RU2276550C2 - Method for preparing of canned food "pork with vegetables and groats" - Google Patents

Abstract

FIELD: production of canned meat-and-vegetable foods.

SUBSTANCE: method involves cutting pork, potato and carrot; cutting bulb onion and frying in pork fat; blanching and cutting beet; shredding and freezing newly harvested cabbage; washing pearl barley; mixing, without access of oxygen, pearl barley, potato, carrot, beet, cabbage, bulb onion, pork fat, tomato paste, black bitter pepper, and edible salt; packaging resultant mixture in conjunction with pork meat and laurel leaves; providing pressurizing and sterilizing procedures.

EFFECT: improved digestion of base product.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method for the production of canned food "Pork with vegetables and cereals", which includes preparing the recipe components, cutting pork, potatoes and carrots, cutting and frying in pork fat onions, blanching and cutting beets, chopping fresh cabbage, washing pearl barley, mixing pearl barley , cabbage, potatoes, carrots, beets, onions, tomato paste, pork fat, black bitter pepper, drinking water, sodium chloride and monosodium glutamate, packaging the resulting mixture together with pork and laurel foxes om, sealing and sterilization (Collection of technological instructions for the production of canned T.III -. M .: Pishchepromizdat 1963, s.381-384).

The technical result of the invention is to increase the digestibility of the target product.

This result is achieved by the fact that in the method of producing canned food “Pork with vegetables and cereals”, which involves preparing the recipe components, cutting pork, potatoes and carrots, cutting and frying onions in pork fat, blanching and cutting beets, shredding fresh cabbage, washing pearl barley, mixing pearl barley, cabbage, potatoes, carrots, beets, onions, tomato paste, pork fat, black bitter pepper, drinking water and salt, packing the resulting mixture together with pork and l vrovym sheet, sealing and sterilization, the invention is frozen shredded cabbage, mixing is performed without access of oxygen, and packing the next flow components pbw .:

pork 279.9-351.9 pearl barley 72.9 cabbage 273.6 potatoes 282.9-305.5 carrot 68.1-69.8 beet 139.8-151.5 onion 33.9-34.3 tomato paste 30% 8.7 salt 11,4 pork fat 14,4 black pepper 0.18 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pork, potatoes and carrots are chopped. Prepared onions are cut and fried in pork fat. Prepared beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared pearl barley is washed with drinking water. Then, without oxygen, pearl barley, cabbage, potatoes, carrots, beets, tomato paste, onions, pork fat, bitter black pepper, drinking water and salt are mixed. The resulting mixture is Packed together with pork and bay leaf at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except water, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of veined meat, and the maximum use of meat on bone. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food by organoleptic and physico-chemical parameters coincide with those obtained by the closest analogue.

The assimilation of canned food obtained by the proposed method and the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 14.4 · 10 ⁴ and for the control product of 9.9 · 10 ^4, respectively.

Thus, the proposed method improves the digestibility of the target product.

Claims (1)

Method for the production of canned food “Pork with vegetables and cereals”, which includes preparing the recipe components, cutting pork, potatoes and carrots, cutting and frying in onion fat, blanching and cutting beets, chopping fresh cabbage, washing pearl barley, mixing pearl barley, cabbage, potatoes, carrots, beets, onions, tomato paste, pork fat, black bitter pepper, drinking water and salt, packing the resulting mixture together with pork and bay leaf, sealing and sterile zatsiyu, characterized in that the shredded cabbage were frozen, the mixing is performed without access of oxygen, and packing the next flow components pbw .: Pork 279.9-351.9 Pearl barley 72.9 Cabbage 273.6 Potatoes 282.9-305.5 Carrot 68.1-69.8 Beet 139.8-151.5 Onion 33.9-34.3 Tomato Paste 30% 8.7 Salt 11,4 Pig fat 14,4 Black bitter pepper 0.18 Water Before the release of the target product 1000