SU310639A1 - METHOD OF PRODUCTION OF MEAT AND PLANT CANNED FOOD - Google Patents

Description

The invention relates to the canning industry.

A known method for the production of vegetable canned mousses by processing meat (deboning, trimming, grinding); preparation of vegetable raw materials (removal of impurities, sorting, sieving, washing); mixing the ingredients until they are evenly distributed in the mixture with the necessary amount of water added; packaging in cans; seaming cans and check for leaks; sterilization and cooling.

The proposed method allows to increase the storage stability of canned vegetable mousses, as well as to improve their taste, aroma and tenderness of the meat structure. This is achieved by incorporating a mixture of inhibitory substances, containing sodium pyrophosphate, citric acid, extracts of juniper and black pepper into the composition of canned food. In the case of canned meat with rice or buckwheat, sodium glutamine is also added to this mixture.

These additives are recommended to be administered (based on the weight of the raw material) in the following quantities: sodium pyrophosphate to 0.5%, sodium glutamine to 0.5%, citric acid 0.002%, extracts of juniper and black pepper, 10 ml per 250 g of product (extract

juniper year is prepared at the rate of 300 2 per 2 liters of water; pepper extract - at the rate of 400 g per 5 l of water).

The proposed method for the production of plant canned food consists in processing meat (deboning, trimming, grinding), preparing vegetable raw materials (removing impurities, sorting, sieving, washing), mixing the constituents, including sodium pyrophosphate and glutaminate, citric acid, juniper extracts and pepper until they are evenly distributed in the mixture with the addition of the required amount of water, packed in cans, canning and checking their tightness, sterilization and cooling.

Possessing inhibitory and antioxidant properties, these additives increase the stability of canned food during storage and

improve the organoleptic properties: taste and aromatic advantages are increased, consistency (more crumbly) and appearance of canned food improves. Example. By production of canned food

The buckwheat porridge with beef (pork, lamb) according to the proposed method, their production is reduced to the following scheme: processing of meat (deboning, trimming, grinding); preparation of vegetable raw materials; stirring sodium phosphate, up to 0.5% sodium glutaminate, 0.002% citric acid, juniper extract and pepper, 10 ml per 250 g of product (juniper extract is prepared at the rate of 300 g per 2 l of water, pepper extract at the rate of 400 g per 5 l of water) with the addition of the required amount of water; packaging in jars; roll-in of cans and check of their tightness; sterilization and cooling.

The addition of sodium pyrophosphate and glutaminate, as well as citric acid, is also possible dissolved in a metered amount of pepper and juniper extract.

Subject invention

Claims (3)

1. Method for the production of canned vegetable preserves, including the processes of preliminary preparation of raw materials, grinding, mixing its components with the addition of the required amount of water, subsequent packaging into cans, rolling, sterilization and cooling, characterized in that, in order to extend the shelf life, preservation of high organoleptic properties and nutritional value of canned food; in the process of moving the constituent parts of the raw material, a mixture of inhibiting substances containing sodium pyrophosphate, citric acid, extracts of juniper and black pepper. 2. Method according to c. 1, characterized in that the inhibiting substances are administered in the following amounts: sodium pyrophosphate 0.5%, citric acid 0.002%, and extracts of juniper and black pepper in 10 ml per 250 g of product. 3. A method according to claim 1, characterized in that, in the manufacture of canned meat with rice or buckwheat, in the process of moving the raw material, sodium glutamate is added in an amount of 0.5%.