RU2276956C2 - Method for producing of canned food "vegetables stewed with meat" - Google Patents

Abstract

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

SUBSTANCE: method involves cutting beef and frying in butter; cutting potato and frying in butter to semi-ready state; cutting bulb onion, carrot and white roots and mixing in butter; shredding and freezing newly harvested cabbage; cutting sweet pepper and greens; cutting squash and blanching in meat-and-bone soup to semi-ready state; mixing above components, without oxygen access, with tomato paste, green peas, edible salt, black bitter pepper, and laurel leaves; packing resulting mixture; providing pressurization and sterilization procedures.

EFFECT: increased digestibility of desired product.

Description

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

A known method for the production of canned food "Braised vegetables with meat", which includes preparing the recipe components, cutting and frying in beef and potato butter, cutting and sautéing in butter with the addition of tomato paste, onions, carrots and white roots, adding fresh shredded to them white cabbage, chopped sweet pepper, sodium chloride, monosodium glutamate and broth and stew until half-cooked, add roasted beef and potatoes and chopped pumpkin to them, stew for 10-15 minutes, d the addition of chopped greens, green peas, black pepper and bay leaves, stewing for 5 minutes, packing and freezing (Burmakin A.G. Handbook for the production of frozen foods. - M .: Food industry, 1970, p. 170-171) .

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 canned vegetables and meat canned food production method, which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing onions, carrots and white roots in butter, shredding fresh cabbage , cutting sweet pepper, pumpkin and greens, mixing the listed ingredients with tomato paste, green peas, table salt, black pepper, bay leaf and broth and packaging, according to the invention, using comfort meat and bone broth, chopped pumpkin are blanched in a meat and bone broth until half cooked, shredded fresh white cabbage is frozen, the potatoes are roasted until half cooked, the components are mixed without oxygen, packing at the next component consumption, parts by weight:

beef 289.3-293.8 butter 47.52 potatoes 160.8-163.6 cabbage 93 green pea 138.6 onion 131.5-133.2 carrot 97.8-100.3 white roots 39-39.6 Sweet pepper 91.2 greenery 5.92 pumpkin 84-94.9 tomato paste 30% 17.84 salt 12 black pepper 0.3 Bay leaf 0.2 meat and bone broth before the release of the target product 1000,

and the packaged mixture is sealed and sterilized.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beef is cut and fried in butter. Prepared potatoes are cut and fried in butter until half cooked. Prepared onions, carrots and white roots are chopped and sautéed in butter. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared bell peppers and greens are chopped. According to traditional technology, meat and bone broth is prepared. Prepared pumpkin is cut and blanched in meat and bone broth until half ready. All of these components are mixed without oxygen with tomato paste, green peas, black pepper and bay leaf, Packed the mixture at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except meat and bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum - to the use of meat of category II. 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 is organoleptic and physico-chemical indicators are identical to 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 10.1 · 10 ⁴ and for a control product of 6.9 · 10 ^4, respectively.

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

Claims (1)

Method for the production of canned food "Braised vegetables with meat", which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing onions, carrots and white roots in butter, shredding fresh cabbage, cutting sweet pepper, pumpkin and greens, mixing the listed components with tomato paste, green peas, table salt, bitter black pepper, bay leaf and broth and packaging, characterized in that they use meat and bone broth, chopped tyk y blanch broth until half-bone, fresh shredded cabbage frozen potato frying is carried out until half, mixing of the components without access of oxygen, the next packing flow components pbw .: Beef 289.3-293.8 Butter 47.52 Potatoes 160.8-163.6 Cabbage 93 Green pea 138.6 Onion 131.5-133.2 Carrot 97.8-100.3 White roots 39-39.6 Sweet pepper 91.2 Greenery 5.92 Pumpkin 84-94.9 Tomato Paste 30% 17.84 Salt 12 Black bitter pepper 0.3 Bay leaf 0.2 Meat and bone broth Before the release of the target product 1000 and the packaged mixture is sealed and sterilized.