Canned meat. Canned boiled meat

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Many poultry growing in the backyards of private sector residents require processing after slaughter. Not everything fits in freezers; some have to be stored in jars. The meat pieces are sent to the stew, and the bones are rolled into smaller cylinders or jars directly with the broth. I offer a recipe, following which it is possible to preserve pieces of poultry for up to 1 year.

We will need:

- frames, keels, necks and wings of broilers;
- 4.5 liters of water;
- 0.5 liters of salt.

The whole process is quite simple:

1. We chop the broilers, tar them, take out the insides, not forgetting to cut out the wen above the tail part of the bird.
2. Thoroughly wash the whole carcass and divide it into pieces.

3. Place the meat in two containers: for stewing and for boiling in brine.
4. Sterilize the jars and boil the lids.

5. Pour water and salt into a 7-liter saucepan and wait until it boils.
6. Place the pieces and boil for 20 minutes.
7. Throw bay leaf and pepper into the bottom of the jar.

8. Place the meat caught from the brine into the jars and add broth from the pan to the very top.
9. Roll up the lid with a special machine.

Important! If there is too much broth in the pan after adding meat, then you can take it out with a cup. It will come in handy later, when there is very little brine. In this way, we process all the pieces of poultry that are not suitable for making stew. Try to chop the frame and keel parts finely so that they fit easily into the neck of the jar. When the time comes to cook dishes from prepared meat, you will need to add salt to the soup or borscht at the very end. When boiling the pieces in a pan, an exchange of salt will occur. The water will become salted, and the meat will become almost fresh.

Before we begin to describe methods for preparing canned meat, it should be noted that only fresh animal meat should be used for canning raw meat. In a hermetically sealed jar without atmospheric oxygen, anaerobic conditions are created under which aerobic and putrefactive bacteria can develop, releasing dangerous toxins. Particularly dangerous among anaerobic bacteria are the causative agents of botulism. A small part of the toxin they secrete (botulinum toxin), once in the human digestive tract, leads to either death or severe disability.

The quality of canned meat largely depends on strict adherence to canning rules. At home, meat is preserved mainly in glass containers. For these purposes, use jars with a capacity of no more than 1 liter. Only occasionally are two-liter jars with glass or tin lids used for packaging smoked meat or sausage. From glass containers, half-liter jars are most convenient.

Before placing the meat, the cans are thoroughly washed in hot water, especially cans that have already been used. Used jars must be immediately cleaned, washed and, after the water has drained from them, placed upside down to dry or covered with paper from dust.

Meat is placed in jars raw or after pre-treatment. Processed meat, such as baked meat, is placed in jars immediately after cooking, while still hot. The jars need to be filled to the top, but do not overfill them with meat or sauce. The level of the laid meat or poured sauce should be 2 cm below the neck. The meat should not stick out from the can. When jars are overloaded, especially with meat, which contains a lot of tendons, cartilage and connective tissue residues, the lids often bulge during sterilization. Often they break, the contents leak out, and sterilization loses its meaning.

Along with sterilization, careful sealing of cans is important for preserving canned meat. If the lid is not pressed tightly enough to the neck, air can get inside the jar, and then even well-sterilized canned food will spoil.

The tightness of the closures of cans is usually checked as follows. Immerse the jars in hot water, bring it to a boil and observe whether air passes through the lids. If air bubbles pass into the water, the jar is not sealed properly. Jars are well sealed with glass lids with additional rigid clamps. When sterilizing, air is removed from jars, resulting in an airless space between the contents of the jar and the lid. At the end of sterilization, after cooling the jars, the volume of the contents decreases, the external pressure on the lid increases, and it is pressed tightly against the neck. Cans of canned meat are placed in a container, filled with water and sterilized at a temperature of 100°C.

Optimally, the sterilization temperature should be brought to 115-120°C (in an autoclave or pressure cooker). Only this temperature ensures reliable death of botulinum bacteria.

When storing ready-made canned food at temperatures below +18°C, the formation of botulinum toxin in the jars is impossible.

Sterilization at 100°C is carried out in any container. Tanks for boiling laundry are convenient for these purposes. You can sterilize a large batch of jars in a copper or enamel cauldron.

The jars are placed in cold or heated water to 20-30°C and brought to a boil. After this, sterilization is carried out for the time specified below when describing recipes for the preparation of certain types of canned meat.

In ordinary containers, it is impossible to bring the boiling temperature to a higher temperature than 100°C. For more reliable sterilization, autoclaves are used. In everyday life, they are completely replaced by an ordinary pressure cooker. Depending on the type of meat and the method of its processing before packaging, sterilization in a pressure cooker lasts 60-90 minutes.

If raw meat is sterilized at a temperature of 100°C and canned food is stored for longer than six months, sterilization must be repeated on the third day. In the intervals between two sterilizations, canned food is stored at a temperature of 20-30 °C.

If canned food is stored at a temperature below 10°C, then the cans can be sterilized again after 3 months. Sterilization is carried out at 100°C, and its duration is reduced by 25 percent compared to the first.

After sterilization, canned food is cooled in cold water or in the open air. When cooling hot jars in cold water, you need to be careful, as jars cannot withstand temperature differences exceeding 30-40°C. Cold water should be poured into the container in which the jars are placed very slowly, carefully and carefully. This takes a lot of time, so the jars are most often air cooled. The temperature inside the cans remains high for a long time. Therefore, if jars are air cooled in winter, they are sterilized 15 minutes less than indicated in the recipe.

Well-chilled jars are checked for tightness of the closure, integrity of the lid, etc. Jars with unpressed lids are resealed and sterilized, or their contents are immediately consumed.

After making sure that the closure is strong, the cans of canned food are transferred to a cold room. It is best to store jars at a temperature of 10°C and in no case higher than 15°C. As the temperature in the storage increases with the onset of spring, the jars are examined at least once a week, and even 2-3 times in the summer. Damaged jars are immediately removed.

Properly prepared canned meat, when carefully stored for a long time, does not lose its taste and nutritional value. This is the great importance of meat preservation, especially in rural areas.

SEQUENCE OF PREPARATION OF CANNED MEAT

1. Cutting and processing meat. Cooled, cleaned and well-washed meat is chopped into pieces that are convenient for packing, depending on the type of canned food being prepared. Meat cut into pieces can be placed in jars raw, boiled, stewed or fried, taking into account that after sterilization it is not too tough and not overcooked.

2. Meat packaging. Raw or processed meat in one way or another is placed in glass jars so as to make the most economical use of the container's capacity, while at the same time preventing it from overflowing.

3. Pouring meat. The packaged meat is poured with hot sauce remaining after stewing or frying the meat. To fill raw meat, prepare brine or soup from boiled bones, cartilage, skin, etc. The jars with meat are not filled to the top. The level of meat and filling should be 2 cm below the top edge of the jar. The filling is poured into jars only when hot.

4. Capping cans. After packaging and filling the meat, the jars are immediately sealed so that their contents are contaminated with microorganisms as little as possible.

5. Laying jars for sterilization. The jars are placed vertically in the dish and leveled. Then they are filled with water so that they are completely covered with it. The sterilization container is covered with a lid or piece of cloth.

6. Sterilization. The water in the sterilization container is heated for 20-30 minutes until it boils. The duration of further sterilization is indicated in the following recipes.

7. Cooling. The jars are placed in running water, gradually reducing its temperature. You can also cool them in air.

8. Stowing cans for storage. Banks are stored in a cool and dry place, protected from the sun. Canned food is often inspected and the lids are greased.

PORK IN YOUR OWN JUICE

Fatty or fatty meats are especially suitable for canning. Cartilage and bones are removed from such meat, and then, depending on the capacity of the cans, it is cut into appropriate pieces. One larger piece is placed in each jar, and the remaining free space is filled with smaller pieces. You can cut the meat into small pieces, approximately 4x4 cm in size; it depends on what purpose it is intended for. The meat for the schnitzels is beaten a little, salted and then placed tightly in jars.

Meat placed in cans is usually not poured with sauce; it is sterilized in its own juice without adding salt, or it is added at the rate of 5-10 g per 1 kg of canned food. You can also add weak brine at the rate of 15-20 g of salt per 1 liter of water.

Instead of brine, it is more advisable to fill the meat with strained broth made from well-boiled bones, cartilage and skin. After sterilization, this filling forms a dense jelly, which keeps the meat fresh for a long time.

Jars filled with meat and tightly sealed are immersed in water, which is gradually heated. At a temperature of 98-100°C, that is, at a moderate boil, liter jars are sterilized for 2 hours 15 minutes, two-liter jars - 3 hours 30 minutes.

Canning raw meat is quick and easy. Such meat can later be used for various purposes.

BOILED PORK

The procedure for preserving boiled meat is the same as for raw meat. The meat is boiled in moderately salted water, poured with sauce and placed hot in jars.
The sterilization time for boiled meat can be reduced by half an hour.

PORK GOULASH(1 way)

The meat is cut into pieces of approximately 3x3 cm and stewed in its own juices, adding chopped onions and a little fat. During stewing, add salt, red pepper, and garlic to the meat. If necessary, add water or, even better, a decoction obtained from well-boiled bones, cartilage and skin, so that a gelatinous mass is formed during sterilization.

The meat, covered with hot sauce, is placed in jars and sterilized in boiling water: liter for 1 hour 45 minutes, half liter for 1 hour 15 minutes.

After cooling, the sauce becomes gelatinous and a fatty layer forms on its surface, which increases the safety of canned food. Therefore, even during stewing, the sauce must be boiled down so much that it gels well.

PORK GOULASH(2nd method)

Pork cut into pieces is stewed with onions, salt, sweet pepper and cumin. Cabbage is stewed separately, which is then added to the meat, but it can also be stewed together with meat.

When the meat is cooked a little, add a dressing made from flour and fat; All this is boiled a little and placed hot in jars.

For 1 kg of canned food, up to 0.5 kg of meat with a fat layer, 20 g of fat, 1 medium-sized onion, 0.5 kg of cabbage are consumed. The dressing uses 20 g of fat, 20 g of flour and 125 g of sour cream.

Liter jars are sterilized for 1 hour 30 minutes.

Using the same recipes, you can prepare other goulash from pork. They just need to be reheated before serving.

PORK STEW

Large pieces of meat are salted, sprinkled with caraway seeds, poured with a small amount of water and fried in the oven. When frying, the meat is periodically poured with oil and the released juice.

The meat, fried more than half-cooked, is cut into suitable pieces, placed hot in jars and poured with hot sauce.

After capping, the jars are immediately sterilized: liter jars for 90 minutes, half-liter jars for at least an hour.

BONELESS PORK CHOPS

Pork cutlets are salted, sprinkled with caraway seeds, rolled in fine flour, and then fried in breadcrumbs and boiling fat until pink. In this form, the cutlets are placed in jars and poured with sauce; After this, the jars are hermetically sealed.

Pork cutlets are sterilized in liter glass jars for 2 hours.

Chopped schnitzels with eggs, rolled in flour and crushed breadcrumbs, are also prepared in the same way.

SMOKED PORK

Freshly smoked meat is washed with warm and then cold water and cut into pieces depending on the height of the cans.

The free space after laying such pieces is filled with suitable trimmings.

Smoked meat is preserved in its own juice or poured with hot, slightly salted water. Fill the meat with water whole or half. The best filling would be a decoction of the bones of the same smoked meat.

In the same way, the rib portion with bones is preserved, which are subsequently used for making soups.

Liter glass jars with smoked meat are sterilized for 90 minutes.

Canned smoked meat is almost no different from freshly smoked meat; it has juiciness, good taste and smell and retains these properties for a long time.

SMOKED SAUSAGE

Smoked sausage is preserved in the same way as smoked meat. Individual pieces of sausage are cut off, tied with twine and boiled in boiling water. The sausage is canned immediately after smoking.

Before canning, the sausage is washed in room water; After the water has drained, it is placed in jars. The sausage is placed horizontally, without cutting it into separate parts. It is placed vertically only in the middle of the jar. Particular attention is paid to ensuring that the sausage does not break during laying.

You can also stack the sausage vertically. Then all free space is filled with horizontally placed sausage.

If you want to get the sausage in its own juice, it is either not covered with sauce at all, or only a few tablespoons of water are added.

Sausages are best preserved when soaked in hot, moderately salted water or a decoction of boiled smoked bones.

SMOKED LARD

Small pieces of lard dry out quickly. At the same time, larger pieces turn yellow when stored in light and heat for a long time.

Smoked lard with layers of meat is most suitable for canning. Such lard should be slightly boiled before smoking. Smoked lard is washed in warm water, a piece is cut so large that it fits in a jar, and partially or completely filled with salted hot water.

Sterilize smoked lard in the same way as smoked meat.

NUTRIA MEAT STEW

400 g of fresh nutria meat is cut into pieces, beaten, 50 g of pork lard (you can use beef or pork fat), 5 g of table salt are added. All this is put in a frying pan with chopped onions and fried in fat (10 g of fresh onions) and simmered.

The finished meat is placed hot in jars and poured with sauce. Half-liter jars are sterilized for 1.5 hours.

PRESERVING BROTHS

Strongly boiled broth can be stored for some time. For this purpose, warm or hot broth, flavored with various spices, is poured into glass jars and sterilized: liter jars for 1 hour 45 minutes, two liter jars for 3 hours.

When storing broths in a room with a temperature below 10°C, their taste changes little. However, canned broths should be consumed as soon as possible.

Note: It is very good to freeze the finished saturated broth by pouring it into special refrigerator containers (cubes).

BONE PRESERVATION

Raw or cooked bones can be preserved for a long time after sterilization. For this purpose, the bones are cut into pieces, rinsed with hot water, the jars are filled with them as tightly as possible and filled to the top with hot broth. Sterilize liter glass jars for 3 hours, two-liter glass jars for 4 hours.

Well-sterilized bones can completely replace fresh bones in broth.

Smoked bones are preserved in the same way. At the same time, a strong broth is obtained for seasoning soups.

RAW BEEF

The meat is washed well, cut into pieces, placed in jars and filled with salted water (20 g of salt per 1 liter of water) or strong broth (after cooling it becomes gelatinous).

This kind of canned meat is very good for stewing and frying; they are used for soups, goulash, and side dishes.

To prepare Spanish roast, raw meat is cut into thin noodles, packed tightly into jars, filled with strong broth and sterilized.

Beef can be cut into small pieces. It is not necessary to pour water and salt over the meat; you can simply sprinkle it with salt at the rate of 15-20 g of salt per 1 kg of meat.

The chopped meat is placed tightly in glass jars and sterilized without pouring it in its own juice or filled with water, or even better, strong broth.

Sterilization of liter jars lasts 2.5 hours.

MEAT FRIED WITHOUT STERILIZATION

Pork or beef meat is cut into slices, as for regular goulash, salted and placed on a dish placed at an angle for 8 hours to allow the juices to drain. Then the meat is fried on both sides until browned in a large amount of lard and placed in liter jars. Grains of black pepper are also added here and poured with the melted lard in which the meat was fried. The fat should cover the meat well.

A circle of cellophane cut to the shape of a jar is placed on top of the fat. Cellophane should protect the meat from contact with air.
The jars are closed with plastic lids, wrapped in cellophane soaked in vodka, and tied with strong thread.
The top of the jar is wrapped in paper to prevent light penetration.
Store in a cool, dry place.

BEEF GOULASH

Beef meat is cut into pieces of approximately 3x3 cm and stewed in its own juice, adding chopped onions and a little fat. During stewing, add salt, red pepper, a little marjoram or allspice, and garlic to the meat. If necessary, add water or a decoction obtained from well-boiled bones, cartilage and skin so that a gelatinous mass is formed during sterilization.

Goulash is considered well-cooked if, when cutting the meat, a colorless or reddish liquid flows out of it.

The meat, drenched in the broth in which it was cooked, is placed in jars and sterilized in boiling water: liters for 1 hour 45 minutes, half liters for 1 hour 15 minutes.

Beef goulash can also be prepared with cucumbers, red peppers and other vegetables. The cooking method is the same, but after the meat becomes soft, roll it in flour and add sour or sweet and sour vegetables, cut into thin slices and slightly dried. Do the same when adding other vegetables.
Liter glass jars with goulash are sterilized for 1 hour 45 minutes.

ROASTED BEEF

Fried beef can be cooked in its natural form and with vegetables.
Loin meat, as well as thick and thin edges, are best suited for this purpose. The meat is first stewed, then fried a little in the oven, cut into pieces depending on the capacity of the available jars and, finally, poured with sauce and spices and vegetables are added.
Liter glass jars are sterilized for 1 hour 45 minutes.

BEEF STEW

The beef meat is beaten and slightly salted, then together with the spices it is placed in a pan with chopped onions fried in fat and, after frying halfway on both sides, a little water or broth is added. When hot, the meat is placed in jars and poured with sauce.

Stewed beef with vegetables is prepared in the same way.

BEEF STROGANOFF

The meat is cut into noodles 1 cm thick, beaten, salted, seasoned with spices and sprinkled with fine flour.
Then the slice is fried on both sides over high heat and stewed onions are added to it.
While still hot, the sliced beef is quickly placed in jars and poured with sauce.
Liter jars are sterilized for 1 hour 45 minutes.

CANNING VEAL

Veal is much juicier and more palatable than beef. However, very often poorly nourished veal becomes soft and mushy during sterilization. After canning, such meat quickly loses its characteristic smell and taste.

The following canned foods are most often prepared from veal: roast, natural schnitzel, fried meat with pepper. To prepare these canned foods, the meat is cut into large pieces and half-fried or stewed.

The cooked meat is placed hot in glass jars, which are filled with sauce to the very top.
Liter jars are sterilized for 1.5 hours.
It should be remembered that during long-term storage (more than 1 year), canned veal loses its original quality.

CANNING LAMB

The meat of one-year or two-year-old rams and goats is most suitable for canning. Goat meat is very rarely preserved separately; most often goat meat is added to pork sausage or goulash.

Lamb can be preserved in its own juice, as well as stewed and fried. An excellent dish is lamb goulash with the addition of pork or beef.

The lamb is beaten and salted a little, then along with the spices it is placed in a pan with chopped onions fried in fat and, after frying halfway on both sides, a little water or broth is added. When hot, the lamb is placed in jars and poured with sauce.
Sterilize liter jars for 1 hour 45 minutes.

LAMB WITH MUSHROOMS

The meat is separated from the bones, cut into pieces weighing 40-50 g and fried in oil until it is browned (120 g of fat per 1 kg of meat). Finely chopped onions are fried in the same fat until they become soft (70 g per 1 kg of meat); then add 20 g of flour, a spoonful of red pepper, ground black pepper on the tip of a knife, 150 g of grated tomatoes and 1 spoon of tomato puree diluted with hot broth or water, 1 bay leaf and pour in two glasses of hot broth obtained from boiling the bones , tendons and edges.

The sorted, peeled mushrooms are washed very thoroughly, then poured into boiling sauce and cooked for 5 minutes.
Fried meat and mushrooms are placed in jars and poured with boiling sauce.
The contents in the jar should be 1.5 cm below the top edge of the jar.
The jars are sealed and immediately sterilized (1 hour 30 minutes) in water preheated to 80°C.

MEAT IN JELLY

Usually beef or veal is preserved in jelly, but pork and lamb can also be preserved. The meat is cleared of bones and edges, cut into pieces weighing 500 g, washed and soaked in cold water to wash off the blood.

The bones and sides are used to make a broth, to which pork feet are added to create more jelly; you can add pork skin or 1 g of gelatin per 1 liter of liquid.

The meat is boiled in the broth until it is almost cooked. Then they are cut into pieces weighing 50 g across the muscle fibers and placed in jars.

Place 3 black peppercorns and a piece of bay leaf in each jar, then pour in the strained clear broth, filling the jar 1.5 cm below the top rim.
The jars are sealed and immediately sterilized for 2 hours, then cooled by carefully pouring cold water into the sterilizer.

BIRD IN JELLY

This is how chicken, goose or turkey meat is preserved. The meat, cut into pieces, is placed in a deep bowl and poured with boiling broth prepared from the head, paws and offal of the bird.

The meat is boiled along with root vegetables - carrots, celery, parsley - and a few black peppercorns until it is almost ready.

The boiled meat is removed from the broth, placed in hot jars and poured with strained, clear and salted boiling broth to taste, to which gelatin is added (1 g per 1 liter).
The jars are sealed and immediately sterilized within 1 hour 40 minutes.

LIVER PATE

During sterilization, liver sausages usually burst and the minced meat from the intestines spreads. Therefore, it is more convenient to preserve only one minced liver (pate).

Spices that are added to the pate decompose during sterilization. For this reason, when preparing a pate for canning, almost half as much spice is added to it as to pates that are immediately eaten.

Beef, pork or chicken liver is soaked in cold water for 2-3 hours, first cut into slices 1-2 cm thick. Frozen liver, sliced, can be left in a sealed container with water overnight.

The soaked liver is fried in animal fat or margarine without adding salt. Simmer onions cut into rings until golden brown (at the rate of 20-40 g per 1 kg of liver). The fried onions and liver are passed through a meat grinder with a fine grid, then 0.4 g of ground black pepper, 0.3 g of allspice, 0.1 g of nutmeg and ground cloves and cinnamon are added on the tip of a knife. Again, pass everything through a meat grinder, add 100 g of butter, salt to taste, mix and pass through a meat grinder a third time.

The most convenient container for canning minced liver is wide, neckless glass jars. When the pate is removed from such jars, it retains its shape. For the same reasons, before removing the pate from them, the jars are heated a little.

The jars are filled 3 cm below the neck. This is done so that the lids do not bulge during sterilization, since the connective tissue, small pieces of cartilage, etc. contained in the minced meat swell under the influence of high temperature. In addition, if the jars are overfilled with minced meat, fat may become clogged between the rubber gasket and the glass, the lid will not adhere tightly to the jar, and its contents will quickly deteriorate.

When placing hot minced meat in jars, the lid is better pressed against the neck. Therefore, if the minced meat has cooled down, it should be warmed up before filling the jars with it.
Minced liver is sterilized in liter glass jars for 2 hours.

LIVER OIL

250 g of liver are thoroughly cleaned, cut into slices and blanched in boiling water, cooled, passed through a meat grinder with a fine grid 2 times and ground with the same amount of butter, salt, black pepper, cloves, and allspice are added to taste.

The finished liver oil is placed in glass jars and stored in the refrigerator.

BLOOD SAUSAGE

Blood sausage is preserved rarely and for a short period of time. It is more advisable to fill jars with raw minced meat. Otherwise, canned food from raw minced meat is prepared in the same way as from liver minced meat.

If two-liter glass jars are filled with minced meat, then sterilization lasts 3.5 hours.

SALTISON AND SELTZ

Saltison and brawn can be stored for a long time after sterilization, but without it they quickly deteriorate. What was said above about the preparation, packaging and sterilization of liver sausage applies equally to saltison and brawn. When filling jars with saltison or brawn, they need to be heated.

After cooling, saltison or brawn should be gelatinous and not spread even at a temperature of 20°C. Therefore, when they are cooked, the meat is poured with a broth made from boiled bones, cartilage and skin.

If you want to get a more gelatinous saltison or brawn, they are strongly liquefied with broth and turned several times in the jar so that the pieces of meat and fat are distributed more evenly in the liquid jelly.

LIVER PATE

The finer the minced meat, the higher the quality of the pate, so the mixture of liver and meat is passed through a meat grinder several times.

Salt is added to the pate to taste and flavored with various spices - black and allspice, cloves, nutmeg, etc. To improve the taste, you can add fried onions and chopped eggs to the pate. Having mixed the spices well, the pate is placed in glass jars, filling them 3 cm below the top edge.

The pate mass warms up gradually. Half-liter jars are sterilized at 100°C for 2 hours, liter jars - 2.5 hours.

At the end of sterilization, even before the jars are completely cooled, they are turned over on the lid several times so that the contents are evenly distributed throughout the jar.

PORK GIVINGS

The giblets, boiled until half cooked and cut into pieces (kidneys, heart, lungs, liver, meat of the head and chest parts, etc.), are placed tightly in glass jars, poured on top with the same broth in which they were boiled, and sterilization begins. Liter jars are sterilized for 90 minutes, two-liter jars for 2.5 hours.

After cooling, the filling must harden (turn into jelly). Thanks to this, the contents of the jars retain their taste and smell for a long time. To make the filling harden better, add the skin removed from lard to the broth when boiling the giblets or directly into the jars. For the same purpose, you can put a pork leg or bones in the broth and cook it for at least half an hour.

Pork offal is also poured with a 2% solution of acetic acid. Filling is done as indicated above.
Other types of jellied lard are prepared in the same way.

CANNING GAME

Almost all types of game meat can be used for canning, as long as it is fresh.

The trimmings remaining after canning the meat are used for pates. The meat of some types of game is suitable for sausage. You can also make canned food from smoked meat.

Canned game is prepared as follows. First, the game is fried, stewed or boiled until half cooked. After the meat has cooled, it is cut into pieces so that as many of them fit in the jar as possible. Spices and vegetables, if cooked together with meat, are spread evenly across all jars; The sauce remaining after stewing or frying the game is also distributed. The fuller the jar is filled with sauce, the longer the meat retains its original properties and the more stable it is during storage. Young game meat is fried or stewed for a short time so that it does not soften or fall apart during sterilization.

Filled jars are sterilized in a water bath at constant boiling in the same way as other canned meats.
Sterilization of liter jars lasts 1.5 hours.
Smoked game is sterilized in the same way.

STORAGE OF MEAT PRODUCTS

Before storing fresh meat in separate pieces, you must first clean it with a knife from visible dirt, and then place it in a clean, dry and well-closed container in a basement, cellar, or cold pantry.

In no case Do not wash meat with water before storing, since this releases meat juice, which contributes to faster contamination of meat with microbes.

In products such as liver, brains, etc., bacteria develop faster, so they should not be stored fresh for a long time.

Large pieces (cuts) of meat spoil more slowly than small ones.

When storing meat in a cellar on ice Do not allow meat to come into contact with ice. Meat in cuts should be placed on oilcloth, covering it with a thick cloth on top; smaller pieces should be stored in enamel containers. At a temperature of 5-7°C, meat is stored for up to 2 days. The best temperature for storing fresh and chilled meat (half carcasses, quarters, individual cuts) is 0.1°C.

In warm weather, in the absence of ice or cold, the meat should be salted and stored for no more than a day.

For several days (the period depends on the ambient temperature), fresh meat can be preserved by immersion in honey or (which is simpler and more reliable) by generously coating the entire surface with ready-made mustard (prepared without salt and sugar!), followed by wrapping it in a cloth also soaked in mustard.

The simplest and at the same time reliable way to preserve fresh meat is frozen storage. To do this, meat in half carcasses or quarters is frozen until hardened, after which it is stored hanging in a barn or other unheated room.

A good method is also in which the meat is chopped into large pieces, frozen and placed in a specially prepared large box, chest or spacious tub, the bottom and walls of which are pre-lined with dry leaves, flooring, dry straw, hay or shavings, and on top of them with burlap. or other clean cloth. Having covered the upper pieces of the laid meat with a cloth, a layer of leaves, straw, etc. is placed on top and closed with a lid.

Well-frozen meat is completely hard to the touch and makes a clear sound when tapped. On the surface and on cuts, the meat is red with a grayish tint, which is given to the meat by small ice crystals. Frozen meat does not have a specific meat smell. After thawing, fresh meat may have a slight damp smell. The tendons of frozen meat are white and shiny.

Homemade ways to prevent meat from spoiling(canning)

Using a dressing made from vegetable oil and vegetables. Vegetables must be washed, peeled, rinsed, cut into circles, mixed with crushed seasonings and vegetable oil. Then stir with your hand to release the juice. Rub this dressing over the meat. Keep in a cool place at a temperature no higher than +8 °C. This method is used for preserving lamb, beef, horse meat and protects the meat from spoilage for one day.

Storing meat in sour milk or vinegar dressing:
a) pour milk over beef or veal so that the meat is completely covered. Milk, when fermented, protects meat from spoilage for 2-3 days. This method speeds up the ripening process;
b) marinating beef, horse meat, venison, lamb and hare meat in a vinegar dressing. To prepare the dressing, boil water with sliced onions and seasonings, and then add vinegar. Pour the chilled dressing over the meat placed in a clay bowl and keep for 2-3 days in summer, up to 5 days in winter.
During the marinating process, the meat softens.
You can also store meat for a short period of time in a napkin soaked in vinegar.

Gives very good results coating a piece of meat with prepared mustard, prepared without salt and sugar, then wrapped in a cloth greased with the same mustard and placed in a loosely closed plastic bag.

Having cleared ordinary birch coals from ash, they need to be crushed into coarse powder, which should be washed with water until it stops coloring the water; Then, after allowing the water to drain, the coals are dried.
The meat is first wiped dry, and then, sprinkled with crushed coals on all sides, tightly wrapped in a clean cloth, tied with twine and kept in a cool place.
Sprinkle the meat with charcoal powder as carefully as possible, trying to ensure that the layer of charcoal evenly covers the entire surface of the meat and is at least 20 cm thick in all places. In this way, the meat is preserved for 5-6 months, without being subject to the slightest spoilage and without losing its juiciness .
Before use, you need to wash each piece several times to completely clean it of coal particles.
Coal can also be used to preserve game and poultry meat. To do this, you need to gut them and fill them with charcoal powder.

Coal can also be used if the meat begins to spoil. After boiling water, soak all spoiled pieces of meat in it for several minutes, often changing the liquid.
Then, having removed the meat from boiling water, it is washed in cold water until all mold and other impurities are removed from it.
Then the meat is wiped dry, each piece is sprinkled with coal, wrapped in cloth and, tightly tied with twine, placed in a basin.
The remaining spaces between the pieces are filled with washed and dried coal. The basin is filled with water (for 1 kg of meat - 1 kg of water) and boiled for about 2 hours.
After this, the pieces of meat are taken out and, having removed the cloth from them, they are washed in cold water until the meat is cleared of any coal particles adhering to it.
Such meat is almost indistinguishable from fresh meat in taste, smell and color.

To preserve meat for a longer period(8-20 days), it is subjected to salting. This method is applicable to veal, pork, beef (tenderloin, brisket, tongue).
For salting, you need to prepare a brine from water, salt mixed with saltpeter (3-4 g/kg of meat), sugar and crushed seasonings. Combine half of the ingredients with water, rub the other half into the meat. Before salting, meat should be washed, squeezed out the water, dried, and bones removed. Then rub half of the mixture of salt, nitrate, sugar and seasonings into the meat on all sides, put it in an earthenware, enamel bowl or wooden tub, press with a lid and a weight. Keep the meat at room temperature for 2 days. Combine the rest of the mixture with cold boiled water. After 2 days, pour it over the meat and take it to a cold place (4-8 °C). During the salting process, which lasts 2-3 weeks, turn the meat every other day. During this entire time, the meat must be covered with a lid and weight. Small pieces of meat, tongue, etc. are salted for 8-10 days.

Currently, home canning methods, which do not always meet all sanitary requirements, are used quite rarely.
Poultry is also preserved using the same methods.

Salted meat products in barrels and other containers are placed not on the floor, but on wooden grates or other stands, sprinkling the floor with sawdust under them, which is changed from time to time. To preserve meat products for a long time (for example, all winter before the onset of heat), they are left in barrels in the open air, under a canopy or under a layer of snow.
In this case, the meat and meat products, although slowly, continue to be salted, and by the time it warms up they will be sufficiently salted. Then they are removed from the brine and smoked for further preservation.

Smoked meats (ham, brisket, loin, smoked sausage etc.) cannot be stored in a regular cellar or room with humid air, since here they quickly become moldy and deteriorate. The first sign of spoilage is the appearance of whitish, slippery to the touch mold with an unpleasant sour odor. In these cases, the smoked meats are thoroughly washed with a strong salt solution, dried and lightly greased. It is best to store smoked meats in a dry, ventilated area at a temperature of 4 to 8°C. They are well preserved in attics in muslin bags.
You can also store smoked meats in clean boxes sprinkled with rye cuts.
Before storing smoked meats, ventilate them and remove soot from them with a rag. Sometimes they are sprinkled with sifted dry ash or dry sawdust from deciduous trees.

Lard (lard) It can be stored for a long time only if it is well salted. You can store it in boxes lined with parchment, sprinkling dry salt between the pieces and rows and filling all the voids with it.

Killed poultry carcasses. At home, poultry should be butchered immediately after slaughter. In this case, it is recommended to pluck chickens and turkeys while the carcasses are still warm, and geese and ducks - 3-4 hours after slaughter. When gutting, pay attention to ensure that the contents of the intestines do not come into contact with the meat, as this may cause the meat to begin to deteriorate prematurely. Gutted bird carcasses or their parts are washed again, dried well or wiped with a clean cloth and, until used, stored in the cold in a metal container protected from light.

Semi-gutted (without intestines) carcasses can be well preserved in a fresh-frozen state. To do this, prepared carcasses, freed from feathers and intestines, with the wings and head tucked behind the back, are dipped into water several times (3-4 times) in the cold, quickly removed and each time frozen in the air. The carcasses are covered with a uniform crust of ice.
Then they are wrapped in paper and placed in rows in a basket, previously lined with hay, straw, sawdust, and shavings. Rows of carcasses are also covered with this material.
In this form, carcasses are perfectly stored all winter (and on the glacier - even in the warm season).

DRIED MEAT

Cut the lean meat into pieces of 250-300 g and boil without salt in a small amount of water.
Remove from the broth, place on a plate, immediately add salt, then let cool and dry slightly. (Use the resulting broth for cooking.)
Pass through a meat grinder once.
Carefully spread in a thin layer (no more than 1.5-2 cm) on a clean, dry baking sheet, trying not to destroy the structure.
Dry in a preheated oven or oven at a temperature of 80-90°C until completely dry.
In a preheated gas stove oven, drying is carried out with the heat turned off! In this case, during drying, it is necessary to additionally warm up the oven, having first removed the baking sheet with meat from it.
After the dried meat has cooled, you can add ground black pepper to taste for better preservation.
Then pour into tightly sealed jars or bags.
Store in the dark (!) in a cool, dry place.

Meat is a perishable food product, and meat spoils faster the richer it is in water, such as young meat, entrails, etc. Meat decomposition occurs especially quickly in the warm season. Meat spoilage is caused by microorganisms that are found everywhere in huge quantities, and there are especially many of them in meat, since here they find a sufficient amount of nutrients for their development. Microorganisms produce poisons, so-called toxins, and many other substances harmful to human health. The purpose of canning meat is to prevent the development of microbes in it.

Meat occupies a special place in the human diet, and it is preserved quite often at home. For the human body, meat is a source of animal protein and minerals, primarily iron and phosphorus. Other components of meat also have a good effect on people’s health, so it is quite rightly called the most important food product.

At home, meat is preserved in various ways, but not all of them have the same effect on it. Some of these methods, such as salting, smoking or low temperature, preserve meat only for a short period of time, others, such as sterilization, preserve it for a long period of time.

The most convenient way to preserve meat for a long time is to sterilize it.

Types of meat, its quality and suitability for canning

Almost all types of meat are used for canning. The most commonly preserved foods are pork and rabbit meat, game and poultry. But you can use beef and lamb for this purpose. Canned food is also prepared from entrails and some products made from them, especially when slaughter is carried out on one’s own farm.

You should not preserve the meat of animals at a very early age, as well as young animals during the growth period, since it contains a lot of water and, when sterilized, becomes too soft and boils over. Canned meat is prepared exclusively from the meat of healthy animals. The meat of emaciated, sick animals is often infected with microbes; in its raw form it quickly deteriorates and is very difficult to preserve. Under no circumstances should you use fresh meat for preparing canned food; The meat should be completely cooled and ripe.

Meat ripening is a complex process during which the appearance, consistency, taste, smell, digestibility and other properties of meat change; its digestibility also increases.

The speed of ripening depends on the type and quantity of meat, on the age of the animal and on the temperature. At 15 - 20 degrees, ripening lasts almost two days, at 1 - 4 degrees - up to 30 days. You can still preserve meat that is not quite seasoned and ripened, if it is sufficiently cooled. Stale, smelly meat is unhealthy and cannot be used for canning at all. Sterilization of such meat does not destroy the toxic substances formed in it. The meat of dead animals whose blood has not been drained very quickly undergoes spoilage and rotting. Meat from forcedly slaughtered animals can usually be used, but it must be immediately processed, sterilized, and canned meat from such meat must be consumed as quickly as possible.

The quality of canned meat largely depends on cleanliness during canning. Meat is an excellent environment for the life and reproduction of microorganisms. The more contaminated the meat is, the more microbes there are on it and the more likely it is that some of them will survive sterilization and cause further spoilage of canned food.

It is very difficult to destroy all microbes and especially their spores, which are highly resistant. To kill the spores, it is necessary to sterilize at a temperature of 140 degrees, and yet such a high temperature sharply reduces the original composition of canned meat and depreciates them. Therefore, it is very important to pay serious attention to cleanliness when processing and preparing meat. This is the only way to avoid unwanted losses.

Containers for canned meat

Canned meat processed in one way or another is placed in glass or tin jars with a capacity of no more than 1 liter. Only occasionally, as an exception, are two-liter jars with glass or tin lids used for packaging smoked meat or sausage. From glass containers, half-liter jars are the most convenient. You can use jars with a glass lid and a steel spring or the same cans as for compotes.

Based on ease of use during sterilization or storage, preference should be given to tin cans. You can use white galvanized cans or cans coated with colored varnish on the inside. Tin cans with a capacity of 1 liter hold 800 grams of meat. The tin is usually sealed on the side so that it can be consumed several times by trimming the body after use.

The can cutting machine is mounted together with a seaming device. Trimming should be done very carefully so as not to damage the seal on the side seam of the can. In the new type of tin cans, the end of the tin in the lining is wrapped and sealed only on the outside. Such jars cannot be reused with sufficient assurance.

Glass lids fit all types and sizes of glass jars. Lids must be provided with an elastic, good quality rubber gasket; otherwise, they may move away from the neck during storage.

If the lids are well secured after sterilization, they can be tightened with a tin lid and the jars can be stored in this form.

Before placing meat in them, glass or tin jars are thoroughly washed in hot water, especially previously used jars. All used jars must be immediately cleaned, washed and, after the water has drained from them, placed upside down to dry or covered with paper from dust. Tin cans that are intended to be reused are lubricated with oil from the inside and the surface.

When storing in a damp place, jars should be greased on top to prevent them from rusting.

Placing meat in glass and tin jars

Meat is placed in jars raw or after pre-treatment. Processed meat, such as baked meat, is placed in jars immediately after cooking, while still hot. The jars should be filled to the top, but not overfilled with meat or sauce. The level of laid meat or poured sauce in glass jars should be 2 centimeters below the neck, and in tin cans - 0.5 centimeters. The meat should not be placed so that it sticks out of the jar, as this will prevent it from being sealed tightly. When jars are overloaded, especially with meat, which contains a lot of tendons, cartilage and connective tissue residues, the lids often bulge during sterilization. Often they break, the contents of overfilled jars leak out, air gets in, and sterilization thus loses its meaning.

Capping glass and tin jars

Along with sterilization, proper sealing of jars is critical to preserving canned meats. Well-sterilized canned goods can spoil if the lids on glass or tin jars are not pressed tightly against the necks. As a result, air and microorganisms will penetrate inside the cans, decomposing the meat.

Careful sealing of cans plays a very important role in preserving canned meat. The machines used to seam can be manual (Fig. 70) or with an electric motor. Combined seaming machines are very convenient, having a device for cutting used cans and at the same time bending their edges. This makes it possible to use cans several times.

The tightness of the closures of the cans can be checked as follows. First of all, the appearance, shape and design of the lids used to seal jars at home are compared with factory lids. Their dimensions and the rounding of the edges should be the same as those of the factory covers.

The correctness of the lining and the bending of the lid are checked by a vertical cut, which is made with a file. The test is carried out on used empty cans and only after a thorough check they begin to seal the cans with meat packaged in them.

The tightness of the lid is checked in this way. The jars are immersed in hot water, brought to a boil and observed to see if air passes through the lid, that is, if air bubbles are released into the water.

For the same purpose, jars can be filled with colored liquid and immersed in boiling water. If the water in the container becomes colored, this will indicate that the closure is permeable. Such cans are seamed again, having previously adjusted the seaming machine, and re-checked in the above manner. Most often, the lid does not fit tightly to the sealed seam, especially on poorly cut cans.

Jars are well sealed with glass lids and additional tin clamps. When sterilizing, air is removed from jars, resulting in an airless space between the contents of the jar and the lid. At the end of sterilization, after the jars have cooled, the volume of the contents decreases, the external pressure on the lid increases, and it is pressed tightly against the neck.

Tin clamps on glass canned meat jars should not be tightened to capacity, since air will not be able to freely escape from the jars during sterilization and after sterilization the lids will either not hold on at all, or will hold on very weakly, and will come off completely during storage.

Sterilization of canned meat

Cans of canned meat are placed in a container, filled with water and sterilized at a temperature of 100 degrees. The temperature can be increased to 115 - 120 degrees.

Sterilization at 100 degrees is carried out in any container. Tanks in which laundry is boiled are very convenient for this purpose. If there is a large batch of cans, use a copper or enameled cauldron. As many cans as possible are placed in the sterilization container. To speed up sterilization, tin cans are placed in water heated to any temperature. Glass jars, on the contrary, are placed in cold or heated water no more than 20 - 30 degrees.

The temperature during sterilization should be brought to a boil. After this, sterilization is carried out for the period specified below in the description of recipes for the preparation of certain types of canned meat.

At temperatures exceeding 100 degrees, it is impossible to sterilize canned meat in ordinary containers. In this case, autoclaves are used (Fig. 71). When working with the autoclave, follow the attached instructions. Only cans can be sterilized in an autoclave.

The process goes like this. The jars are placed in an autoclave, filled with water to the existing mark and covered with a lid. Then the safety valve in the autoclave lid is opened and the water begins to heat. After steam begins to release (which means that the air from the autoclave is completely displaced), the valve is closed and the readings of the thermometer and pressure gauge are monitored. In a sealed container, water boils at a temperature exceeding 100 degrees. The higher the pressure in the container, the higher the boiling point of water. As soon as the thermometer begins to show the temperature set for sterilization, it is no longer changed during the prescribed period. Then turn off the heating device and allow the jars to gradually cool. For this purpose, first open the valve, and then only the lid. Tin cans are cooled directly in the autoclave or taken out and placed on a dry board.

Canned meat is sterilized in an autoclave under pressure of 1 - 1.1 atmospheres, that is, at 119 - 121 degrees. Depending on the type of meat and the method of its processing before packaging, sterilization lasts 60 - 90 minutes. Raw meat is usually sterilized for 90 minutes, baked meat or otherwise processed, but at high temperature, for 60 - 80 minutes.

The sterilization time for half-liter jars can be reduced by 15 - 20 minutes; in two-liter jars, sterilization takes at least 1 hour longer. Sterilization must destroy all microorganisms that contaminate the contents of the jars. Microbes that infect meat tolerate high temperatures for a long time. If tin cans are insufficiently sterilized or poorly sealed, the lids swell under the pressure of the gases formed inside and gradually move away, the contents emit a stench, become sour, the sauce becomes liquid, and the meat changes its color to red. Such canned food is considered to be of poor quality; they are harmful to health, even if boiled. Sometimes it happens that even tin cans that are not damaged from the outside contain spoiled, smelly meat, decomposed by microorganisms. The echo is all the more dangerous because there are no external signs to determine spoilage, and only the smell, taste and appearance of open canned food indicates their poor quality. In each of these cases, the decomposition of meat under the influence of bacteria produces strong poisons, so-called toxins. They penetrate the entire mass of canned food, even if the causative agent of the poison is located in the can in one particular area. Therefore, before use, each can of canned meat must be thoroughly checked for smell, taste and appearance.

If raw meat is sterilized at a temperature of 100 degrees and canned food is stored for longer than six months, it is advisable to repeat sterilization on the third day after the first. In the interval between two sterilizations, canned food is stored at a temperature of 20 - 30 degrees. This is done so that in such favorable conditions the most resistant spores come to life, take the form of microbes and are completely destroyed during secondary sterilization.

If canned food is stored at temperatures below 10 degrees, especially in winter, then there is no danger that spores or some bacteria weakened by high temperatures will revive. Therefore, you can sterilize jars a second time in the spring, when the temperature in the storage rises above 15 degrees. Sterilization is again carried out at 100 degrees, and its duration is reduced by 1/4 compared to the first. For properly prepared canned meat, which is stored even in summer at temperatures up to 10 degrees, one-time sterilization is quite sufficient.

Cooling canned meats

After sterilizing canned food, they immediately begin to cool them in cold water or in the open air.

It is best to place jars for sterilization in a wire or wicker basket, which, after sterilization is completed, is removed and immersed in frequently changed cold water. It’s even better to cool the jars in running water or under the shower. When cooling hot glass jars in cold water, you must act carefully, since the jars cannot withstand temperature differences exceeding 30 - 40 degrees. In this regard, cold water should be poured into the container in which the glass jars are placed very slowly and carefully. It takes a lot of time; This is why most often the jars are cooled in air. Some of the water is drained from the sterilization container to make it easier to remove the jars, after which they are placed on a dry board somewhat apart from each other for faster cooling. The temperature inside the cans remains high for a long time during cooling. Therefore, if glass or tin jars have to be cooled in air, they are sterilized 15 minutes less than indicated in the recipe.

Care and storage of canned meat

Well-chilled tin or glass jars are checked for tightness of closures, integrity of lids, etc. Glass jars with unpressed lids are sterilized again or their contents are immediately consumed. The lids of tin cans are slightly pressed inwards. After this, the cans of canned food are placed in a cold room.

When storing canned food, temperature is very important, and for cans, also the air humidity in the storage. It is best to store jars at a temperature of 10 degrees and in no case higher than 15 degrees.

In a damp environment, tin cans rust and become unsuitable for reuse. Wet jars are wiped and greased with grease or Vaseline. If the storage temperature is below 10 degrees, bulging (bombed) tin cans or glass jars with loose lids are a rare occurrence. As the temperature in the storage increases, the number of spoiled cans increases. Therefore, cans of canned meat should be looked through at least once a week, and even 2-3 times in the summer.

When viewing tin or glass jars, they should not be turned over or tilted too much, so as not to revive microorganisms.

Properly prepared canned meat, if stored carefully, does not lose its taste and nutritional value for several years. This is precisely the great importance of meat preservation, which deserves wide distribution, especially in rural areas.

Some types of canned meat sometimes lose their characteristic taste during storage. This applies primarily to canned food that is made from entrails, such as liver sausage, saltison, etc. Such canned food should not be stored for a long time; it should be eaten as quickly as possible.

Sequence of work when receiving canned meat

1. Cutting meat. Cooled, cleaned and well-washed meat is chopped into pieces that are convenient for packing, depending on the type of canned food being prepared.

2. Meat processing. Meat cut into pieces is placed in glass or tin jars raw, boiled, stewed or fried, ensuring that after sterilization it is neither too tough nor overcooked.

3. Packaging of meat. Raw or processed meat in one way or another (at high temperature) is placed in glass and tin jars in such a way as to make the most economical use of the container’s capacity, while at the same time preventing it from overflowing.

4. Pouring meat. The packaged meat is poured with hot sauce remaining after stewing or frying the meat. To pour raw meat, prepare brine or soup from boiled bones, cartilage, skin, etc. You can't fill cans of meat to the top. It is best, however, to fill them to the brim; at the same time, in glass jars, the level of meat and filling should be 2 centimeters below the top edge of the jar. Tin cans must be filled to the very top. The filling is poured into jars only when hot.

5. Capping cans. After packaging and filling the meat, glass jars are immediately sealed so that their contents are contaminated with microorganisms as little as possible. Before filling cans with meat, it is necessary to check the tightness of the closures of the cans, align their edges and discard faulty lids.

6. Place tin or glass jars in dishes for sterilization. Tin cans are placed in boiling water in bulk. Glass jars are placed vertically and leveled. Then the jars are filled with water so that they are completely covered with it. The sterilization container is covered with a lid or a suitable canvas cover.

7. Sterilization. The water in the sterilization container is heated for 20 - 30 minutes until it boils. The period for further sterilization is indicated below when describing methods for preserving certain types of canned meat in jars of one container or another.

8. Cooling. To cool, tin cans are immersed in cold water or placed under a cold shower. Glass jars are best cooled in air.

9. Stowing cans for storage. Canned meat with marks on the labels is stored in a cool and dry place, protected from the sun.

Canned food is often inspected, and tin cans are greased as needed to prevent them from rusting. Canned food in glass jars with poorly sealed lids should be consumed immediately. If a large number of bomb jars from the same brew are discovered, all jars in that batch must be sterilized again.

Certain types of canned meat

In the following, only those recipes and methods for preparing certain types of canned meat that are most often used at home are given. Requirements for the taste of canned food and the spice content in them can be completely different, and therefore there is no way to give comprehensive instructions on this matter. It follows that the given recipes can be supplemented and appropriate changes made to them.

There are, however, general rules that apply to all types of canned meat being prepared. These rules are described in the previous sections and must be followed.

Raw pork meat

Fatty or fatty meats are especially suitable for canning. Cartilage and bones are removed from such meat, and then, depending on the capacity of the cans, it is cut into appropriate pieces. One larger piece is placed in each jar, and the remaining free space is filled with smaller pieces. But you can cut the meat into small pieces, approximately 4x4 centimeters in size; it depends on what purpose it is intended for. The meat for the schnitzels is slightly beaten, salted and then placed tightly in jars.

Meat placed in jars is usually not covered with sauce; it is sterilized in its own juice. Still, it is better to fill the meat with weak brine at the rate of 15 - 20 grams of salt per 1 liter of water. If the meat is not filled with brine, you don’t have to add salt, or add 5-10 grams of canned food, that is, half a tablespoon of salt, per 1 kilogram of canned food.

Jars filled with meat and tightly sealed are immersed in water, which is gradually heated. At a temperature of 98 - 100 degrees, that is, at a moderate boil, the following are sterilized:

Liter glass jars for 2 hours 15 minutes "tin" " " 2 " 45 " two-liter glass " " " 3 " 30 "

Canning raw meat is quick and easy. Such meat can later be used for various purposes.

Boiled pork meat

The procedure for preserving boiled meat is the same as for raw meat. The meat is boiled in moderately salted water, poured with sauce and placed hot in jars. The sterilization time for boiled meat can be reduced by half an hour.

Pork goulash

The meat is cut into pieces, approximately 3x3 centimeters, and stewed in its own juices, adding chopped onions and a little fat. During stewing, add salt, red pepper, and garlic to the meat. If necessary, add water or, even better, a decoction obtained from well-boiled bones, cartilage and skin, so that a gelatinous mass is formed during sterilization. Goulash is considered well-cooked if, when cutting the meat, a colorless or reddish liquid flows out of it.

The meat, drenched in hot sauce, is placed in glass or tin jars and sterilized in boiling water: liter glass jars for 1 hour 45 minutes, tin jars for 2 hours.

Szegedin goulash

Pork cut into pieces is stewed with onions, salt, sweet pepper and cumin. Cabbage is stewed separately, which is then added to the meat, but it can also be stewed together with meat,

When the meat is cooked a little, add a dressing made from flour and fat; All this is boiled a little and placed hot in glass or tin jars.

For 1 kilogram of canned food, up to 0.5 kilograms of meat with a fat layer, 20 grams of fat, 1 medium-sized onion, 0.5 kilograms of cabbage are consumed. The dressing contains 20 grams of fat, 20 grams of flour and 125 grams of sour cream.

Liter glass jars are sterilized for 1 hour 30 minutes, tin jars of the same container - 1 hour 45 minutes.

Other goulash can be prepared using the same recipes from pork. They just need to be heated before serving.

Pork stew

Large pieces of meat are salted, sprinkled with caraway seeds, poured with a small amount of water and fried in the oven. When frying, the meat is periodically poured with oil and the released juice. The meat, fried more than half-cooked, is cut into suitable pieces, placed hot in jars and poured with hot sauce. After capping, the jars are immediately sterilized: liter glass jars for 90 minutes, tin jars - 1 hour 45 minutes.

Boneless pork chops

Pork cutlets are sterilized in liter glass jars for 2 hours, in tin jars - 2 hours 15 minutes.

Chopped schnitzels with eggs, rolled in flour and crushed breadcrumbs, are also prepared in the same way.

Smoked pork

Freshly smoked meat is washed with warm, then cold water and cut into certain pieces depending on the height of glass or tin cans. The free space after laying such pieces is filled with suitable trimmings. Smoked meat is preserved in its own juice or poured with hot, slightly salted water. Fill the meat with water whole or half. The best pouring would be a decoction of the bones of the same smoked meat.

In the same way, the rib portion with bones is preserved, which are subsequently used for making soups. Meat containing bones is always covered with broth or other filling. Liter glass jars with smoked meat are sterilized for 90 minutes, tin jars - 1 hour 45 minutes.

Canned smoked meat is almost no different from freshly smoked meat; it has juiciness, good taste and smell and retains these properties for a long time.

Smoked sausage

Smoked sausage is preserved in the same way as smoked meat. Smoked sausage is prepared in different ways, most often this way. Raw, chilled meat is cut into small pieces, using fatty meat and any waste remaining after trimming the fat. The chopped pieces are placed tightly in wooden barrels, clay pots or aluminum vessels and salted. For 1 kilogram of meat take 20 grams of salt. The dish is covered with a lid and in this form the meat is placed in a cold place for a week. Then the meat is thoroughly mixed with ground red and allspice pepper, garlic, cumin and a little cold boiled water is added. Sometimes spices and garlic are placed in barrels along with meat. After the taken products are well mixed, check the mixture for saltiness and spice and then stuff the intestines with it.

Individual pieces of sausage are cut off, tied with twine and boiled in boiling water.

The sausage is canned immediately after smoking.

Before canning, the sausage is washed in room water; After the water has drained, the sausage is placed in glass or tin jars. The filling is done horizontally, without cutting the sausage into separate parts. It is placed vertically only in the middle of the jar. Particular attention is paid to ensuring that the sausage does not break during laying.

You can also stack the sausage vertically. Then all free space is filled with horizontally placed sausage.

If you want to get the sausage in its own juice, either do not pour the sauce at all or add only a few tablespoons of water.

Hot sausages are best preserved; moderately salted water or a decoction of boiled smoked bones.

Smoked lard

Small pieces of lard dry out quickly. At the same time, larger pieces turn yellow when stored in light and heat for a long time.

Lard with layers of meat is most suitable for smoking. This lard is boiled a little before smoking. Smoked lard is washed in warm water, a piece is cut so large that it fits in a jar, and partially or completely filled with salted hot water. Sterilize smoked lard in the same way as smoked meat.

Canning broths

Strongly boiled broth can be stored for some time. For this purpose, warm or hot broth, flavored with various spices, is poured into glass or tin jars and sterilized: liter glass jars 1 hour 45 minutes, two liter jars - 3 hours, liter tin jars - 2 hours.

When storing broths in a room with a temperature below 10 degrees, their taste changes little. However, canned broths are consumed as soon as possible.

Preserving bones

Raw or cooked bones after sterilization can be stored for a long time. For this purpose, the bones are cut into pieces, rinsed with hot water, the jars are filled with them as tightly as possible and filled to the top with hot broth. Sterilize liter glass jars for 3 hours, two liter jars - 4 hours, liter tin jars - 3 hours 30 minutes.

Well-sterilized bones can completely replace fresh bones in broth. Smoked bones are preserved in the same way. At the same time, a strong broth is obtained for seasoning soups.

Beef raw

Well-washed meat is cut into pieces, placed in glass or tin jars and filled with salted water (20 grams of salt per 1 liter of water). It is better, however, to pour the meat with a strong broth, which becomes gelatinous after cooling.

This kind of canned meat is very good for stewing and frying; they are used for soups, goulash and side dishes.

To prepare Spanish roast, raw meat is cut into thin noodles, packed tightly into jars, filled with strong broth and sterilized.

The beef can also be cut into small cubes. It is not necessary to pour salt water over the meat; you can simply sprinkle it with salt at the rate of 15 - 20 grams of salt per 1 kilogram of meat. Diced meat is placed tightly in glass or tin jars and sterilized without pouring it in its own juice or filled with water, or even better, strong broth.

Sterilization of liter glass jars lasts 2 hours 30 minutes, tin jars - 2 hours 45 minutes.

Beef goulash

Beef goulash is prepared in the same way as pork goulash; they just add a little marjoram or allspice to it.

The hot broth in which the meat was cooked is poured evenly into all the jars.

Beef goulash can also be prepared with cucumbers, red bell peppers and other vegetables. The cooking method is the same; The meat, however, after it becomes soft, is rolled in flour and slightly dried sour or sweet and sour cucumbers, cut into thin slices, are added to it." The same is done when adding other vegetables.

Liter glass jars with goulash are sterilized for an hour and 45 minutes, tin jars for 2 hours.

Fried beef

Fried beef is prepared in its natural form or with vegetables.

Loin meat, as well as thick and thin edges, are best suited for this purpose.

The meat is first stewed, then fried a little in the oven, cut into pieces depending on the capacity of the available jars and, finally, poured with sauce and spices and vegetables are added.

Liter glass jars are sterilized for 1 hour 45 minutes, tin jars - 2 hours.

Beef stew

The beef meat is beaten and seasoned, then it, along with the spices, is placed in a pan with chopped onions fried in fat and, after frying halfway on both sides, a little water or broth is added. When hot, the meat is placed in jars, poured with sauce and sterilized: liter glass jars 1 hour 45 minutes, tin jars - 2 hours.

Stewed beef with vegetables is prepared in the same way.

Beef stroganoff (beef stroganoff)

Beef skewer is considered a gourmet dish.

The meat is cut into noodles 1 centimeter thick, beaten, salted, seasoned with spices and sprinkled with fine flour.

Then the slice is fried on both sides over high heat and stewed onions are added to it.

While still hot, the sliced beef is quickly placed in tin or glass jars, filled with coy and sterilized: liter glass jars 1 hour 45 minutes, tin jars - 2 hours.

Veal canning

The following canned foods are most often prepared from veal: roast, natural schnitzel and fried meat with pepper. To prepare these canned foods, the meat is cut into large pieces and half-fried or stewed. The cooked meat is placed hot in glass or tin jars, which are filled with sauce to the very top.

Then the veal is sterilized: liter glass jars for 1 hour 30 minutes, tin jars - 1 hour 45 minutes.

During long-term storage (more than one year), canned veal loses its original quality. Therefore, they must be eaten before this period expires.

Canning lamb

The meat of one-year or two-year-old sheep and rams is most suitable for canning. Goat meat is very rarely preserved separately; most often goat meat is added to pork sausage or goulash.

Lamb can be preserved in its own juice, as well as stewed or fried. An excellent dish is lamb goulash with the addition of pork or beef. The further course of processing and sterilization of lamb is the same as for beef.

Canned offal

When slaughtering animals on your farm, you can prepare various meat products and preserve them for a long time by canning.

Smoking liverwurst and saltison or storing them in fat does not ensure either high quality or safety of these products. Therefore, they have to be sterilized immediately after preparation. But even well-sterilized canned giblets lose their pleasant taste and smell during storage, and therefore it is not possible to preserve them for a long time.

The following products are most often sterilized.

Liver sausages

During sterilization, liver sausages usually burst and the minced meat from the intestines spreads. Therefore, it is more convenient to preserve only minced liver (pate).

Spices that are added to the pate decompose during sterilization. For this reason, when preparing a pate for canning, almost half as much spice is added to it as to pates that are immediately eaten.

The most convenient containers for canning minced liver are tin or wide neckless glass jars.

When the pate is removed from such jars, it retains its shape. For the same reasons, the jars are heated a little before removing the pate from them.

The jars are filled 3 centimeters below the neck. This is done so that the lids do not bulge during sterilization, since the connective tissue, small pieces of cartilage, etc. contained in the minced meat swell under the influence of high temperature. In addition, if the jars are overfilled with minced meat, fat may become clogged between the rubber gasket and the glass, the lid will not adhere tightly to the jar and its contents will quickly deteriorate.

When placing hot minced meat in jars, the lid is better pressed against the neck. Therefore, if the minced meat has cooled down, it should be warmed up before filling the jars with it.

Minced liver is sterilized in liter glass jars for 2 hours, in tin jars - 2 hours 15 minutes.

Blood sausage

Blood sausage is rarely preserved and then only for a short period of time. It is more advisable to fill jars with raw minced meat. Otherwise, canned food from raw minced meat is prepared in the same way as from liver minced meat. If two-liter glass jars are filled with minced meat, then sterilization lasts 3 hours 30 minutes.

Saltison

After sterilization, Saltison can be stored for a long time, and without it it quickly deteriorates. What was said above about the preparation, packaging and sterilization of liver sausage applies equally to saltison. When filling jars with saltison, it needs to be heated.

After cooling, saltison should be gelatinous and not spread even at a temperature of 20 degrees. Therefore, when it is cooked, the meat is poured with a broth made from boiled bones, cartilage and skin.

If you want to get a more gelatinous saltison, it is greatly liquefied with broth and turned several times in the jar so that the pieces of meat and fat are distributed more evenly in the liquid jelly.

Liver pate

The liver, cut into pieces, is washed in hot water and passed through a meat grinder. At the same time, cook fatty pork, or even better, dewlap, prepare minced meat from it and add the same amount as the liver taken, or twice as much. The finer the minced meat, the higher the quality of the pate, so the mixture of liver and meat is passed through a meat grinder several times. Salt is added to the pate to taste and flavored with various spices - black and allspice, cloves, nutmeg, etc. To improve the taste, you can add fried onions and chopped eggs to the pate. Having mixed the spices well, the pate is placed in small glass jars, filling them 3 centimeters below the top edge. Tin cans are filled to the top.

The pate mass warms up gradually. Half-liter jars are sterilized at 100 degrees for 2 hours, liter jars - 2 hours 30 minutes.

At the end of sterilization, even before the jars are completely cooled, they are turned over onto the lids several times so that the contents are evenly distributed throughout the jar.

Pork offal

Giblets, boiled until half-cooked and cut into pieces (kidneys, heart, lungs, liver, meat of the head and breast parts, etc.), are placed tightly in glass or tin jars, filled to the top with the same broth in which they were boiled, and proceed to sterilization. Liter glass jars are sterilized for 90 minutes, tin jars - 1 hour 45 minutes, two-liter glass jars - 2 hours 30 minutes.

Pork offal is also poured with a 2% solution of acetic acid. The pouring is done as described above.

Other types of jellied meat are prepared in the same way.

Canning poultry meat

Meat of all types of poultry is used for canning. Before filling the cans, the meat must be subjected to appropriate processing. Most often it is fried or stewed, and sometimes boiled. You can also preserve meat with small bones. The meat of young poultry is easily boiled during canning and becomes very soft.

After placing poultry meat in jars, all free space is filled with the sauce released when frying the meat.

Sterilize poultry meat in liter glass jars for 1 hour 30 minutes, in tin jars for 1 hour 45 minutes.

To prepare soups, bones and offal left over from canning meat are used. Larger bones are placed in glass or tin jars and filled to the top with hot broth or lightly salted water.

Raw bones are sterilized in liter glass jars for 2 hours 45 minutes, in tin jars - 3 hours.

The duration of sterilization of boiled bones is reduced by 30 minutes.

Game canning

Almost all types of game meat can be used for canning, as long as it is fresh.

For the preparation of canned meat, the meat of wild goats and partridges, as well as hare meat, is most often consumed. This meat has a good taste and is shelf stable. Other types of game are rarely used for canning, and only for a short period of time and only if the meat is in good condition. The trimmings remaining after canning the meat are used for pates. The meat of some types of game is suitable for sausage. You can also make canned food from smoked meat.

Canned game is prepared like this. First, the game is fried, stewed or boiled until half cooked. After the meat has cooled, it is cut into pieces so that more can fit in the jar. Spices and vegetables, if they were cooked together with meat, are laid out evenly among all the jars; The sauce remaining after stewing or frying the game is also distributed. The more the jar is filled with sauce, the longer the meat retains its original properties and the more stable it is during storage. Young game meat is fried or stewed for a short time so that it does not become soft or overcooked during sterilization.

Filled jars are sterilized in a water bath at constant boiling in the same way as other canned meats. Sterilization lasts 1 hour 30 minutes in liter glass jars, 15 minutes longer in tin jars.

Smoked game is sterilized in the same way.

Canned boiled meat, or more simply, this is a recipe for delicious homemade stew. Boiled tasty meat is stored well, sealed in jars according to this recipe.
Canned meat boiled with spices can be stored in the cellar or on the balcony.

Ingredients:

Meat - 1 kilogram;
carrots - 100 grams;
onion - 50-70 grams;
salt - 30 grams;
black peppercorns - 3-4 pieces;
bay leaf - 2-3 pieces.

Step-by-step recipe for canned boiled meat

Separate fresh meat from the bone, remove films and veins, cut into small pieces. Place in an enamel pan and add water so that it covers the meat by 1 centimeter.
Peel the onion and cut into half rings. Wash and peel the carrots and cut into strips.
Add chopped onion, carrots, salt, pepper, bay leaf to the meat and put on fire. Cook over low heat for 1.5 hours.
Place the meat tightly in prepared jars, pour the hot broth formed during cooking 3-4 centimeters below the neck. Cover the jars with prepared lids, place in a container with water heated to 75°C, and bring to a boil, heat for 30 minutes, then immediately seal them.

Then sterilize in boiling water three times for 80 minutes at intervals of 24 hours.

Canned boiled meat can be used for stewing cabbage, potatoes, and preparing salads. And of course, you can eat it like this, the meat turns out tasty and juicy.

Have the most delicious preparations, and bon appetit!

METHODS FOR PRESERVING MEAT

1. Principles of meat preservation

2. Canning meat at low temperatures

3. Preserving meat with table salt

4. New methods of canning

1 Principles of meat preservation

Meat is a perishable product that under normal conditions cannot withstand long-term storage. Factors that cause changes in meat and other perishable foods are microorganisms and tissue enzymes. To preserve freshness, nutritional value and other beneficial properties for a long time, meat must be subjected to special processing, that is, canning. The biological basis of canning is the cessation or limitation of the action of microorganisms and tissue enzymes in meat.

This is achieved by the following biological principles: the principle abiosis- cessation of the vital activity of microorganisms and biological processes in meat with the help of high temperatures, antiseptics, ultraviolet and radioactive irradiation, ultrasound, microwave heating, etc.;

principle suspended animation- suppression of the vital activity of microorganisms and enzymes using physicochemical factors: freezing, drying, the action of carbon dioxide, vacuum, increased osmotic pressure (salting), acidity (pickling), etc.;

principle coenoanabiosis- changing the undesirable composition of microorganisms by replacing them with beneficial microbes or introducing bactericidal and bacteriostatic substances (the use of lactic acid bacteria in dairy and sausage production, denitrifying bacteria during salting, etc.).

The practical industrial application of the above principles is so far limited to several methods: thermal - exposure to low or high temperatures and chemical - exposure to substances (salting and smoking). Each of the methods used for preserving meat and meat products must meet certain requirements: be harmless, maintain the good quality and nutritional value of meat and meat products, and not reduce their organoleptic characteristics.

To stop physicochemical and biochemical processes, as well as suppress or slow down the development of various microorganisms, the following methods are used: cold, high temperatures; antiseptics; ultraviolet and radioactive
raying; Microwave heating; freeze drying.

2 Canning meatlow temperature

The most acceptable of all known methods of preserving meat and meat products is cold canning, in which the products mainly retain their nutritional and taste properties. Physicochemical and biochemical processes in the product are sharply slowed down, and the development of various microorganisms is also suppressed or slowed down.

However, in practice, preference is given to refrigeration processing not only of meat, but also of other products. Each method of preserving meat and other products must meet certain requirements. First of all, it must be harmless, maintain good quality and nutritional value, and not reduce organoleptic characteristics. It should be noted that not all canning methods meet these requirements equally. However, all methods used in industrial production have sanitary and economic importance.

The use of low temperature inhibits or completely stops the growth of microorganisms, in addition, the activity of tissue enzymes decreases. It should be noted that most microorganisms stop growing at 0°C, and mold stops growing at -11.6°C.

According to the thermal state, according to standards, meat is divided into cooled, chilled, frozen, frozen and thawed.

Cooled meat includes meat that, after cutting the carcass at a depth of 8 cm, has a temperature of no higher than 12°C. Cooled meat is used at the enterprise where it was received; export for sale is limited, with the exception of food markets.

Chilled meat is defined as meat whose temperature within the muscle mass is not higher than 4°C. The surface of the chilled meat is covered with a drying crust. Refrigeration is considered the best way to preserve meat. It is relatively stable during storage and is significantly superior to frozen in terms of nutritional characteristics. The meat is cooled in refrigeration chambers equipped with ventilation and control instruments. Carcasses, half-carcases and quarters are hung in the chambers on hooks, maintaining gaps of about 5 cm for better aeration. If the chamber is loaded tightly, tanning of the meat is possible. The temperature in the chamber should be -2...-3°C, relative humidity - 95-98%, air speed up to 2 m/s. Cooling of meat lasts 24-36 hours, depending on the type and weight. When cooling, the meat undergoes a ripening process and a drying crust is formed, which is of great sanitary importance, since it is an unfavorable environment for the development of microorganisms. When refrigerated meat is stored for a long time or the temperature is violated, undesirable changes may develop in it: tanning, darkening, sliming, mold growth, rotting. During cooling, mass loss (shrinkage) inevitably occurs due to moisture evaporation. Shrinkage can range from 1.4% to 3.02%, depending on the species and fatness category of the carcasses.

The duration of meat cooling can be reduced by lowering the temperature in the chamber before loading and by reducing the air exchange rate.

Cooling of by-products is carried out in metal forms, with a load no higher than 10 cm. Kidneys, heart, tongue, brains are cooled, laid out in one row, at a temperature in the chamber from 0 to -2 ° C and a relative humidity of 90-95%. Cooling duration is 24 hours.

Chilled meat can be stored at -1°C in a chamber for up to 15 days. During this time, it loses some weight: in the first 2 days, fatty pork loses 0.2% of its weight, beef - up to 0.3%, and then 0.01% daily.

After cooling, by-products are stored for no more than 2 days.

Organoleptic characteristics of chilled meat - elastic consistency, smell inherent in each type

meat, the surface of beef and lamb carcasses is covered with a drying crust, the muscle tissue on the cut is moist and has a characteristic color.

In terms of organoleptic and physicochemical indicators, frozen meat is almost similar to chilled meat, but the temperature in the thickness of the muscles ranges from -1...-2°C. At this temperature it can be stored for up to 20 days.

Meat is considered frozen if the temperature in the muscle mass has reached -8°C. It should be noted that meat should not be stored at this temperature for a long time. The optimal storage temperature is -16...-18°C. At the same time, it should be noted that cold is not able to correct defects already existing in meat.

In practice, two-phase and single-phase methods of freezing meat are used. With two-phase, meat is frozen after pre-cooling, and with single-phase, fresh meat is frozen, which significantly reduces the freezing time and reduces weight loss due to natural loss by 0.2-1.6%.

It is more advisable to freeze meat at -23...-27°C, and even better at -35°C. With this regime, small crystals are formed that do not violate the integrity of the muscle fiber sarcolemma, so when thawing, the loss of muscle juice will be minimal. Relative humidity is maintained at 90-95%, air movement speed is 0.1-0.3 m/s. Freezing duration is 20-24 hours (at -35°C). Natural losses during single-phase freezing are about 1.6%.

Frozen meat is stored in stacks, on slats or pallets. The stack is laid, retreating from the walls along the perimeter by 30-40 cm and 40 cm from the refrigeration radiators. Frozen meat, beef, lamb can be stored for 10–12 months, pork - up to 8 months (without skin - up to 6 months) (Table 15).

Natural losses (shrinkage) depend on the period of year and storage temperature. In the first quarter they are 0.16–0.22%, in subsequent quarters – 0.2–0.32%. Calculations of losses are made according to current standards and have significant fluctuations taking into account the species and fat category, and the capacity of the storage chamber.

Table 1 - Shelf life of frozen meat products

During long-term storage of frozen meat, the top layers dry out due to sublimation shrinkage. The meat loses its natural color from the surface. In pork carcasses, fat oxidizes and turns yellow.

To reduce natural loss and better preserve meat, screens are installed around the perimeter of the chamber. To do this, retreat 40-50 cm around the perimeter, stretch the fabric from floor to ceiling and freeze the ice. With this storage method, the meat is stored for a longer time without significant changes, since first of all the ice is sublimated from the screen, and not from the meat.

Freezing meat in blocks is considered more rational compared to freezing carcasses, half-carcases and quarters. Frozen meat in blocks is preserved better, and storage and transportation costs are sharply reduced. For freezing, meat is deboned or divided into separate parts in accordance with the requirements of the current standard for varietal cutting. The resulting cuts are placed in forms 380 x 380 x 150 cm, so that each form contains pieces of different types of meat, and are frozen at a temperature of -23...-27°C. Freezing duration is 12-24 hours. The blocks are then removed from the mold, packed in paper and cardboard boxes, labeled and sent to storage rooms. In storage rooms, blocks are stacked compactly. The temperature in the storage chamber should not be higher than -18°C, relative humidity 95-100%. The shelf life of meat in blocks is at least 12 months.

In addition to meat, offal (liver, kidneys, heart) and meat trimmings are frozen in blocks. Meat frozen in blocks has many advantages over freezing it in carcasses.

Blocks packed in cardboard boxes are protected from the external environment, therefore, the meat is protected from mechanical contamination, contamination with microflora and weathering. Natural loss is significantly reduced, storage chambers are used more efficiently.

Defrosting meat is the process of heating it and bringing the temperature in the thickness of the muscles to 0–2°C. The main task is to preserve, if possible, the original organoleptic and physicochemical characteristics of thawed meat. Defrosting is carried out in several ways:

1. Slow in air (t from 0 to 6 °C - 3 days).

2. Quick in the chamber (t from 12 to 20 ° C - 15-25 hours).

3. Fast in a steam-air environment (t from 25 to 40 ° C - 5-7 hours).

4. Quick in water (t from 10 to 20 ° C - 10-15 hours).

The most rational is the second method.

After defrosting, meat cannot be stored; it must be immediately sent for further processing.

3 Canning meattable salt

General characteristics of the method. Salting meat as a method of preservation has been used since ancient times. Salted meat is called corned beef. Corned beef can be stored at above-zero temperatures for a long time. However, this method of canning has a number of serious disadvantages. The main one is the reduction in the nutritional value of meat. During the process of salting and storage, meat loses a significant amount of valuable nutrients - protein, extractives, phosphates, which go into brine. Salt, penetrating into muscle tissue, partially dehydrates it, the meat becomes tough and less tasty. It should be noted that, despite these disadvantages, the use of salt in some cases is inevitable, advisable and beneficial in the production of food products in industry, in the production of bacon, lard, smoked meats, and in sausage production.

The essence of salting. Ambassador refers to chemical methods of preservation; its principle is subject to the physical law of diffusion, which is based on osmotic-diffusion exchange. During the salting process, such an exchange occurs between the meat and the brine. Table salt penetrates into the meat, and water and other water-soluble organic substances enter the brine, i.e., the salt concentration in the brine and meat tissues is balanced. At this point, the salting process is considered complete. The duration of salting is directly dependent on the concentration of the saline solution and the ambient temperature. At high salt concentrations and high salting temperatures, meat deteriorates its beneficial properties. For this reason, a moderate amount of salt is used and the process takes place at a temperature of 2-4°C. Corned beef is considered ready after 20 days.

Ingredients of salting mixtures. In addition to table salt, the main ingredient, the following substances are used as additional substances: saltpeter (nitrate) or nitrite, sugar and ascorbic acid. All ingredients must meet the required standards.

Salt, even in a 1% solution, creates an osmotic pressure of 6.1 atm. The preservative effect of salt is based primarily on the effect of osmotic pressure on microbial cells. Most putrefactive microorganisms stop growing already at 10% concentration. However, salt does not kill microorganisms or destroy their toxins. It should be noted that halophilic microorganisms have a special place in resistance to table salt. They develop at high salt concentrations. Due to their development during long-term storage, processes can occur that render corned beef unusable.

The addition of nitrate to salt is highly desirable, since nitrite is formed under the influence of denitrophying bacteria (always present in brines). The resulting nitric acid is an active oxidizing agent and acts on bacterial enzymes and on the bacteria themselves, even on clostridia. Under the influence of nitrites, meat retains a red color that does not disappear during cooking. Nitrite is used in the form of a solution under laboratory control. The nitrite content in the finished product should not exceed 5 mg per 100 g of product weight.

To speed up coloring and protect products from discoloration, use ascorbic acid or sodium ascorbate (0.05% by weight of meat). Ascorbic acid directly reduces nitrite to nitric oxide.

Adding sugar during salting softens the saltiness of the meat product and protects nitrites from oxidation. The amount of sugar should not exceed 2% by weight of the brine or 6% by weight of the dry salting mixture.

When preparing corned beef, there are three salting methods: dry, wet and mixed.

Dry salting method. Each cut or piece of meat is rubbed with a curing mixture at the rate of 8-10% by weight of the meat. The pieces are placed tightly in a container, sprinkled with a curing mixture. The last row is covered with a layer of 2 cm, and 3 days after settling the container is sealed. The salting period is 20 days.

The dry salting method has advantages and disadvantages. Positive indicators include high storage stability, small losses of proteins, extractives and minerals. Disadvantages include high salinity, hardness, dryness of the product and significant meat losses - up to 8.6%.

Wet Ambassador Most often used in the production of smoked meats. However, it is also used to prepare corned beef. The meat is placed in a container and filled with brine of the required strength. All meat should be in brine so that it does not float, it is covered with lattice circles with a load.

Wet salting has advantages over dry salting. When wet salted, corned beef is tender, moderately salted (6-7%), and has an increased yield - up to 115%. Disadvantages include increased losses of proteins, phosphates and high humidity.

Mixed Ambassador includes the first two methods - dry and wet. It is used to produce corned beef on the bones during long-term storage and in the production of smoked meats. Pieces of meat are first rubbed with a curing mixture and placed in a container. Each row is sprinkled with the same mixture. The top row should rise above the container. 3-4 days after settling the meat, the container is supplemented with meat of the same salting and filled with brine - strong or weak. Strong brine contains about 24% salt, weak brine - 18.5-20%. Corned beef is considered ready after 20 days, it has a good presentation, moderate salinity (9-10%), small losses of proteins, and high storage stability. To ensure even salting, the meat is placed in a container once every 5 days so that the top layers are on the bottom and the bottom layers are on top.

Storage of corned beef and veterinary and sanitary examination. Barrels with corned beef are installed vertically, in two tiers, with a gasket between them. During storage, monthly quality control is established. The temperature in the chamber should be between minus 10°C and 5°C. Storage duration is up to 8 months.

During a veterinary and sanitary examination, the freshness of corned beef is determined. Upon examination, mucus on the surface of the meat, the presence of mold, flabby consistency of muscle tissue, abnormal coloring on the surface and on the cut, sour or putrid odor, cloudy, foamy brine may be revealed.

Veterinary and sanitary examination of imported corned beef is carried out after opening 10% of the barrels; it must have all the necessary veterinary and marketing documents. If defects are detected, all barrels are opened. Sanitary assessment is carried out like other products.

5 New methodscanning

New preservation methods include freeze-drying, ionizing and infrared irradiation, microwave, and electrical contact heating.

Freeze drying. Freeze drying involves dehydrating the frozen product under vacuum. In this case, the ice (frozen moisture of the meat) goes into a vapor state, bypassing the liquid phase. Drying is carried out in special installations - sublimators, which consist of drying chambers, a refrigeration unit for freezing the product, a vacuum pump and a condenser for removing water vapor. Using such installations, a product with a moisture content of 2-3% is obtained in 10-16 hours.

Freeze drying has a number of advantages over thermal drying. The products do not lose their original organoleptic properties, do not change shape and structure, enzymes, vitamins, and extractives are preserved. They can be stored for more than a year at normal temperatures. Low moisture content prevents the development of microorganisms.

The technological process of sublimation includes the following main operations: selection and preparation of raw materials, freezing, freeze drying, packaging, storage and sales.

Selection and preparation of raw materials. Raw materials with a minimum amount of connective and fatty tissue are selected (they complicate the drying process). The most suitable raw material is young meat with a minimum content of fat and connective tissue formations, with a duration of autolysis of at least 4 days at a temperature of 2-4°C.

Freezing. Produced in quick freezers. For raw meat, the rate of temperature decrease should be 1.5–2 °C per hour, bringing the temperature in the thickness of the piece to minus 15–20 °C. The ground meat is frozen in molds or casings. The time between freezing and drying should be minimal.

Drying. About 75–90% of moisture should be removed at subzero temperatures (minus 15–20 °C, P 133 Pa and below). Removal of residual, most tightly bound moisture is carried out at positive temperatures (40 °C for raw products, 80 °C for cooked ones). Drying time in various types of devices ranges from 6 to 15 hours. The moisture content of meat at the end of drying is about 2-5%.

Packed dried products under vacuum or in an inert gas atmosphere. Shelf life at positive temperatures is 6–8 months. Before use, dried products are irrigated with cold or hot water ( recovery), and they restore their original properties, as well as structure, in 15-20 minutes. The good quality of such meat products is determined by organoleptic and physicochemical indicators.

Exposure to ultraviolet rays . This physical method of preserving meat is used in meat processing plants. However, it should be noted that the bactericidal and mycocidal effect of ultraviolet rays extends only to the surface of the product, since they penetrate only to a depth of 0.1-0.2 mm.

In the meat and refrigeration industries, bactericidal lamps of the BUV-15 and BUV-30 types are used; they operate at an ambient temperature of 10-25°C. Lamps are installed at the rate of 0.3-3.0 W of energy per 1 m2 of room with an air flow circulation of up to 5 rpm. The distance from the lamp to the product should be 0.5-3.5 m. Prolonged irradiation can cause rancidity of fat.

Ionizing radiation. This type of canning is in the experimental stage. This method causes undesirable changes in the product.

Ultra high frequency heating. This processing method is most often used for cooking. Our industry produces household microwave ovens - “Volzhanka”, “Electronics”, etc. When processing pork and beef with microwave heating, they are considered ready in 4-5 minutes, and sausages heat up in 25 seconds. It was noted that during microwave heating the denaturation of proteins is minimal.

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