with reference to the illustrated drawings , the present invention is related to a method for manufacturing boiled ground beef vacuum packed in a pouch - type bag , said method for preparing boiled ground beef including from the procedures used for receiving the goods to the industrial procedure that wraps same into pouch - type bags , ready to be used in microwave ovens or the like . the manufacturing method consists of the following stages ( according to fig1 ): provision of the beef packed in containers , duly wrapped in plastics ; date of validity and production ( manufacture ); fairly good conditions of the pouches ; odor , color , appearance to exhibit fresh beef characteristics ; the temperature , ph and fat must be within the following standards : at every provision , the quality control inspector makes an inspection by checking the presence of : dirtiness , rips and punctures in the pouches , the analysis report on the supplier among others ; the pouches of each lot received are identified and numbered sequentially ; the pouch is weighted and checked at random . the plastic pouches that wrap the beef are removed and placed into closed carts and then conveyed to the discarding section ; the raw beef is stored in accordance with the date of manufacture , the beef bearing the oldest dates being piled to be used firstly ( peps ). the pouches must not be in contact with the floor and must be piled on pallets , a gap being provided between the pouches and the pallets ; the pouches must be handled carefully , and care should be taken not to throw or drag same . they must be identified individually ; only the sufficient amount of beef to be used should be taken from the chamber , thus preventing that it is exposed to the environment for a long time ; before being submitted to the grinding process , the raw beef must be checked in a re - inspection site , wherein the temperature , ph and other relevant items are checked . the beef is transferred to a grinding mill provided with a 1 inch diameter disc ; the temperature of the environment must be in an interval between 7 ° c . and 10 ° c . ; in this stage , the danger consists in the presence of physical contaminants resulting from the grinding , which contaminants will be eliminated through the use of a metal detector and / or visual inspection . chlorine dispenser : a device provided with a peristaltic pump for the product with a 45 rpm engine actuated by an electronic board that controls the engine speed , a led indicating that the device is on and dispensing , a delay timer for inputting the dosage within a period from 0 to 3 minutes , wherein the time regulated for the input of products before or after can be selected through a jump , shown on the board through adequate commands ; the enclosures of the pumps are coated with special resins , thus providing high resistance to the action of chemicals , temperature , expansion and shocks , the rolls of which are made of ultrahigh molecular weight pp and attached through bolts to stainless steel 340 supports . filtering through a polishing filter : polypropylene filter ( 50 microns filtering element ); chlorine removal : gr activated carbon ( removal of chlorine through a carbon filter ); filtering through a polishing filter : polypropylene filter ( 10 microns filtering element ). the water pumped from the well passes through an automated chlorinator and then through a polishing filter and ultimately stored in a reservoir . afterwards , it passes through the chlorine removing unit and the polishing filter . in the water treatment , a series of controls , that is , the microbiological control of the output water , is carried out ; the control of the efficacy of the activated carbon by analyzing the waste chlorine is carried out in the output water , wherein the presence of waste chlorine will indicate that the coal is saturated and / or the flow rate through the chlorine removing unit is above the range therefor ; and the control of the polishing filter through the pressure gauge installed at the entrance of the chlorine removing unit , wherein , if the pressure gauge indicates a load loss above 2 . 5 the cartridge of the polishing filter must be changed . the ground beef is submitted to a previous baking in treated water for a minimum period of time of 10 minutes at the water boiling temperature ; the water boiling temperature ( 100 ° c .) is repeatedly monitored every hour . after the ground beef is boiled , it is submitted to a second grinding by using a ⅛ inch diameter disc ; in this stage , the danger consists in the presence of physical contaminants resulting from the grinding , which contaminants will be eliminated through the use of a metal detector and / or visual inspection by the end of the second grinding . in the mixer , the pre - boiled ground beef is mixed with all the ingredients , thus producing a mixture at a suitable time ; the weighting of the ingredients added to the mixer is followed by quality control inspector and the weight is recorded in a weigh control sheet . before being put into the autoclave , the pouch is fed periodically at defined intervals into the product shaping section ; the ground beef is packed into flexible bags ( pouches )— a seal resistant to the sterilization processes . these bags are used for low and high acidity food , either for aseptic systems or for autoclaves . the external side thereof is made of polyester so that they can last longer , and its side facing the food is made of polypropylene , with a barrier of oxygen — polyvinylidene chloride , evoh , or nylon . the polypropylene may be pigmented with titanium oxide to function as a barrier to the light , or an aluminum foil may replace the pvdc as the barrier to the light . the bag filling operation is a critical stage , since it is essential that bag be filled as far as the proper level with the product and it does not contact the sealing area . the excessive filling of the bag must be prevented because it may increase the potential of contamination by the seal and failures in the sealing , as well as lead to an under - processing due the higher thickness . in this stage , the quality control inspector checks the sealing , weight , micro - punctures , vacuum . the purpose of this stage is to eliminate or reduce to an acceptable level the possibility of a danger to the food safety , and for this reason the monitoring thereof is of the utmost importance ; a temperature / time recording device is used in conjunction with the temperature recording device ; the beef is submitted to a sterilization process in the autoclave for a period of 20 minutes at 121 . 5 ° c . the emergency situations that can affect the product severely would be the ones occurred during the heat processing . thus , in the event of lack of steam or any other element that may affect the heat process before it has reached the steam removing phase , the following should be carried out : segregate the raw material during the incubation , and carry out microbiological and physical - chemical analyses ; mercury thermometer — checked daily and every 6 months versus a standard instrument tracked by the rbc ; pressure gauge — checked daily and every 6 months versus a standard instrument tracked by the rbc ; time / temperature meter — checked daily and every 6 months versus a standard instrument tracked by the rbc ; the recordings from different types of control are filed in the quality control department . all the recordings are verified by the quality control supervisor and / or coordinator of the programs . the bags ( pouches ) must be cooled to 35 ° c . rapidly in chlorinated water ( 5 ppm ) so that they can retain sufficient heat to dry same ; after the cooling , one unit is collected every 1000 and incubated in a room the temperature of which is from 34 ° c . to 38 ° c , for a period of 10 days for the purpose of stimulating the growth of microorganisms that may be present therein ; during the incubation , the pouches are checked for any leakage , swollen pouches and other physical defects . in the event any defect is found outside the regular standards or if there is any processing imperfection , the lot will be put aside until the results of the laboratory analysis are supplied ; the products will be released only after the laboratory analysis results are issued . when the pouches are received , a visual inspection is conducted by checking : dirtiness , organization , rips , punctures , etc . in the event it presents one of these problems the pouch is separated and sent to the relevant department ; after the cooling period , the product is packed in flexible bags ( pouches ); the pouches are vacuum closed . ( the process control devices are checked periodically or as required ); visual inspection of the pouch , tag and cleanness , the comments being duly recorded together with other pertinent details , such as the destination , means of transportation , among others ; pcc record — revised by the quality control inspector , packing manager and the employee responsible for the final release to guarantee the control within critical limits . the end product , that is , boiled ground beef , does not need to be stored in cooled environments and can be consumed immediately , and for such purpose it is enough to place the pouch directly into the microwave oven so that it will be ready for the human consumption in a few minutes . although details of the invention have been disclosed , it is important to realize that its application is not restricted to the details and stages described herein . the invention may show other embodiments and practiced or realized in a number of ways . it should be understood that the terminology used herein is intended to describe but not limit the invention .
a method for manufacturing boiled ground beef vacuum packed in a pouch - type bag , according to which the end product , which is boiled ground beef , does not need to be stored in cooled environments and can be consumed immediately after the product still contained within the pouch is baked in a microwave oven ; the manufacturing method comprising the following stages : a ) provision of raw beef ; b ) provision of inputs ; c ) storage chamber ; d ) first grinding ; e ) water treatment ; f ) previous boiling ; g ) second grinding ; h ) mixing ; i ) primary packing ; j ) sterilization ; k ) cooling / incubation ; l ) provision of pouches ; n ) primary packing room ; m ) secondary packing / storage room .