METHOD OF PRODUCING MEAT OR MEAT-AND-VEGETABLE CANNED FOODS

FIELD: meat industry. SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components to readiness state and mixing; packing product in multilayer heat-shrinkable polyamide gas-tight sausage casing by means of sausage vacuum dosage injectors, with number of la...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	NEKRASOV A.V
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: meat industry. SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components to readiness state and mixing; packing product in multilayer heat-shrinkable polyamide gas-tight sausage casing by means of sausage vacuum dosage injectors, with number of layers being 3-10 and casing diameter of from 30 to 120 mm; molding products in casing to form transparent or colored sausage loafs; closing sausage loafs at both sides with metal or plastic clips and directing for sterilization procedure, which is performed at following sterilization modes: heating at temperature of 60 C for 20-30 min and thermal processing at temperature of 105-121 C for 90-60 min, respectively, until sterility factor reaches 4-5 units after cooling of ready product. EFFECT: reduced cost of ready product by using low cost and suitable multilayer heat-shrinkable polyamide gas-tight sausage casing, improved consumer properties of ready product and provision for keeping of optimal organoleptical and microbiological properties during prolonged storage life.