UA122427U - "PATHETTE OF ENGAGED" CANS - Google Patents

Abstract

Canned food contains blanched liver chopped, brain defatted, fatty pork belly or bacon, drinking water, onion, browned with fat, table salt, sugar, sweet pepper, black pepper, nutmeg, cinnamon, ground. In addition, canned foods contain wheat fiber, dry pig blood plasma powder, activated water medium - catholyte for hydration of blood plasma (1: 3) and wheat fiber (1: 4).

Description

A useful model belongs to the food industry, namely to the meat processing industry. and can be used in the production of canned meat.

The well-known analogue ("Liver pate with pork fat" according to DSTU 7050:2009 - Canned meat. Liver pate.) contains mass. 90: blanched and chopped liver - 50; denervated brain - 10; pork perikidney fat or lard - 30; drinking water - 5; onions sauteed with fat - 3.1; table salt - 1.3; sugar - sand - 0.4; allspice, black pepper, nutmeg, ground cinnamon, ground cloves (in equal proportions) - 0.2.

The disadvantage of this analog is the lack of dietary fiber in the product and the lack of health and preventive properties.

The task of the useful model is to expand the range of canned meat, enriched with dietary fiber and protein, which will have health and preventive properties.

The task is solved by the fact that canned goods containing blanched and chopped liver, deveined brain, pork perikidney fat or lard, drinking water, onions sautéed with fat, table salt, sugar - sand, allspice, black pepper, nutmeg, ground cinnamon , ground cloves, according to the useful model, additionally contain wheat fiber, dry pig blood plasma in powder, activated aqueous medium - catholyte for hydration of blood plasma (1:3) and wheat fiber (1:4) in the following ratio of components, wt. 95: blanched chopped liver - 40.50, deveined brain - 7.0, pork perikidney fat or lard - 30.0, onion sauteed with fat - 3.40, table salt - 1.50, sugar - sand - 0, 60, allspice - 0.2, black pepper - 0.2, nutmeg - 0.2, ground cinnamon - 0.2, ground clove - 0.2, wheat fiber - 2.0, dry pig blood plasma in powder - 1.50, activated aqueous medium - catholyte for hydration of blood plasma (1:3) and wheat fiber (1:4) - 12.50.

The causal relationship between the new essential features and the expected technical result is as follows:

Wheat fiber is an organic, powdery product of white color, neutral in taste and smell, inert to other ingredients. Contains up to 97 95 ballast substances and has a high moisture-binding capacity. When using wheat

From fibers, as an ingredient of food products, their physical properties and structure are improved, caloric content is reduced, but the taste qualities do not change. In addition, they bind cholesterol and remove waste products from the body. Thanks to fiber, digestion improves, it improves intestinal peristalsis, and lowers the level of glucose in the blood. This effect reduces the risk of developing diabetes, atherosclerosis and hypertension and colon cancer.

Dry pig blood plasma in powder is a plasma consisting of pig albumin and globulin proteins, obtained by fractionation and drying, and is suitable for use in the meat industry. The product has functional and gel-forming properties of binding water and lipids, provides density, interaction of meat mixtures and increases nutritional value. Also, in terms of its amino acid composition, this drug can be compared with such healthy meat as quail, chicken, rabbit, etc. When using the drug as an ingredient of food products, it is enriched with essential amino acids in an amount that exceeds the standard values, especially it is rich in lysine and phenylalanine tyrosine.

Activated aqueous medium - catholyte - is a liquid subjected to unipolarity (anodic or cathodic) electrochemical action and passes into a thermodynamically unbalanced state and during the relaxation time exhibits abnormally high chemical activity. Water and low-salt solutions pass into a metastable state, which differs from the stable one by anomalous values of physicochemical parameters. In particular, the use of catholyte for hydration of structure-forming additives allows to increase the water-binding and adhesive capacity of raw materials, reduce product mass loss during heat treatment, and increase the tenderness, juiciness and yield of finished products.

Technological process.

The liver is carefully examined, bile ducts and other pathological changes are removed. The film is not removed from the liver. The liver is cut on a meat grinder or by hand into pieces weighing no more than 250 g and washed in cold running water for 1-2 hours. The washed liver is allowed to drain, after which it is crushed into small pieces through a grate with holes with a diameter of 3 mm.

It is allowed to wash the liver before cutting it into pieces. In this case, the duration of washing increases to 3-4 hours.

The brain is drained, washed in cold water and allowed to drain.

Pork fat - raw peri-kidney, lard, is crushed into small pieces through a grate with holes with a diameter of 3 mm.

Fresh onions are cleaned, washed, chopped on an onion slicer or a knife through a grate with holes with a diameter of 5 mm.

Chopped onions cannot be stored for more than 30 minutes.

After chopping, onions are sautéed in chopped pork fat - raw or melted pork fat (20 95 to the mass of chopped onions) for 15-20 minutes. to give it a golden color, without allowing strong browning.

The liver is blanched in its own juice. To prevent burning of the liver during heating, pork fat or lard is first loaded into a double-walled cauldron or a cauldron with a mechanical stirrer and heated to 90 "C while stirring, then the chopped liver is loaded and, while stirring, the mixture is brought to 70-75 "C, after which it is closed steam supply; the mixture is immediately unloaded from the boiler and transferred to cutting.

To obtain a uniform pate mass, it is recommended, depending on the design of the boiler and the steam pressure in the jacket, to add part of the rendered fat to the cutter at the end of cutting.

It is allowed to blanch the liver in water. In this case, pieces of liver are loaded into a cauldron of boiling water (the ratio of liver and water is 1:2) and blanched for 20-30 minutes. until a piece of gray color appears on the cut. After that, the liver is unloaded from the boiler and sent for cutting.

The yield of the mixture is 90 95 to the initial weight of the liver.

Grinding in a cutter. The blanched mixture is loaded into a cutter, marrow, salt, and other components are added and thoroughly chopped for 10-15 minutes, depending on the number of knives, the number of revolutions and the capacity of the cutter. To improve the quality and reduce the duration of grinding, as well as to increase the productivity of cutters, it is recommended to install knives with three blades on them.

After cutting, the paste mass is passed through a colloidal mill. In the absence of a colloid mill, the duration of mass cutting increases to 20-30 minutes.

Wheat fiber and dry pig blood plasma in a hydrated form (hydration is carried out with a catholyte, the degree of hydration, respectively: 1:3 and 1:4) are introduced into the cut paste mass and mixed.

The addition of wheat fiber less than 1.995 leads to a deterioration in the stabilization of the protein structure, and the addition of more than 2.295 - to a decrease in the biological value of the finished

From the product.

The introduction of pig blood plasma in an amount less than 1.3 96 leads to a decrease in the nutritional value of the finished product, and the introduction of more than 1.7 95 - to a deterioration in the consistency of the finished product.

Addition of an activated aqueous medium - catholyte less than 12 95 does not make it possible to reduce product mass loss during heat treatment, and the introduction of more than 13 95 leads to deterioration of the consistency of the finished product.

In the absence of a cutter, the blanched mass is mixed with recipe ingredients in a mixer, and then passed twice through a colloidal mill, after which it is transferred to packaging.

Preparation of cans is carried out in accordance with the current instructions.

Raw materials are packaged in metal cans in accordance with GOST 5981 Mo 1, 3, 4, 8, 9.

The net mass of canned goods should be: 1-100 Mo in a jar; Mo Z ii Mo 4-25; MO 8-325; Mo 9-350 g.

A circle of parchment paper should be placed at the bottom and under the lid of an unvarnished can with canned goods.

Cans are filled with automatic vacuum fillers or vacuum syringes with a nozzle 1-2 mm smaller than the diameter of the can or manually.

Filled cans are subjected to control weighing and sealed on a vacuum rolling machine. The sealing quality is checked in accordance with the current instructions.

In the absence of the equipment, it is allowed to fill and cap the cans without a vacuum.

After checking the quality of the capping, the cans are loaded into autoclave baskets and sent for sterilization. All production processes from the moment of grinding the raw materials to the beginning of sterilization must be carried out within 2 hours, from the sealing of the cans to the beginning of sterilization - 30 minutes.

Sterilization of canned goods is carried out in accordance with the current instructions according to the modes indicated in the table.

Table

Modes of sterilization of canned goods: o KE p PO Pe I PO

After the sterilization and cooling process, the cans are unloaded from the baskets of the autoclave and transferred to sorting, washing and packaging. Sorting and use of canned goods with production defects is carried out in accordance with the current instructions.

Packaging and labeling of canned goods - in accordance with GOST 13534. The label of canned goods must indicate: "Before use, cool the jar. Composition: liver, brain, pork fat, onion, salt, spices", information about the nutritional and energy value of 100 g of canned goods (fat, protein, calories). It is allowed to indicate information about the nutritional and energy value on the insert label for the Mo 1 can.

Canned food is packed in wooden boxes according to GOST 13358 or corrugated cardboard boxes according to GOST 13516, or under film.

Canned foods are stored in accordance with the rules approved in the prescribed manner.

It is not allowed to store canned goods in railway transport warehouses.

The shelf life of canned goods is no more than two years from the date of production.

A useful model allows you to create canned goods enriched with protein, dietary fibers, amino acids, vitamins, macro- and micronutrients, which have health-promoting and preventive properties.

Claims (1)

USEFUL MODEL FORMULA Canned food containing blanched and chopped liver, deveined brain, pork perikidney fat or lard, drinking water, onions sautéed in fat, table salt, granulated sugar, allspice, black pepper, nutmeg, ground cinnamon, ground cloves , which differ in that they additionally contain wheat fiber, dry pig blood plasma in powder, activated aqueous medium - catholyte for hydration of blood plasma (1:3) and wheat fiber (1:4), in the following ratio of components, wt. 9Uo: blanched, chopped liver 40.50 brain deveined 7.0 pork perikidney fat or 300 lard ' onion sautéed with 40 fat ' table salt 1.50 granulated sugar 0.60 allspice 0.2 black pepper 0.2 nutmeg nut 0.2 ground cinnamon 0.2 ground clove 02 wheat fiber 2.0 dry pig blood plasma in 1.50 powder 'activated water medium - catholyte for blood plasma hydration 12.50. (1:3) and wheat fiber (1:4) 0 KomputernaverstkaA, Kryzhanivskyi (00000000 Ministry of Economic Development and Trade of Ukraine, st. M. Hrushevsky, 12/2, m. Kyiv, 01008, Ukraine SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601