RU2776200C1 - Method for the production of functional canned meat - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: invention relates to the meat industry, in particular to the production of functional meat products. A method for the production of functional canned meat is proposed, according to which, after slaughter and evisceration, ripe rabbit carcasses are soaked in milk whey, cut into portions and stewed in their own juice, beans are soaked for 5-6 hours, boiled, then bean sauce is made, prepared rabbit meat and flavoring ingredients are placed in a dark glass container, then poured with bean sauce, vented to remove air by heating the contents of the jars at a temperature of 90-98°C for 10-15 minutes, the sealed glass jars are rinsed with warm water at a temperature of 50-60°C and sterilized at a temperature of 107-110°C with counterpressure created by water pressure with a duration depending on the volume of glass containers 0.35 l - 20 min, 0.50 l - 25 min, 1.00 l - 30 min, canned food is stored in ventilated rooms without access to light at a temperature of 0 to + 6°C, relative air humidity 75% for 1.5 years.

EFFECT: invention consists in the creation of functional preventive food products with high biological value, content of natural high-quality protein and vegetable fibers, using dark glass containers, without the use of chemical preservatives, dyes, flavors, thickeners and GMOs.

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Description

The proposed method for the invention relates to the meat industry, in particular to the production of functional meat products.

The production of functional meat products is a new promising direction for the modern meat processing industry, they have a positive effect on human health, increase its resistance to diseases, and can improve many physiological processes in the body. These products are intended for a wide range of consumers and have the appearance of ordinary food.

In order to produce functional food for the population, a new technology of canned meat "Rabbit meat in bean sauce" was developed.

For the preparation of canned food, fresh ripened rabbit meat, beans, edible salt and spices were used.

The technological process for the production of canned food consists of the following processes:

- soaking rabbit carcasses in whey;

- cutting the rabbit carcass into pieces;

- quenching portioned pieces;

- soaking beans;

- cooking beans;

- preparation of bean sauce;

- preparation of containers;

- laying ready-made ingredients in containers;

- exhaustion, seaming, sterilization and cooling.

Various types of canned meat are known - beef in its own juice, meat and vegetable canned food, etc., the disadvantages of the known methods are the low biological value of the finished product and the impossibility of using them as functional food products for therapeutic and prophylactic purposes.

The advantage of the proposed technology lies in the use of these canned food as a functional food product for therapeutic and prophylactic purposes.

The functional therapeutic and prophylactic purpose of the product is achieved by increasing the biological value, by using high-value dietary rabbit meat with the addition of bean sauce rich in vitamins, minerals and vegetable fiber, which contributes to high digestibility by the human body.

The high value of rabbit meat is explained by the fact that the rabbit does not accept strontium-90 and other nuclear decay products, herbicides, pesticides, etc. into its body, in addition, they are not pumped with hormones and other means that accelerate the natural process of growth and weight of the animal. Rabbit meat contains the least cholesterol, the minimum amount of fat (5-6%) and the maximum amount of proteins (21.5%). Compared to the fat of other animal species, rabbit fat is biologically more valuable, as it is rich in polyunsaturated fatty acids, in particular, deficient arachidonic acid. The protein of rabbit meat contains 19 amino acids, including all essential and valuable is that heat treatment does not change the qualitative composition of amino acids in meat. In terms of mineral and vitamin composition, rabbit meat is superior to all other types of meat. The digestibility of rabbit meat is high (90-95%), it is easily and almost completely absorbed, and the digestion process itself has a minimal burden on the digestive system [1, 2, 5].

When adding bean sauce to the recipe of canned food, the chemical composition changes and, accordingly, the biological value of the product increases, giving it a functional orientation. This is due to the fact that beans contain a significant amount of phytosterols (100 g - 230.9%) of the daily requirement), and is also an excellent source of coarse fiber, contains a lot of dietary fiber (20% by weight). Beans contain significant amounts of microelements bromine (in 100 g - 7.5% of the daily norm) and germanium (-1.3%, respectively), which are quite rare for food products. Beans are distinguished by the content of proteins (27.3%), essential and non-essential amino acids (in 100 g - respectively 39.3% and 20.9%), while the content of all amino acids found in beans (in 100 g) exceeds 10%) daily norm [4].

The high biological value of beans ensures the functionality and therapeutic value of the product when consumed, which reduces the increased concentration of sugar in the blood due to the content of arginine. Due to the presence of B vitamins and amino acids, it calms the nervous system, increases stress resistance. Due to the presence of protein structures, it regulates the hormonal background. Carotenoids and B vitamins improve vision by optimizing the energy exchange of the eye and preventing photooxidation in the retina. Due to the content of fat-soluble vitamins A and E, the regeneration of tissues and mucous membranes of the organs of vision is accelerated. Organic acids have an antimicrobial effect and relieve inflammation in the kidneys and liver. By supplying pectins and fiber to the body, it enhances the secretion of gastric juice, removes toxins from the body. The iron content strengthens the immune system, potentiates the synthesis of red blood cells, and prevents the development of anemia. Natural antioxidants neutralize the action of free radicals that cause DNA damage, protect genetic cells from mutations. Accelerates the excretion of urine from the body, reduces swelling, as potassium normalizes the correct water-salt balance. Strengthens bones and teeth due to the content of calcium and magnesium [4].

The technical result of the proposed method is aimed at creating functional food products for therapeutic and prophylactic purposes of the method for the production of canned meat for functional purposes with a high biological value, the content of natural high-quality protein and vegetable fibers using dark glass containers without the use of chemical preservatives, dyes, flavors, thickeners and GMO.

The achievement of the technical result is due to the fact that after slaughter and gutting, the rabbit carcasses are kept for 12 hours in a cool place for maturation in the process, which improves the taste of the meat, then they are pre-soaked in whey, then cut into portions. Prepared portioned pieces of rabbit meat must be stewed in their own juice. Preliminary heat treatment is necessary to remove excess moisture, as a result of which the meat becomes denser, while its volume decreases and calorie content increases, the product acquires a specific taste and smell, the activity of enzymes and microorganisms in the meat stops or weakens.

The beans are sorted, washed and pre-soaked in water for 5-6 hours, then they are boiled and the sauce is prepared. After placing the prepared pieces of rabbit meat in glass jars, pour the sauce, then heat-exhaust and exhaust to remove air by heating the contents of the jars at a temperature of 90-98°C for 10-15 minutes. Corked glass jars are rinsed with warm water at a temperature of 50-60°C before sterilization.

Sterilization is carried out at a temperature of 107-110°C with counterpressure created by the pressure of water for a duration depending on the volume of glass containers 0.35 l - 20 min, 0.50 l - 25 min, 1.00 l - 30 min. Then the canned food is cooled in order to suppress the microflora more. Samples of canned food in glass containers are stored in ventilated rooms without access to light at a temperature of 0 to +6°C, relative humidity of 75% for 1.5 years [3, 6].

This technology provides the human diet with environmentally friendly functional meat products. In their production, dark glass containers were used, preservatives, flavor enhancers, artificial colors and GMOs were not used.

Bibliography

1. Antipova L.V., Popova Ya.A., Cherkasova A.V. Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value // Vestnik VGUIT. 2019.

2. Vinnikova L.G. Features of rabbit meat // Technology of meat and meat products. Textbook. - K .: Firm "INKOS", 2006.

3. Dabuzova G.S. Technology for the production of canned food "Mackerel in oil with chickpeas" / G.S. Dabuzov, P.A. Aligazieva, S.M., Alimagomedova // Application No. 2019107839 registered in the State Register of Inventions on March 17, 2020

4. Parshina T.S. The use of legumes in the production of meat and vegetable products // Strategy for the development of the hospitality and tourism industry: materials of the fourth International Internet conference. 2011. S. 602-605.

5. Popov V.G., Fedorova O.S., Belina S.A. Improving the technology for the production of specialized products from rabbit meat // Polzunovskiy Vestnik. 2017. №3. pp. 37-42.

6. Rogov I.A., Zabashta A.G., Kozyulin G.P. General technology and meat products. - M.: Kolos, 2000.

Claims (1)

A method for the production of functional canned meat, characterized in that after slaughter and gutting, ripe rabbit carcasses are soaked in milk whey, cut into portions and stewed in their own juice, bean beans are soaked for 5-6 hours, boiled and prepared from them a sauce prepared rabbit meat and flavoring ingredients are placed in a dark glass container, poured with bean sauce, vented to remove air by heating the contents of the jars at a temperature of 90-98 ° C for 10-15 minutes, the sealed glass jars are rinsed with warm water at a temperature of 50-60 ° C and sterilized at a temperature of 107-110 ° C with a back pressure created by a pressure of water lasting depending on the volume of glass containers 0.35 l - 20 min, 0.50 l - 25 min, 1.00 l - 30 min, canned food is stored in ventilated rooms without access to light at a temperature of 0 to +6 ° C, relative humidity of 75% for 1.5 years.