RU2301002C1 - Method for preparing of food products - Google Patents

Abstract

FIELD: preparing of food products intended for prolonged storage.

SUBSTANCE: method involves preparing raw components and forming food product; placing formed food product into container; vacuumizing; pressurizing; performing thermal processing; using flexible bags of thermally stable material as containers; placing food product into container in an amount of 9.0-10.0 g by weight of food product per 1 cm² of area of flexible bag; performing vacuumizing process at vacuum gradient of 1.5-2.0%/s until vacuum reaches 97-99.9%; after thermal processing, providing cooling at cooling gradient of 0.9-1.0 C/min to temperature of 3.0-5.0 C and placing for storage. Before consumption of food product it is to be heated.

EFFECT: prolonged storage life, high readiness extent and improved organoleptical properties of food product.

7 cl, 2 tbl, 5 ex

Description

The invention relates to the production of food products of long-term storage, namely the production of food products from meat of animals, poultry, fish, fruits and vegetables, flour, cereals, including semi-finished culinary products of high degree of readiness, culinary dishes and products of combined products from flour, meat of animals, poultry, fish, vegetables, cheese, sauce.

A known method of improving the quality of food products, comprising placing the product in a shell, removing the air from the mass of the product, saturating it with oxygen, sealing and extracting the product before use. In this case, the shell is made with the ability to compensate for the increase in pressure in its internal cavity by installing a check valve in the direction of the external environment (RF Patent No. 2111156, 05.20.1998).

The disadvantage of this method is the relatively low quality of the product, reduced nutritional value due to the oxidative destruction of lipids and other valuable biologically active substances in contact with oxygen, and the need to use special means for packaging the product.

A known method of producing a product of long-term storage by removing oxygen from the upper space of an aseptically filled package in an atmosphere of sterile air by injecting sterile nitrogen (RF Patent No. 2139229, 10.10.1999).

The disadvantage of this method is the complexity of the process associated with obtaining sterile gases and packaging of products in this environment. Moreover, the known method is applicable mainly to liquid products, which may contain only individual solid pieces.

A known method of group packaging of food products, such as smoked fish, which includes placing the product in a film package, creating a vacuum in it, sealing the package, placing the package in a shipping container and creating the last vacuum (USSR Author's Certificate No. 1733336, 05/15/1992).

The disadvantage of this method is the complexity of the process, the need to use special transport containers.

There is a method of packaging food products, in particular fish fillet with sauce, which provides for placing fish and sauce in separate compartments of the package, each of which creates its own vacuum level (RF Patent No. 21411919, November 27, 1999).

The disadvantage of this method is the limited use of this method of packaging.

Closest to the technical nature of the claimed invention is a method of storing liquid and food products, comprising packaging liquid or food products in appropriate containers, evacuating, sealing and exposing the liquid or food products to a magnetic field, ultraviolet radiation, ultrasonic vibrations, laser radiation, individually or in any combination (RF Patent No. 2125819, 02/10/1999).

The disadvantages of this method is the use of equipment that is not typical for the food industry, as well as the saturation of food and liquids with radiation energy.

As the analysis of the prior art shows, at present there is a need for food products having a long shelf life, good organoleptic qualities and appearance, while food products should be simple in domestic use and contain the necessary vitamins and minerals.

The aim of the invention is to create a simple effective way to obtain a high-quality food product, ready to eat.

The technical result of the claimed invention is to eliminate the disadvantages of the prior art and to obtain food products having the above properties.

The technical result is achieved by the method of food production, including the preparation of raw materials with the formation of the food product, placing it in a container, evacuating, sealing, heat treatment, while packaging is used flexible packages of heat-resistant material, the food product is placed in a container in the amount of 9, 0-10,0 g of food product per 1 cm ² of area of the flexible package weight, vacuum evacuation is performed with a gradient of 1.5-2.0% per second before the vacuum 97-99,9%, after heat treatment, etc. lead cooling with cooling gradient 0,9-1,0 ° C per minute to a temperature of 3,0-5,0 ° C and placed in storage and before use - heated.

As raw materials, animal and / or fish, and / or poultry meat, and / or vegetables, and / or fruits, and / or flour, and / or cereals, and / or dairy or sour-milk products and / or spices are used.

Heat treatment after evacuation is carried out at a temperature of 55.0-70.0 ° C for 10-20 minutes, and before use, the food product is heated at a temperature of 55.0-90.0 ° C for 10-15 minutes.

In addition, the method provides for the production of food products from vegetables before evacuating an additional 1.0-1.5% saline solution, and 5.0-10.0% sugar syrup is additionally added to food products from fruits.

In the case where food products are prepared from meat of animals and / or fish, and / or poultry, and / or vegetables, and / or fruits, and / or flour, and / or cereals, and / or dairy or sour-milk products, and / or spices, before being placed in flexible bags, they are formed in the form of a layer, subjected to heat treatment for 40-50% of the time required until the food product is completely ready, portioned, then placed in flexible bags of heat-resistant polymeric material, vacuum, sealed, subjected to heat treatment at a temperature of 55.0-96.0 ° C in echenie 5-7 minutes, cooled, and heated prior to use to a temperature of 85,0-90,0 ° C for 15-20 minutes.

Studies have been conducted obtained by the method of a food product.

It was unexpectedly found that the selected ratio of the mass of the raw component to the area of the flexible bag prevents deformation of the food product under vacuum. At the same time, the set parameters of evacuation and cooling provide a sharp deceleration of oxidative processes, which protects biologically active substances (vitamins and lipids) from oxidative destruction. The applied vacuum parameters make it possible to reduce the temperature and heating time during further heat treatment, which preserves most of the vitamins and nutrients of the raw materials. Lowering the temperature of the heat treatment preserves the color and appearance of the food product to the maximum. In addition, the selected modes (methods and means) of the food production method provide inactivation of hydrolytic processes, suppression of vegetative forms of microorganisms and organoleptically determined readiness of the food product. Also, during heat treatment in a sealed package under vacuum, moisture evaporation and the total weight loss of the food product are reduced, which ensures an increase in its yield. Additional wrapping in metal foil increases the strength of the package. As a result of the selected modes of the food production method, the shelf life of food products is increased.

The proposed method of food production is implemented as follows.

The raw components of the food product are subjected to mechanical processing and other types of preparatory operations, as is customary in the industry for each type of raw material component and in accordance with the selected type of food product. Then, suitably prepared raw materials or formed food products are portioned and placed in flexible bags of heat-resistant material, in the amount of 9.0-10.0 g of the mass of the food product per 1 cm ² area of the package. Next, the food product is evacuated with a gradient of vacuum of 1.5-2.0% per second until a vacuum of 97.0-99.9% is reached. Then the flexible bags are hermetically sealed and the product is subjected to heat treatment at a temperature of 55.0-70.0 ° C for 10-20 minutes. A food product prepared from meat of animals and / or fish, and / or poultry, and / or vegetables, and / or fruits, and / or flour, and / or cereals, and / or dairy or sour-milk products, and / or spices, before being placed in flexible bags, they are formed in the form of a layer and heat treated for 40-50% of the time necessary for the product to be completely ready, portioned, placed in flexible bags, vacuum, subjected to heat treatment at a temperature of 55.0-96.0 ° C within 5-7 minutes After heat treatment, the food product is cooled with a cooling gradient of 0.9-1.0 ° C per minute to a temperature of 3.0-5.0 ° C, and at this temperature it is stored until sold to the consumer and before use.

Thus, a simple effective way of producing a food product was developed, which does not require the introduction of equipment uncharacteristic for the food industry into the production line, while the resulting food product is of high quality and completely ready for use.

Further, the method of food production is illustrated by some examples of specific performance, which however do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

A method of preparing boneless meat in its own juice. In accordance with the technological process, meat is subjected to all necessary mechanical preparation operations. Then the meat is portioned into pieces weighing 300 g. The meat is rolled in spices and placed in flexible bags of heat-resistant polymer material in an amount of 10.0 g per 1 cm ² . Next, the food product is evacuated with a gradient of vacuum of 2.0% per second until the vacuum in the package reaches 97%. Then the food product is subjected to heat treatment at a temperature of 70.0 ° C for 15 minutes Cooling is carried out by any known method with a cooling gradient of 1.0 ° C per minute to a temperature of 3.0 ° C and was stored for 60 days in a domestic refrigerator. Before eating, the meat is heated without removing the packaging for 15 minutes to a temperature of 80 ° C.

Example 2

A method of preparing lasagna with fish. Prepare the dough, as is customary for this type of food product. They cut the fish, separate it from the bones, wash it and prepare the minced meat. Then form a food product, such as climbing, in the form of a layer. Then the food product is thermally processed for 45% of the time required until the food product is completely ready. Then a product of the type of climbing is placed in a flexible bag of heat-resistant polymer material in an amount of 9.0 g per 1 cm ² area of the flexible bag. Next, the food product is evacuated with a gradient of vacuum of 1.5% per second until the vacuum in the package reaches 99%. Then the food product is subjected to heat treatment at a temperature of 65.0 ° C for 15 minutes Cooling is carried out by any known method with a cooling gradient of 0.9 ° C per minute to a temperature of 4.0 ° C and placed in storage in a domestic refrigerator for 15 days. Before use, lasagna is heated without removing the package for 20 minutes to a temperature of 90 ° C.

Example 3

The method of cooking vegetable stew. Potatoes, carrots, onions, eggplant are prepared in accordance with the technology for preparing vegetables. Cut into pieces, mixed with spices and injected with a 1.5% saline solution, portioned and placed in a flexible bag of heat-resistant polymer material in the amount of 9.0 g per 1 cm ² area of the flexible bag. Next, the food product is evacuated with a vacuum gradient of 1.5% per second until the vacuum in the package reaches 98%. Then the food product is subjected to heat treatment at a temperature of 55.0 ° C for 15 minutes Cooling is carried out by any known method with a cooling gradient of 0.9 ° C per minute to a temperature of 5.0 ° C and placed in storage in a domestic refrigerator for 15 days. Before use, vegetable stew is heated without removing the packaging for 15 minutes to a temperature of 80 ° C.

Example 4

A method of cooking rice with vegetables. Rice is washed, mixed with prepared and chopped vegetables, portioned, placed in a flexible bag of heat-resistant polymer material in the amount of 9.0 g per 1 cm ² area of the flexible bag. Next, the food product is evacuated with a vacuum gradient of 1.5% per second until the vacuum in the package reaches 97%. Then the food product is subjected to heat treatment at a temperature of 55.0 ° C for 15 minutes Cooling is carried out by any known method with a cooling gradient of 0.9 ° C per minute to a temperature of 5.0 ° C and placed in storage in a domestic refrigerator for 15 days. Before use, rice with vegetables is heated without removing the packaging for 15 minutes to a temperature of 85 ° C.

Example 5

A method of storing a food product according to the closest analogue. For the control sample, boneless meat was used in its own juice. The meat was placed in a container. Then a vacuum is created in the container with the food product placed in it. After that, the container with the food product in it is sealed. Further, the food product placed in a vacuum tank and moved along the conveyor is affected by infrared radiation. A CO ₂ laser with a wavelength of 10.65 mm and an output power of 110–220 W was used as an IR emitter. The irradiation time was in the range of 20-30 s, the radiation power density was 2.3–2.4 W, and the temperature was 170–180 ° C. Next, the product was cooled and stored in a domestic refrigerator for 60 days. Before eating, the meat was heated without removing the packaging for 15 minutes to a temperature of 85 ° C.

The results of the study of food products obtained in accordance with examples 1-5, after storage in a domestic refrigerator are shown in table 1.

The results of the study of food products obtained in accordance with examples 1-5, after storage in a domestic refrigerator and warmed for consumption are shown in table 2.

As can be seen from the presented experimental data, the developed method for the production of food products provides a long shelf life of food products, a high degree of readiness and excellent organoleptic properties of the food product.

Table 1 Example Shelf life, days food product pH The content of vegetative forms of microorganisms, units ¹ . The degree of destruction of lipids,% ² one 60 4.8 12 days - not detected 0 2 fifteen 4.8 12 days - not detected 0 3 fifteen 4.8 12 days - not detected 0 four fifteen 4.8 12 days - not detected 0 5 (analog) 60 4,5 10 days - 5 cells / 10 g 5 ¹ In a model experiment, the product was seeded with E. coli spores before evacuation ² According to the change in the acid number of total lipids isolated from the product

table 2 Examples Shelf life, month Organoleptic assessment indicators Overall score Appearance Taste Color Smell Consistency one 5 Portion of meat with a little sauce Intrinsic to product Inherent Inherent Resilient, gentle enough 5,0 2 3 Multilayer layer consisting of layers of dough and minced meat, soaked in sauce Intrinsic to product Inherent Inherent Homogeneous enough 5,0 3 6 A mixture of various vegetables Intrinsic to product Inherent Inherent Soft enough, individual components have the same consistency 5,0 four 6 Mix of rice and vegetables Intrinsic to product Inherent Inherent Soft enough, individual components have the same consistency 5,0 5 analog 5 Portion of meat with a little sauce Inherent in the product, there is a taste of the fat component Inherent Inherent Resilient, gentle enough 4,5

Claims (7)

1. A method of producing food products, characterized in that it involves the preparation of raw materials with the formation of a food product, placing it in a container, evacuating, sealing, heat treatment, while flexible packages of heat-resistant material are used as containers, the food product is placed in a container the amount of 9.0-10.0 g of the mass of the food product per 1 cm ^{2 the} area of the flexible package, evacuation is carried out with a gradient of vacuum of 1.5-2.0% per second until a vacuum of 97.0-99.9%, after heat treatment cool Precipitation with a cooling gradient of 0.9-1.0 ° C per minute to a temperature of 3.0-5.0 ° C, the food product is stored, and heated before use. 2. The method of food production according to claim 1, characterized in that the raw materials are selected from animal meat, and / or fish, and / or poultry, and / or vegetables, and / or fruits of flour, and / or cereal, and / or dairy or dairy products, and / or spices, and they can be used individually or in any combination. 3. The method of food production according to claim 1, characterized in that the heat treatment after evacuation is carried out at a temperature of 55.0-70.0 ° C for 10-20 minutes 4. The method of food production according to claim 2, characterized in that before use, the food product is heated to a temperature of 55.0-90.0 ° C for 10-15 minutes. 5. The method of food production according to claim 2, characterized in that 1.0-1.5% saline is additionally introduced into flexible bags of heat-resistant material with a food product from vegetables before evacuation. 6. The method of food production according to claim 2, characterized in that 5.0-10.0% sugar syrup is additionally introduced into flexible bags of heat-resistant material with a food product from fruits before evacuation. 7. The method of food production according to claim 2, characterized in that the food products prepared from animal meat, and / or fish, and / or poultry, and / or vegetables, and / or fruit, and / or flour, and / or cereals and / or spices, before being placed in flexible bags, formed in the form of a layer, subjected to heat treatment for 40-50% of the time required until the food product is completely ready, portioned, and then placed in flexible bags of heat-resistant material, vacuum, sealed, subjected to heat treatment at a temperature of 55.0-96.0 ° C for s 5-7 min, cooled, and heated prior to use to a temperature of 85,0-90,0 ° C for 15-20 min.