Meat products with broth and their products with natural spices (free from preservatives and artificial materials) and methods for their production

Technical field

BEEF with Broth & Beef Oxtail with Broth & Beef TROTTERS with Broth , All meat products are canned without preservatives, only natural spices

Background Art :

Canning: It was Nicholas Ebert who invented canning in 1795 during World War II with the movement of the French campaign and Napoleon Bonaparte Nino left in Egypt and went to prepare for World War II. He was among the inventors of the era, Nicolas, who invented canning food in glass containers and heating them in water content in an innovative cooking method The scientist Louis Pasteur participated in it more than twenty years before that, a theory that led to the killing of microbial species capable of withstanding high temperatures and producing gas to spoil food in form or object.

Recently, the basic steps of canning have developed and devices, tools and equipment for sterilization have appeared in a simplified and innovative way by linking the temperatures and the time period of exposure to them, taking into account the acidity of the food to be canned, where the food was divided by its degree of acidity into three basic types, which are exclusively (high foods). Acidity - medium acidity foods - low acidity foods) theories were heading towards reducing the temperature and the time period of exposure to it in highly acidic foods because of their preservative effect with the absence of canned meat in the Egyptian, Arab, regional and even international markets from the products of the country of origin. The Republic of Egypt is considered Arabic.

Expiry periods for canned food products: The validity periods officially recorded on canned meat packages do not exceed the period between six months and a year, which had the effect of inventing other methods of canning during which the shelf life could be prolonged. The main thing in it is to control the pH to the extent that researchers are interested in controlling the microbial loads of fresh raw food before canning or adjusting the temperature and time of exposure to it without neglecting that.

The problem or shortcoming m the previous art:

The problem is

1- 1- The shelf life of low-acid canned foods was not more than six months. You can compare between canned peaches and canned beefburger or bourdon, and there was a severe difference in pH between the two products.

2- The change in the acidity number (pH), which allows the growth of some microorganisms in the theory of microbial succession, where some types of yeasts of the family Rodotorulaceae were grown to consume the acidic content with its preservative effect at a pH estimated at 4.8, which was in the raw product estimated at 5. 2 During the initial production stages before closing the packages and starting commercial sterilization as a result of the long processing period, raising the temperature of the boiler on the one hand, and the initial cooking and packing on the CON VO YER

3- It contains any germs of microbial pollutants on the one hand, the efficiency of commercial sterilization, and the stability of the pH that prevents the growth of all possible germs that may be naturally present from cells of the genus Clostridium in fresh meat, which leads to the swelling of packages, change in taste and color, and the presence of food corruption that prevents the use of canned goods.

Disclosure of the invention :

What's new in the topic of invention?

With cooked meat products, canned products and the method of production, Atlantis International has innovated and developed its products to introduce foodstuffs that withstand normal storage conditions at room temperature for a period of not less than one and a half years at a temperature of 25 degrees Celsius without changing their natural properties and components or being affected by natural or chemical changes or The biological surroundings, as the team at the company’s research and development laboratory conducted technical and analytical studies to invent these products over the past several years, starting in 2019.

Detailed description:

Atlantis International has innovated and developed its products to introduce foodstuffs that stored under normal conditions (at room temperature) for a period of not less than 18 month without changing their natural properties and components or being affected by natural, chemical or biological changes.

The team in the company’s research and development laboratory conducted technical and analytical studies to invent these products over the past several years, starting in 2019 when supplying chilled meat to the Misr El-Kheir Association, which did not buy frozen meat, and asked Atlantis to supply dried and inedible meat to the poor category that covers The requirements of the Misr El-Khair Association

A German production line was purchased for canning meat cooked in broth to cover the requirements of the association and allow the poor to obtain a useful protein meal that does not contain any preservatives or artificial materials, which were not produced anywhere in the world and the most important protection elements in these products were control of acidity (pH).

Until August 2019, the main research problem was the change that occurred in a cartridge that was supplied to the Misr El-Kheir Association. Corruption occurred with a heavy loss after the validity period of only 9 months, and it was caused by the change in the acidity number (pH), which allows the growth of some microorganisms with the theory of succession Microbial, where some types of yeasts of the family Rodotorulaceae grew by consuming the acidic content with its preservative effect on can at pH = 4.8 during the initial production stages before closing the packages , starting commercial sterilization as a result of long processing time , raising the boiler temperature on one hand , initial cooking and packing on the conveyer.

By following the strict health requirements in the production steps , reducing the processing time to a minimum period, in addition to using raw meat with very small numbers of total counts, and it is required to follow health requirements during slaughter because it does not contain any spores of microbial contaminants on the one hand, the efficiency of commercial sterilization and the stability of the pH that prevents from growth of all Bacteria likely to be present naturally from cells of the genus Clostridium in fresh meat, extending the shelflife for the first six months. The method used in this invention depends on extending the shelf life for the next six months by using natural additives that control the pH to naturally prevent microbial activity. They are natural extracts of a group of herbs and liquids that give active substances It gives effective substances in equal proportions that do not affect experimental mice when injected into the blood at rates exceeding 150 times. There is certainly no cumulative effect on the liver, spleen, or kidneys of mice (A.R.F, 2020). Natural ingredients are represented in varying proportions in Table 1

The third six months of the validity period depends on the detonation of the microbial germ during commercial sterilization, if any, as second-order reactions occur with the contents of the package and some without interaction with the components of the package lead to the formation of natural antioxidants that consume micronized oxygen molecules and prevent the SPORED microbial cell from treating its cell wall because it has become Wounded by the temperature of commercial sterilization, which ranges between 121 - 134 degrees Celsius, during a period of time ranging from 28 - 13 minutes, respectively, under atmospheric pressure ranging between 1.8 - 2.2 mm Hg on the negative pressure. Table No. (1) FOLLOW Table No. (1)

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• The student starts writing the detailed description on this form, and uses white papers

(A4) on written one side only to ccomplete the topic (if needed).

Exploitation method:

The method used for canning in meat and meat products.