Technology of production of canned meat and cereal by-products and (1985)

Labels are served on the packaging line.

Samples of canned meat.

A table covered with dishes of canned offal.

Canned food packaging line.

The label of canned food "Special Pate".

The meat included in the recipe is shown in the image of a cow.

All ingredients of the recipe.

A worker collapses a beef head.

After veining and washing, meat raw materials, except brains, are blanched in boiling water.

The broth from the blanching is drained into a sump, where the fat is removed from it.

Blanched raw materials are crushed.

The film is removed from the brains and crushed.

Onions are cleaned, washed in water, crushed and fried in fat until light yellow.

The prepared raw materials are cultured for 5-6 minutes.

The mass is crushed in a colloid mill and immediately transferred to packing.

Filled cans are sent to the seaming.

Before feeding the lid to the rolling, its marking is carried out.

The rolled-up jars are washed with hot water and sent for sterilization.

The recipe of the traditional type of liver pate includes raw meat, spices, fat, onion and salt.

The liver is veneered, the covering film is removed.

Washed in water, crushed and blanched.

The superficial fascia is removed from the brains and crushed.

Chopped brains and fried onions are added to the blanched liver, salt and spices.

Stirred.

Once again crushed in a colloid mill.

Filled cans are sent for seaming and sterilization.

Liver in its own juice.

In the manufacture of these canned foods, the liver is not blanched.

The liver is cleaned and washed.

Then the liver is cut into pieces.

Wash and peel carrots.

Once again, they are washed and crushed on a spinning top, fried in fat.

Peeled and chopped onions are also fried.

Flour is passioned without fat.

Mix all the ingredients.

The prepared raw materials are packed in jars, sent for seaming and sterilization.

Canned food with "Meat for breakfast" sauce.

Their recipe includes, in addition to meat raw materials, salt, tomato paste,

sugar, onion, red and black pepper.

Meat trimmings are cleaned, crushed.

Salt, sugar, passivated flour are added to the stirrer to the meat raw materials and tomato paste, and mixed.

The finished mixture is packed, rolled up and sterilized.

Canned porridge with meat.

Canned food samples and ingredients.

Beef, pork and lamb carcasses.

Stripping and cutting ink.

Separate the thoracic part.

The scapular part, the cervical and dorso-costal parts.

Deboning of meat.

Further processing of meat.

The prepared meat raw materials are crushed and sent to a recipe mixer.

Peeled and chopped onions or dried onions are added.

Onions are pre-fried.

All cereals are passed through a magnetic separator.

Rinse with cold water until the chalk is completely removed.

Salt and spices, fried onions are added to the washed cereal.

The cereal is placed in a stirrer, where water and fat are added according to the recipe.

The finished mixture is sent to the hopper of the filling machine.

The filled cans are sent for seaming.

Check and remove damaged cans.

Then the cans are loaded into baskets and sent to be loaded into autoclaves.

Sterilization of canned food is carried out in vertical autoclaves of periodic action by steam or steam-air mixture, in water at temperatures of 112-120 degrees.

The sterilization process is carried out automatically and is controlled by devices.

The temperature and duration of the process are recorded on the thermogram.

Periodic autoclaves include horizontal autoclaves with rotation and without rotation of baskets.

Hydrostatic autoclave of continuous operation, operating scheme.

Check and sort the defective cans.

Samples are taken from each batch for laboratory analysis.

In the laboratory, the net weight, the ratio of the components, meat and fat, and the liquid phase are determined.

The content of table salt and heavy metal salts.

Tasting.

Microbiological studies.

Only after receiving a positive response to all tests, canned food is packed in a transport container.

Finished product packaging line.

Samples of canned delicacies.