RU2521666C1 - Method for preservation cooking of pant water - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to antler deer farming, in particular, to conservation of a cooking pant water immediately on maral-breeding farm in the period of pant company. The method is as follows: combined with thermal treatment a cooking pant water used as preservative leaves of leather.

EFFECT: offered invention allows to in the period of pant company on maral-breeding farm keep for implementation the whole volume of a cooking pant water without modification of its organoleptic characteristics.

3 cl, 2 tbl, 1 ex

Description

The invention relates to antler reindeer herding, in particular to the preservation of cooking antler water directly on a deer farm in the period of the pantorez company.

Known methods for preserving antler water: by sterilization or by evaporation in an autoclave, or by mixing with alcohol or sodium chloride, or by freezing (Health-improving medical technologies for the use of antler products / V.V. Aleksandrov, Yu.L. Azayev, I.A. Bidenko et al. // Barnaul, 2004, p. 67).

Known methods of preserving cooking antler water by adding table salt at a rate of 40-50 g per 1 liter of cooking water, or by sterilization in an autoclave for 25-30 minutes at a temperature of 100 ° C, or by double pasteurization at a temperature of 94-96 ° C for 15-20 minutes (Therapeutic and prophylactic use of antler reindeer products / Alexandrov V.V., Kudryavsky SI. // Barnaul., 2003 - P.58-61 - prototype).

After canning, water should be stored in a household refrigerator at a temperature not exceeding 5 ° C, not canned water is stored in the refrigerator for no more than 5 days. However, these methods of preserving cooking antler water on deer farms are not widely used and are practically not used due to the fact that the use of preservatives limits the range of use of cooking water. The freezing of large batches of cooking water (up to 5 cubic meters in each maralnik), as well as water sterilized or pasteurized if stored in refrigerators, were not used on maral farms due to the load of refrigeration equipment during the period of the pantorez company’s main (antlers) and minor products (blood, meat, organs).

It is necessary to develop a method for preserving antler cooking water for the period of the pantorez company, while preserving its biological properties without the use of additional refrigeration and other equipment, which will allow it to be preserved by known methods after sale to medical institutions, depending on the institution's need for this product.

The specified technical result is achieved by the fact that cooking antler water is heated every day for 1.5-2.0 hours at a temperature of 95-100 ° C, if it contains leaves of frankincense as a preservative, while for a ten-day shelf life of cooking antler water of frankincense is introduced in the amount of 5 kg per ton of water, and the shelf life is maintained for 15, 20, 25 days as a one-time single entry of frankincense leaves in the amount of 7.5, 10.0, 12.5 kg per ton of water, respectively, and additional vvo ohm Bergenia 2.5 kg per ton of water to the previous number Bergenia at the end of this period of storage.

Cooking antler water is an aqueous substance containing biologically active substances: lipids, peptides, mineral elements, amino acids, hormones, growth factors, etc., obtained during the cooking of freshly cut or frozen antlers of deer and sika deer. With an increase in the concentration of biologically active substances in antler water, its medicinal properties (tonic, gonadotropic, hypotensive activity, adaptogenic effect) increase (Antlers and their therapeutic and prophylactic study in medicine / AGMI: recommendations // Aleksandrov V.V. - Barnaul, 1998. -26 s).

However, a high concentration of organic substances in the solution of cooking antler water leads to the active development of the decay of protein structures under the action of microorganisms, which does not allow it to be stored for a long time even at high temperatures (95-100 ° C). At the same time, cooking antler water from a clear liquid of light brown color with a characteristic smell of freshly cut antlers (precipitation is allowed up to 5-10% of the volume) acquires the smell of spoiled protein (strong smell of urea), a strong turbidity of the solution appears while maintaining a light brown color.

Unsatisfactory organoleptic and microbiological indicators do not allow specialists in therapeutic and prophylactic procedures to use this raw material, which leads to its disposal and deprives the shed enterprises of additional profit.

Badan is a perennial herbaceous perennial plant that grows everywhere in the territory of maralnik parks (on rocks and rocky slopes). It is found in the forest and alpine zones of Altai, Sayan, in Transbaikalia, Primorsky and Khabarovsk territories - areas of mass breeding of antler deer. Badan has a pronounced bactericidal, anti-inflammatory, hemostatic effect due to the content of tannins in its composition (Medicinal plants: a reference book / Ed. By N.I. Grinkevich) // Moscow, Higher School, 1991. - P. 56), moreover, the old (dried) leaves contain more active substances than young ones (Medicinal plants of the Altai Territory / V.V. Kulikov // Alt. Prince. Publishing House, Barnaul, 1973. - P.27-29). In addition to tannins, the whole plant (root and ground part) contains flavonoids, phytoncides, arbutin, and minerals (potassium, calcium, magnesium, iron, manganese, copper, zinc, cobalt, aluminum, barium, vanadium, selenium, nickel, strontium), ascorbic acid, etc. Due to its rich biological composition, the ability of incense to stimulate working capacity is noted, and it also has an effective anti-stress, antihypoxic, antioxidant effect, normalizes blood pressure and the work of the cardiovascular system as a whole.

Studies to identify the shelf life of cooking antler water, depending on the number of leaves of frankincense introduced during heat treatment and the duration of daily heating at a temperature of 95-100 ° C are shown in table 1.

As can be seen from table 1, an increase in the concentration of frankincense leaves in the composition of cooking water from 5 kg / t to 12.5 kg / t increases its shelf life from 10 to 25 days, while daily maintaining the temperature of cooking water in the range of 95-100 ° C, without the use of a canopy provides only a 7-day shelf life.

The optimal duration of daily heating of water should be considered 1.5-2.0 hours. As practice has shown, the shelf life of water on a deer breeding farm from 10 to 25 days has allowed to realize the entire volume of antler cooking water without loss and reducing its quality.

Simultaneously with the above experience, where a single dose was added to the cooking water: 5.0 or 7.5 or 10.0 or 12.5 kg of frankincense leaves per 1 ton of water, experiments were conducted on discrete introduction of frankincense leaves. So, in the part of cooking water with a single dose of 5 kg / t on the 10th day of heating, an additional 2.5 kg of frankincense leaves were introduced, the shelf life was 15 days. The further administration of the canoe in the amount of 2.5 kg ensured a 20-day water safety, etc. That is, both a one-time and an additional subsequent introduction of canoe provide an equivalent result in the duration of storage of cooking water, which makes it possible to more economically consume the plant component and, if necessary (delay in implementation) to extend the shelf life of the product.

Table 2 shows the biological tests of cooking antler water with a shelf life of 20 days (when steaming 10 kg / t of frankincense leaves) and cooking water selected for analysis immediately after the preservation of antlers.

The experiments were carried out on male mice weighing 19-21 g, for 7 days the animals were injected with a probe into the stomach analyzed samples at a dose of 0.15 ml / mouse, along with the main diet.

table 2 Test name The claimed method (n = 25) (at 10 kg / t of frankincense) Cooking water taken immediately after preserving antlers (n = 25) Adaptogenic action, min 263.2 ± 10.2 223.7 ± 11.6 ∗ Tonic effect, min 118.4 ± 6.5 87.2 ± 5.9 ∗ Vertical grill + + Open field (after a run in 5 minutes) 46.5 ± 3.5 42.7 ± 3.1 “Shuttle runs” (number of runs in 5 minutes) 27.9 ± 2.9 25.4 ± 3.3 “Staircase” (number of steps in 5 minutes) 38.4 ± 2.6 36.4 ± 3.1 "Hot plate", with 24.5 ± 2.6 23.8 ± 2.8 ∗ p <0.05; ∗∗ p <0.01; ∗∗∗ p <0.001

As a result of the studies, it was found that animals consuming cooking water, preserved by badan, exceeded in biological tests mice that were fed normal cooking water obtained after cooking antlers (Table 2). It should be noted that the maximum superiority (by 15.2-26.4%) according to the test results was noted in determining the adaptogenic and tonic properties of water preserved by the claimed method, compared with the control group. This is due to the pharmacological properties of frankincense, which enhances these indicators of antler cooking water.

Example. Ready cooking antler water (after cooking antlers) with the optimal concentration of biologically active substances is poured into a small boiler with a volume of 1.5-2.0 tons from a large boiler where antlers were canned. Water is added to a large boiler to further preserve and achieve optimal therapeutic concentration. In a small boiler with a volume of 1.5 tons of cooking water (depending on the timing of shipment of water to a medical institution, for example after 10 days), a cloth bag with incense leaves in an amount of 11.25 kg (i.e. 7.5 kg / t) is placed ) to ensure a shelf life of 15 days and daily subjected to heating to 95-100 ° C (depending on altitude) for 1.5-2 hours. In the event of a delay in shipment, an additional input of 2.5 kg / t of frankincense leaves will extend the shelf life for the next five-day period.

Medical institutions, depending on the mode of use of cooking antler water, can independently preserve, pour and store the preparation, according to the requirements of the institution, using any known method of storing cooking antler water (sterilization, pasteurization, freezing, canning, etc.).

Thus, the claimed method of preserving cooking antler water during the period of a pantorez company at a shed farm allows for the sale of the entire volume of cooking antler water with its high quality, while all refrigeration equipment is used for its intended purpose, that is, for storing main and auxiliary products

Claims (3)

1. The method of preserving cooking antler water, characterized in that the cooking antler water daily for 1.5-2.0 hours is subjected to heating at a temperature of 95-100 ° C in the presence in its composition of leaves of frangipani as a preservative. 2. The method according to claim 1, characterized in that for a ten-day shelf life of cooking antler water, incense is introduced in an amount of 5 kg per ton of water. 3. The method according to claim 1, characterized in that the shelf life of cooking antler water for 15, 20 and 25 days is carried out as a single entry of frankincense leaves in an amount of 7.5, 10.0 and 12.5 kg per ton of water, respectively , and additional input of 2.5 kg of frankincense per ton of water to the previous amount of frankincense at the end of the current storage period.