RU2242903C2 - Method for preparing of canned meat product "amber shore" - Google Patents

Abstract

FIELD: meat industry, in particular, production of canned food of stewed meat type.

SUBSTANCE: method involves preparing components; blanching pig skin; grinding raw meat material; mixing with salt, pepper, fresh onion, laurel leaf and water; charging resultant mixture into cans; sealing and sterilizing; additionally using ground nutmeg, sodium nitrite, and food additive of genugel. Also, other components may be used, in particular, garlic added in an amount of 0.2-0.4 wt%, food phosphates added in an amount of 0.2-0.3 wt%, crude fat added in an amount of 9.0-10.5 wt%. Raw meat material is trimmed beef with weight part of fatty and connective tissue not in the excess of 20 wt% or not in the excess of 35 wt%, or trimmed pork with weight part of fatty and connective tissue not in the excess of 60 wt%, beef or pig heart. Each component is individually ground to 18-25 mm size particles. Prior to grinding process, heart is trimmed, cut into pieces of 200-300 g and soaked in running water for 1-2 hours. Mixing process is provided in two stages: first stage involving mixing raw meat material for 2-3 min and second stage involving introducing, at equal time intervals, of components in the following sequence: onion, salt, pepper, nutmeg, laurel leaf, sodium nitrite, phosphates, and water. Can holding time from sealing to sterilization process is not in the excess of 30 min.

EFFECT: increased nutritive and energetic value and reduced production cost of canned meat product.

4 cl, 4 ex

Description

The invention relates to the meat industry, namely the production of canned meat products such as “canned meat”.

Known canned stewed beef containing 96% beef and pork, onion, salt, pepper, bay leaf (see GOST 5284-84).

A known method for the production of canned meat, including grinding, mixing with salt, spices, packaging in cans, rolling, sterilization (see USSR copyright certificate No. 1703040, A 23 L 1/31, 1989).

A known method for the production of canned meat, including grinding to a particle size of 3 mm, heating to a temperature of 100 ° C, mixing the components, packing in cans, rolling, sterilization (see USSR author's certificate No. 700095, A 23 B 4/00, 1978).

A known method for the production of canned meat, including the preparation of raw meat, preparation of the mixture, grinding to a particle size of 12-15 mm, heating to a temperature of 45 ° C, mixing the components, packing in cans, rolling, sterilization (see USSR copyright certificate No. 1333290, A 23 L 1/31, 1985).

A known method for the production of canned meat, including the preparation of raw meat, preparation of the mixture, grinding into pieces of 30-70 g, mixing the components, packing into cans, rolling, sterilization at a temperature of 115 ° C (see USSR author's certificate No. 1577754, A 23 L 1/31, 1988).

The above methods allow you to get high-quality canned meat. However, the cost of such canned food is significant and the technology provides for the use of meat on bones. Hence the need arose to develop new types of canned meat, allowing the use of meat in blocks.

Closest to the claimed technical solution is a method for the production of canned meat product, which involves preparing the components, blanching the pork skin and chopping the meat raw materials, mixing it with salt, pepper, water and bay leaves, filling in cans, corking and sterilization (see RF patent 2152740 , A 23 L 1/31, 1999).

The technical task of the claimed invention is to obtain a product with high nutritional and energy value, capable of long-term maintain a pleasant taste, appearance while reducing costs and simplifying processes, as well as having a therapeutic and prophylactic property.

This object is achieved in that the method involves preparing the components, blanching the pork skin and chopping the meat raw materials, mixing it with salt, pepper, fresh onions, bay leaves and water, filling in cans, corking and sterilization, and differs in that they additionally take nutmeg ground nut, sodium nitrite, food supplement genugel, as meat raw materials use beef veined with a mass fraction of fat and connective tissue of not more than 20% or not more than 35% or pork veined from mass th fraction of adipose and connective tissue is not more than 60%, the heart is beef or pork, grinding is carried out for each component separately to a particle size of 18-25 mm, and the heart is lived before grinding, cut into pieces weighing 200-300 g and soaked for 1-2 h in running water, stirring is carried out in two stages, on the first of which the minced meat is mixed for 2-3 minutes, on the second - the components are added with an equal amount of time in the following sequence: onion, salt, pepper, nutmeg, bay leaf sodium nitrite phosphates water, wherein the components are taken in the following ratio, wt.%:

Beef veined with mass

fatty and connective

tissue no more than 20% or

no more than 35% 40.0-50.5

Veined pork

fatty and connective

fabrics no more than 60% 48-53

Beef or pork heart 20-25

Pork skin 5-7.5

Salt 1.1-1.2

Pepper 0.02-0.03

Fresh onions 1.3-3.0

Bay leaf 0.01-0.02

Ground nutmeg 0.02-0.03

Sodium nitrite 0.002-0.003

Food supplement Genugel 0.2-0.4

Water Else

while the aging time of the cans from capping to sterilization is not more than 30 minutes

In addition, the composition of the components includes garlic 0.2-0.4%, food phosphates 0.2-0.3%, raw fat 9.0-10.5%.

Meat raw material is a complex biologically active substance, in connection with which, under the influence of external factors, numerous and various phenomena and processes of various nature are combined in it, each of which proceeds according to special laws related to the field of chemistry, physics, biology and microbiology. Some of them may be mandatory conditions for the conversion of raw meat into a product with desired properties, while others may be undesirable. Giving this product the therapeutic and prophylactic properties determined by the introduction of the food supplement genugel 0.2-0.4%. To preserve for a long time with the desired properties, this technical solution provides for such methods and modes as separate grinding to a certain size of meat raw materials, special processing, double grinding of one component (heart), quantitative selection of all components, inclusion of ground nutmeg in the amount of 0.02-0.03%, sodium nitrite 0.002-0.003%, as well as mixing in two stages and the aging time of the cans from capping to sterilization is not more than 30 minutes

With fine grinding of raw materials (18-25 mm), the forming mass of particles has a large surface, which increases their adsorption activity. Due to this, most of the released fat is absorbed by particles of beef and other meat raw materials, giving the product good organoleptic characteristics (stiffness, stickiness, etc.).

Canned food “Amber Coast” has the following indicators of nutritional and energy value per 100 g: fat, g - 23.0-33.0, protein, g - 8.0-7.0, energy value, kcal - 240-325.

Canned “Amber Coast” are chopped pieces of meat and heart. The meat juice is in a jelly-like state, from light brown to brown. The meat and heart are pink in various intensities. These indicators are provided due to the declared techniques and selection of components to the weight ratio.

Shelf life - no more than two years from the date of manufacture.

The name of this type of product “Amber Coast” is defined by external signs “like amber”.

The method is as follows.

A method for the production of canned meat product involves the preparation of components, blocks of beef veneered with a mass fraction of fat and connective tissue of not more than 35% or not more than 20% or pork veined with a mass fraction of fat and connective tissue of not more than 60%, beef or pork heart is thawed. Pork skins blanch. Grinding meat raw materials is carried out for each component separately to a particle size of 18-25 mm, and the heart is minced before grinding, cut into pieces weighing 200-300 g and soaked for 1-2 hours in running water. The rest - salt, pepper, bay leaf, ground nutmeg, sodium nitrite is weighed according to the bookmark rate. Stirring is carried out in two stages, in the first of which the minced meat is mixed for 2-3 minutes, in the second, the components are added with an equal amount of time in the following sequence, onion, salt, pepper, nutmeg, bay leaf, sodium nitrite and water. Then the stuffing is packed in jars, corked, while the holding time of the jars from capping to sterilization is not more than 30 minutes and sterilization is carried out. The components are taken in the following ratio, wt.%:

Beef veined with mass

fatty and connective

tissue no more than 20% or

no more than 35% 40.0-50.5

Veined pork

fatty and connective

fabrics no more than 60% 48-53

Beef or pork heart 20-25

Pork skin 5-7.5

Salt 1.1-1.2

Pepper 0.02-0.03

Fresh onions 1.3-3.0

Bay leaf 0.01-0.02

Ground nutmeg 0.02-0.03

Sodium nitrite 0.002-0.003

Food supplement Genugel 0.2-0.4

Water Else

In addition, the composition of the components includes garlic 0.2-0.4%, food phosphates 0.2-0.3%, raw fat 9.0-10.5%.

Canned food “Amber Coast” has the following indicators of nutritional and energy value per 100 g: fat, g - 23.0-33.0, protein, g - 8.0-7.0, energy value, kcal - 240-325.

Examples of the method.

Example 1. The raw material is prepared for the production of canned meat products, for which blocks of beef tinned with a mass fraction of adipose and connective tissue of not more than 20%, the beef heart is thawed. Blanch the pork skin for 15 minutes and grind it on the top through a wire rack with a hole diameter of 3 mm. The rest - salt, pepper, bay leaf, ground nutmeg, sodium nitrite, food phosphates, salt, pepper, bay leaf are weighed according to the bookmark rate. The components are taken in the following ratio, wt.%:

Beef veined with mass

fatty and connective

fabrics no more than 20% 40

Beef heart 25

Pork skin 5

Salt 1,1

Pepper 0.02

Fresh onions 1.3

Bay leaf 0.01

Ground Nutmeg 0.02

Sodium nitrite 0.002

Genugel Food Additive 0.2

Food Phosphates 0.3

Water Else

Grinding is carried out for each meat component separately to a particle size of 18 mm, and the heart is minced before grinding, cut into pieces weighing 200 g and soaked for 2 hours in running water.

Mixing the crushed raw materials is carried out in a cutter in two stages, the first of which mix the ground meat for 2 minutes, and on the second, the components are added at an equal interval in the following sequence: onion, salt, pepper, nutmeg, bay leaf, sodium nitrite , food supplement genugel, phosphates and water. Packed in jars. Canned jars after washing are loaded into autoclave baskets and sent for sterilization, while keeping the cans from capping to sterilization is 30 minutes.

Canned food “Amber Coast” has the following indicators of food and energy value per 100 g: fat, g - 30.0, protein, g - 8.5, energy value, kcal - 240. Mass fraction of components (according to the bookmark): meat and fat - not less than 50.5%, offal - not less than 27.5%.

Example 2. The raw materials are prepared for the production of canned meat products, for which the blocks of beef tinned with a mass fraction of fat and connective tissue of not more than 35%, the pork heart is thawed. Blanch the pork skin for 20 minutes and grind it on the top through a wire rack with a hole diameter of 3 mm. The rest - salt, pepper, bay leaf, ground nutmeg, sodium nitrite, food supplement genugel, raw fat, salt, pepper, bay leaf are weighed according to the bookmark rate. The components are taken in the following ratio, wt.%:

Beef veined with mass

fatty and connective

fabrics no more than 35% 50.5

Beef heart 25

Pork skin 7.5

Salt 1,2

Pepper 0.03

Fresh onions 3.0

Bay leaf 0.01

Ground Nutmeg 0.02

Sodium Nitrite 0.003

Food Phosphates 0.3

Genugel Food Additive 0.4

Raw Fat 9.0%

Water Else

Grinding is carried out for each meat component separately to a particle size of 25 mm, and the heart is lived before grinding, cut into pieces weighing 300 g and soaked for 2 hours in running water.

Mixing the crushed raw materials is carried out in a cutter in two stages, on the first of which the grinded meat is mixed for 3 minutes, on the second - the components are introduced with an equal amount of time in the following sequence: onion, salt, pepper, nutmeg, bay leaf, sodium nitrite , food supplement genugel and water. Packed in jars. Canned jars after washing are loaded into autoclave baskets and sent for sterilization, with the cans holding time from capping to sterilization for 30 minutes.

Canned food “Amber Coast” has the following indicators of nutritional and energy value per 100 g: fat, g - 35.0, protein, g - 8.5, energy value, kcal - 240, mass fraction of components (according to the bookmark): meat and fat - not less than 50.5%, offal - not less than 27.5%.

Example 3. Raw materials are prepared for the production of canned meat products, for which blocks of pork veined with a mass fraction of fat and connective tissue of not more than 60%, the pork heart is thawed. Blanch the pork skin for 20 minutes and grind it on the top through a wire rack with a hole diameter of 2 mm. The rest - salt, pepper, bay leaf, ground nutmeg, sodium nitrite, food supplement genugel, garlic, salt, pepper, bay leaf are weighed according to the bookmark rate. The components are taken in the following ratio, wt.%:

Veined pork

fatty and connective

fabrics no more than 60% 48

Pork heart 20

Pork skin 5

Salt 1,1

Pepper 0.03

Fresh onions 1.3

Bay leaf 0.02

Ground Nutmeg 0.03

Sodium Nitrite 0.003

Genugel Food Additive 0.2

Garlic 0.4

Water Else

Grinding is carried out for each meat component separately to a particle size of 18 mm, and the heart is veined before grinding, cut into pieces weighing 200 g and soaked for 1 hour in running water.

Mixing of the crushed raw materials is carried out in a cutter or mixer in two stages, on the first of which the crushed meat is mixed for 2 minutes, on the second - the components are added at an equal time interval in the following sequence: onion, salt, pepper, nutmeg, bay leaf, sodium nitrite, food supplement genugel, garlic and water. Packed in jars. Canned jars after washing are loaded into autoclave baskets and sent for sterilization, with the cans holding time from capping to sterilization for 25 minutes.

Canned food “Amber Coast” has the following indicators of nutritional and energy value per 100 g: fat, g - 33.0, protein, g - 14.5, energy value, kcal - 422. Mass fraction of components (according to the bookmark): meat and fat - not less than 51.5%, offal - not less than 27.5%.

Example 4. The raw materials are prepared for the production of canned meat products, for which blocks of pork veined with a mass fraction of fat and connective tissue of not more than 60%, the beef heart is thawed. Blanch the pork skin for 20 minutes and grind it on the top through a wire rack with a hole diameter of 2 mm. The rest - salt, pepper, bay leaf, ground nutmeg, sodium nitrite, food supplement genugel, food phosphates, salt, pepper, bay leaf are weighed according to the bookmark rate. The components are taken in the following ratio, wt.%:

Veined pork

fatty and connective

fabrics not more than 60% 50.5

Beef heart 25.0

Pork skin 5.0

Salt 3.0

Pepper 0.02

Fresh onions 3.0

Bay leaf 0.01

Ground Nutmeg 0.02

Sodium Nitrite 0.002

Genugel Food Additive 0.4

Food Phosphates 0.2

Water Else

Grinding is carried out for each meat component separately to a particle size of 25 mm, and the heart is lived before grinding, cut into pieces weighing 300 g and soaked for 2 hours in running water.

Mixing the crushed raw materials is carried out in a cutter in two stages, the first of which mix the ground meat for 3 minutes, and on the second, the components are added at an equal interval in the following sequence: onion, salt, pepper, nutmeg, bay leaf, sodium nitrite , food supplement genugel, phosphate and water. Packed in jars. Canned jars after washing are loaded into autoclave baskets and sent for sterilization, while keeping the cans from capping to sterilization is 30 minutes.

Canned food “Amber Coast” has the following indicators of nutritional and energy value per 100 g: fat, g - 33.0, protein, g - 10.5, energy value, kcal - 325. Mass fraction of components (according to the bookmark): meat and fat - not less than 48%, offal - not less than 30%.

Claims (4)

1. A method of manufacturing a canned meat product, which involves preparing the components, blanching the pork skin and chopping the raw meat, mixing it with salt, pepper, fresh onion, bay leaves and water, filling in cans, corking and sterilization, characterized in that it is additionally taken ground nutmeg, sodium nitrite, food supplement genugel, as meat raw materials use beef veined with a mass fraction of fat and connective tissue of not more than 20% or not more than 35% or pork veins each with a mass fraction of adipose and connective tissue of not more than 60%, the heart is beef or pork, grinding is carried out for each component separately to a particle size of 18-25 mm, and the heart is lived before grinding, cut into pieces weighing 200-300 g and soaked for 1 -2 hours in running water, mixing is carried out in two stages, on the first of which the minced meat is mixed for 2-3 minutes, on the second - the components are added with an equal amount of time in the following sequence: onion, salt, pepper, nutmeg, bay leaf, nitrite n atria, phosphates and water, while the components are taken in the following ratio, wt.%: Beef veined with mass fatty and connective tissue no more than 20% or no more than 35% 40.0-50.5 Veined pork fatty and connective fabrics no more than 60% 48-53 Beef or pork heart 20-25 Pork skin 5-7.5 Salt 1.1-1.2 Pepper 0.02-0.03 Fresh onions 1.3-3.0 Bay leaf 0.01-0.02 Ground nutmeg 0.02-0.03 Sodium nitrite 0.002-0.003 Food supplement Genugel 0.2-0.4 Water Else while the aging time of the cans from capping to sterilization is not more than 30 minutes 2. The method according to claim 1, characterized in that it contains garlic 0.2-0.4%. 3. The method according to claim 1, characterized in that it contains food phosphates of 0.2-0.3%. 4. The method according to claim 1, characterized in that it contains raw fat 9.0-10.5%.