RU2454130C2 - Dietary preserved product preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for preparation of meat preserves. The method envisages kangaroo meat defrosting, carving, deboning, trimming, milling in a mincer with 25-30 mm diameter holes, water and ingredients introduction according to the recipe, loading into the tumbling unit (tumbling unit filling coefficient equal to 0.6-0.7, vacuum depth - to 85-90%, tumbler rotary speed - to 8 rpm, treatment duration - to 30-60 minutes), ageing in tubs during 16-18 hours, packing into jars No 3, 4, 6 with net weight equal to 250 g, into jars No 8 with net weight equal to 325 g, the jars vacuum-packing, loading into the autoclave, raising the temperature in the autoclave with steam up to 120°C during 20 minutes, sterilisation proper during 60-70 minutes, cooling with cold water.

EFFECT: method ensures production of a dietary preserved product with high content of protein and low content of animal fat, enriched with unsaturated fatty acids due to kangaroo meat usage.

2 cl, 3 tbl, 4 ex

Description

The invention relates to the food industry, namely to the production of dietary meat products, in particular from kangaroo meat, and can be used for the preparation of canned products.

In the structure of the meat and meat products market in Russia, domestic volumes of raw meat make up no more than 60% and are declining annually. To reduce the shortage of meat raw materials, more than 400.0 thousand tons of fresh and frozen animal meat is imported to Russia. Wild animals, including kangaroo meat, began to use increased demand.

Kangaroo meat is widely used in various countries for food, it has a taste of game, in its nutritional value and balanced amino acid composition is not inferior to beef and pork (Potekhina N.V., Kalinichenko T.P., Levankov S.V. Comparative studies Kangaroo meat and beef // Storage and processing of agricultural raw materials, 2003. - No. 1.).

Natural canned meat is known (Canned meat: GOST 697-84 "Braised pork"; GOST 698-84 "Braised lamb"; GOST 5284-84 "Braised beef"; TU 9216-350-00419779-98 Canned meat "Braised horsemeat") , which includes ripened veined meat and the corresponding raw fat or melted fat, onions, ground black pepper and bay leaf.

Canned meat is known (GOST 5283-91 "Boiled beef in its own juice"; GOST 10008-62 "Boiled pork in its own juice", which include blanched or boiled animal meat, concentrated meat broth, salt and spices.

A known method for the production of canned ham (RU 2358468), including the preparation of meat raw materials, the introduction of flavoring additives and village brine, the extrusion ambassador, the ambassador in the mixing process, ripening, preparation of ham masses, packaging in cans, sterilization, cooling.

A known method of producing sausages from kangaroo meat (Dubova N.V., Kalinichenko TP The biological value of kangaroo meat and sausages // Storage and processing of agricultural raw materials, 2006. - No. 6), which includes the preparation of kangaroo meat, grinding, preparation stuffing mixture, the introduction of food and flavor additives, packaging, hydrothermal treatment, smoking.

The disadvantage of this method is the limited conditions and duration of storage of sausages, which leads to limited availability of products from kangaroo meat to the population.

The closest in technical essence are methods for producing canned meat from venison (TU 15-02361-80 "Canned meat. Stewed venison"; TU 9216-491-00419779-99 "Canned meat. Stewed venison"), which include the preparation of raw meat, grinding into large pieces, packing into cans, adding beef fat in an amount of at least 13%, adding salt, onions and spices, vacuum rolling, sterilization and cooling.

The disadvantage of the prototype is that in the recipe of canned food, beef fat is additionally introduced, in which saturated fatty acids are predominant.

The proposed method allows to obtain a canned dietary product from kangaroo meat with high consumer properties and low animal fat content.

The objective of the invention is to obtain a natural canned meat diet product from wild animals - kangaroo meat.

The problem is solved in a method of preparing canned meat from kangaroo meat, which includes the preparation and grinding of meat raw materials, the preparation of additional components, the addition of water, flavoring and structure-forming additives, thorough mixing, salting, ripening, packaging in cans, vacuum rolling, sterilization, cooling and storage .

The composition of the initial mixture for the preparation of canned food is introduced: crushed kangaroo meat in the amount of 61.7-63.6%, drinking water in the amount of 27.0-27.5%; as flavor components - edible salt in an amount of 1.6-1.7%, hydrated onions in an amount of 1.3-1.5% and sugar in an amount of 0.1%; as structure-forming additives - carnal in an amount of 0.2%, carrageenan in an amount of 0.2%, potato starch in an amount of 1.5% or soy isolate hydrated in an amount of 1.0%; as an additional food component - vegetable oil, flavored with chopped spices (cinnamon, black and allspice), in the amount of 5.0-6.0%.

The technological process of obtaining canned food includes defrosting, cutting, deboning and trimming kangaroo meat, grinding on a top through a grill with a diameter of 25-30 mm, hydrating dried onions and soy isolate, introducing water and ingredients according to the recipe, loading into the toggle switch, toggle switch fill factor - 0, 6-0.7, vacuum depth - 85-90%, massager rotation speed - 8 rpm, duration - 30-60 minutes, maturation in tanks for 16-18 hours at a temperature of 0-4 ° C, packing in cans No. 3, 4, 6 with a net weight of 250 g, in cans No. 8 with a net weight of 325 g, vacuum porivanie cans, downloading to the autoclave, temperature rise in a steam autoclave to 120 ° C for 20 minutes, the actual sterilization within 60-70 minutes, cooling with cold water with a backpressure of 0.18 MPa for 20 minutes storage.

Obtained in this way, the canned product obtained on the basis of meat of wild animals - kangaroos, is a new assortment of canned meat ready to eat. The product is sterile, characterized by a pleasant meat taste and smell, able to maintain high consumer properties for 2 years. In the finished product, the amount of protein is in the range of 14.7-14.9%, fat - 7.2-8.2%, including animal fat - not more than 2.2%. The low content of animal fat, in which unsaturated fatty acids are predominant, determines the dietary properties of the new canned food based on kangaroo meat and distinguishes it from existing canned meat products on the consumer market.

Kangaroo meat in comparison with beef contains more proteins, has a more pronounced color and has a high water-holding ability. Table 1 shows the nutritional and energy value of kangaroo meat, which is not inferior to beef in terms of protein, but contains significantly less fat.

Table 1 Chemical composition and energy value per 100 g of kangaroo meat Type of meat Category Content per 100 g of product, g Energy value, kcal water protein lipids minerals kangaroo - 71.1 23.5 3,5 1.8 108,0 beef 1-2 64.5-69.2 18.6-20.0 16.0-9.8 0.9-1.0 880-684

Kangaroo meat is also not inferior to beef in terms of protein usefulness, since the amount and ratio of essential amino acids is close to that of an ideal protein (Table 2).

table 2 Amino acid kangaroo meat scor Amino acids WHO / OAO Scale Meat BUT FROM kangaroo beef BUT FROM BUT FROM Leucine 7 100.0 8.2 117.1 8.4 120 Phenylalanine + tyrosine 6 100.0 7.5 125.0 7.2 120.0 Lysine 5.5 100.0 7.5 136.4 8.1 147.3 Valine 5 100.0 5,4 108,0 5.7 114.0 Isoleucine four 100.0 5.7 142.5 5.1 127.5 Threonine four 100.0 4.3 107.5 4.0 100.0 Methionine + cysteine 3,5 100.0 6.2 177.1 4.7 117.5 Tryptophan one 100.0 1,1 110.0 1,1 110.0 A is the amino acid value, g / 100 g of protein; C is the value of speed,%

Kangaroo fat compares favorably with the fat of various animals - up to 60% of it consists of unsaturated fatty acids and only 40% saturated (Table 3), the ratio of these fatty acids is close to optimal for the human body (70:30).

Table 3 The fatty acid content in lipids of kangaroo meat and beef (%) Fatty acid Meat kangaroo beef Saturated 40.3 53.0 Monounsaturated 48.9 40.7 Polyunsaturated 10.8 6.2

Unsaturated fatty acids are part of cell membranes, are precursors in the biosynthesis of hormone-like substances - prostaglandins, which prevent the deposition of cholesterol in the walls of blood vessels, thereby preventing the formation of atherosclerotic plaques. This characterizes kangaroo meat as dietary raw meat, and products from it as dietary.

Examples of specific performance.

Example 1

To prepare canned food, take kangaroo frozen meat in cuts, thaw it, send it for cutting, boning and trimming, cut it into pieces, grind it in a top through a wire mesh with a diameter of 25 mm. Dried onions are scanned, blackened ones, with plates and bottom residues, and foreign impurities are selected, soaked in a ratio of 1: 3 with water for 1 hour. Isolated soy protein is hydrated with water in a ratio of 1: 5 at a water temperature of 20 ° C, hydration time is 30 min Vegetable oil is aromatized by mixing oil heated to 60 ° C and crushed cinnamon, black and allspice in a volume ratio of 1: 100 and incubated for 12 hours. All components are loaded into the massager’s capacity in the following amounts,%: chopped kangaroo meat - 62.6, water - 27.0, flavored oil - 6.0, hydrated onions - 1.3, sugar - 0.1, salt - 1 , 6, carnal - 0.2, soy isolate hydrated - 1.0. The mixture is treated in a massager at a speed of 8 rpm for 60 minutes, then unloaded into the vats and sent to ripen at 2 ° C for 18 hours. The ripened mixture is loaded into the mixer, carrageenan is added in an amount of 0.2%, mixed for 5 min, packaged in jars No. 3 with a net weight of 250 g, rolled up the jars on a vacuum seaming machine, loaded into an autoclave and sterilized in a steam medium according to the mode:

, охлаждение проводят водой с противодавлением 0,20 МПа.

, cooling is carried out with water with a back pressure of 0.20 MPa.

The sterilizing actual effect is 10.2 conventional minutes. Chilled jars are air dried. In the finished product, the amount of protein is 14.9%; fat - 8.19%, of which animal fat - 2.2%. The low content of animal fat, canned kangaroo meat product is dietary, characterized by a pleasant meat taste and smell, can be eaten unheated as a cold snack, as a component of the first and second dishes, it is sterile and stored for 2 years.

Example 2

To prepare canned food, take kangaroo frozen meat in cuts, thaw it, send it for cutting, boning and trimming, cut it into pieces, grind it in a top through a wire mesh with a diameter of 30 mm. The preparation of flavored oil and onions is carried out as in example 1. All components are loaded into the massager capacity in the following amounts,%: ground kangaroo meat chopped - 62.4, water - 27.5, flavored oil - 5.0, hydrated onion - 1, 4, sugar - 0.1 salt - 1.7, carnal - 0.2, starch - 1.5. The mixture is treated in a massager at a speed of 8 rpm for 50 minutes, then unloaded into the vats and sent to maturation at a temperature of 2 ° C for 16 hours. The ripened mixture is loaded into the mixer, add carrageenan in an amount of 0.2%, mix for 5 min, packaged in jars No. 4 with a net weight of 250 g, rolled up the jars on a vacuum seaming machine, loaded into an autoclave and sterilized in a steam medium according to the regime:

, охлаждение проводят водой с противодавлением 0,20 МПа.

, cooling is carried out with water with a back pressure of 0.20 MPa.

The sterilizing actual effect is 10.7 conventional minutes. Chilled jars are air dried. The total amount of fat in the finished product is 7.2%, of which animal - 2.2%, which determines its dietary properties. The protein content in the product is 14.7%. Canned kangaroo meat diet product is characterized by a pleasant meat taste and smell, is suitable for use as a cold snack, as a component of the first and second dishes, sterile, stored for 2 years.

Example 3

To prepare canned food, take kangaroo frozen meat in cuts, thaw it, send it for cutting, boning and trimming, cut it into pieces, grind it in a top through a wire mesh with a diameter of 25 mm. The preparation of flavored oil, onion and soy isolate is carried out similarly as in example 1. Download all components in the following quantities,%: ground kangaroo meat chopped - 61.9, water - 27.0, flavored oil - 6.0, onion. hydrated - 1.5, sugar - 0.1, salt - 1.6, carnal - 0.2, soy isolate hydrated - 1.5. The mixture is treated in a massager at a speed of 8 rpm for 30 minutes, then unloaded into the vats and sent to ripen at 0 ° C for 16 hours. The ripened mixture is loaded into the mixer, carrageenan is added in an amount of 0.2%, mixed for 5 min, packaged in jars No. 6 with a net weight of 250 g, rolled up the jars on a vacuum seaming machine, loaded into an autoclave and sterilized in a steam medium according to the mode:

, охлаждение проводят водой с противодавлением 0,20 МПа.

, cooling is carried out with water with a back pressure of 0.20 MPa.

The sterilizing actual effect is 10.8 conventional minutes. Chilled jars are air dried. The finished product is dietary, as it contains only 8.2% fat, of which the proportion of animal fat is 2.2%. The protein content in the product is 14.9%. The canned kangaroo meat diet product is characterized by a pleasant meat taste and smell, is suitable for use as a cold snack, as a component of the first and second dishes, it is sterile and stored for 2 years.

Example 4

To prepare canned food, take kangaroo frozen meat in cuts, thaw it, send it for cutting, boning and trimming, cut it into pieces, grind it in a top through a wire mesh with a diameter of 30 mm. Flavored vegetable oil and dried onions are prepared as in example 1. All components are loaded into the massager container in the following amounts,%: ground kangaroo meat, chopped - 62.6, water - 27.5, aromatized oil - 5.0, hydrated onion - 1 , 3, sugar - 0.1, salt - 1.6, carnal - 0.2, starch - 1.5. The mixture is processed in a massager at a speed of 8 rpm for 40 minutes, then unloaded into the vats and sent to ripen at 0 ° C for 18 hours. The ripened mixture is loaded into a mixer, 0.2% carrageenan is added, mixed for 5 minutes, they are packed in jars No. 8 with a net weight of 325 g, rolled up in jars on a vacuum seaming machine, loaded into an autoclave and sterilized in a steam medium according to the regime:

, охлаждение проводят водой с противодавлением 0,20 МПа.

, cooling is carried out with water with a back pressure of 0.20 MPa.

The sterilizing actual effect is 11.1 conventional minutes. Chilled jars are air dried. The finished meat product is dietary, since the total amount of fat is 7.2%, including the animal - only 2.2%. Protein in the product is contained in an amount of 14.7%. The canned kangaroo meat diet product is suitable for use as a cold snack, as a component of the first and second courses, is characterized by a pleasant meat taste and smell, its sterility and quality are preserved for 2 years.

Claims (2)

1. A method of preparing a canned dietary product, including the preparation of raw meat, which is used as kangaroo meat, flavoring and structure-forming additives, grinding in a vacuum massager, ripening, mixing, packaging in cans, sterilization, cooling, storage, during which preparation meat raw materials are thawed, cut, veined, chopped, oil is flavored by insisting with ground spices, onions are prepared by soaking in dosing in a ratio of 1: 3 and holding for 1 h, preparation of soy isolate is carried out by hydration with water in a ratio of 1: 5 for 30 minutes, the mixture is made, stirred for 30-60 minutes in a massager at a rotation speed of 8 rpm, ripen for 16-18 hours at a temperature of 0-4 ° C, add carrageenan to the mixture and mix further, pack it in cans No. 3, 4, 6, 8, steam sterilize it at 120 ° C for 60- 70 min 2. The method according to claim 1, characterized in that to obtain a canned product make up a mixture of the following components in the ratio, wt.%: Ground kangaroo meat chopped - 61.7-63.6, water - 27.0-27.5 , flavored oil - 5.0-6.0, hydrated onions - 1.3-1.5, sugar - 0.1, salt - 1.6-1.7, carnal - 0.2, carrageenan - 0.2 , starch - 1.5 or soy isolate hydrated - 1.0.