RU2473289C1 - Method for preparation of preserved seal meat semi-product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages handling raw material represented by seal meat and/or by-products. The raw material is cut into 0.8-2.5 kg pieces. Heat treatment is performed by way of boiling in water at a ratio of the raw material to water equal to 0.8:1.5 - 1.0:4.5 with, at least, three-time draining of broth after each boiling instance with subsequent washing with cold water.

EFFECT: invention allows to use seal meat, heart and liver as raw material for semi-products manufacture.

3 cl, 5 ex

Description

The invention relates to the field of fish and food industry, namely to the processing of food raw materials from seals, and can be used in the production of canned food and other food products from aquatic mammals.

A known method of preparing a meat cake from a seal for further use in the production of various types of canned meat, minced products and other food products "Method of producing a cake mix for the production of canned food from a seal" (see the description of the invention to patent No. 2391028, class A23L 1/325, publ. 2010.06.10), including butchering of raw meat raw materials with their subsequent soaking in salt and acidified aqueous solutions, while seal raw meat and food waste of its cutting are used as feedstock - subpro ucts.

The meat semi-finished product obtained in this way for further use as a meat base for the preparation of canned food - canned meat semi-finished product - requires additional cleaning (processing) of such meat semi-finished product and removal of harmful substances from it, for example, by heat treatment of the latter.

There are also known methods of processing meat of domestic animals to obtain meat, including canned foods, semi-finished products, for example, "Method for processing meat in the production of semi-finished meat products" (see the description of the invention to patent No. 2222225, CL A23L 1/31, A23B 4/02, A23B 4/044, publ. 2004.01.27), providing sorting, grinding meat (cutting into pieces), heat treatment of meat and meat products with steam.

The disadvantage of these analogue methods is the complexity of the technological cycle due to the presence of steaming meat operations, and the limited possibilities of their (methods) use for processing meat and seal offal to obtain canned meat semi-finished products intended for their further use as a meat base for production canned food, due to the very specific properties of seal meat and offal from cutting carcasses of seals, in contrast to the properties of raw meat from livestock.

The closest technical solution to the claimed one, adopted for the closest analogue prototype of the invention, is a method for producing canned meat for the production of canned food (and other food products and products) from whale meat (see. Collection of technological instructions for the production of canned fish and preserves, part II , “Giprorybflot”, Leningrad, 1989, p.256), including cutting layers of whale meat, grinding - portioning into pieces, blanching in boiling water for 40 minutes, counting from the moment of boiling water, arched ovens or special boilers with pre-laying the prepared raw materials on nets or perforated baking sheets and then rinsing the hot meat with warm fresh water at a temperature of the last 40-50 ° C.

As a result of the above processing of the feedstock, canned meat is prepared from whale meat, intended for its further use as a meat base in the production of various types of canned meat from whale.

The disadvantage of this prototype method is the impossibility of its use at the stage of obtaining canned meat for processing meat raw materials of marine mammals, namely pinnipeds, in particular seals, due to the impossibility of blanching sufficiently complete removal of harmful substances from meat and by-products of seals that adversely affect the taste and smell of the finished product, to a greater extent accumulated in meat and offal of the latter (seal) compared to whale meat, which prevented Good time to use this new type of raw material from seals for food purposes.

The present invention is aimed at eliminating the disadvantages of the prototype, including increasing the efficiency of the method of processing the initial meat raw material, which is taken as meat or offal of seals, to obtain from it an intermediate food product - canned meat semi-finished product, intended for the subsequent production of canned seals with increased therapeutic and preventive and fortifying properties with respect to their effects on the human body. This is explained by the fact that meat and seal offal are a source of polyunsaturated fatty acids, the most important biologically active substances that can prevent the aging of the body, reduce cholesterol and strengthen the immune system.

In addition, studies have shown that natural raw materials in the form of meat, heart and liver of the seal contain, in addition to biologically complete proteins, fats and vitamins, mineral elements in an easily digestible form (primarily potassium, calcium, phosphorus, magnesium salts), vitamins (especially groups “B” and tocopherols), monosaccharides, polyunsaturated fatty acids, tonic and other biologically active substances.

At the same time, the problem of expanding the assortment of canned meat semi-finished products for the production of various types of canned goods from them through the use of a new non-traditional type of meat raw material - meat, heart and liver of the seal, including in large-scale production conditions was solved.

This is achieved by the fact that in the proposed method for the preparation of canned meat from a seal, which involves cutting the feedstock with its subsequent soaking, cutting into pieces and heat treatment, meat and / or seal offal are taken as feedstock, in contrast to the prototype , cutting is carried out into pieces weighing 0.8-2.5 kg, and heat treatment is carried out by boiling in water at a temperature of 100 ± 2 ° C and a ratio of raw materials - water 0.8: 1.5-1.0: 4.5 with a triple, at least, discharge formed after ka boiling broth and rinsing with cold water.

In practice, the total duration of the process of boiling meat raw materials in water with boiling and boiling it three times after that for 10-15 minutes, depending on the size of the meat pieces and the ratio of raw materials to water, is at least 1.0-2.0 hours, while washing raw meat after draining the broth is carried out with water at a temperature of 15-20 ° C. Moreover, in the case of using water for washing with a temperature of less than 15 ° C, a significant decrease in the washing efficiency occurs, and at a water temperature of more than 20 ° C there is a noticeable increase in the bacterial contamination of the feedstock.

It should be noted that at the very beginning, i.e. immediately after cutting the seal carcasses into meat and offal (heart and liver), the raw materials are pretreated in order to remove the smell of blubber from it, which (processing) is carried out according to RF patent No. 2391028, while the raw materials are soaked (soaking in solution) by sequentially alternating the aging processes of the feedstock in at least two solutions: saline, for example a 3.0-4.0% aqueous solution of sodium chloride, and in acidified, for example 4.0-5.0% aqueous vinegar solution hydrochloric acid, mainly within 2.0-3.0 hours, respectively, and after the last and between the above processes, the raw materials are washed in clean water, mainly for 2.0-3.0 hours, while solutions and water taken at a temperature of the last 15-18 ° C.

After the end of the above preliminary processing of the feedstock (in accordance with the description of the patent of the Russian Federation No. 2391028) and the complete removal of the smell of blubbering from it begin to implement the process flow diagram proposed in the inventive method for processing the feedstock to obtain a new intermediate product from it - canned meat from the seal.

All the main parameters of the proposed process for processing raw meat from seals, as well as the sequence and duration of individual operations that underlie the method and its essence, were determined experimentally.

The technological scheme proposed in the method for processing raw meat from a seal by boiling it in water at a boiling temperature of 100 ± 2 ° C (98-102 ° C) in the form of pieces previously obtained by cutting pieces weighing 0.8-2.5 kg, completely immersed in boiling water, as well as these and other temperature, time and other processing parameters of raw meat, in their totality are optimal for this type of raw material and are obtained through systematic experimental selection of processing parameters during and according to the result m production of pilot batches of canned meat and offal seal.

At the same time, if pieces weighing less than 0.8 kg are taken for heat treatment, then as a result of boiling, the nutritional and biological value of the boiled meat raw material is significantly reduced due to the transition to the broth of proteins, fats, minerals and vitamins periodically removed during cooking . If pieces weighing more than 2.5 kg are taken for heat treatment, the process time increases and energy consumption increases significantly, and the required raw material purity is not achieved as a result of the inability to sufficiently remove from the piece such a mass (value) of substances that adversely affect the taste and smell of the final product - canned meat semi-finished product.

It should be noted that in the range of time, temperature and mass (weight) parameters indicated in the proposed method, only boiling meat raw materials from seals, in contrast to the blanching process of meat raw materials used in the identified analogues and prototype, allows to obtain a food end product - canned meat semi-finished product required quality.

Based on the foregoing, the mixing of raw materials with water is carried out in the ratio of raw materials - water 0.8: 1.5-1.0: 4.5, while reducing the lower value of the range, the boiling process goes into blanching mode, which does not allow you to remove to the right degree substances that negatively affect the taste and smell of the target product, and with an increase in the upper value of the specified range, excessive removal (washing out) of food nutrients will occur, including protein, minerals, etc., which, in turn, will lead to a decrease in the biological value of the final product and the deterioration of its specific taste. In addition, significantly increases energy consumption and consumption of clean water.

In practice, in the General case, the method of obtaining a semi-finished product for the production of food products (food products) from a seal provides:

- preliminary periodic preparation of a 3.0-4.0% aqueous solution of sodium chloride and acidified 4.0-5.0% aqueous solution of acetic acid in containers of permitted materials connected via pipelines to containers for soaking the feedstock;

- alternating soaking (soaking) in saline and vinegar solutions of pre-prepared feedstock in soaking containers made of materials approved by the authorities of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, for example, stainless steel, with a volume of ~ 1.0 m ³ for a more efficient processing of raw materials equipped with drain valves and taps for supplying clean flushing water;

- cutting of raw meat into pieces weighing 0.8-2.5 kg, for example using cutting machines;

- boiling the obtained pieces in water at a temperature of 100 ± 2 ° C and a ratio of raw materials - water of 0.8: 1.5-1.0: 4.5, for example using double-boiler digesters, with a drain formed three times during the cooking process after each boiling the broth and washing the boiled pieces with water at a temperature of 15-20 ° C.

At the end of the process receive canned meat semi-finished product for subsequent production of various types of canned food in accordance with the developed recipe for their preparation.

The essence of the proposed method is illustrated by the following examples of its implementation.

Seal meat and offal were used as feedstock:

a) Lahtak or sea hare (Erignaths barbatus) - muscle, liver, heart;

b) Larga, akiba - heart.

The feedstock was initially frozen. Then, in all the examples below, the raw materials were thawed, washed, soaked alternately in saline and acidified solutions as described in patent No. 2391028. After that, the raw materials were processed according to the proposed method, setting various values of the time, temperature and mass (weight) parameters of its execution, as illustrated by the following examples.

Example 1

The initial meat raw material is seal meat (muscle from the back).

After preliminary processing according to patent No. 2391028, the seal meat (muscle from the back) was cut into pieces weighing 1-2 kg, then the meat raw materials were boiled in water at a temperature of t = 100 ± 2 ° C and the ratio of raw materials to water was 0.8: 1.5 moreover, in the process of boiling, the broth was poured 2 times after each boiling and the pieces of meat were washed with cold water. The obtained result did not fully meet the set requirements: the meat raw materials were not sufficiently boiled, the required protein coagulation and leaching of protein and fatty substances did not completely occur, an unpleasant specific taste and smell of the finished product were noted. The meat is dense, tough.

Example 2

The initial meat raw material - seal meat, as well as offal (heart, liver), was boiled (separately meat and offal) in water at a temperature of t = 100 ± 2 ° C and a ratio of raw material - water 1: 3. In the process of boiling, the raw material was brought to a boil 4 times, the resulting broth was poured and washed (thoroughly) from blood clots, foam and other scale. The resulting product did not have a specific unpleasant odor and taste, however, the consistency of the product was noted as overcooked, soft. At the same time, there was an increased loss of nutritional and biological value, leaching of mineral substances. In this case, it is also necessary to take into account a sufficiently strong thermal load on the raw material during 4-fold boiling and sterilization in this way, therefore, digestion is unacceptable (undesirable).

Example 3

Raw meat of the seal (meat and offal: heart and liver) prepared according to patent No. 2391028, cut into pieces weighing 0.8-2.5 kg, was boiled (separately meat and offal) in water at a temperature of t = 100 ± 2 ° C and the ratio of raw materials - water 1.0: 4.5, and in the process of boiling 3 times brought to a boil, poured the resulting broth and thoroughly washed with cold water.

The resulting product fully met the set requirements: it had a technological degree of readiness, pleasant taste and smell without damaging signs, juicy consistency (while maintaining high nutritional and biological value, including macro- and microelements).

The result was a canned meat semi-finished product intended for the production of various types of canned food from it in accordance with a given recipe.

To confirm this, the obtained canned meat semi-finished product was then additionally portioned (crushed) into smaller pieces of 10-15 g or to a finer consistency and used to prepare the following types and variants of canned meat and seal offal (in can No. 1, net weight 100 d):

- Canned meat from the meat, heart and liver of the seal with cereal additives;

- canned seals from meat, heart and liver of the seal with herbal additives;

- canned meat, heart and liver seals with vegetable additives;

- canned seals from meat, heart and liver of the seal in broth, fillings, marinade and various sauces;

- canned seals in tomato sauce;

- canned seals with seaweed;

- liver and meat paste pastes;

- meatballs (minced products) of seal meat.

At the same time, in general, cereal additives, such as beans or peas, are prepared in advance as follows: soak peas or beans or other additives for 8-12 hours in cold water (at t = 15-18 ° C) in the ratio of additive to water 1: 5, then boil for 2 hours at t = 100 ° C ± 2.

Vegetable or vegetable additives, such as onions or carrots, are also prepared in advance as follows: peeled, cut into pieces (crushed) and fried in refined vegetable oil at a ratio of 1: 1 and at a temperature of t = 150-160 ° C.

Pre-cooked additives are combined with canned meat semi-finished product, additionally processed (or unprocessed) according to a given recipe, and packaged in the prescribed can packaging.

The tasting of these types of canned food showed that according to organoleptic indicators they correspond to "GOST 7452-97. Canned fish, natural ", also" GOST 7457-2007. Canned fish. Pastes. TU ”and can be recommended for industrial implementation as a food product.

Example 4

The initial meat raw material is seal meat (muscle from the back).

After preliminary processing according to the patent No. 2391028, the meat of the seal was cut into pieces weighing 1-2 kg, then the raw meat was boiled in water at t = 100 ± 2 ° C, as in example 3, but with a ratio of raw materials - water of 0.8: 1, 0.

In the process of boiling, it was brought to a boil three times, the resulting broth was poured out and washed with cold water. The resulting product did not fully meet the set requirements: it had a very dark color, a slightly perceptible shade of an unpleasant odor and some unusual taste, i.e. had slightly underestimated organoleptic indicators (good, but not completely in all respects).

Example 5

The initial meat raw material is seal meat (muscle from the back).

After preliminary processing according to the patent No. 2391028, the seal meat was cut into pieces weighing 1-2 kg, then the raw meat was boiled in water at t ° = 100 ± 2 ° C, as in example 3, but with a ratio of raw material - water 1: 6. Moreover, in the process of boiling three times brought to a boil, poured the resulting broth and thoroughly washed with cold water.

The result: the product had a taste and smell without discrediting signs, but it turned out to be very flooded, boiled, with reduced nutritional and biological value (there was a leaching of proteins, fats, minerals). The texture is soft, fibrous.

As can be seen from the above examples, the proposed method allows to obtain canned meat semi-finished product from seal meat and its offal: heart and liver, for the subsequent target production of various types and options of canned food (see example 3), including those with desired properties, for example, for medical and preventive nutrition.

Claims (3)

1. A method of preparing a canned meat semi-finished product from a seal, comprising cutting the raw material with its subsequent soaking, cutting into pieces and heat treatment, while the raw material is taken meat and / or seal offal, characterized in that the cutting is carried out into pieces of mass 0.8-2.5 kg, and heat treatment is carried out by boiling in water at a temperature of 100 ° C ± 2 ° C and a ratio of raw materials: water 0.8: 1.5-1.0: 4.5 with three times, according to at least by draining the broth formed after each boiling and washing cold water. 2. The method according to claim 1, characterized in that the heart and liver of the seal are used as offal, and the soaking is carried out by sequentially alternating the aging processes of the feedstock in at least two solutions: saline - 3.0-4.0% aqueous solution of sodium chloride and in acidified - 4.0-5.0% aqueous solution of acetic acid for 2.0-3.0 hours, respectively, and after the last and between the above processes, the raw materials are washed clean water for 2.0-3.0 hours, while the solutions and water are taken pr and the temperature of the last 15-18 ° C. 3. The method according to claim 1 or 2, characterized in that the boiling is carried out for 1.0-2.0 hours, and the washing of raw meat after draining the broth is carried out with water at a temperature of 15-20 ° C.