RU2808130C1 - Method of production of broth, boiled meat and meat and bone paste from meat and secondary products of its processing - Google Patents

Abstract

FIELD: food industry; feed industry.

SUBSTANCE: invention relates to complex waste-free and deep processing of meat, meat and bone secondary raw materials and waste generated after cutting up farm animal carcasses for use in the food and feed industry. The following has been proposed: a method of processing secondary meat and bone raw materials, including the use of secondary meat and bone raw materials in the form of beef meat and bones in a ratio of 50:50, preliminary grinding of meat and bones in a shredder to a particle size of 2–20 mm, then placing the crushed raw materials in a digester in perforated containers with alternating chopped pieces of meat and bones and pouring with water preheated in a boiler to 70°C at a ratio of 3–3.5 liters of water per 1 kg of raw materials, then performing hydrothermal treatment at a temperature of 90–92°C for 1.5–2 hours to obtain broth, boiled meat for culinary products and a meat-and-bone mixture, wherein the broth is additionally subjected to adsorption purification, ultrasonic homogenization, sterilization and capping for drinking, and the meat-and-bone mixture is additionally subjected to grinding and drying to flour or mixing to make meat and bone puree or jelly-like paste with packaging in consumer containers.

EFFECT: invention ensures the production of drinking broth with high nutritional properties, replenishing the deficiency of animal protein, vitamins and microelements in the diet of the population, it also ensures long-term storage, boiled meat for the production of culinary products and meat-and-bone paste, which serves as a biologically active additive in feed for farm animals.

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Description

The invention relates to complex waste-free and deep processing of meat, meat-and-bone secondary raw materials and waste generated after cutting up the carcasses of farm animals to produce long-lasting drinking broth, boiled meat for the production of culinary products, meat-and-bone paste and bone meal for use in the food and feed industry.

There is a known method for preparing meat and bone broths by boiling raw materials, introducing flavoring additives at the end of cooking, separating the extract from the raw materials, filtering, separating and introducing fat into it, for uniform distribution of which the extract is homogenized until a stable emulsion is formed, which allows the broth to be packaged into small containers in a continuous flow (AS USSR 305870, IPC A23L 1/44, publ. 11.6.1971, bulletin No. 19).

The disadvantages of this method are the duration of the process of cooking meat and bone raw materials and the absence of an operation to grind the bones into bone meal.

The closest in technical essence to the achieved result is a method for producing meat and bone paste from food by-products of poultry and farm animals, including preliminary grinding of raw materials with the addition of water, hydrothermal treatment and homogenization, in which the grinding of raw materials is carried out to sizes of 1-30 mm with the addition of water in a ratio of 1:0.2-4.0 to the mass of raw materials, and hydrothermal treatment is carried out in a continuous flow under a steam pressure of 0.2-1.0 MPa for 0.3-10 minutes, after which the boiled mass is homogenized, while the final product is obtained in paste and dry form (RF patent 2601576, IPC A23L 13/00, A23L 13/20, published 11/10/2016, bulletin No. 31).

The disadvantage of this method is the separate use of a digester for preparing drinking broth, meat and bone puree and jelly-like bone paste, which reduces the productivity of the production line.

The objective of this invention is the simultaneous production of three products from meat and bone raw materials on one production line: drinking broth with high nutritional properties that replenish the deficiency of animal protein, vitamins and microelements in the diet of the population, boiled meat for the manufacture of culinary products and meat and bone paste serving as a biologically active additive in feed for farm animals.

The solution to the problem is achieved by the fact that the method of producing broth, boiled meat and meat-and-bone paste from meat and secondary products of its processing, including preliminary grinding of meat-and-bone raw materials with the addition of water, hydrothermal treatment in a continuous flow under steam pressure, followed by homogenization of the boiled mass, obtaining the final products both in paste and dry form, where grinding of meat and bone raw materials is carried out to sizes of 2...20 mm with the addition of water in a ratio of 3-3.5 l: 1 kg to the mass of raw materials loaded into the digester separately in perforated containers with alternation : pieces of meat - broth - pieces of whole bone - broth, with hydrothermal treatment carried out at a temperature of 90-92°C for 1.5...2 hours, after which the broth is subjected to adsorption purification, ultrasonic homogenization, sterilization and capping in drinkable form, and after cooking, the bones are subjected to additional grinding into flour and drying; in addition, by mixing the final products, meat and bone puree and jelly-like bone paste are obtained.

The technical result to which the invention is aimed is that the method allows for complex and waste-free processing of secondary meat and bone raw materials to produce several high-quality end products on one production line for use in the food and feed industry.

The method is carried out as follows. Preliminary grinding of meat and bones is carried out in an ShB-1 shredder to particle sizes of 2-20 mm. This grinding of meat and bones makes it possible to increase the efficiency of heat transfer and heat capacity, which significantly reduces the time of saturation of meat and bones with hot water and heat, ensures the dissolution of proteins, fat and their removal into the broth along with microelements,

also helps reduce the cooking time of meat and bone raw materials by 3 times from 6 to 2 hours. This cooking mode does not cause significant destruction of meat vitamins, which are quite resistant to temperatures up to 100°C. After grinding, the meat and bone raw materials are placed in a KPEM model digester with a capacity of 250 liters, separately for each component in perforated containers filled alternately with pieces of meat, broth, and chopped whole bones. Filling the raw materials with water in the digester is carried out in a ratio of 3-3.5 liters of water per 1 kg of meat and bone raw materials, then hydrothermal treatment is carried out for 1.5-2 hours, followed by sending the broth for adsorption purification into a flow filter with opoka-dolomite sorbent, after which ultrasonic homogenization and sterilization are carried out in a flow-type installation TsZAP-1/220P, which makes it possible to obtain homogeneity of dispersions, increase the resistance of the final products to microbiological spoilage and obtain a stable protein-fat emulsion. The resulting drinking broth, which is a homogeneous clarified liquid with slight opalescence, drinking properties and a long shelf life, must be sealed. Boiled meat is sent for the production of culinary products, and the meat-and-bone mixture, after additional grinding in a jaw crusher with a capacity of 200 kg/h and drying, is sent for food and feed purposes in the form of flour, meat-and-bone puree or jelly-like paste, packaged in appropriate consumer containers.

A comparative analysis of the proposed method with the prototype allows us to draw a conclusion about the use of new parameters for grinding meat and bone raw materials, a changed ratio of added water, and the use of an original alternation of raw materials in the digester, which indicates that the claimed solution meets the “novelty” criterion.

A comparison of the proposed method with known similar technological solutions showed compliance with the “significant differences” criterion.

Example 1. Beef lean and compact bones obtained after boning cattle carcasses in a ratio of 50×50% with physical and mechanical characteristics are presented in Table 1 (Figure 1).

They were crushed to varying degrees and poured into closed containers with water heated to 100°C. The control indicators for heating and leveling the temperature to 100°C were the dimensional indicators of crushed meat and bones during the processing of raw materials, table 2 (Figure 2). Comparative results of heating the coolant - water - are presented in Table 3 (Figure 3).

Thus, the heating time and equalization of the temperatures of the coolant - the water of the heat sink and the processed meat and bone raw materials - depends on the linear dimensions and volumetric parameters of the product. Grinding the product to 2 cm helps reduce the heating time of 10 cm pieces by about 5 times. The optimal grinding of meat and bone raw materials in the production of broth, meat for culinary products and bones for meat and bone paste is accepted in the range from 2 to 4 cm, which allows reducing processing time by 2 - 2.5 times while fully ensuring quality. But in order to comply with the technological regime, it is necessary to put raw materials of the same size and mass volume into the digester.

Example 2. The duration of the technological process for producing food from meat and bone raw materials is 2.5-3.6 hours, the process is long and highly energy-intensive. Just to reduce the heating time of water in the digester to 95°C, more than 1 hour is required with the consumption of 18.2 kW/h of electricity. When pouring water heated to 70°C into a digester loaded with processed meat and bone raw materials, the period of its preparation for the main technological operation in a 6 kW boiler is reduced twice.

When using water previously heated to 70°C, the production cycle for processing meat and bone products is reduced by 69.1% with energy savings of 64%.

Claims (1)

A method for processing secondary meat and bone raw materials, including the use of secondary meat and bone raw materials in the form of beef meat and bones in a ratio of 50:50, preliminary grinding of meat and bones in a shredder to a particle size of 2-20 mm, then the crushed raw materials are placed in a digester, in perforated containers with alternating crushed pieces of meat and bones and pour water preheated in a boiler to 70°C in a ratio of 3-3.5 liters of water per 1 kg of raw material, then hydrothermal treatment is carried out at a temperature of 90-92°C for 1.5-2 hours to produce broth, boiled meat for culinary products and a meat-and-bone mixture, wherein the broth is additionally subjected to adsorption purification, ultrasonic homogenization, sterilization and capping for drinking, and the meat-and-bone mixture is additionally subjected to grinding and drying to flour or mixing to a meat-and-bone puree or jelly-like paste with packaging in consumer packaging.

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