TRACEABILITY OF SAUSAGE PREPARED FROM DIFFERENT WHITE MEAT MIXTURES VIA BLOCK CHAIN ​​WITH RETORT PACKAGING AND ITS INTRODUCTION AS AN INNOVATIVE FOOD PRODUCT FOR CATERING COMPANIES.

Abstract

This invention relates to sausage made from different white meat mixtures, preserved using the retort packaging method and traceable from production to consumption through blockchain technology, in the field of food processing and traceability technologies.

Description

RETORT PACKAGING FOR DIFFERENT WHITE MEAT MIXTURES TRACEABILITY OF PREPARED SAUSAGE VIA BLOCK CHAIN ​​AND CATERING INTRODUCING IT AS AN INNOVATIVE FOOD PRODUCT TO THEIR COMPANIES Technical Area This invention is in the field of food processing and traceability technologies, specifically for retort packaging. storage using this method and production via blockchain technology obtained from different white meat mixtures, ensuring traceability until consumption. It is related to sausage. State of the Art In the current state of the technique, red meat (especially) is commonly used in sausage production. Beef and lamb are used, and sausage can be made from white meats or fish. Its use in formulations is quite limited. In current applications, chicken turkey meat can be used alone or in small quantities as an ingredient, However, combined white meat is made using carp, chicken, and turkey meat together. There is no sausage production based on these mixtures. Furthermore, this type of sausage is produced. extending the shelf life of products, increasing microbial resistance and physical Packaging methods used to protect against damage are generally limited to vacuum or modified atmosphere packaging, retort packaging technique for sausages made from white meat mixtures There is no existing approach regarding its implementation. Furthermore, food... reliable record keeping throughout the entire process of their products, from production to consumption. Blockchain technology, which provides traceability, in processed meat products such as sausage. Examples of its use are not found in the literature. Therefore, the current technique... at the same level as both product composition and traceability and preservation methods. There are limitations in this regard. Description of the Invention This statement includes all those that meet the requirements mentioned above. Retort packaging eliminates disadvantages and offers additional advantages. traceability of sausage made from different white meat mixtures via blockchain and introducing it to catering companies as innovative food without any limiting effect It is explained in a way that will not create a problem. 2 The present invention satisfies the aforementioned requirements and eliminates all disadvantages. retort packaging eliminates this problem and offers some additional advantages. The traceability of sausage made from white meat mixtures via blockchain and It is related to introducing innovative food products to catering companies. The primary purpose of the invention is to combine carp, chicken, and turkey meat. A new functional and innovative sausage that appeals to individuals who do not consume fish. It is the development of the product. Another purpose of the invention is to protect the product from sunlight using the retort packaging method. By increasing its resistance to impacts and external influences, its shelf life is extended. It is an extension. Another aim of the invention is to use blockchain technology to move the production line a transparent, reliable and traceable process follow-up all the way to the consumer line is to ensure. The invention is a new type of sausage made using different mixtures of white meat. It relates to the formulation and enables the combined evaluation of white meats. It is an innovative food product. The invention, as preferred, involves specific proportions of carp, chicken, and turkey meat. It is created by mixing ingredients and is an alternative to the traditional sausage structure. It is a type of white meat sausage that has been developed. The invention, in its most preferred form, is a mixture of carp, chicken, and turkey meat. It is a newly produced white meat-based sausage product. The main elements included in the invention are listed below: 1. Ground carp (Cyprinus carpio L.) (30%): The basis of the invention It is one of the raw materials. Used together with chicken and turkey meat, it produces white meat. It enables the production of meat-based sausage. The product is made from fish. It provides an alternative protein source for individuals who do not consume it. 3 2. Minced Chicken Meat (30%): Supports the structural integrity of the product and It is a white meat component that improves texture and consistency properties. It enhances the nutritional value and It increases sensory receptiveness. 3. Ground Turkey Meat (30%): Provides a balance of fat and protein in the product. Chicken the textural structure, flavor profile and of the product, along with the meat and carp fish. It enhances its homogeneity. 4. Sausage Spice (10%): Gives the product the traditional sausage taste, aroma, and color. It provides these features. In this way, it meets consumer expectations in terms of sensory aspects. A suitable product is obtained. 5. Retort Packaging: Resistant to sunlight, preserving aroma and taste properties. impact-resistant packaging that does not have a negative impact on it It describes the structure. This packaging ensures the microbiological safety of the product. and increases shelf life. 6. Blockchain Traceability System: Tracing the product from the production line to consumption. enabling the digital recording of the process up to that point It is a technological element. This system ensures product traceability and reliability. and transparency is ensured. By using the specified elements together, a reliable product with a long shelf life is produced. obtaining a traceable and sensorially acceptable white meat mixture sausage is being done. The following basic procedural steps are followed in the implementation of the invention: i. Meat Preparation: Carp, chicken and turkey meats are removed from their bones under appropriate hygienic conditions. It is separated and ground into mince. ii. Forming the Mixture: The resulting minced meat is mixed with the following ingredients in the specified proportions (30% carp + 30% chicken + 30% carp). Turkey (turkey + 10% sausage seasoning) is mixed until a homogeneous mixture is obtained. iii. Sausage Shaping: The mixture is filled into standard sausage casings using filling machines, and The binding process is carried out. iv. Retort Packaging: The shaped sausages are made from retort material resistant to sunlight and external physical influences. The products are placed in packaging. These packages are sterilized by heat treatment. 4 v. Blockchain Integration: Data relating to the production process (production date, ingredient ratios, temperature, processing time) etc.) are digitally recorded on the blockchain system. This step ensures the product's entire lifecycle. It ensures traceability of the cycle. The invention's production and application method consists of the following technical stages: It consists of: I. Preparing the Mixture: Carp, chicken, and turkey meat are minced and mixed together in specified proportions. A homogeneous dough is obtained by adding 10% sausage seasoning to the mixture. It is done. II. Filling and Shaping: The resulting dough is stuffed into casings suitable for the shape of sausage. The casings are sealed at the ends. The form is fixed in place by attaching it. III. Retort Process (Sterilization): Packaged sausages undergo a sterilization process in retort machines. This The process takes approximately 30–60 minutes at a temperature of 110–121 °C and appropriate pressure. This is carried out over a period of time. This reduces the microbial load and extends the product's shelf life. It is extended. IV. Cooling and Labeling: Following sterilization, the products are rapidly cooled. Each product batch... Production information is processed into the blockchain system and a product identification code is placed on the packaging. is added. V. Storage and Distribution: Packaged products can be stored at room temperature or under suitable controlled environmental conditions. It is stored. Traceable and reliable food products for catering companies and consumers. It is presented as.

Claims

1. The invention is a different type of white sausage developed as an alternative to the traditional sausage structure. a mixture of meats that is retorted to extend its shelf life It is a white meat sausage preserved using a packaging method, and its characteristic feature is; its basic raw material is carp (Cyprinus carpio L.) in certain proportions. ground beef (30%), minced chicken (30%), minced turkey (30%) and sausage It consists of a spice mixture (10%).

2. It complies with Claim 1, and its characteristic is that it is aimed at individuals who do not consume fish and... It contains minced carp, which provides an alternative protein source.

3. Complies with Claim 1, and its characteristic is resistance to sunlight, impacts and external physical factors. packaging using retort packs resistant to the effects and thus The aim is to ensure microbiological safety and extend shelf life.

4. Complies with Claim 1, and its characteristic is that the product is used in combination with chicken and turkey meat. a substance that ensures structural integrity, consistency properties, and fat and protein balance. It has a formulation.

5. Complies with Claim 1, characterized by its long shelf life and sensory acceptability. It is the production of a sausage made from a mixture of white meat.