RU2278591C2 - Method for producing of canned food "yakutsky marinated venison" - Google Patents

Abstract

FIELD: production of canned foods.

SUBSTANCE: method involves cutting venison and larding thereof with fat; shredding and freezing fresh cabbage; providing cutting and thermal processing of carrot, bulb onion and parsley root in animal fat; thermally processing wheat flour; mixing without oxygen access cabbage, carrot, bulb onion, parsley root, wheat flour, tomato paste, acetic acid, sugar, edible salt, black bitter pepper, laurel leaf and dry wine; packaging, pressurizing and sterilizing venison together with resultant mixture.

EFFECT: increased digestibility of canned product.

Description

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

A known method of producing a culinary dish "Yakut pickled venison", involving the preparation of recipe components, cutting venison, fattening it with bacon, chopping fresh white cabbage, cutting and sautéing carrots, onions and parsley root in animal fat, stirring wheat flour, mixing wheat flour, mixing with bone broth, animal fat, acetic acid and tomato puree, stew until half cooked, add carrots, parsley root, onions, bay leaves and pepper, stew until cooked, added 5 minutes before the end of the stewing of wheat flour, sugar and table salt with a side dish, preparation of the sauce by sautéing wheat flour, cutting and sautéing in animal fat with the addition of tomato puree carrots, onions and parsley root, mixing wheat flour with bone broth, carrots, onions and parsley root, cooking for 45-60 minutes, adding sugar, salt, black pepper and bay leaves, boiling, rubbing and filtering, preparing the marinade by cutting carrots and onions and mixing them with sugar, table salt, acetic acid, pepper, bay leaf and dry wine, pouring venison marinade, aging for 25-30 minutes, cutting, frying, stewing with the addition of marinade and sauce and forming a finished dish of venison, sauce , marinade and side dish (Collection of recipes for dishes and culinary products of the peoples of Russia - St. Petersburg: ProfiKS, 2003, p. 340, 356, 360-361).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned "Yakut pickled venison" involves preparing the recipe components, cutting the venison and fattening it with lard, chopping and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley root in animal fat, sautéing wheat flour, mixing without oxygen oxygen of cabbage, carrots, onions, parsley root, wheat flour, tomato paste, sugar, salt, acetic acid, bitter black pepper, laurel about a leaf and dry wine, packing venison and the resulting mixture at the following component consumption, parts by weight:

venison 770 bacon 95 animal fat 55 cabbage 625 carrot 52.5-53.8 onion 98.7-100 tomato paste 30% 8.3 Wheat flour 1.25 sugar 2,5 salt twenty acetic acid 80% 0.55 black pepper 1,1 Bay leaf 2.1 dry wine before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared venison cut and stuffed with bacon. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, onions and parsley root are chopped and sautéed in animal fat. Prepared wheat flour passer. Then, without oxygen, they mix cabbage, carrots, onions, parsley root, wheat flour, tomato paste, sugar, table salt, acetic acid, bitter black pepper, bay leaf and dry wine, pack the mixture and venison with the above components, sealed and sterilized to obtain the target product.

The consumption of all components, except dry wine, is given taking into account the norms of waste and losses of each type of raw material. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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.

The canned food obtained using the described technology is identical in terms of organoleptic and physico-chemical characteristics to the culinary dish by the closest analogue, and according to safety indicators, it complies with the requirements of SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by 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 12.7 · 10 ⁴ and for the control product of 7.7 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, cutting venison and fattening it with lard, chopping and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley in animal fat, storing wheat flour, mixing cabbage, carrots, and onion without oxygen onions, parsley root, wheat flour, tomato paste, sugar, salt, acetic acid, bitter black pepper, bay leaf and dry wine, packing venison and the resulting mixture in the wake present flow components pbw .: Venison 770 Bacon 95 Animal fat 55 Cabbage 625 Carrot 52.5-53.8 Onion 98.7-100 Tomato Paste 30% 8.3 Wheat flour 1.25 Sugar 2,5 Salt twenty Acetic acid 80% 0.55 Black bitter pepper 1,1 Bay leaf 2.1 Dry wine Before the release of the target product 1000 sealing and sterilization.