RU2568132C2 - Method of packaging meat products with increased positive temperatures of storage - Google Patents

Abstract

FIELD: packaging industry.

SUBSTANCE: method comprises packaging of ready-to-eat foods in plastic bags, wrapping them in parchment and packing in a cardboard box. At that each meat product is packaged individually, starting with placement it in a gas-moisture-proof package, then the package is sealed, providing its tightness, wrapped completely in parchment and placed in a cardboard box which does not transmit light after closing, and the size of the box is selected in such a way that its inner dimensions do not exceed 10 cm with respect to dimensions of the meat product in the sealed package, wrapped in parchment.

EFFECT: invention provides increased shelf life.

4 cl, 1 tbl

Description

The invention relates to the meat industry, to the packaging of meat products, and may find application in the production of meat products with elevated positive storage temperatures.

There is a method that provides the effect of preserving meat products for long periods of time (RF Patent No. 2325063). The method involves storing meat products at low temperatures, slicing meat products, carrying out the process of primary one-piece quick freezing of products, packaging them in special bags that are gas and water tight, further evacuating, the stage of rapid freezing from -5 ° C to -18 ° C in the middle product, storage of the packaged product at low and constant temperatures around -18 ° C, in strong cardboard boxes. The disadvantage of this method is: the need to store meat products at low temperatures, which leads to energy costs and lower quality of the finished product as a result of the formation of ice crystals in them. Also, this method does not provide for individual packaging of meat products, which does not provide sufficient mechanical protection of the final product from external influences. Also, this method does not provide for the use of parchment paper, which does not provide optimal temperature and humidity storage conditions for meat products and does not protect external packaging materials from obesity.

A known method of producing a meat product, the packaging of which uses parchment paper (Application for a patent of the Russian Federation No. 20011114148). The disadvantage of this method is the lack of simultaneous packaging of the finished product in polymeric materials and in cardboard containers, which leads to reduced shelf life of finished products, lower quality, fading of the product surface and the absence of mechanical protection of the product from external influences.

Known packaging multilayer material having gas barrier properties (RF patent No. 2487065) for packaging liquid food products, comprising a core layer of cardboard, a first outer liquid impermeable heat sealable polyolefin layer, a second inner liquid impermeable heat sealable polyolefin layer and an oxygen gas barrier layer. The disadvantage of this method is the "bonding" of all layers of the package into a single packaging material, which does not provide sufficient mechanical protection for the finished product. If the integrity of such a package is violated, the tightness of the product is violated, which will eventually lead to its deterioration. Also, this package does not provide optimal temperature and humidity storage conditions for products, and its purpose, for liquid products, limits their use in the meat industry.

This technical solution, which is the closest in combination of essential features to the claimed method, is taken as a prototype.

The task to which the claimed technical solution is directed is the packaging of meat products with elevated positive storage temperatures, which provides protection from external mechanical influences, helps to maintain optimal temperature and humidity storage conditions and protects against the negative effects of light on meat products.

The solution to this problem with the achievement of the specified technical result is ensured by the fact that each meat product with an increased positive storage temperature is individually packed, starting from placing it in a gas-tight bag, after which the bag is welded to ensure its tightness, then the bag with the meat product is completely wrapped in parchment paper and placed in a cardboard box that does not transmit light after closing, while the size of the box is selected so that its internal dimensions do not exceed We breathed 10 centimeters, relative to the size of the meat product, in an airtight bag wrapped in parchment paper.

Also, this result is achieved by the fact that instead of a polymer bag, the meat product is placed in a polymer shrink bag, followed by heat shrink.

Also, this result is achieved by the fact that the packaging of the meat product in a polymer bag is carried out with vacuum.

Also, this result is achieved in that the cardboard box on the entire inner surface contains a metallized coating.

Meat products with elevated positive storage temperatures are often placed outside specialized refrigerated storage locations. Such places are characterized by unstable temperature and humidity environmental conditions, the presence of bright lighting, high traffic of people and the risk of mechanical damage to products. The temperature of such storage, as a rule, ranges from + 6 ° C to + 25 ° C, which is permissible for the storage of meat products such as uncooked, dried, semi-smoked, cooked-smoked and pasteurized products and sausages. Such products are the most expensive to manufacture, which necessitates their maximum protection.

Individual packaging of meat products provides their protection against external mechanical influences. Mechanical damage to group packaging of meat products that are not individually packaged can lead to premature spoilage of all products packaged in this way, and not just one unit of production, as can happen with individual packaging. At the opening of group packaging, the shelf life of all product units is sharply reduced, which does not happen with individual packaging.

The process of packing a meat product in a gas-impermeable bag, or a heat-shrink bag, or a vacuum bag to ensure their tightness, is necessary to prevent the meat product from drying out during storage, to prevent external microorganisms from getting on its surface, and to provide protection against mechanical stress. Also, packaging in plastic bags allows a person not to get dirty on the surface of the meat product when unpacking it.

Packaging in parchment paper for a meat product placed in a plastic bag is necessary to provide a gap between the surface of the product in the bag and the inner wall of the cardboard packaging, which eliminates or mitigates the effects of its beating on the wall of the cardboard packaging. Parchment paper affects the temperature and humidity conditions of storage of the product. Differences in temperature and humidity storage conditions of meat products adversely affect their shelf life. Parchment paper reduces the influx of external heat and moisture to the surface of the product. Parchment paper is a grease-resistant material, which prevents the sagging of the cardboard packaging, which allows a person not to get dirty on the surface of a meat product packed in a polymer material when unpacking it. Parchment paper is also one of the barriers for microbes to penetrate the surface of the meat product.

A cardboard box protects the meat product with elevated positive storage temperatures from the negative effects of light. It is known that under the influence of light, the redness indicators of the meat product decrease, the yellowness indicators increase and the lightness indicators change, which ultimately worsens the appearance of the product. Cardboard packaging affects the temperature and humidity conditions of storage of the product. Differences in temperature and humidity storage conditions of meat products adversely affect their shelf life. Cardboard reduces the influx of external heat and moisture to the surface of the product. Cardboard is one of the barriers to the penetration of microbes on the surface of a meat product. Cardboard also protects the meat product from external mechanical influences.

The internally metallized coating of cardboard increases the effect of reducing the influx of external heat and moisture to the surface of the product, since the external heat is reflected and the meat product is less heated.

The size of the cardboard box is selected so that its internal dimensions do not exceed 10 centimeters relative to the size of the meat product wrapped in parchment paper in an airtight bag, since with large sizes, the effects of beating meat products on the walls of the box can cause bruises and, as a result, worsen the appearance of the meat product. A larger box is impractical, since this requires an increased consumption of parchment paper, cardboard in the absence of more significant protection.

The inventive method of packaging meat products with elevated positive storage temperatures is illustrated by the following examples of its implementation:

Example 1. Raw smoked sausage is placed in a gas-tight bag, which is welded to ensure tightness. Then the package with sausage is wrapped in parchment paper, after which it is placed in a lockable cardboard box, which in internal dimensions exceeds the dimensions of the product wrapped in parchment paper by 1 mm in length, 1 mm in width and 1 mm in height. The box is closed and the product so packaged is sent for sale or group packaging.

Examples 2-5.

The process of packaging meat products with elevated positive storage temperatures was carried out according to the technology described in Example 1, but with other parameters that make up this process. The source data of all examples are shown in Table 1.

Table 1 Parameter Name Mark on the use of the parameter; + parameter is applied, - not applicable Example 1 Example 2 Example 3 Example 4 Example 5 Smoked sausage + - - + - Cured meat product - + - - + Pasteurized smoked sausages, smoked sausages - - + - - Exceeding the internal size of the cardboard box along the length of the product to be packed, more by mm one fifty one hundred 70 thirty Exceeding the internal size of the cardboard box across the width of the product to be packaged, more per mm one fifty one hundred 25 45 Exceeding the internal size of the cardboard box by the height of the packaged product, more by mm one fifty one hundred 60 80 The presence of a metallized coating in a cardboard box - + - + - Packing in a gas-tight bag + - - + + Shrink packaging and shrink packaging + - - - Vacuum packaging and evacuation four- - -

To determine the quality of meat products packaged in accordance with the proposed technical solution and stored at elevated positive storage temperatures, safety and quality indicators were determined. As a result of studies, it was found that all samples had a clean, dry surface, without spots, slips and influx of minced meat and other mechanical damage. The consistency of products throughout the storage was dense, red in color, without gray spots. The smell and taste of all samples are pleasant, characteristic of these types of products, without extraneous smacks and smells. The mass fraction of moisture in all samples was normal. During microbiological examination in the products were not found:

- coliform bacteria;

- Salmonella in 25 g of the product;

- sulfite-reducing clostridia in 0.01 g of the product.

Thus, from the above data and table 1 it can be seen that the use of this invention allows to preserve the quality of meat products packaged in accordance with the proposed technical solution throughout the storage.

Claims (4)

1. A method of packaging meat products with elevated positive storage temperatures, including packaging ready-to-eat meat products in plastic bags, wrapping them in parchment, laying in a cardboard box, characterized in that each meat product with an increased positive storage temperature is individually packaged, starting with placing it in a gas-impermeable bag, after which the bag is welded, ensuring its tightness, then the bag with the meat product is completely wrapped in parchment and placed in a cardboard box that does not transmit light after closing, while the size of the box is selected so that its internal dimensions do not exceed 10 cm relative to the dimensions of the meat product in an airtight bag wrapped in parchment. 2. The method of packaging meat products with elevated positive storage temperatures according to claim 1, characterized in that the meat product is placed in a polymer shrink bag with subsequent heat shrink. 3. The method of packaging meat products with elevated positive storage temperatures according to claim 1, characterized in that the packaging of the meat product in a polymer bag is carried out under vacuum. 4. The method of packaging meat products with elevated positive storage temperatures according to claim 1, or 2, or 3, characterized in that the cardboard box on the entire inner surface contains a metallized coating.