There are many definitions of traceability, but for meat processing, the best definition is “traceability is the ability to identify batches of products, their relationship to batches of raw materials, materials, and processing and distribution records.”
What is needed to ensure traceability?
In order to fully ensure traceability throughout the production cycle of meat products, the following is necessary:
1. Upon acceptance, each batch of raw materials must have its own unique identificator, which will be used for all its movements.
2. With each movement of a batch of raw materials, semi-finished products or products, record these actions.
3. At each stage of production, it is necessary to record from which batch of raw materials (semi-finished products) the release was made, and assign a new identifier to the received batch of products (semi-finished products).
4. At each stage of production, it is necessary to record the end time of the process and which stage of production was completed.
The result will be information sufficient to ensure traceability.
How to get data for traceability?
With sufficiently large volumes of output, only an automated production accounting system (APS) can cope with accounting, which will store data on batches, relationships between them and all actions performed. ASPU should include checkpoints at which the fact of movement or transformation of batches of material assets will be recorded. In the general case, a control point is an industrial computer operating as part of an automated control system with various equipment connected to it. In particular, electronic scales, a label printer, a barcode scanner, a video camera, leanness testing equipment, and other equipment, such as marking lines, can be connected to a computer.
Control points should be installed in places where the movement of material assets is carried out, or directly near the equipment where production operations are performed.
Lots are identified by labels or tags with a batch barcode that can be read by a barcode scanner.
Separation and consolidation of parties
A situation often arises when it is necessary to use raw materials from different batches in production, especially if the batches are small.
Another situation arises when the party is large, but there is no need to use it all at once. When registering a supply of meat raw materials, a batch can be either the entire supply of meat raw materials of the same type, which may include several trucks, or one car or even one plumb line. What is the optimal batch size? If the lot size is large, then it becomes more difficult to record losses of the entire lot during storage, defrosting, etc. If the lot size is small, it is easier to record losses.
It is most reasonable, in addition to the batch, to use the term "supply", which corresponds to the entire supply of one type of raw meat, one brand and one plant. At the same time, it is best to use one plumb bob (pallet, two half carcasses or four quarters) as a batch for acceptance accuracy. With this approach, losses during storage, defrosting and deboning will also be easier to take into account.
If necessary, batches from one shipment can be combined to form a new joint batch. If part of a batch is to be used, the batch may be split. Especially often, such operations are required during repacking, when meat raw materials are transferred from the refrigerator to production (for example, block raw materials are unpacked and transferred to racks, frames, carts).
Also, the separation of batches can be performed when accepting half carcasses from slaughter. As a rule, when accepting livestock, group weighing is carried out and all animals weighed on a livestock truck appear as a batch. Upon acceptance of half-carcasses after the sawing and stripping procedure, each half-carcass is identified by a tag with a barcode or an attached label with a barcode. That is, in fact, each half carcass becomes a batch, which turned out from one large batch of livestock. Further, for example, when transferring for deboning, the parties are again combined, but the system remembers the entire history of movements.
There is nothing wrong with joining batches of raw meat even from different supplies for traceability. As a result, it will simply be taken into account that a given batch of sausage includes pork or beef not from one, but from two, three or more different supplies. The main thing is to make it clear from which parties!
Why trace?
Why is traceability required and what should be the result?
First, batch traceability is required in accordance with HACCP standards.
Secondly, from January 1, 2018, all meat processing plants must be included in automated system electronic veterinary certification
"MERCURY", where it is required to indicate the parties finished products. And after another 2-3 years, there will be requirements regarding the traceability of batches along the entire production chain.
Thirdly, in the event of any negative event, such as a marriage or a buyer's claim, you can always track where, when and what happened.
Thus, by providing traceability, we get:
- a complete history of the production of the batch, which indicates not only which batches of raw materials the products were made from, but also in which area, at what time the production operations were performed;
- the possibility of automatic data transfer to the MERCURY system without major modifications to the automated control system;
- the ability to organize for consumers an online product tracer that provides full traceability of products during input special code on the label;
- the ability to see the increment in the cost of a batch of finished products at each of the production sites.
In conclusion, I would like to draw attention to the fact that there is less than a year left until the beginning of 2018. And although there are no requirements for batch traceability of the entire production chain yet, it is better to start now. Time passes quickly, and building a traceability system is a long process.
Canned meat- hermetically sealed and sterilized meat products packed in tins or glass jars and intended for long-term storage.
Scheme canned meat production consists of the following operations: preparation of raw materials and containers, portioning, evacuation, canning, checking cans for leaks, sterilization, thermostatic exposure of cans and their labeling.
The preparation of raw materials and containers is as follows. After cutting and deboning the meat, it is cut into pieces weighing 50–70 g or less. For some types of canned food, the meat is blanched, i.e. briefly boiled in a small amount of water. If provided by the recipe, then the resulting concentrated broth is poured into meat in jars. For certain types of canned food, the meat is fried in fat.
When processing offal (kidneys, salted tongues), they are soaked, excess fatty and connective tissues, blood vessels, tendons, bile ducts, etc. are removed. When using vegetable raw materials, they are sorted, washed, soaked, blanched or boiled and cooled.
Empty cans are checked for tightness by dry or wet method on special machines, washed hot water and sterilized with hot steam.
Portioning is carried out on dosing machines. It includes the following operations: packing dense components (salt, spices, raw fat, meat; in meat and vegetable - vegetable raw materials) into jars; pouring liquid components (broth or sauce); weighing and compacting canned food.
During the operation of evacuation (exhausting), air is removed from the filled can, while the cans are heated to a temperature of + 80 ... 95 ° C.
The filled cans are rolled up (sealed), then marked. All cans are tested for tightness (excluding those rolled up on a vacuum-sealing machine) by immersing them in boiled water (+85 °С) for 1-2 minutes.
Sterilization of canned food produced by heating them above 100 °C. Some canned foods (such as canned ham) are pasteurized. After sterilization (pasteurization), the first (hot) sorting of canned food is carried out according to appearance, rejecting leaky, deformed, with smudges. Then the canned food is cooled with water to +40 °C.
Some canned food is subjected to thermostatic exposure for 5 days at a temperature of + 38 ... 40 ° C, after which defective cans are detected.
At room temperature, canned food is kept for 12–15 days, after which a second sorting is carried out. Then the canned food is sent to packaging.
Canned meat is distinguished by the type of raw material, purpose (lunch and snack bars), recipe (meat and meat and vegetable), heat treatment modes and initial processing of raw materials.
Introduction
The capacity of the Russian canned meat market is increasing by an average of 5...10% per year.
The main share of the canned meat market is made up of canned beef (49%) and pork (25%). According to many quality indicators, stewed beef is the most acceptable and familiar to the Russian consumer. Recently, the assortment of canned meat has been expanding mainly due to new types.
The output of canned beef is increasing much more slowly than that of pate and canned poultry meat.
The volume of sales of canned meat from beef is 3%, from pork - 2%, meat and vegetable canned food - 4 ... 5, a group of pates - 10, canned poultry meat - 15%. The growth of canned pork is progressing and in the coming years it will be 1.5 ... 2%.
If until 2002 the share of canned pork produced in accordance with GOST was 44% of the total volume of canned meat, then by 2005 it will increase to 55%.
According to experts' forecasts, in the near future, sales of beef stew with protein supplements are most likely to decrease.
The average level of growth in the volume of sales of meat pies in the coming years will be 10 ... 12% per year (due to an increase in the production of pates with various additives).
The market for meat and vegetable canned food in the coming years may increase by an average of 3-4% per year. This segment of the market can develop more dynamically if the industry starts producing canned food of new types, which will include non-traditional ingredients.
The projected growth in the sale of canned poultry meat should be 10 ... 15% per year.
By now, Russia has successfully mastered the production of meat and meat and vegetable canned children's food with the content of meat components, respectively, 40 ... 60 and 20 ... 29%. They are characterized by high nutritional value and good taste characteristics. However, in accordance with the requirements for the production of food for young children, it became necessary to create domestic canned children - analogues of products from foreign companies.
Specialists of the laboratory of children's products of the All-Russian Research Institute of the Meat Industry, together with the Russian company Teledisk-Holding, with the participation of the Institute of Nutrition of the Russian Academy of Medical Sciences, have developed a new generation of vegetable-meat and vegetable-fish canned food for baby food (TU 9161-722-00419779-02), adequate to the metabolic characteristics of baby food. organism. Interest in these developments is also manifested among the largest producers of canned meat in the Moscow region, which send their products to the corporate sector: Cherkizovsky, Mikoyanovsky meat processing plants, Russian Product OJSC and the Prodresursy enterprise, which produce canned meat products completely on order of the State Reserve.
In the food industry, production growth was 8%. Real prerequisites are being created for the intensification of the meat industry and its meat-packing industry.
major manufacturers,
representing in the modern market of canned meat
its range of products
The largest Belarusian manufacturer of canned meat - Berezovsky Meat Processing Plant - supplies 35% of the output to the Russian regions. The main range of canned meat is stewed beef, produced according to GOST, as well as protein-free beef, produced according to TU. About 60% of canned meat supplied by the Berezovskiy Meat Processing Plant to the market of the Moscow region alone is consumed in Moscow and 40% is exported to the regions.
The Gipar association supplies Moscow with expensive beef and pork stew, produced in accordance with GOST, as well as various types of pâtés. Of the total supply, 54% of canned meat products are sold in the Moscow region and 46% are exported outside of it.
The Stavropolsky cannery supplies Moscow with 20% of its output. This company offers delicacy canned meat on the Moscow market, including beef stew produced in accordance with GOST, canned ham, tongue, poultry meat, etc. Of the total supply, 57% remains in the Moscow region and 43% is exported to other regions. General representative of the cannery "Stavropolsky" for wholesale trade canned meat is located in Moscow.
The volume of deliveries to the Moscow market of the Novgorod enterprise "Myasnoy Dvor" is 30% of the industrial canned meat products. Myasnoy Dvor supplies the Moscow region with beef stew made in accordance with GOST and TU, as well as canned gourmet food. Of the total volume of deliveries of the Novgorod enterprise Myasnoy Dvor, 62% is sold by Moscow consumers and 38% is exported outside the Moscow region.
Baltprommyaso supplies the Moscow region with 30% of canned meat products, which include stewed beef and pork produced in accordance with GOST and TU, as well as pates and canned meat and vegetable products. Of the total supply, 61% is consumed by the population of the Moscow region and 39% is exported to other regions.
The Kaliningrad Meat-Packing Plant supplies Moscow with 30% of the volume of its products, which includes beef and pork produced according to specifications, delicacy and canned meat and vegetables. Of the total supply, 74% remains in Moscow and 26% is sent to the regions.
Producers of canned meat in the Moscow region sell their products both in Moscow and the region, and export them to the regions, as well as supply them to the corporate sector.
The largest producers of canned meat in the Moscow region, such as Mikoyanovsky Meat Processing Plant, APK Cherkizovsky, Ramensky Meat Processing Plant, Narofominsk Cannery, Elinsky Food Processing Plant, send most of their products to the regions. Depending on the level of monetary income of the region, canned meat is supplied in various assortments, both made in accordance with GOST (at higher prices), and according to TU, with protein additives and canned meat and vegetables.
For example, “Cherkizovsky Meat Processing Plant” supplies the following types of canned meat for sale mainly in Moscow: “Premium grade stewed beef” (GOST 5284-84), “Beef stew in its own juice”, “Russian Extra” and “Russian” stew and others , made according to TU.
A number of Russian canned meat producers primarily send part of their custom-made products to the corporate sector (State Reserve, Ministry of Emergency Situations, Ministry of Defense, GUIN, etc.). Producers distribute the rest of the meat canning products among large and small wholesale organizations, and send the smaller part to the retail network (own stores, Trading Houses, etc.).
Main technological processes
and equipment for the production of canned meat
In the production of canned meat, the main technological processes are pasteurization and sterilization. Depending on the processed product, pasteurization is carried out at a temperature of 52...75°C (if a higher level is required, then at a temperature of 80...86°C). Canned ham, pates, organ preparations, canned baby food are subjected to pasteurization. The process is carried out in vertical or rotary autoclaves.
In the production of puree-like homogenized canned baby food, tubular heat exchangers with a self-cleaning heating surface are used at a temperature of 80 ° C for 30 ... 40 s, which makes it possible to reduce the overall bacterial contamination. The raw materials used and the products produced are subjected to sterilization in autoclaves of periodic and continuous action, while vegetative forms of microorganisms are destroyed at a temperature of 100 ... 140 ° C. As a result of sterilization, canned food acquires a long shelf life.
Sterilization is carried out: with hot saturated steam (for canned food in metal containers) and water heated with steam with counter pressure (for canned food in glass and rigid containers).
Sterilization is carried out in autoclaves of periodic and continuous sterilizers: vertical and horizontal with loading from one or more baskets with cans. Depending on the design features, sterilizers are conveyor, rotary, hydrostatic. Pasteurization and sterilization processes are the main production processes for the processing of prescription mixtures for canned meat for various assortment purposes. In the production of canned food of the “stewed meat” type, it is necessary to take into account the factors that affect the microbiological safety of various technological stages.
So, when accepting raw materials, it is necessary to take into account the products of vital activity of microorganisms. During the primary processing of raw materials, additional contamination with microorganisms is taken into account. Microbial contamination is taken into account when cutting, deboning, trimming, grinding raw materials, and adding spices.
Auxiliary operations are of great importance: washing and chopping onions, disassembling and washing bay leaves. During these operations, it is necessary to remove putrefactive microorganisms and flora with rotten raw materials. In the production of canned meat, it is necessary to take into account and constantly monitor the factors affecting chemical safety. In the process of accepting raw materials for processing, it is necessary to determine the concentration of pesticides, radionuclides and nitrosamines and take timely measures to decontaminate chemically harmful elements. During defrosting, products of oxidative spoilage of fats are formed if the temperature and duration of defrosting are violated.
In subsequent processing processes, oxidative transformations of the raw material components are possible. In auxiliary processes for the preparation of prescription components, it is necessary to remove surface contaminants: pesticides, heavy metals, radionuclides. When microorganisms are inactivated before industrial sterility is achieved in sterilization processes, the formation of melanoidins should not be allowed if the heat treatment modes are violated.
Must comply normative terms long-term storage of finished products in order to avoid the transfer of heavy metals from metal containers and solder (soldering edges) into the product.
Recently, for the majority of consumers of canned meat, the quality indicator comes out on top. Many manufacturers of food products, including canned meat, were forced to reduce the average level of prices for products due to lower quality. Many new types of canned meat appeared, which included vegetable protein. Consumption of these canned food grew noticeably, despite the fact that the product had low taste.
Examples of assortment products of canned meat are given in Table. one.
In the production of canned meat, enterprises have in their arsenal a classic set of equipment manufactured by domestic and foreign machine builders. Canned meat production lines for medical nutrition consist of various hardware and production options in accordance with regulatory documentation and include: a sprayer lifter, a dosing screw, a blancher, a grinder, a feed screw for the processed mass, an emulsifier, an intermediate tank, a batcher of components, mixer, sterilizer, can washer, seamer, filler, heat exchanger, deaerator, disintegrator.
Canned food produced on the line has a homogeneous puree-like mass, a pleasant meat taste, no extractives, contains minimal amounts of salt and has good organoleptic properties.
1. Assorted products of canned meat of a new generation
| Feedstock | Range |
| Lump types using head meat, offal of category II | “Smolenskaya stew”, “Russian stewed beef”, “Dneprovskaya beef”, etc. |
| minced meat | “Road mince”, “Country mince”, etc. |
| Minced meat and vegetable | “Minced minced meat with paprika”, etc. |
| Meat and vegetable using cereals, vegetables | “Beef pilaf”, “Meat with sweet pepper”, “Meat with vegetables and cereals”, etc. |
| Meat-vegetable using textured soy proteins | “Troitskaya stewed beef”, “Special beef”, “Amateur goulash”, etc. |
| Raw materials for meat pates | “Beef Pate”, “Daria Pate”, “Nevsky Pate”, etc. |
| Meat and vegetable raw materials using cereals and vegetables, vegetable proteins and extruded vegetable raw materials | “Special Meat Pate”, “Breakfast Pate”, “Appetizing Pate”, “Fair Pate”, etc. |
| Canned offal | “Spicy brawn”, “Offal in tomato sauce" and etc. |
| Canned ham | “Sliced country ham”, etc. |
| Full-component canned food using isolated animal proteins, soy proteins, blood, milk, stabilizers, emulsifiers | “Chakhokhbili”, “Boyar Pork”, “Moscow Meat Assortment”, “Dniester Beef with Vegetable Protein”, etc. |
At present, a line is used in the production of pate and minced meat for canned meat (Fig. 2).
The line ensures high quality and biological value of the finished product, strict control over the content of harmful chemicals in raw materials and finished products, production of products with a sufficiently long shelf life. Significant importance is attached to the quality of raw materials. Upon acceptance, it is subjected to dry cleaning under the full control of the veterinary and sanitary service. The temperature of raw materials upon receipt for deboning and trimming should be strictly controlled and be: fresh meat - 32 ... 35 ° C, cooled - 12 ° C, chilled - 0 ... 4 ° C. After heat treatment, such raw materials have a soft texture and are well absorbed by the body.
Containers in the form of metal cans are checked in accordance with the technical documentation. A leak test is required. After the check, metal cans are washed with hot water at a temperature not lower than 80 ° C and treated with live steam. To obtain a viscous-plastic structure of the finished product, raw meat is blanched in digesters or special blanchers at a temperature of 98 ... 100 ° C for 10 ... 15 minutes (depending on its type and grinding). All components of the prescription mixture are mixed for 5...7 min in a microcutter or in disintegrators and sent to a homogenizer. Then the mass is deaerated to avoid oxidative processes and heated in a thin layer to a temperature of 80°C for 30–40 min in a tubular heat exchanger, which reduces the duration of its subsequent sterilization. The prepared mass is immediately packaged with fillers in metal cans, sealed on a vacuum sealing machine. The duration of the “packing-sterilization” process is no more than 30 minutes. Sterilization is carried out in devices periodical action at a temperature of 120…125°С.
Technologies for the production of canned meat
For small-scale production enterprises specializing in the production of meat (puree-like and lumpy) canned food based on meat or meat of chickens and chickens, working on batch equipment, the technological scheme for the production of canned food is used, shown in Fig. 3.
The current deficiency of micronutrients (vitamins, mineral and biologically active substances) in the diet of the Russian population is effectively reduced by the inclusion in the formulations of substances obtained from plant, animal or mineral raw materials by chemical or microbiological synthesis. The assortment and production of special-purpose foodstuffs is small. Problems of lipid metabolism (increased blood cholesterol and diabetes mellitus) determined the development of technologies, equipment and production of dietary products that reduce cholesterol levels in blood plasma.
Extrusion methods of processing products will solve the most important issues: preservation of nutritional value, suppression of the development of pathogenic microflora, the formation of specified structural and mechanical properties, the introduction of soluble dietary fibers into the product, which determine the functional orientation of the product. Fundamentally new technological schemes for the processing of meat raw materials by thermoplastic extrusion have been developed.
When developing recipes for new products of general and therapeutic and prophylactic
For a logical purpose, it is important to take into account the biological value of individual components.
The basis for the creation of therapeutic and prophylactic products manufactured by thermoplastic extrusion is vegetable raw materials. With the introduction of the meat component, the nutritional value of the product and its taste characteristics are improved.
When introducing meat raw materials into the extrudable mixture, it is desirable that it contains a minimum amount of connective tissue, additional mechanical processing, re-grinding + homogenization using enzymes, etc. is recommended.
Production of canned food for children
The production of the main types of canned meat in 2003 increased on average per year to 476 mub, which is 7.5% higher than the maximum production in 1999 (443 mub), which determined the growth trend. Technologies for new types of canned products, puree-like, homogenized based on poultry meat with vegetable components, were being formed.
The range includes recipes for multi-component canned food with various combinations of vegetables, meat, fish, cereals, which allows you to choose the product individually, depending on the taste and health of the child. At the same time, each component performs a specific function, ensuring the balance of the product due to the complementary combination of various nutrients and the variety of taste of the mixed dish.
The meat component of the developed canned food is represented by various types of raw materials: beef, veal, venison, lamb, poultry meat (chicken, turkey), pork liver, each of which has its own advantages and taste characteristics.
Fish is another source of complete protein. Its usefulness, from the point of view of baby nutrition, lies in the faster and easier absorption of protein by the body of children due to the low content of connective tissue. In addition, fish is a source of polyunsaturated fatty acids of the Amega-3 group,
which increases the value of fish oil and iodine, the lack of which can adversely affect the mental development of the child, as well as a number of other equally important mineral elements. For the production of canned food, the most tender and delicious varieties of fish are used - cod fillet, pink salmon, pike perch.
An additional source of high-value fat, as well as vitamin E, is vegetable (sunflower or corn) oil added to canned food.
The use of vegetables as a component of canned food makes it possible to enrich the product with natural vitamins, mineral salts, carbohydrates, organic acids and essential oils in optimal proportions. Many vegetables have medicinal properties. Of the vegetables for the production of canned children, the most delicious and healthy were chosen - carrots, cauliflower, pumpkin, potatoes, green pea, White cabbage, spinach, zucchini.
An important and useful product for a child of any age - cereals - a source of vegetable protein, enzymes, trace elements, B vitamins. They have a strengthening effect on the body and regulate the activity of the digestive organs. The use of corn, oatmeal, buckwheat and rice flour is envisaged as a cereal component of canned food.
In addition, canned foods are additionally enriched with beta-carotene and vitamin C in doses approaching the daily requirement of young children. The use of therapeutic and prophylactic salt, characterized by a low sodium content, and iodized salt, which additionally enriches the product with iodine, is envisaged.
Canned food obtained according to this technological scheme has a good homogeneous mass, puree-like structure, pleasant meat taste and good organoleptic properties.
Foreign-produced canned food achieves a balanced biologically complete complementary food, and the developed technology for the production of canned food makes it possible to ensure maximum preservation of all useful nutrients in the finished product.
The balance of the composition is given in table. 2.
2. Nutritional value and composition of imported canned food
| canned food | The composition of canned food | Recom. age, months |
Proteins, g/100 g of product | Fats, g/100 g of product | Calorie, kcal | |
| 1 | 2 | 3 | 4 | 5 | 6 | |
|
Firm “Semper” (Sweden) |
||||||
| Veal with potatoes and vegetables | Veal, potatoes, carrots, peas, vegetable oil, iodized salt | 5 | 3,5 | 4,0 | 85,0 | |
| Lamb with vegetables | Potato, carrot, lamb, vegetable oil, rice starch, iodized salt, parsley, rosemary | 8 | 2,5 | 4,0 | 85,0 | |
|
LLP "Kecskemetskoe baby food" (Hungary) |
||||||
| Beef with cauliflower | Carrots, green peas, beef, cauliflower, corn starch, sugar, sunflower oil, parsnip | 7 | 2,5 | 2,5 | 60,0 | |
|
Firm “Nutricia” (Netherlands) |
||||||
| Meat with cauliflower and potatoes | Lean pork, cauliflower, potatoes, skim milk, starch, corn oil, lemon juice | 8…9 | 2,0 | 40,0 | ||
But priority development received products based on domestic canned food for children of different ages that meet the requirements for meat and vegetable (fish and vegetable) canned food in accordance with SanPiN 2.3 ... 2.1078-02.
The industrial production of new canned food is carried out by Teledisk-Holding LLP (Moscow region), the factories of which are equipped with modern equipment. The manufacturer uses only high-quality raw materials approved for use in baby food, obtained from traditional (non-genetically modified) sources, which makes it possible to obtain a product that is hygienically safe for the health of the child.
Modern equipment for the production of canned meat
At present, priorities have been defined in the development of domestic technological equipment that meets international standards for the production of canned meat and children's meat products. Particular importance is attached to equipment for the production of pureed meat products for feeding young children. On the equipment, the dispersion of grinding the puree mass is not more than 1.5 mm. Priorities are determined by the need for effective use of three thermal processes: short-term cooking of meat in a steam environment and prevention of crushing of puree mass particles; pasteurization; sterilization.
The Moscow State University of Applied Biotechnology (Moscow) has developed and recommended a new line for the preparation of puree mass for canned meat baby food. The line is shown in fig. 4 and includes: meat cutting machine M6-FRD (1); screw conveyor (2); blancher (3); broth collector (4); stock pump (5); top K6-FVZP-200(6); mince pump (7); two raw material valves (8); two weight bins (9); water tank (10); water dosing pump (11); two water valves (12); two meat mixers (13); shredder YAZ FID (14); vacuum deaerator (15); water ring vacuum pump (16); rotary pump (17); heat exchanger A9-FBA (18); lamps (19); light board (20).
After weighing the trimmed beef or pork on platform scales in trolleys, the raw material is loaded by a lift into a meat cutting machine, where it is crushed into pieces weighing 100 ... 150 g.
The blanching process takes place at a broth temperature of 98...100°C for 7...10 minutes with constant stirring (the ratio of broth and meat is 2:1).
Blanched meat is crushed on a top with an outer diameter of the grate of 200 mm and outlet grate openings of 4…5 mm, and then enters the receiving hopper of the mince pump, which feeds the raw material first into the first weighing hopper, and then with the help of a flow switch into the second one.
Meat raw materials are automatically unloaded from weighing hoppers into meat mixers, where water and other components are automatically supplied by a dosing pump using pneumatic valves in accordance with the recipe. Meat mixers are installed with a 90° turn relative to one another and are turned by unloading hatches to the grinder. The resulting puree mass is alternately fed first from one and then from the other meat mixer to the grinder and then to the vacuum deaerator.
The vacuum deaerator is equipped with water ring vacuum and rotary pumps for unloading the mass into a heat exchanger, in which the outlet temperature is automatically controlled within 85 ± 5°C.
From the heat exchanger, the pasteurized mass enters the dosing and seaming unit for packing into cans, which are then sterilized in an autoclave. The dosing and seaming unit and the autoclave are not part of the line under consideration.
The dosing error of blanched and chopped raw meat is 0.5% due to the use of more accurate Russian weight terminals.
The annual economic effect from the introduction of the line is 18 thousand rubles. The line was installed in the canning shop of a meat-packing plant (Gotnya, Belgorod region).
Of the domestic equipment for the meat-packing industry, IPKS-0204, IPKS-0205 kits for packing and sterilizing canned meat, manufactured by Elf-4M Research and Production Company (Ryazan), deserve the attention of specialists. The technological scheme of the process using the IPKS-0205 kit is shown in fig. 5. Its capacity is 600 cans/h, the installed capacity is 131.4 kW, the required production area is at least 44 m2.
State Missile Center “KB im. Academician V.P. Makeev (Miass, Chelyabinsk region) manufactures sets of equipment for the production of canned meat with a capacity of 300 kg per shift. Occupied area - 80 m2. Consumed electricity - 5 kWh.
Designed for processing beef and pork in peasant (farm) farms and agricultural cooperatives. The composition includes special technological equipment, an autoclave, a meat grinder set, two seamers, a three-section bath, two autoclave baskets, as well as auxiliary equipment (boning table, three technological tables, a rack for storing finished products, five containers for meat, three coasters, three cups for spices).
Conclusion
The analysis of information materials showed that at present the efforts of scientists and specialists in the meat canning industry and machine builders are focusing on the main priority areas in the development of technologies and equipment for the production of new generation canned meat with improved organoleptic, therapeutic and nutritional properties.
The basic processes are:
obtaining high-quality raw materials, inactivation of bacteriological flora, accounting and minimization of dangerous chemical factors with subsequent timely deactivation of chemically harmful elements, blanching of meat raw materials to free them from extractive substances with the destruction of microflora;
pasteurization of canned mass in a heat exchanger;
sterilization of canned products in an autoclave.
In recent years, the range of canned baby food has expanded significantly due to foreign-made products entering the domestic market. This also applies to canned meat-based foods. In Russia and in previous years, preference was given to purely meat canned children, while the main place among canned food produced abroad is occupied by products on a mixed basis - meat-vegetable or vegetable-meat. In addition to meat, they include various vegetables, cereals and other fillers. Such canned food is produced by Gerber Heinz (USA), Semper (Sweden), Hipp (Austria), Nestle (Switzerland), Milupa (Germany) and others. They are much cheaper than meat ones, and the combination of vegetable and animal components allows you to create a product of high nutritional value.
The content of meat in combined canned food produced by foreign companies is, as a rule, from 4 to 12%, and the mass fraction of protein is 2.5 ... 3.5%. For their manufacture, meat raw materials are used - beef, veal, pork, lamb, lamb, poultry and vegetable raw materials, represented by a set of various vegetables, legumes, grains and pasta, but domestic products based on canned meat, purely meat or mixed will receive priority development. components for different population groups.
Consumption of canned stew per capita in Russia in 2002 amounted to 3.3 conventional units. cans, which is about 1.07 kg.
The main regions-consumers of canned meat in 2003 were still Moscow, Moscow Region, St. Petersburg, Stavropol, Krasnodar, Krasnoyarsk and Altai Territories, Rostov, Volgograd, Orenburg, Chelyabinsk, Irkutsk and Tyumen Regions.
Literature
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2. Kuzmicheva M. B. The Russian market of canned meat in 2002// Meat industry. - 2003. - No. 3. - S. 12-17.
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Meat canned food - products with a long shelf life, produced from meat and meat products. Subdivided into:
- meat natural and minced ("stewed beef", "stewed pork", "stewed lamb", "tourist breakfast" pork and beef, etc.);
- from meat products (minced pork, sausage, sausage, amateur, chicken sausage, etc.);
- from offal (pates "Amateur", "Moscow", "Special"; "Language in its own juice", etc.);
- meat and vegetable - from meat and vegetable raw materials (cabbage, pasta, rice, beans, peas, etc.).
From canned meat, which are products of complete culinary readiness, you can cook highly nutritious first and second courses, as well as cold snacks. Canned meat, depending on the recipe and raw materials used, contains almost all the necessary food components: proteins, fats, ash elements and carbohydrates.
Canned meat is a high-calorie, compact food product that can be stored for quite a long time under unfavorable conditions without spoilage. The main raw materials in the preparation of canned food are beef, pork, lamb, horse meat, venison, rabbit and poultry meat, offal, fatty raw materials, eggs, milk and dairy products.
Auxiliary materials include legumes, cereals, flour products, curing ingredients, spices and vegetables. From vegetables, potatoes, cabbage, carrots are mainly used. For the preparation of sauces and fillings, tomato paste, tomato puree, etc. are used. From spices - cloves, pepper, nutmeg, cinnamon, bay leaf, onion, garlic, parsley and dill.
Features of production and consumption of finished products
For the production of canned meat, it is allowed to use chilled and thawed meat. Fresh meat is not allowed. In the production of natural canned food, trimmed meat is cut into pieces weighing 30 ... 120 g and placed in a jar along with salt, spices and fillings. The carcasses of rabbits and poultry are cut into pieces weighing up to 200 g before packing. Raw fat (for Stewed Lamb and Stewed Beef) is crushed on a top with a lattice hole diameter of 4 ... 6 mm.
When mixing meat raw materials with ingredients, curing agents are added. In the manufacture of canned food “Breakfast of a Tourist”, raw materials, minced meat on a top into pieces weighing 30 ... .70 g, are mixed in a mixer with salt, spices, sugar, sodium nitrate and kept at 4 ° C for 3 ... 4 days. The use of brines (for 100 kg of meat 2.0 ... 2.5 kg of salt and 7.5 kg of sodium nitrate in solution) allows to reduce the duration of salting and improve the quality of the finished product.
Some types of basic raw materials and auxiliary materials are subjected to preliminary heat treatment before use: blanching, frying, smoking and boiling.
When packing, dense components are first laid: salt, spices, raw fat, meat, after which liquid components are poured into the jar - broth and sauce.
When packing, liquid and bulk components are dosed by machines by volume using measured filling cylinders.
Weighed cans filled with contents are served for seaming (attaching the lid to the body). On seaming machines, before submitting the lid for folding, it is marked (special signs are applied by squeezing the metal into the can). The essence of the seaming process consists in hermetically attaching the lid to the can body by forming a double seaming seam.
During portioning, there is a danger of air getting into the jar, the oxygen of which causes metal corrosion, slows down the sterilization process, worsens the quality of the product and reduces the shelf life of canned food. For these purposes, methods of vacuuming (exhausting) the contents of cans before seaming are used: thermal (steam heating at 80 ... 85 ° C or in IR cameras), mechanical (using a vacuum pump) and combined. The vacuum depth during exhausting is maintained at the level of (3.3…6.6)-104 Pa.
To suppress the vital activity of microorganisms during the production of canned food, they are sterilized. Heating meat at a temperature of 120°C for 5 minutes destroys almost all types of spores. Sterilization is carried out with live saturated steam without back pressure (for canned food in cans up to 500 cm 3) and water heated with steam, with back pressure (for canned food in glass containers and large cans).
After sterilization, the canned food is sent for “hot” sorting, cooling and packaging. The sorted cans are cooled in special rooms designed simultaneously for the storage of canned food.
Process steps
The production of canned meat consists of the following main stages:
- preparation of meat raw materials (boning and trimming);
- grinding meat raw materials;
- mixing with ingredients and salting;
- packing and corking (sealing) of cans;
- sterilization of canned food and checking for leaks;
- sorting, cooling and storage.
Characteristics of equipment complexes
The line starts with a complex of equipment for the preparation of meat raw materials, consisting of a defrosting chamber, a meat deboning plant and a tank for collecting trimmed meat.
The next is a set of equipment for grinding meat raw materials, consisting of a meat cutting machine and a top.
The main one is a complex of equipment for mixing and salting meat raw materials, consisting of a mixer, a cutter and a brine mixing plant.
One of the most important is a set of equipment for packing and sealing cans, which includes dispensers, a filling machine, a weighing device and a seaming machine.
The final line is a complex of finishing equipment of the line, including a sorting table, a labeling machine, a machine for lubricating cans with vaseline and a packing table.
Figure 1 shows the machine-hardware diagram of the canned meat production line.
Picture 1 — Machine-hardware diagram of the canned meat production line The device and principle of operation of the line
Raw meat coming in a frozen state is thawed under certain conditions and sent to the conveyor 1 for deboning and trimming. This is where the separation of muscle, connective and adipose tissues from the bones occurs, as well as the separation of cartilage, fat, tendons, bones and blood vessels.
The trimmed meat enters the meat cutting machine 2, where it is crushed into separate pieces. On the tray 3, the pieces of meat are sent to the meat dispenser 4, and with the help of dispensers for salt and pepper 5 and fat 6, the corresponding ingredients are supplied in certain proportions. After their control weighing on scales 7, the cans filled with all components are brought into the vacuum-sealing machine 8, in which the seaming operation is carried out in a vacuum chamber at a vacuum of 58 ... 66 kPa.
After seaming, the cans are sent to a continuous sterilizer 9, where the canned food is sterilized under a pressure exceeding the saturated vapor pressure at a sterilization temperature of 120 °C. With the help of the tray 10, the heat-treated canned goods are delivered to the sorting table 11 to detect defects and leaks in cans. After cooling, all types of cans (with the exception of lithographed ones) are glued with paper labels using a labeling machine 12.
Canned food intended for further storage, in order to avoid corrosion, is coated with anti-corrosion grease (technical petroleum jelly) on the machine 13 for lubricating cans and sent to the conveyor table 14. Cans sent directly to the sale are not covered with grease.
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Course work
Production of canned meat
Introduction
canned technological meat
The meat market is one of the largest markets for food products. It has a very strong tradition and its fortune has a significant impact on other food markets. Over the years, a certain system of production and distribution of such products has been formed. The meat industry has always been one of the most important, indicators of its development were the subject of close interest on the part of the state. Meat products in the form of certain commodity groups were part of the state strategic stock. Despite the shortage of meat products for a number of years, their importance for the usual consumer diet is very high. If the inhabitants of European countries do not lack such products, and in terms of their place in the diet, many meat products have receded into the background, then in Russia meat, and even more often sausage, is inferior in importance in the family diet only to bread and potatoes. I would also like to note that the meat industry has always been closely connected with the situation in agriculture. Meat products are agri-food products of animal origin. It is known that for the normal functioning of the human body, its diet must contain sets of essential amino acids, most of which are supplied by meat products. The significance of the meat industry in the country's national economy is determined primarily by the fact that it provides the population with food products.
The beginning of canning meat in hermetic containers was laid by the Frenchman N. Apper in 1795. Canned meat is meat products hermetically sealed in cans or glass jars, subjected to high temperature to destroy microorganisms and make the product stable during storage. Canned meat is distinguished by high nutritional value, shelf life, ease of transportation. Canned food contains 50-70% water, 10-30% proteins, 8-30% fats, up to 3.5% minerals. For the production of canned meat, meat of all kinds, fat, offal, finished meat products, blood, various products of plant origin, spices are used. Containers for canned food are made of tinplate, glass, aluminum alloys and polymeric materials. By appointment, canned food is divided into lunch, used, as a rule, after cooking, snack bars, children's and for diet food.
The nutritional or nutritional value of meat products as an integral indicator is determined by the chemical composition - the content of proteins, fats, carbohydrates, extractives, vitamins, macro- and microelements, the set and maintenance of essential amino acids in protein substances, the content of unsaturated fatty acids in fat. Thus, the nutritional value of meat products depends on the content of biologically important components in them, the change of which during processing has a decisive influence on the quality of finished products, it is determined by the degree of accessibility of these components to the effects of gastrointestinal enzymes, the ability to be absorbed and satisfy certain physiological needs. organism.
In Russia, the preservation of meat products in hermetic containers began to appear in 1825. A great contribution to the development of technology was made by Russian scientists D.I. Mendeleev and A.Ya. Danilevsky. Since the 40s of the 19th century, up to 30 types of dry meat and soup canned food and bouillon tablets in cans have been produced in Russia using a handicraft method. Sterilized canned food in Russia began to be produced by the factory method from 1869. In 1915, there were already 17 meat-packing enterprises operating in Russia, producing up to 21 million cans per year.
In the next decade, canning production turned from a semi-handicraft industry into a developed branch of the meat industry.
After 1929, the meat-packing industry began to develop at an increasing pace: dozens of new enterprises were built, old ones were reconstructed, scientific research organizations were created, a network for training engineering and technical personnel and skilled workers in the meat industry was created.
By 1980, the production of canned food amounted to 927 million conditional cans, i.e. over 2% of the amount of meat consumed by the population of the country. In 1986, 1.24 billion conditional cans of meat and meat and vegetable canned food were produced, including 45.0 million conditional cans of special canned baby food.
Despite the wide range (about 150 types of recipes), the range of canned food has been significantly reduced in recent years and has about 60 items. Of the total assortment, the industry produces 75% of canned meat "Meat stew", 19% of deli (offal, pasteurized, minced canned food, pates, canned poultry meat, for baby food, etc.) and 6% of meat and vegetable.
Particular attention is paid to the quality of canned products, their enrichment with vitamins, protein and other components of increased biological and nutritional value.
One of the main tasks of the meat industry is to increase the efficiency of the use of available protein resources for food purposes, which is mainly solved by developing recipes and creating technologies for combined meat products with a given general chemical composition. At the same time, meat, offal of categories I and II, protein preparations (soy and milk protein), vegetable fillers, structuring components (blood plasma, pectin), etc. are used as the initial ingredients of the recipes, each of which has its own chemical composition .
1 . Assortment of canned meats
The classification of produced canned food is diverse, since it can be based on various signs of raw materials and conditions. technological processing. Basically, canned meat is classified according to the types of raw materials used, the nature of its processing, the composition of the rovserves, the sterilization temperature, the purpose, the method of preparation before use, and the time of possible storage.
According to the type of raw materials, canned food is divided into meat (from beef, pork, lamb, horse meat, offal, game, poultry meat) and meat and vegetable (meat of various animals, offal, poultry meat and other meat raw materials with cereals, flour products, legumes, vegetables and etc.). This classification is generally accepted in production conditions.
According to the nature of the processing of raw materials, canned food is distinguished by salting (without preliminary salting of raw materials, with aging of salted raw materials); for grinding (from lumpy raw materials, coarsely ground, finely ground) and for thermal processing of raw materials (without preliminary heat treatment, with preliminary blanching, boiling, roasting).
According to the composition, canned food is distinguished in natural juice (with the addition of only salt with spices); with sauces (tomato, white, etc.) and in jelly (in gelling sauce).
According to the processing temperature, canned food is distinguished, sterilized at a temperature of 100 ° C and above and at a temperature below 100 ° C (pasteurized).
According to the duration of storage, canned food made for long-term storage (practically for up to 3-5 years, primarily to create the necessary food reserve) and snack bars with a limited shelf life are distinguished.
The most generalizing is the universal classification of VNIIMP (All-Russian Scientific Research Institute of the Meat Industry), which allows you to take into account the type and composition of raw materials, organoleptic characteristics of the product, the nature of the heat treatment, as well as the terms and modes of storage.
For example, canned meat products include “Canned meat. Minced meat. TU" (GOST R 53748-2009), "Canned minced meat. TU" (GOST R 53644-2009), "Meat stew. TU" (GOST R 54033-2010); to canned pates - “Canned meat pates” (GOST R 55336 -2012): “Liver pate - dietary pate with brains”; for canned meat and vegetables - "Canned meat and vegetables" (GOST R 55333-2012): "Canned food with cereals - rice porridge with beef", "Canned food with pasta - pasta with lamb"; to offal - “Canned meat from offal” (GOST R 55477-2013): “Canned meat from offal in jelly - pork tongues in jelly”. At the moment, the project GOST R “Canned meat ham. Specifications”, the range of which is divided depending on: 1) the type of heat treatment canned food is divided into: sterilized, pasteurized; 2) names of sterilized canned food: classic ham, homemade ham; 3) the name of pasteurized canned food: amateur ham, special ham, ham neck, chopped ham.
2 . Requirements for the raw materials used
Canned meat is produced from a variety of raw materials, which are called the main, and auxiliary materials. The main raw materials include meat (beef, pork, lamb, horse meat, venison, rabbit, poultry meat), offal, blood and its fractions, animal fats, milk, protein preparations, eggs and egg products. Cereals, legumes, vegetables, pasta and flour products (starch, flour), vegetable fats, curing ingredients (salt, sugar, sodium nitrate, sodium ascorbate), spices, etc. are used as auxiliary materials.
2.1 Main raw material
The quality of meat, its nutritional value and some organoleptic indicators are closely related to the properties and quantitative ratios of tissues in meat, which, in turn, depends on factors such as species, breed, gender, age and fatness, conditions for feeding and keeping animals, and also the anatomical origin of the meat.
The meat of various animals and birds is not the same in terms of the content of proteins, fats and moisture in it. The amino acid composition of muscle tissue proteins is heterogeneous, the degree of protein digestibility by digestive enzymes in the gastrointestinal tract is not the same. Different types of meat differ in the content and composition of extractive substances, which affect the specificity of the taste of meat. The chemical composition of meat depends on the sex of the animal: as a rule, the meat of females contains more protein and fat and less water than in male meat.
But even in animals of the same breed and sex, the chemical composition of meat varies depending on age and fatness. With age, the meat becomes coarser (dry and tough) as a result of an increase in the size of muscle fibers and the amount of connective tissue. It reduces the relative content of water, protein substances and increases the content of fat. The meat of young animals is lighter, has a less intense smell and less pronounced taste compared to the meat of adult animals.
During the life of an animal, parts of its body carry a different load, so the ratio of muscle and connective tissue in the carcass is different. The best varieties of meat are located in the dorsal part of the animal: the closer to the head and lower from the back, the lower the grade.
The quality of meat is affected by the way it is processed: well-bled, moderately cooled, chilled meat is tastier, more tender, more aromatic, softer than thawed meat.
Offal is also the main raw material used in the meat-packing industry. Depending on the characteristics of the composition and properties, as well as taste and culinary advantages, by-products are divided into two categories. Category I includes the liver, kidneys, tongues, brains, heart, diaphragm and udder; to category II - tripe, pike meat, trimmings, heads, lungs, trachea, pork legs, fetlock, ears, lips, meat and bone tails. In terms of chemical composition, some offal (kidneys, liver, lung, heart, tongue) are close to meat and contain approximately the same amount of protein as it.
Due to the presence of high-grade proteins in most by-products, as well as their satisfactory taste, many recipes for new types of canned food from category II offal have been developed.
Depending on the structure and characteristics of processing, by-products are divided into meat and bone, pulp, wool and mucous. V canning industry use offal in a cooled, chilled and thawed state.
Kidneys, brains, heart, udder, tripe, diaphragm, head meat are used in the manufacture of canned meat from offal: “Beef heart in its own juice”, “Beef, lamb and pork kidneys in tomato sauce”, “Lamb kidneys in tomato sauce”, “Pork kidneys in tomato sauce”, “Pork liver fried in tomato sauce”, “Assorted offal in tomato sauce”, etc.
It should be noted that it is most expedient to use by-products in the manufacture of sterilized canned food, since during heat treatment, hydrothermal destruction of dense connective tissue occurs, which improves the organoleptic characteristics and nutritional value of the product, as well as the destruction of microflora.
Another component of canned meat is blood. Blood is a thick opaque liquid of intense red color, salty taste. It contains complete proteins, so it is used either as an independent type of raw material or as an additive that allows you to adjust the chemical composition, color of products, and also ensures the development of the structuring process in multicomponent protein-containing systems of combined meat products. In the canning industry, whole, stabilized (treated to prevent clotting), defibrated (without fibrinogen protein, which has passed into insoluble fibrin during blood clotting) blood of cattle, as well as blood plasma and serum are used.
Light food plasma (serum), obtained by separating defibrinated or stabilized food blood, is a straw-yellow liquid without foreign odor. Fresh or frozen plasma contains at least 9% solids , of these, proteins account for about 85%, pH ranges from 7.0 to 8.4. Fresh plasma is stored at a temperature not exceeding 4°C for no more than 8 hours from the moment of blood collection; canned plasma containing 9-10% salt, no more than 5 days; frozen - at a temperature not higher than 8 ° C, no more than 6 months.
Due to the presence in the blood plasma of the structuring protein fibrinogen, which, under the action of calcium ions, is capable of forming gel-like systems with a high water and fat absorption capacity, blood plasma is considered as an important technological additive in the production of combined meat products (“Special minced meat”, “Sausage minced meat”, "Meat cream").
In the canning industry, raw fat and baked beef, pork, mutton, prefabricated and bone fats are used. In the manufacture of natural and minced canned food, beef subcutaneous and internal fat is used.
Raw pork fat includes spinal and side fat, pork belly, internal fat (removed from the internal organs of livestock). Bacon and bacon are mainly used in the production of minced canned food. Fat is stored salted (at 0-4°C) or frozen (below minus 12°C) in a dark room.
Raw mutton fat is divided into subcutaneous and fat tail fat.
In the manufacture of pate canned food and for roasting meat, onions, flour, in the preparation of raw materials for packaging, melted (melted and purified from impurities) fats are used: beef, pork, mutton and bone.
Fat raw materials, introduced into canned food, increase the energy value and improve the taste of the finished product.
In the canning industry, fresh eggs and egg products (egg processing products - melange, egg powder) are used in the manufacture of minced, children's and dietary canned food.
Fresh eggs from healthy birds are germ-free and are considered sterile. This is a high-protein product, the digestibility of which by the body reaches 95-97%. Eggs are stored at a temperature of minus 1-2°C and a relative humidity of 85-88%.
Melange is a frozen mixture of protein and egg yolk, contains about 12-13% protein, at least 10% fat, up to 75% moisture. Its color is light yellow or light orange, the consistency (after thawing) is homogeneous liquid, the smell and taste are characteristic of eggs, without foreign smell and taste. Egg melange is stored at a temperature of minus 5-6 ° C for up to 8 months.
Egg powder - the contents of eggs or melange dried in spray dryers, has a light yellow color and a dusty structure. The content of the protein powder is 45%, fat 37.3%, moisture 6.8%.
The use of eggs and egg products makes it possible to increase the biological value of products and improve functional and technological properties (water-binding and emulsifying ability, stickiness, viscosity, etc.).
In addition to the listed products, the main raw materials include milk and dairy products (whole natural, powdered and skimmed milk, cream and butter).
2.2 Supporting materials
In the canning industry, legumes, cereals, flour, curing ingredients, spices, vegetables and other auxiliary materials are used. Most of them affect the formation of the nutritional value of finished products, structural, mechanical and organoleptic properties. Some spices have a bactericidal effect.
In the production of meat and vegetable canned food, legumes are widely used as fillers: peas, beans and soybeans. Peas should have an evenly colored grain with a translucent skin of white, green or yellow. Canned green peas are also used.
Buckwheat, barley, oatmeal, rice groats and millet are used in large quantities for the production of canned second-course meals.
Groats should not have foreign odors, taste of rancidity, moldiness, there should be no glued kernels. The buckwheat kernel must contain at least 99% sound (i.e. not crushed) kernels, freed from shells and not passing through a sieve with holes measuring 1.6 x 2.0 mm. Barley groats should contain at least 98.5% of benign grains, oatmeal - at least 98%, rice - at least 98.5%.
Flour in the production of canned food is used for the preparation of sauces and breading, as well as for the production of minced canned food (to increase viscosity and water-holding capacity). Used mainly wheat flour grade I with a moisture content of not more than 15% and gluten not less than 28%. Flour should not have foreign odors, sour taste, impurities.
Starch is divided into potato - extra premium; I and II; wheat - extra, I and I varieties; corn - the highest and I grade; rice - the highest and I grade. The moisture content in potato starch is 20%, in wheat, corn and rice 13%. Flour and starch easily perceive odors, therefore, their joint storage with materials that have a specific odor is not allowed. During heat treatment, starch undergoes gelatinization, swells and actively binds and absorbs water, giving finished products juiciness and tenderness.
For the production of canned first and second dinner courses, mainly pasta and vermicelli are used, obtained from dough cooked in water from wheat flour. Humidity of pasta should not exceed 13%. Not allowed in pasta musty and moldy smells, acidic or bitter tastes, fungal and pest infestations.
Used potatoes, cabbage and carrots contain significant amounts of vitamin C (ascorbic acid), some amounts of water-soluble vitamins and carotene (provitamin A), which significantly, along with a high carbohydrate content, determines their nutritional value.
In the canning industry, spices are used (cloves, black, red and white pepper, nutmeg, cardamom, cinnamon, bay leaf, etc.) to enhance the external attractiveness of the product, giving it a specific color, smell and aroma. A distinctive feature of the chemical composition of spices is the high content of essential oils. Some spices (garlic, onions) have a bactericidal effect.
In canned meat, various chemical materials are used as curing ingredients and processing aids to add flavor (salt, sugar), preserve the color of meat (sodium nitrite), obtain a uniform color of meat products and preserve flavor (ascorbic acid) and better absorb moisture (phosphates, starch)
In addition to the listed components, auxiliary raw materials include vegetable fats (oils) produced from sunflower seeds and olive tree fruits.
In the canning industry, for frying some types of raw materials (mainly by-products) and in the manufacture of pates, refined deodorized sunflower oil is mainly used. Vegetable oil contains a large amount (about 91%) of unsaturated fatty acids, which makes it possible not only to impart a specific taste and aroma to finished products, but also to improve the nutritional value of the product.
Gelatin, which is a hydrolysis product of connective tissue collagen, is used as a gelling component in the production of canned ham, pasteurized beef, tongues, etc. Edible gelatin, produced in the form of plates and in crushed form, is divided into grades I, II and III. Edible gelatin has a light yellow color, the melting point of 10% jelly is from 27 to 32°C. The moisture content of edible gelatin is 16%. Gelatin should not have a foreign smell and taste.
3 . Production technology
The technological scheme is the basis of the technology. Depending on the type of canned food produced, technological schemes consist of various technological operations. In canning production, a number of operations are characteristic of most technological schemes. These include, in particular, the preparation of raw materials (boning, trimming, stripping) in order to remove low-value components, cutting into pieces, grinding, packaging, sealing cans, heat treatment, cooling. Features of the production of canned food of various types are expressed in varying degrees of grinding of raw materials, in the composition of the recipe, the presence of such operations as blanching, frying, mixing with sautéed flour and fillers, salting, maturation, smoking, etc.
For example, the technological scheme for the production of minced products has the following features: exposure of meat after the first grinding in salting and secondary grinding, due to the need to obtain a more crushed structure of minced meat, giving it a high water-binding capacity. And for canned meat and vegetables, coarse grinding of meat raw materials on meat-cutting machines or tops and subsequent mixing of prepared meat with vegetable fillers (porridge, potatoes, etc.) is typical to obtain a uniform distribution of components in canned food. In the production of canned by-products, raw materials after grinding are fried to give a specific taste and aroma, blanched (to remove excess water) or immediately mixed with salt and spices without prior heat treatment and transferred to jars for packaging. The manufacture of canned poultry meat includes a more complex preparation of raw materials (seasoning of carcasses, gutting, inspection). In the future, depending on the types of canned food, poultry meat is processed either with or without preliminary blanching. Poultry meat is packaged after cutting the carcass.
3.1 Preparation of the main and auxiliary raw materials
The main raw materials and auxiliary materials that have arrived at the enterprise are prepared in various ways, depending on the type, before being packed into cans.
· Acceptance and quality assessment of meat raw materials
For the production of canned meat, meat is mainly used in a chilled state, less often - in a thawed one. Fresh meat is not used, despite its high functional and technological properties (water-binding capacity), which can significantly improve the quality of minced canned food. In the production of some types of canned food for baby food, processing of single-grade meat frozen in blocks is allowed.
Fresh meat - meat immediately after slaughter, has a temperature of about 37 ° C. It absorbs water well during grinding, has a low level of microbiological contamination, however, it is rarely used in canning production due to the risk of false bombing, i.e. swelling of the lids of cans under the influence of gases released from fresh meat during its subsequent maturation.
Cooled meat - meat aged for at least 6 hours in natural conditions or in ventilated chambers to a temperature in the thickness of the muscles of about 12-15 ° C. It has an elastic texture and a drying crust.
Chilled meat - meat with a temperature in the thickness of the muscles of 0-4 ° C.
Frozen meat is usually intended for long-term storage and has a temperature in the thickness of the muscles no higher than minus 8°C. When used in canning production, it is thawed until the temperature of the meat in the thickness of the muscles reaches minus 1 ° C and above; such meat is called defrosted. When thawing meat loses meat juice, which leads to a decrease in its ability to absorb moisture, so it is important to properly thaw.
Thawed meat is of poorer quality than chilled meat. Canned food from it has lower quality indicators than canned food from cooled or chilled meat.
For the manufacture of canned food, meat twice frozen, meat of hraks and bulls, pork with bacon turning yellow during cooking is not allowed.
In the production of pasteurized canned ham, it is not allowed to use meat from farrowed, suckling or pregnant queens, as well as from boars and males castrated after four months of age, pork half carcasses with variegated skin pigmentation.
Due to the deterioration in the quality of meat obtained from industrial fattening cattle, which is expressed in a change in color, taste, texture and water-binding capacity, it is advisable to measure the pH of carcasses entering the canning industry and subsequently sort them.
The most acceptable raw materials for the manufacture of sterilized canned food are pork with a pH of 5.7-6.2 and beef with a pH of 6.3-6.5.
Raw materials are taken by a veterinarian and a master of raw materials removal together with a deliverer (refrigerator representative). They determine the condition and fatness of the meat, the quality of cleaning, the degree of contamination, the number of carcasses, the type of meat, the weight of the accepted batch. When accepting meat, special attention is paid to the presence of a stamp of veterinary control, certifying the good quality of raw materials. Imported raw materials are additionally subjected to veterinary and sanitary examination.
Conditionally suitable meat obtained from sick animals that had certain diseases during their lifetime (tuberculosis, a small degree of damage by finnosis, trichinosis, etc.), the harmful principle of which can be destroyed by strict heat treatment parameters, is allowed to be used for the production of some types of canned food. In order to avoid depersonalization of conditionally fit meat that needs special processing, on the carcass, in addition to the stamp certifying the passage of the veterinary and sanitary examination and indicating the category of fatness, there must be a rectangular stamp indicating on it the order of sanitary processing of meat: “For canned food”.
When processing conditionally suitable meat for canned food, carcass cutting, deboning, trimming and other technological operations are carried out on separate tables in separate rooms or in a separate shift with mandatory control by the veterinary service. Canned food made from conditionally suitable meat is sterilized subject to the regimes established by the technological instructions.
· Defrosting and cleaning of meat raw materials
Despite the current trend towards working with chilled raw materials, many enterprises use thawed meat.
Meat raw materials arriving in a frozen state are thawed under certain conditions. For defrosting, special chambers (defrosters) where defrosted half-carcasses are placed on overhead tracks are supplied with air or a vapor-air mixture. When defrosting with air, three modes are used:
I mode - slow - temperature of the heating medium (air) from 0 to 6-8 ° C, relative humidity 90-95%, duration 3-5 days, air speed 0.2-0.3 m / s; in this mode, meat juice almost does not flow out of the meat, however, due to the significant duration of the process, carcasses from the surface can be subjected to microbiological spoilage, mucus, etc.;
Mode II - fast - is carried out by the method of air showering at a temperature of 20 ° C, relative humidity 85-90%, air speed 1-2 m / s, defrosting duration 7-16 hours;
Mode III - accelerated - temperature 16-20°C, relative humidity 90-95%, air speed 0.2-0.5 m/s, duration 15-30 hours; the process is accompanied by a large shrinkage and loss of meat juice (about 3% by weight of the raw material).
Defrosting with a steam-air mixture is carried out in two modes:
I mode - temperature 4-5 ° C, duration 16 hours;
II mode - temperature 20-25°C, duration 11-12 hours.
When defrosting the carcass with a steam-air mixture, no shrinkage of the mass is observed. However, during the subsequent deboning (and trimming), the meat shows an abundant release of meat juice.
With slow defrosting, the meat has the best quality indicators, but economic considerations predetermine the use of accelerated thawing modes.
Poultry and rabbit carcasses are thawed in the raw material workshop on tables or in a chamber at a temperature of 4°C for 12-24 hours.
Before the raw material is delivered from the defroster directly to the raw material shop for further processing, carcasses, half carcasses and quarters are once again inspected and, if necessary, additional stripping (dry and wet) is carried out on the overhead track.
When dry cleaning from the outside and inner surface carcasses remove blood clots, bruises, bruises, fringe, veterinary marks, hair residue (especially for small ruminants) and other contaminants.
Wet cleaning includes washing carcasses, half carcasses and quarters with water at a temperature of 40 ° C using special hand brushes in order to remove microorganisms, mold and blood clots from the surface. With the mechanized method of processing carcasses along the conveyor path, they pass through a shower installation equipped with two inclined rotating brush drums that are installed along the conveyor. The use of wet stripping can reduce the total microbial contamination of raw materials by 60-90%, which significantly affects the quality of finished canned food.
At the final stages of the process, half-carcasses intended for the production of pasteurized canned food are flambéed with a flame gas burner(15-30 s) or treated with hot (125 ± 5°C) air for 2-2.5 minutes. These measures reduce the content of microorganisms on the surface of the meat by 1.5 times.
· Cutting, boning and trimming of meat carcasses, half carcasses and quarters
Carcasses, half-carcasses and quarters are delivered to the raw material department (workshop) of the canning shop (factory) along the overhead track. Stationary tables or conveyor lines are installed here, on which, after cutting, the meat is rolled (and lived).
From pork of fatty, meat and bacon fatness category, fat is removed before cutting, which is used in the production of minced meat and other canned food.
carcass cutting- this is the division of it into separate parts (cuts) according to an anatomical feature, in order to facilitate the subsequent separation of meat from bones. Cutting is done with a knife or a billhook on a hanging track or on a special cutting table. Cutting half-carcasses with an ax is prohibited, since small bones are formed in this case, which can get into ready-made canned food.
Beef half-carcasses are cut into seven parts: scapular, cervical, brisket, dorsal-costal, lumbar, hip and sacral.
According to another - a combined scheme of cutting beef cuts (lumbar, back and back parts and brisket), which have high culinary advantages and make up about 50% of the carcass weight, are sent for sale or for the manufacture of semi-finished products, and the remaining parts - for sausage and canning production.
Pork half-carcasses are divided into three parts: shoulder blade, middle part and hams, and further processing of cuts is carried out depending on the range of products produced. Lamb carcasses are cut into three parts before deboning: back leg, shoulder blade and middle part.
boning called the separation of muscle, connective and adipose tissue from the bones. Usually deboning is carried out manually with the help of special knives. According to the method of organization, there is a distinction between carcass (at low-capacity enterprises) and differentiated, i.e. separate, deboning (at large plants). In carcass deboning, the entire carcass is deboned by one deboning worker; with differentiated - several people roll the carcass, and each of them processes a certain cut.
If the enterprise produces canned ham, then when deboning pork half carcasses, the back ham, shoulder and neck part are separated from the cut, cleaned and folded separately, and the rest of the meat is sent for deboning. When deboning, the raw subcutaneous and kidney fat, the greater and lesser omentum are separated and collected, provided that the latter contains at least 85% fat.
The deboned meat is conveyed to the trimmer along the conveyor. Zhilovka includes the removal of cartilage, fat, tendons, bones, bruises, blood vessels, large nerve plexuses and other inclusions of little nutritional value from deboned meat. When trimming raw meat, intermuscular fat is not removed. If the amount of fat on trimmed beef and mutton, intended for the production of natural canned food, is less than 10-15%, then it is added in the form of raw fat or melted meat while mixing or packaging. When trimming pork, no more than 25-30% fat is left. Raw fat vein, separating extraneous tissues and cuttings.
When trimming, the meat is simultaneously cut into pieces: for subsequent manual cutting weighing up to 500-600 g, for machine cutting - up to 2 kg or more.
When deboning individual parts of the carcass, up to 12-15% of meat remains on the bones to the bone mass, therefore, in order to control the correctness of the deboning and trimming of meat and in order to streamline the system for accounting for raw materials, the norms for the yield of deboned and seasoned meat are established depending on the type and category of fatness, which take into account the percentage masses of trimmed meat and fat, tendons and cartilage, bones and technical losses.
Very promising for the canning industry is the method of deboning carcasses in a vertical position. Vertical deboning eliminates half-carcass cutting operations, facilitates the work of deboners, makes it possible to increase labor productivity by 15% and meat yield by 3%, and contributes to a significant reduction in the level of microbiological contamination.
After cutting, deboning, trimming in the raw material shop, lumpy (sorted) meat, connective tissue from meat trimming, cartilage and bones, as well as tenderloin, bacon, internal fat, ham, shoulder and neck parts are obtained at the same time.
In order to reduce the intensity of the development of microorganisms, the raw materials should not be on the tables for deboning and trimming for more than 30 minutes.
Depending on the characteristics, quality and type of raw materials, various parts of the carcass and meat from them can be used for the production of a wide range of canned food.
Cuts of pork carcasses of meat and bacon fatness with the skin are used mainly for the manufacture of canned ham, meat after deboning is used for minced canned food.
When cutting and boning beef carcasses of the I category of fatness, part of the raw material is used for the manufacture of pasteurized canned food, and the trimmed meat is used for minced meat, meat and vegetable canned food, stewed meat, etc.
With full deboning of beef carcasses of the II category of fatness, the meat is mainly used for the production of "stewed beef" of the I grade.
VNIIMP has developed a scheme for cutting and trimming beef, which makes it possible to increase the efficiency of using raw materials in the canning industry. Raw meat during trimming is proposed to be divided into four groups:
Group I - muscle tissue of the dorsal, lumbar and hip parts of half-carcasses without visible inclusions of adipose and connective tissues; designed for the production of canned food "Pasteurized beef";
Group II - trimmed meat without visible inclusions of adipose tissue and with a content of not more than 4% of connective tissue; used to develop a new type of pasteurized canned food, the recipe of which also includes group III minced meat and blood plasma;
Group III - trimmed meat with a content of fatty and connective tissues, respectively, not more than 3 and 17%; can be used to produce pasteurized canned food;
Group IV - fatty beef with a content of adipose and connective tissues of 30-35%; can be used for the production of sterilized canned food such as "Goulash".
In the production of canned food "Pasteurized Beef" all parts of the beef carcass are used. At the same time, raw materials with a content of up to 20% of connective tissue are used, which makes it possible to increase the carcass utilization rate by 2 times. The remaining raw materials are used to produce canned food "Beef in tomato sauce" and "Meat in Lithuanian". From the meat of lamb carcasses, obtained by complete deboning, they produce "stewed meat".
Meat, bacon and fat obtained on the deboning and trimming conveyor, in trolleys or conveyors, are transferred for further processing or to cold rooms for storage. Veins, tendons, cartilage and technical waste are fed to the production of fodder meal. The most rational is the use of connective tissue from the trimming of meat (vein, cartilage, tendons) for the preparation of broths, gelling fillings, sauces. The bone is transferred to the broth department, after which it is used for fodder and technical purposes.
· Offal preparation
The processing of by-products before their use in the canning industry includes their acceptance from the refrigerator, examination by a veterinarian, defrosting (if they were stored at negative temperatures), decontamination, removal of cuts and tissues of low nutritional value (mucous membrane, connective tissue, etc.). .), separation of fat.
After acceptance and pre-treatment, offal, taking into account the diversity of the range of canned food produced, is processed before being put into jars in different ways: they are cut, chopped (the degree of grinding is different), boiled, blanched, fried (or combining several methods of heat treatment), salted, molded, etc. .d.
Languages come in a cooled, chilled or thawed form. They are examined on the dismantling tables, the remnants of the kaltyk and the hyoid bone are removed, washed in running water in bathtubs or in a special horizontal washing drum of continuous action. The washed tongues are re-examined, paying particular attention to the fact that there are no cuts and gusts on them. The tongues are cleaned from the mucous membrane (skin) in special centrifuges, in which the processes of heat treatment of the surface of the tongues and cleaning of the mucous membrane by friction are combined.
After acceptance liver carefully examine and live, removing the cover film, bile ducts, calcareous and other pathological inclusions. Then the liver is cut into pieces weighing 300-500 g and washed in cold water 3-4 hours
kidneys vein - remove fatty deposits and vascular nodes. Then they are cut in half lengthwise (or into 4-16 parts) and thoroughly washed or soaked for 2 hours in cold running water to remove their characteristic odor. It is allowed to soak the kidneys after washing for 30 minutes in water acidified with a 0.08% solution of acetic acid in the ratio of raw material - solution 1:2.
Lung cut, remove the remnants of the trachea and large bronchi, washed with running water, blanched for 30-40 minutes to remove air, crushed on a top with a lattice diameter of 16-18 mm, cooled.
After acceptance and inspection brain washed in warm water at a temperature of 40-45 ° C or soaked in a 3% solution of acetic acid for 1 hour. Then they remove the outer shell, bruises, cut out large neurovascular bundles and divide into two hemispheres (the cerebellum is left at one of them). After the second washing, the brains are transferred for further processing.
The scars of cattle are carefully examined, washed in warm (50-60 ° C) water, degreased, cleaned with a knife to remove residual mucous membranes and dark spots and cut into pieces weighing 0.5-1.5 kg.
Udder free from excess fat, cut into several pieces, washed in running water for 20-30 minutes.
Pork legs carefully clean with a knife, remove the remaining bristles, wash with a brush or in a washing drum for 15 minutes. After washing, an incision is made along the line of hoof dissection to improve the results of heat treatment.
· Preparation of poultry and rabbit carcasses
Carcasses of birds are singeed to remove the remnants of fluff and hair-like feathers and to destroy the microflora from the surface of the carcasses that appeared during its primary processing and storage. The remaining stumps are removed manually. Singe with an open flame of gas or gasoline burners (temperature 700-900 ° C). In scorched carcasses, the heads are cut off along the first vertebra, and in the presence of bruises, part of the neck (up to 5 cm) is cut off along with the head, the paws are cut off along the hock joint, and the wings are separated along the shoulder joint.
In a non-gutted and semi-gutted bird, the abdominal cavity is opened and the insides are taken out. The liver, stomach and heart are degreased, cleaned of impurities, the gallbladder is carefully separated from the liver, the windpipe and goiter are removed from the neck. The processed carcasses are washed in running water, transferred for cutting. Carcasses of chickens are cut into four parts, geese and turkeys - into eight parts. After cutting the carcass and internal organs wash thoroughly again.
Carcasses and parts of carcasses are scalded, blanched, fried, rolled, etc. before being placed in jars.
Carcasses of rabbits are singeed to remove the remnants of wool and fluff and surface sterilization; at the same time, melting of fat and burning of meat are not allowed. Carcasses are cleaned, removing marks, bruises, cuts, destroy along the ridge, cut in half. After removing the kidneys and the remains of the throat and esophagus, the halves of the carcasses are thoroughly washed with water. After washing and soaking, the carcasses are dried on hangers, cut, rolled, blanched, boiled or fried, depending on the type of canned food produced.
· Grinding of raw meat
Grinding is an operation to which almost all types of raw meat used in canning are subjected. Grinding of varying degrees is carried out in various ways, depending on the type of canned food produced.
In the production of natural canned food, trimmed meat is cut into pieces weighing from 30 to 120 g to be placed in a jar along with salt, spices or fillings. The carcasses of rabbits and poultry are cut into pieces weighing up to 200 g before packing. Raw fat (for Stewed Lamb and Stewed Beef) is crushed on a top with a lattice hole diameter of 4-6 mm.
Pulp (boneless) raw meat is cut manually or on a special meat-cutting machine.
In the production of minced, pate canned food, canned food for children and dietary food, meat concentrates and other meat raw materials, to varying degrees, required by technological conditions, they are crushed on tops.
· Mixing meat raw materials
The use of the operation of mixing meat raw materials with recipe ingredients in the canning industry is very extensive. Mixers are used:
when introducing curing substances into raw materials intended for the manufacture of minced canned food;
for uniform distribution of components (basic raw materials, spices, auxiliary materials, fillers, etc.) in almost all types of canned food;
for massaging meat raw materials used in the production of pasteurized canned food, etc.
In the manufacture of minced and pate canned food, the final, finer grinding of raw materials previously prepared and compiled in accordance with the recipe is carried out in a cutter.
· Ambassador raw meat
In the manufacture of canned meat, table salt is introduced into the meat raw materials at different stages of technological processing. For example, in the production of canned food "stewed meat" salt is added directly when the product is packaged in jars. Sometimes (meat-vegetable canned food, “chopped by-products”) salt is mixed with the rest of the canned food components on a mixer and then the product is immediately transferred for packaging. In the manufacture of pate canned food, salt is put into the cutter along with spices and broth.
For some canned food, the salting process, i.e. the penetration of salt into the product is combined with other types of technological processing: blanching (“Kidneys in tomato sauce”), when salt is added to water, frying (“fried brains”).
The addition of sodium nitrite to the meat during salting helps to preserve the natural pink-red color due to its interaction with the proteins hemoglobin and myoglobin. In addition, in the presence of table salt, nitrite retards the development of microorganisms in meat and inhibits their enzymatic activity.
Salting in the presence of sodium nitrite is carried out in the production of minced meat, ham products and canned tongues. As a result of prolonged exposure to salting (from 6 hours to several days), the product acquires a pleasant taste, smell, color, good juiciness, consistency and water-binding capacity.
In the production of canned ham, regardless of the name and type of subsequent heat treatment, salting is carried out by dry, wet or mixed methods.
Dry salting is the rubbing of meat with a curing mixture (salt, sugar, sodium nitrite and other components), followed by sprinkling with salt and keeping for a certain time. In the case of dry salting, the meat is dehydrated and the finished product has a high salt content.
Wet salting is based on keeping meat directly in brine. The product is salted faster and more evenly than with dry salting. To speed up wet salting, a part of the brine is injected into the thickness of the meat by injection using a hollow needle with a central hole, a perforated needle, a multi-needle nozzle or a jet injector.
With all methods of wet salting, the amount of brine injected into the muscle tissue is 5-15% by weight of the raw material. After injection, the meat is placed in vats and poured with brine for subsequent salting.
Mixed salting is a combination of dry and wet salting. Prepared meat (cuts) is injected (or not injected) with brine, rubbed with a curing mixture and kept for several days, and then poured with brine. The ambassador is carried out at 0-4°C. The duration and method of salting depend on the type of canned food produced.
· Preliminary heat treatment of raw materials
Some types of basic raw materials and auxiliary materials are subjected to preliminary heat treatment before use: blanching, frying, smoking, boiling.
Blanching - short-term cooking of raw materials in water, own juice or steam until incomplete readiness. Thermal denaturation of proteins is accompanied by a decrease in the diameter of muscle fibers, as a result of which free moisture is squeezed out, the mass of meat after blanching decreases by 40-45%, and the volume by 25-30%, which allows you to maximize the useful capacity of the container when packing the contents and increase the concentration of nutrients in the product. At the same time, during the blanching process, the connective tissue partially swells and boils, its strength decreases, the permeability of cell membranes increases, air bubbles are released, the presence of which in the sterilized product accelerates the oxidation of raw materials, internal corrosion of the container and leads to an increase in pressure in the jar during sterilization. Blanching causes the death of vegetative forms of microorganisms in the meat, resulting in an increase in the efficiency of subsequent sterilization.
When blanching meat in water, soluble nutrients, mineral salts and vitamins are largely lost, so steam blanching is preferable. There are several ways to blanch raw materials.
In the first method, trimmed meat is placed in a blancher (or boiler) with boiling water in a ratio of 53: 47. To obtain the broth of the required concentration, three meat tabs are blanched in one boiler. The first bookmark is blanched for 50-60 minutes, the second for 1 hour 15 minutes and the third for 1 hour 30 minutes. The fourth bookmark in the same broth should not be carried out, since the duration of cooking increases, and the density of the broth almost does not change. In addition, the quality of the broth and meat is deteriorating.
In the second method - blanching meat in its own juice - the meat is loaded into the blancher by 2/3 of the volume, adding hot water (4-6% of the mass of meat). After a single blanching for 30-40 minutes, the broth is sufficiently concentrated, suitable for direct use in canned food without additional evaporation.
In the third method, 15-20% water is added to the meat, the process lasts 30-40 minutes. Then the meat is unloaded, and the remaining broth is evaporated. After blanching the second batch, the meat is also unloaded, and the resulting broth is suitable for adding to canned food in terms of concentration.
For canned food "Beef tongue in its own juice", as well as for some offal canned food, blanching is allowed to be excluded. In this case, when packing, instead of the broth, dry gelatin is placed in the jar.
In the manufacture of some types of canned food, vegetable fillers are also blanched. In particular, frozen green peas and rice are blanched for 5 minutes.
Frying is the heat treatment of foods in the presence of a sufficiently large amount of fat. Fat, being a liquid heat transfer medium, allows you to evenly heat the entire surface of the meat to a certain depth, but protects it from severe overheating. In addition, the fat during frying impregnates the product, increasing its nutritional value.
During the frying process, the surface layer of the meat is dehydrated and compacted. The subsequent thermal decomposition of the constituent parts of the meat on the surface leads to the formation of volatile substances involved in the formation of a specific aroma and taste. During frying, there is a partial hydrolysis of fat to glycerol and free fatty acids, as well as hydrothermal splitting of 10-20% of connective tissue collagen.
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