1 before sterilization, which is indicated by arrow A, and after sterilization, which is indicated by arrow B.

 However, it should be noted that in other embodiments of the installation, there may be two means of washing the containers before and after sterilization, respectively. The same applies to dispensers, the number of which can be more than two, depending on the process conditions.

 The principle of operation of the inventive installation for the production of canned dumplings, implementing the proposed method, is as follows.

 The solid flavors mentioned above are ground, if necessary, and the resulting crushed flavor mixture is mixed in a mixer (means 2 in FIG. 2). Then, flavoring additives and the above liquid filler are loaded into dispenser 8, and freshly prepared and frozen semi-finished dumplings are dispensed into dispenser 7. From dispenser 7, semi-finished dumplings are automatically loaded into metal cans (containers 1 in Fig. 1) with automatic addition of flavorings 8 from dispenser to the amount of 20-30 wt.% in relation to the weight of dumplings and liquid filler in a mass ratio to dumplings of 2.0-2.5: 1, respectively. Banks undergo hot water treatment before loading. The loaded cans are hermetically sealed by means 4 in this case on a seaming machine.

The loaded, hermetically sealed cans are washed by means of means 6 (direction of arrow A in FIG. 2). After washing, the cans are loaded into autoclave baskets and sent for sterilization in an autoclave (tool 5) at a temperature of not lower than 120 ^o C at a pressure of 0.15-0.22 MPa for 30-40 minutes. After the sterilization process is over, the banks are naturally cooled to a temperature of 20 ^o C, then unloaded from the autoclave baskets and transferred to sorting. After that, the cans are washed by means of 6 (direction of arrow B in FIG. 2) and transferred to the labeling and packaging in the appropriate container.

Thus, the proposed method and installation for its implementation allow you to get a new product - canned dumplings, with the smell and taste characteristic of this type of product with the aroma of spices, without foreign smell and taste, suitable for long-term storage (2 years at a temperature of 0 to 20 ^o C) with the preservation of taste, convenient for transportation and storage.

 For a better understanding of the present invention, specific examples of the preparation of canned dumplings are provided.

Example 1
For the production of canned dumplings use the list of raw materials presented in the table.

Freshly prepared and frozen semi-finished dumplings "Daria" is loaded into a metal can 12 (GOST 5981-88). The net weight for canned food in the indicated bank is 525 g. The whole technological process is carried out in compliance with sanitary rules for the meat industry enterprises. These flavorings are prepared. If necessary, flavoring additives (vegetables), such as onions, garlic, carrots, are pre-peeled, washed, and ground. The prepared raw materials are mixed and served on packaging in banks. The preparation of cans is carried out in accordance with the current standard. Dumplings, flavors and liquid filler in the indicated quantities, respectively, are loaded into cans. Filled jars are subjected to selective control weighing. Then loaded cans are sealed. The quality of the seal is determined in accordance with current standards. Sealed cans before sterilization are washed and sterilized in an autoclave, at a temperature not lower than 120 ^o With a pressure of 0.15-0.22 MPa for 40 minutes. After the sterilization process and cooling to a temperature of 20 ^o With the cans are unloaded from the autoclave and transferred to sorting, washing, packaging and labeling. Get the product - canned dumplings, which is a heated dumplings in sauce, not sticky, not deformed. Stuffing does not act. Pleasant taste and aroma inherent in this type of product and sauce with the aroma of spices, without any foreign smell and taste. Mass fraction of salt,%: not more than 1.0-1.6. Foreign impurities are absent. Nutrition and energy value per 100 g of product: proteins - 11.7 g; fats - 13.2 g; carbohydrates - 21.4 g; energy value - 253 kcal. According to microbiological indicators, canned dumplings satisfy the requirements of industrial sterility for canned food of group “A”. The content of toxic elements, antibiotics, nitrosamines, pesticides, radionuclides does not exceed the permissible levels established in SanPiN 2.3.2.560.

 Example 2

 The production of canned dumplings is carried out similarly to that described in example 1, except that as a freshly prepared and frozen dumplings use semi-finished dumplings "St. Petersburg relish", and as a vegetable flavoring, instead of fresh onions, garlic and carrots, dried onions are used in accordance with GOST 7587 -71, dried table carrots in accordance with GOST 7588-71 and dried garlic in accordance with GOST 16729. Add flavorings in an amount of 30 wt.% With respect to the weight of ravioli, and a liquid filler (similar is indicated In example, 1) in a mass ratio to dumplings 2.0: 1, respectively. Get the target product - canned dumplings with indicators similar to those specified in example 1.

 Example 3

 The production of canned dumplings is carried out similarly to that described in example 1, except that mushroom sauce and water are used as a liquid filler. Add flavorings in an amount of 20 wt. % in relation to the mass of dumplings, and the liquid filler in a mass ratio to dumplings 2.5: 1, respectively. Raw materials are loaded into a metal can 8 (GOST 5981-88). The net weight for canned food in the indicated jar is 325 g. The target product is obtained - canned dumplings with indicators similar to those indicated in example 1.

Claims (12)

1. Method for the production of canned dumplings by loading the food semi-finished product in a container for sealing, then sealing them, then sterilizing and obtaining the target product, characterized in that the freshly prepared and frozen semi-finished dumplings are loaded into containers adapted for airtight sealing, with the addition of flavoring additives in an amount 20-30 wt.% In relation to the mass of dumplings and liquid filler in a mass ratio to dumplings of 2.0-2.5: 1, respectively, the loaded capacity of the herme iziruyut and sterilized at a temperature not lower than 120 ^o C at a pressure of 0.15-0.22 MPa for 30-40 minutes.  2. The method according to claim 1, characterized in that they use freshly prepared and frozen semi-finished dumplings "Daria", "St. Petersburg relish."  3. The method according to any one of claims 1 and 2, characterized in that as flavoring additives use additives selected from the group consisting of onions, garlic, starch, carrots, peppers, salt, sugar, vinegar, taken in combination.  4. The method according to claim 1 or 3, characterized in that they use flavoring additives in the form of a crushed mixture.  5. The method according to any one of claims 1 to 4, characterized in that tomato or mushroom sauce and water are used as liquid filler.  6. The method according to any one of claims 1 to 4, characterized in that the loaded sealed containers before and after sterilization are washed. 7. Canned dumplings, characterized in that they are a product obtained by loading freshly prepared and frozen semi-finished dumplings in containers adapted for airtight corking, with the addition of flavors in an amount of 20-30 wt.% With respect to the weight of dumplings and liquid filler in a mass ratio to dumplings 2.0-2.5: 1, respectively, sealing loaded containers and sterilizing them at a temperature not lower than 120 ^o C, at a pressure of 0.15-0.22 MPa for 30-40 minutes  8. Canned dumplings according to claim 7, characterized in that as the initial semi-finished product of dumplings they contain freshly prepared and frozen semi-finished dumplings "Daria", "St. Petersburg relish."  9. Canned dumplings according to any one of paragraphs.7 and 8, characterized in that as flavoring agents they contain additives selected from the group consisting of onions, garlic, starch, carrots, pepper, salt, sugar, vinegar in combination.  10. Canned dumplings according to any one of claims 7 to 9, characterized in that they contain tomato or mushroom sauce and water as a liquid filler.  11. Installation for the production of canned dumplings, containing a device for hermetically sealing the container for loading the starting products - freshly prepared and frozen semi-finished dumplings, flavors and liquid filler, and means for mixing the crushed mixture of flavors installed in the direction of the technological process, means for loading the starting products in the container , means for hermetically sealing loaded containers and means for sterilizing loaded and hermetically sealed corked containers under pressure and time sufficient to obtain the target product in the form of an autoclave, characterized in that a metal can suitable for food is used as the container, the hermetic sealing device is a seaming machine, and the source product loading means is made in the form of at least two dispensers.  12. Installation according to claim 11, characterized in that it further comprises at least one means of washing loaded, hermetically sealed containers and / or loaded, hermetically sealed and sterilized containers before and after sterilization.

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