SU244876A1 - METHOD OF MANUFACTURING CANNED MEAT PRODUCTS - Google Patents
METHOD OF MANUFACTURING CANNED MEAT PRODUCTSInfo
- Publication number
- SU244876A1 SU244876A1 SU1229010A SU1229010A SU244876A1 SU 244876 A1 SU244876 A1 SU 244876A1 SU 1229010 A SU1229010 A SU 1229010A SU 1229010 A SU1229010 A SU 1229010A SU 244876 A1 SU244876 A1 SU 244876A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- meat products
- canned meat
- manufacturing canned
- under vacuum
- products
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000020992 canned meat Nutrition 0.000 title 1
- 238000001035 drying Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 210000003205 Muscles Anatomy 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 210000000614 Ribs Anatomy 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Description
Насто щее изобретение относитс к производству консервированных продуктов .The present invention relates to the production of canned products.
Известен способ изготовлени консервированных м сопродуктов путем шприцевани их рассолом и .последующей выдержки, варки iB формах iB подпрессованном состо нии, охлаждени , сушки под вакуумом и упаковки также под гвакуумом в полимерную пленку.A known method of making preserved m soprodukty by sprinkling them with brine and subsequent aging, cooking iB forms iB of the pre-compacted state, cooling, drying under vacuum and packaging also under vacuum in a plastic film.
Предлагаемый способ позвол ет повысить стойкость готовых продуктов при хранении и удлинить срок хранени .The proposed method allows to increase the durability of the finished products during storage and lengthen the shelf life.
Такое преимущество достигаетс тем, что перед упаковкой м сопродукты разрезают на ломтики, затем производ т упаковку в полимерную пленку и подвергают стерилизации сухим воздухом преимущественно при 110° С в течение 10 мин.This advantage is achieved by the fact that before packing m, the coproducts are cut into slices, then packed in a plastic film and sterilized with dry air, preferably at 110 ° C for 10 minutes.
Осуществл ют Консервирование по предлагаемому способу следующим образом.Canning is carried out according to the proposed method as follows.
М сопродукты, например свиные .корейки от парной туши, выдерживают в течение трех суток при 4° С, после охлаждени от кореек отдел ют жир и прирези мышечной ткани, а самый длинный спинной мускул направл ют в посол.M co-products, for example, pork ribs from the steam carcass, are kept for three days at 4 ° C, after cooling the fat and muscle tissue are removed from the bark, and the longest spinal muscle is sent to the ambassador.
16% поваренной соли, 0,3-0,5% селитры и 0,03-0,06% нитрита. Рассол ввод т в количестве 10% к весу м са. Затем м со в формах из нержавеющей .стали, в которых производ т посол, помещают в холодильник и выдерживают в течение .дес ти суток при 4° С. После этого м со в подпрессованном состо нии .в форме вар т при 80° С в течение 30 мин на 1 кг веса сырь .16% of common salt, 0.3-0.5% of nitrate and 0.03-0.06% of nitrite. The brine is introduced in an amount of 10% by weight of meat. Then, the carbon dioxide in stainless steel forms, in which the salting is produced, is placed in a refrigerator and kept for ten days at 4 ° C. After that, the carbon in a pressed state. In the form, cooked at 80 ° C. 30 minutes per 1 kg of weight of raw materials.
Затем его охлаждают до 10° С, извлекают из формы, разрезают на ломтики толщиной 10 мм и сушат под вакуумом до тех пор, пока содержание вла.ги в готовом продукте не будет более 45%. Температура сушки 40-Then it is cooled to 10 ° C, removed from the mold, cut into 10 mm thick slices and dried under vacuum until the moisture content in the finished product is more than 45%. Drying temperature 40-
60° С, остаточное давление 10 мм рт. ст., продолжительность от 2 до 4 час (в зависимости от объема загружаемого продукта). После сушки продукт упаковывают в полимерную пленку также под вакуумом, затем60 ° С, residual pressure 10 mm Hg. Art., duration from 2 to 4 hours (depending on the volume of the loaded product). After drying, the product is packaged in a polymer film also under vacuum, then
упакованный продукт стерилизуют сухим воздухом при .110° С в течение 10 мин. Полученный продукт хранитс при температуре 10-25° С в течение 4 мес цев с гарантией сохранени его первоначальных питательныхthe packaged product is sterilized with dry air at .110 ° C for 10 minutes. The resulting product is stored at a temperature of 10-25 ° C for 4 months with the guarantee of preserving its original nutritional value.
свойств. 3 мах в подпрессованном состо нии, охлаждени , сушки под вакуумом и упаковки под вакуумом в полимерную лленку, отличающийс тем, что, с целью повышени стойкости готовых продуктов При хранении, м сопродукты5 после упаковки в полимерную пленку подвер- 4 гают стерилизадии сухим воздухом, при этом перед упаковкой м сопродукты разрезают на ломтики. 2. Способ по п. 1, отличающийс тем, что стерилизацию осуществл ют преимущественно в течение 10 лгин при 110°С.properties. 3 max in the extruded state, cooling, drying under vacuum and packaging under vacuum in a polymer film, characterized in that, in order to increase the durability of the finished products. This is before packing m products cut into slices. 2. A method according to claim 1, characterized in that the sterilization is carried out predominantly for 10 lg at 110 ° C.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU244876A1 true SU244876A1 (en) |
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20120080610A (en) | High pressure pasteurizing of frozen ground meats | |
| SU244876A1 (en) | METHOD OF MANUFACTURING CANNED MEAT PRODUCTS | |
| RU2552065C1 (en) | Method for production of raw smoked maral meat goods | |
| Rajesh et al. | Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage | |
| Lawrie | Chemical changes in meat due to processing—A review | |
| RU2305956C2 (en) | Method for producing of natural meat foods with prolonged shelf life | |
| Ingram | Meat preservation—past, present and future | |
| RU2414134C2 (en) | Method for meat products treatment and long-term storage without freezer chain application | |
| US3329510A (en) | Preparation of packaged sliced dry sausage | |
| US2506908A (en) | Smoking and freezing meat, fish, and poultry | |
| RU2348182C2 (en) | Method of production of meat semi-finished products | |
| KR20180096956A (en) | Method for manufacturing the chilled red snow crab meat | |
| US1964010A (en) | Process of manufacturing and marketing sausages | |
| Obuz et al. | Turkish Pastirma: a dry-cured beef product | |
| RU2727653C1 (en) | Method for production of meat chips and composition for preparation thereof | |
| EP0776611A1 (en) | Fermented and pre-fermented protein based products | |
| UA126225C2 (en) | The method of producing smoked-boiled pork products. | |
| RU2340197C2 (en) | Method of accelerated drying and maturing of sliced food products | |
| RU2208345C1 (en) | Method for producing of uncooked smoked whole-muscular product from portioned cutting beef or pork in package, particularly, beef, gammon, loin, boneless breast, neck, cured fillet, and uncooked smoked beef, gammon, loin, boneless breast, neck, cured fillet of portioned cutting in package produced by said method | |
| ES2203335B2 (en) | ACCELERATED DRYING AND MATURING PROCEDURE OF LUNCHED FOOD PRODUCTS. | |
| WO2008009450A1 (en) | Preparation of a food product | |
| BE1028856A1 (en) | Method for cutting and packaging fish products | |
| RU2207021C1 (en) | Uncooked smoked whole muscle product from beef or pork of service cutting in package, in particular, beef, ham, breast of pork, boneless breast, neck, cured fillet, and method for producing the same | |
| Tomović et al. | 345 Manufacture of Whole Muscle Cook-In Ham | |
| Sarkar et al. | FUNDAMENTAL TO MODERN ADVANCES IN MEAT PRESERVATION |