Frozen culinary products

Frozen culinary products are a relatively new branch of the food industry, has received recent widespread in a number of foreign countries, and especially in America.
In the United States of frozen culinary products produced in 93% of grocery stores.

In 1954 144,7 of all th. Tons of various frozen food products were produced, and in 1955, the release of these products increased to 242,7 thousand. Mr.
The range of frozen food products is quite diverse. Freezes entire meals, as well as individual dishes of meat, poultry, fish, vegetables, salads, pastries, fruit desserts, and so on. D.
Freezing is carried out in freezers at temperatures —30 ° С - 40 ° С. Due to the rapid freezing at these temperatures, the product does not lose its original qualities and can be stored in a frozen state for a long time (up to 6 months).
The advantage of these products is a great saving of time on their preparation (15-20-minute warm-up), so the frozen culinary products enjoyed great success among consumers. Production of these products is of great interest and opens up broad prospects, not only for personal consumption, but also for public supply- restaurants, dining car, on routes and bus routes long-distance flights.
Frozen culinary productsIn our country in recent years are also beginning to master the production of frozen food products.
The range of food products to be frozen in the developed vnih; here experiments on the freezing of meat have been conducted, fish, poultry, side dishes, sauces, confectionery and so on. d.
Through a variety of parts and a suitable value pH, ready-to-cook products before freezing are often fertile ground for the growth of microorganisms. Freezing food does not make them sterile.
Although the number of bacteria in the early days and is decreased after freezing, but some of them can survive for long storage. This also applies to pathogens of food poisoning bacteria, Staphylococcus, Salmonella, you. botulinus. The isolated toxin by these bacteria are not destroyed by freezing and refrigerating storage products. In a study of chicken salad, it was found that five of eight samples after five months storage at-10 -12 ° C contained toxigenic strain of Staphylococcus aureus.
To determine the effect of low temperatures on the pathogenic bacteria culinary products were inoculated with different strains of the bacteria that cause food poisoning. After freezing and storage of samples at -17,8 ° C for several months, it was found that bacteria 10% survived more product 6 months. In the finished frozen chicken, contamination by bacteria you. botulinus, after two days of defrosting and storage at 30 ° contain toxins (shorter retention periods have not been studied in the defrosted state).
In the study of bacterial contamination 40 samples of frozen food products in retail chain in 25% of the samples studied was found toxigenic Staphylococcus aureus.
As a result of research over 100 different types of food products prepared for sale, it was found that the total number of bacteria shatters ranged from 50 1 ppm kDa to living cells on 1 g (straight through under the microscope will return results from the 500 40 to kDa million. on 1 g). Number of coliform bacteria in some samples reached 200 cells, although in most cases there were less than 50 1 in the city
Usually high levels of coliform bacteria in the products mentioned tucked sour cream sauce.
Contamination of meat frozen food products ranged from thousands 20. 300 before the thousand. 1 of bacteria on
When examining several batches of frozen pies filled with beef, poultry and fish purchased from shops in various cities of the USA, it was found that 132 pies 84% had a total seeding below 100 thousand and almost 60% -only 25 thousand for 1 g From 42 pies stuffed with beef meat 85,8% had a total seeding below 100 thousand for 1. In cakes, which were seeded above 100 thousand, there was an increased content of enterococci and E. coli bacteria. Approximately the same seeding was in pies filled with chicken and turkey meat. In pies with fish filling, the number of bacteria fluctuated from 2 thousand to 14 thousand at 1.
According to other researchers, the total contamination of poultry pies with filling ranged from 4 thousand. Up to 3 million. On I g of the product, the number of bacteria in 50% of samples did not exceed thousand 100. 1 in the city
It was found that had a common contamination below 188 thousand in cakes stuffed with beef and poultry samples from the 93 100%, 83% -below 50 thousand and 75% -... Less than 25 1 thousand in the city in most of the samples was found the presence of enterococci,

Ware

Initial seeding to 1 g

Температура хранения, ° С

Contamination on 1 g after storage days

50

90

Beef Stroganoff of frozen meat. . .

-18

22

13

67

-25

51

10

Beef Stroganoff of chilled meat

-18

-

15

141

-25

162

184

Pag

71

-18

20

80

-25

4

12

Goulash meat

316

-18

146

5

-25

40

175

Lamb chops. . .

415

-18

-

140

-25

34

Pechenka zharenaya.

685

-18

54

20

-25

40

31

Caxoxʙili

11 тыс.

-18

1400

-25

6250

10200

Chicken boiled. . .

32 тыс.

-18

500

-25

11 тыс.

Fried chicken

90 тыс.

-18

-25

100 тыс.

are always present in larger amounts than coliform bacteria, and were more resistant to low temperatures.
The number of bacteria in frozen culinary products after 3 months of storage at temperatures -18 and -25 ° (in thousand. On 1 g)

Ware

Температура хранения, ° С

-18

-25

Beef spirits. . .

40

73

Rostʙif

97,7

-

Pechenka in couce

3,9

5,5

Pechenka without breading. .

7,5

9

Empanadas. . .

8

4

Bacterial contamination of meat and fish food products by freezing and storage process has been studied in vnih on samples manufactured in the restaurant and at the factory-kitchen. Data for meat dishes are presented in Table. 53 and 54.
As can be seen from Table. 53 most contamination were boiled chicken, fried chicken and chakhokhbili, and 25-90% shatters the products of bacteria were psychrophiles, breeding at 2 ° C. Other samples of the meat dishes were less contamination.
The microflora of meat to a large extent has been presented spore-forming bacteria that are resistant to the stage of the dispute to the heating and cooling; so at the end of the storage amount of bacteria remained roughly at the level of the source.
Bacterial contamination of food products of fish is shown in Table. 55.

Ware

Initial seeding na1 g

Storage Temperature, C

Contamination on 1 g after storage days

44—51

99-106

Boiled fish (perch).

280

- 18

52

35

—25

27

55

stuffed pike

290

-! 8

64

25

—25

394

68

Fish sauce. . . .

326

—18

96

53

—25

200

76

Fish cutlets. .

342

—18

8

19

—25

10

24

Fish sticks

5470

—18

1400

—25

2100

Pilaf fish

670 тыс.

- 18

227 тыс.

-25

369 тыс.

Contamination of fishery products, except pilaf small. A significant part of the microflora of these products is represented by spore-forming bacteria. Microbiological studies of fish fingers production line at Mosrybkombinate of 17 samples ready sticks there was not a single case of contamination in excess of 10 thousand. On 1 of bacteria
When researching various vegetable dishes and side dishes (peas, corn kernels, spinach, potatoes prepared in various ways, and products made from it, green beans, dishes from corn, beans and salt pork, carrots, etc.) it was found that in Mainly for all these products, bacterial contamination fluctuated within less than 50 thousand bacteria at 1. In fact, 80% of the samples had a total contamination below 20 thousand bacteria by 1 g, and 70,8% had seeding ranging from 0 to 10 thousand. Only Single samples There were more than 100 thousand bacteria per 1 g, which was due to insufficiently good processing of raw materials.

Add a comment

Your e-mail will not be published. Required fields are marked *