Home-made canned meat, lard, poultry and fish have been popular for a long time, especially those who keep livestock or are interested in fishing make them. Naturally, they are tastier than those bought in the store. But for those who have long mastered the conservation of meat, lard, poultry and fish, and those who are just going to master this process, you need to be very attentive to each stage of the preparation of canned food.
Canning of meat, fat, poultry and fish, technological features of canning of meat, fat, poultry and fish.
Why is this so important? At the slightest violation of technology, pathogenic bacteria and microorganisms resistant to high temperatures can appear in canned food. The most dangerous of them is the botulinum bacillus, the causative agent of botulism. When processing products in an industrial way, in autoclaves, the chances that canned food will be infected are several times less.
. They can be stored at 100 degrees or more than 5 hours. When eating canned foods infected with botulinum poisons, you can get severe poisoning, and this is in the best case.
Housewives and culinary specialists with many years of experience know that even the most meticulous implementation of all the rules for the conservation of protein foods does not give a full guarantee of safety. But if you are confident in your skills and really want to stock up delicacies for the future, you need to carefully study canning and the whole technology. The requirements and recommendations apply equally to the preparation of meat, poultry, fish.
Preparation of meat, fat, poultry and fish for canning.
The preservation of meat, lard, poultry and fish is complicated by the fact that with the slightest defect or contamination, the product can cause the decomposition process – it will be hopelessly spoiled. Meat intended for laying in jars should be carefully examined for freshness and sanitary inspection. Product processing should take place in a clean room using sterile dishes and equipment. Recipe recommendations and processing conditions must be strictly followed..
For high-quality canned food, fresh, chilled or thawed raw materials should be used. Fresh meat and meat of old animals are not canned. First of all, you need to take care of the cleanliness of the workplace, prepare and disinfect all kitchen tools that will be needed in the process of preparing canned food..
The raw materials must be thoroughly washed in cold running water, put on a clean disinfected board and separate the meat from the bones, tendons, fat, blood vessels, and cartilage. The finished product must be cut into identical thin slices and further processed thermally, as indicated in the recipe.
For canning, it is recommended to use half-liter and liter glass jars. They, together with the lids, must be thoroughly washed in a warm solution of baking soda, rinsed with hot water and steamed until sterile or kept in a preheated oven.
The meat should be resilient, elastic, restore shape when pressed with a finger. It can be covered with a thin, dry crust of pinkish or reddish color. When feeling a piece, the hand should remain dry. The surface of the fresh cut must be moist, but not sticky, the juice is transparent.
Cross-sectional frozen fresh meat may have a grayish tint due to ice crystals. When tapping a piece, a loud sound should be heard. In a freshly caught bird, the beak should be shiny, the skin should be yellowish with a pink tint in greasy species and with a reddish in non-greasy species. The meat should be firm, firm, moist, but not sticky..
Technological features of the preservation of meat, lard, poultry and fish.
In addition to sterile dishes, cleanrooms and high-quality raw materials, for the success of the process it is important to follow the cooking technology. In order not to make mistakes and prepare tasty and high-quality preserves, it is important to know why they can go bad. There may be several reasons. And the main rule when preserving is to pay attention to any suspicious changes in canned food. If there is even the slightest suspicion – you can’t eat them in any case. The following may cause damage:
Fresh or poor-quality meat that has not passed sanitary inspection.
Failure to sterilize cans.
Insufficiently clean kitchen tools or utensils.
Violation of the recipe or processing technology.
Violation of the rules for storing canned food.
For many types of microorganisms, there is a temperature limit that can destroy them. Most bacteria, fungi, and microbes die at 80-100 degrees. A number of species can withstand temperatures up to 120 degrees. A favorable temperature is considered to be 20-40 degrees, at which bacteria actively grow and multiply.
The acidic environment for bacteria is fatal, but mold and yeast develop well in it. When preserving meat and fish – products with neutral acidity – heating to 100 degrees may not be enough, so sterilization of animal products requires a temperature of 120 degrees.
Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.