RU2341110C1 - Preserved product and methods of its manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes mincing of meat, preparation of the prescribed components for the garnish and sauce. Beef, pork or fowl are used as meat, the minced meat is fried. Blanched macaroni, blanched potatoes, deep-fried potatoes, boiled potatoes or blanched rice are used as garnish. The product is packed in the amounts of 200-400g in trays made of combined material, which consists of PP/EVOH/PP, it is sealed with the use of PET/EVOH/CPP film. The duration of sterilization is 20-(40-55)-30 min at temperature of 115-120°C, back pressure is sustained at the level of 0.22-0.30 MPa.

EFFECT: ensures reduction of the process energy intensity, the product preserves its nutrition value, organoleptic characteristics and consumer safety, also the 1 year duration of the shelf life of the good quality product is ensured.

2 cl, 6 tbl, 5 ex

Description

The invention relates to the food industry, namely to the production of canned products, which are ready-made main dishes with meat, side dish and sauce.

Known meat canned products and a method for their production, which includes grinding meat raw materials, preparing recipe components, mixing, packaging the mixture and sterilizing (see Oreshkin EF and other "Canned meat products." M., Light and food industry, 1983 .).

A known method for the production of canned meat and vegetables, selected as the closest analogue, providing for the preparation of prescription ingredients, mixing, packaging, sealing and sterilization. The mixture is Packed in packages of combined film (see RF patent No. 2118090, CL. A23B 4/00. Publ. 1998, bull. No. 24). The disadvantage of this method is the use of packaging in the form of bags, which creates inconvenience when consuming canned food, low barrier properties of the combined film used.

The technical result of the present invention is to expand the assortment of canned meat products in polymer consumer containers, in particular canned goods, which are ready-made second courses with meat, side dish and sauce, packaged in packaging that is convenient for use, as well as reducing the energy consumption of the production process.

The canned product has a guaranteed shelf life of 1 year, does not require mandatory placement in a refrigerator and does not take up much space.

This result is achieved by the fact that the method of producing a canned product includes meat grinding, preparation of recipe components, beef or pork or poultry meat, minced meat is fried, a side dish and sauce are prepared from the recipe components, pasta is used as a side dish blanched, or blanched potatoes, or french fries, or boiled potatoes, or blanched rice. The ratio of the components of the finished product is, wt.%:

ground meat, fried 14.7 garnish 41.2-55.88 sauce 29.42-44.1

The product is Packed 200-400 g in trays of a combined material consisting of PP / EVOH / PP, sealed with a film of PET / EVOH / CPP. The packaging is sprayed with EVOH. EVOH is a copolymer of ethylene and vinyl alcohol (Ethylene vinyl alcohol). In different countries, the following designation can be found - EVAL, E / VAL, EVOL.

Spraying is applied to the PP layer (polypropylene), which makes the packaging resistant to UV radiation. EVOH has the best barrier properties from all produced thermoplastic polymers. It is characterized by very low permeability to oxygen and other gases (РНе> РСО ₂ > РО ₂ > PN ₂ ), water vapor, aromatic substances.

The PET layer is polyethylene terephthalate. Foreign designations can be found - PET, RETR, PETE, ARET, CPET and domestic names - lavsan, PET, PETF.

Packing in trays of combined material creates convenience when using a product that belongs to the category of "fast food" dishes. Due to the high-barrier properties of the packaging material and optimally calculated sterilization parameters, the product retains nutritional value, organoleptic properties and safety for the consumer, while ensuring a long-term preservation of a benign product - 1 year.

Product sterilization is carried out according to the following modes:

duration min 20- (40-55) -30 temperature, ° С 115-120, back pressure, MPa 0.22-0.30

The use of the proposed heat treatment modes creates conditions for energy saving: for example, for an enterprise with a capacity of 5 TUB per shift, energy savings will be more than 4 million rubles. by reducing by 20-25% the duration of the actual sterilization compared to a traditional metal can for canned food.

As a sauce, a sauce prepared by mixing flour with tomato paste and / or sour cream, followed by the addition of ingredients provided for in the recipe and dilution with water, can be used. The development of sauce recipes is the responsibility of a qualified specialist. As part of the sauce, you can use onions, carrots, mushrooms, salt, sugar, spices.

Specific embodiments of the invention are presented in the following examples. The proposed recipe for the composition and number of components included in combination with the selected heat treatment modes are optimal for canned food with high organoleptic characteristics, but do not limit the list of possible dishes obtained by the claimed method.

Example 1. The method of preparation of the product "Chicken fillet with mushrooms in sauce" Bechamel ""

Chicken fillet is ground on a top through a wire rack with a hole diameter of 16-18 mm and fried until golden brown. Pasta is blanched in boiling water.

Cooking the sauce. All sauce ingredients are made strictly in accordance with the recipe. Combine the flour with sour cream, mix until a homogeneous mass is formed. Then add onions, carrots, mushrooms, spices and mix in a cutter, gradually adding water. Chopped garlic, ground black pepper, black pepper, ground allspice, ground red pepper, ground ginger, dried celery root, dried dill, bay leaf are used as spices. The prepared sauce is heated to a temperature of 70-80 ° C and transferred to the packaging.

In each tray lay the meat, chopped fried, side dish and sauce.

The product is Packed in trays of a combined material consisting of PP / EVOH / PP, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, net weight 200-400 g and hermetically sealed with PET / EVOH / CPP Filling the trays and sealing them with the product by thermal sealing is carried out on machines for filling and sealing bags or manually. The tightness of sealing (welding) of the trays and the strength of the weld are checked.

Corked trays are loaded into autoclave baskets, each row should be separated from the subsequent one by perforated gaskets resting on the sides of the basket, avoiding contact with the trays, and sent for sterilization.

Sterilization of canned food is carried out according to the modes specified in table 1.

Table 1 Tray weight, g Duration min Temperature ° C Back pressure, MPa 200-400 20- (40-55) -30 115-120 0.22-0.30

The product formulation is shown in table 2.

table 2
Chicken fillet with mushrooms in Bechamel sauce name of raw materials Mass fraction of components,% Chopped fried meat 14.7 Blanched pasta 41.2 Sauce 44.1 including:
sour cream 14.77 wheat flour 1,1 sauteed onions 2.2 fresh blanched mushrooms 4.41 iodized salt 1.10 chopped garlic 0.44 spice 0.51 water Rest

Example 2. The method of preparation of the product "Goulash" Rendezvous "with potatoes"

Veined pork meat is ground on a top through a wire rack with a hole diameter of 16-18 mm and fried until golden brown. Potatoes are subjected to calibration, primary washing, inspection, cleaning, tertiary treatment, secondary washing, cutting and blanched in boiling water.

Cooking the sauce. All sauce ingredients are made strictly in accordance with the recipe. The flour is combined with tomato paste, mixed until a homogeneous mass is formed. Then add onions, carrots, spices and mix in a cutter, gradually adding water. Chopped garlic, ground black pepper, black pepper, ground allspice, ground red pepper, ground ginger, dried celery root, dried dill, bay leaf are used as spices. The prepared sauce is heated to a temperature of 70-80 ° C and transferred to the packaging.

In each tray lay the meat, chopped fried, side dish and sauce.

The product is Packed in trays of a combined material consisting of PP / EVOH / PP, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, net weight 200-400 g and hermetically sealed with PET / EVOH / CPP Filling the trays and sealing them with the product by thermal sealing is carried out on machines for filling and sealing bags or manually. The tightness of sealing (welding) of the trays and the strength of the weld are checked.

Corked trays are loaded into autoclave baskets, each row should be separated from the subsequent one by perforated gaskets resting on the sides of the basket, avoiding contact with the trays, and sent for sterilization.

Sterilization of canned food is carried out according to the modes specified in table 1.

The product formulation is shown in table 3.

Table 3
Goulash "Rendezvous" with potatoes name of raw materials Mass fraction of components,% Fried pork 14.7 Blanched potatoes 55.86 Sauce 29.44 including:
wheat flour 0.74 sauteed onions 3.23 carrots 2,4 Tomato paste 2,3 spice 0.20 iodized salt 1,1 Water Rest

Example 3. The method of preparation of the product "Beef Stroganoff" a la Dogillen with french fries ""

Veined beef meat is ground on a top through a wire rack with a hole diameter of 16-18 mm and fried until golden brown. The potatoes are subjected to calibration, primary washing, inspection, cleaning, tertiary treatment, secondary washing, cutting, immersed in fat / oil heated to 150-180 ° C and fried until crusted.

Cooking the sauce. All sauce ingredients are made strictly in accordance with the recipe. Combine the flour with sour cream, mix until a homogeneous mass is formed. Then add onions, garlic, spices and mix in a cutter, gradually adding water. Ground black pepper, ground black pepper, allspice, ground red pepper, ground ginger, dried celery root, dried dill, and bay leaf are used as spices. The prepared sauce is heated to a temperature of 70-80 ° C and transferred to the packaging.

In each tray lay the meat, chopped fried, side dish and sauce.

The product is Packed in trays of a combined material consisting of PP / EVOH / PP, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, net weight 200-400 g, and hermetically sealed with PET / EVOH film / CPP. Filling the trays and sealing them with the product by thermal sealing is carried out on machines for filling and sealing bags or manually. The tightness of sealing (welding) of the trays and the strength of the weld are checked.

Corked trays are loaded into autoclave baskets, each row should be separated from the subsequent one by perforated gaskets resting on the sides of the basket, avoiding contact with the trays, and sent for sterilization.

Sterilization of canned food is carried out according to the modes specified in table 1.

The product formulation is shown in table 4.

Table 4
Beef stroganoff "a la Dogillen" with french fries name of raw materials Mass fraction of components,% Roast beef 14.7 French fries 55.88 Sauce: 29.42 including:
freshly chopped garlic 0.38 sauteed onions 2,5 sour cream 11.77 wheat flour 0.79 spice 0.31 iodized salt 1,1 water Rest

Example 4. The method of preparation of the product "Thai chicken with steam rice"

Boneless chicken meat is ground on a top through a wire rack with a hole diameter of 16-18 mm and fried until golden brown. Rice is sorted, then washed with cold water and blanched in hot water.

Cooking the sauce. All sauce ingredients are made strictly in accordance with the recipe. Water is gradually added to the flour until a homogeneous mass is formed. Then add onions, garlic, carrots, spices and mix in a cutter. Ground black pepper, ground black pepper, allspice, ground red pepper, ground ginger, dried celery root, dried dill, and bay leaf are used as spices. The prepared sauce is heated to a temperature of 70-80 ° C and transferred to the packaging.

In each tray lay the meat, chopped fried, side dish and sauce.

The product is packed in trays of a combined material consisting of PP / EVOH / PP, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Well-Being, net weight 200-400 g and hermetically sealed with PET / EVOH / CPP Filling the trays and sealing them with the product by thermal sealing is carried out on machines for filling and sealing bags or manually. The tightness of sealing (welding) of the trays and the strength of the weld are checked.

Corked trays are loaded into autoclave baskets, each row should be separated from the subsequent one by perforated gaskets resting on the sides of the basket, avoiding contact with the trays, and sent for sterilization.

Sterilization of canned food is carried out according to the modes specified in table 1.

The product formulation is shown in table 5.

Table 5
Thai Chicken with Steamed Rice name of raw materials Mass fraction of components,% Chopped, fried chicken meat 14.7 Blanched rice 55.88 Sauce 29.42 including: chopped garlic 0.59 sauteed onions 5.5 carrots 3.0 wheat flour 0.59 iodized salt 1,1 spice 0.22 water Rest

Example 5. The method of preparation of the product "Frying pork with potatoes in white sauce"

Veined pork meat is ground on a top through a wire rack with a hole diameter of 16-18 mm and fried until golden brown. Potatoes are subjected to calibration, primary washing, inspection, cleaning, tertiary treatment, secondary washing. Whole tubers of peeled potatoes or potatoes, turned in the form of barrels, are boiled in salted water until tender.

Cooking the sauce. All sauce ingredients are made strictly in accordance with the recipe. Water is gradually added to the flour until a homogeneous mass is formed. Then add onions and spices and mix in a cutter. Chopped garlic, ground black pepper, black pepper, ground allspice, ground red pepper, ground ginger, dried celery root, dried dill, bay leaf are used as spices. The prepared sauce is heated to a temperature of 70-80 ° C and transferred to the packaging.

In each tray lay the meat, chopped fried, side dish and sauce.

The product is Packed in trays of a combined material consisting of PP / EVOH / PP, approved for use by bodies and institutions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, net weight 200-400 g and hermetically sealed with PET / EVOH / CPP Filling the trays and sealing them with the product by thermal sealing is carried out on machines for filling and sealing bags or manually. The tightness of sealing (welding) of the trays and the strength of the weld are checked.

Corked trays are loaded into autoclave baskets, each row should be separated from the subsequent one by perforated gaskets resting on the sides of the basket, avoiding contact with the trays, and sent for sterilization.

Sterilization of canned food is carried out according to the modes specified in table 1.

The product formulation is shown in table 6.

Table 6
Fried pork with potatoes in white sauce name of raw materials Mass fraction of components,% Fried pork 14.7 Boiled potatoes 50,0 White sauce 35.3 including:
wheat flour 1.06 sauteed onions 2,5 spice 0.644 iodized salt 1,1 water Rest

Claims (2)

1. A method of producing a canned product, including grinding meat, preparing recipe components, packaging, sealing and sterilization, characterized in that the meat is beef or pork or poultry, minced meat is fried, a side dish and sauce are prepared from the recipe components, Blanched pasta, or blanched potatoes, or french fries, or boiled potatoes, or blanched rice, are used as a side dish, while the ratio of the components of the finished product is Feenberg wt.%: ground meat, fried 14.7 garnish 41.2-55.88 sauce 29.42-44.1 the product is Packed 200-400 g in trays of a combined material consisting of PP / EVOH / PP, sealed with a film of PET / EVOH / CPP, sterilization is carried out according to the following modes: duration min 20- (40-55) -30 temperature, ° С 115-120 back pressure, MPa 0.22-0.30 2. Canned product obtained by the method according to claim 1.