RU2280375C2 - Canned goods from fresh cabbage and smoked pork - Google Patents

Canned goods from fresh cabbage and smoked pork Download PDF

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Publication number
RU2280375C2
RU2280375C2 RU2004113940/13A RU2004113940A RU2280375C2 RU 2280375 C2 RU2280375 C2 RU 2280375C2 RU 2004113940/13 A RU2004113940/13 A RU 2004113940/13A RU 2004113940 A RU2004113940 A RU 2004113940A RU 2280375 C2 RU2280375 C2 RU 2280375C2
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pork
cabbage
smoked
canned goods
salt
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RU2004113940/13A
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Russian (ru)
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RU2004113940A (en
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Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Abstract

FIELD: canned goods from meat and vegetables.
SUBSTANCE: claimed canned goods are produced by formula component preparation: namely onion cutting in vegetable oil; shredding of white cabbage. Components are blended under heating up to temperature of at least 65°C with tomato paste, salt, black pepper, pimento, bay leaf, citric acid, and grease in specific component ratio.
EFFECT: canned goods of increased digestion value.

Description

Изобретение относится к технологии производства мясорастительных консервов.The invention relates to the production technology of canned meat and vegetable.

Известен способ производства консервов "Солянка овощная из свежей капусты со свиными копченостями", предусматривающий подготовку рецептурных компонентов, резку лука, шинковку и бланширование свежей белокочанной капусты, их смешивание при нагревании до температуры не ниже 65°С с томатной пастой, сахаром, солью, перцем черным, перцем душистым, лавровым листом, лимонной кислотой и топленым свиным жиром, фасовку полученной смеси совместно со свиными копченостями при следующем расходе компонентов, мас. ч.:A known method for the production of canned food "Solyanka vegetable from fresh cabbage with smoked pork", which includes preparing the recipe components, cutting onions, chopping and blanching fresh cabbage, mixing them when heated to a temperature of at least 65 ° C with tomato paste, sugar, salt, pepper black pepper, allspice, bay leaf, citric acid and melted pork fat, packaging the resulting mixture together with pork smoked products at the following consumption of components, wt. hours:

капустаcabbage 11571157 свиные копченостиsmoked pork 73-9073-90 лук репчатыйonion 130-132130-132 томатная паста 30%-наяtomato paste 30% 40,840.8 сахарsugar 30,630.6 сольsalt 13,413,4 перец черныйblack pepper 0,8160.816 перец душистыйallspice 0,8160.816 лавровый листBay leaf 0,4080.408 лимонная кислотаlemon acid 0,8160.816 жир свиной топленыйmelted pork fat 7171

герметизацию и стерилизацию (Сборник технологических инструкций по производству консервов. Т.1 - М.: Пищевая промышленность, 1977, с.420-434).sealing and sterilization (Collection of technological instructions for the production of canned food. T.1 - M .: Food industry, 1977, S. 420-434).

Техническим результатом изобретения является повышение усвояемости целевого продукта.The technical result of the invention is to increase the digestibility of the target product.

Этот результат достигается тем, что в способе производства консервов "Солянка овощная из свежей капусты со свиными копченостями", предусматривающем подготовку рецептурных компонентов, резку лука, шинковку свежей белокочанной капусты, их смешивание при нагревании до температуры не ниже 65°С с томатной пастой, сахаром, солью, перцем черным, перцем душистым, лавровым листом, лимонной кислотой и топленым свиным жиром, фасовку полученной смеси совместно со свиными копченостями при следующем расходе компонентов, мас. ч.:This result is achieved by the fact that in the canned food production method “Solyanka vegetable from fresh cabbage with pork smoked products”, which involves preparing the recipe components, cutting onions, chopping fresh white cabbage, mixing them when heated to a temperature of at least 65 ° C with tomato paste, sugar , salt, black pepper, allspice, bay leaf, citric acid and melted pork fat, packing the resulting mixture together with pork smoked products at the following consumption of components, wt. hours:

капустаcabbage 11571157 свиные копченостиsmoked pork 73-9073-90 лук репчатыйonion 130-132130-132 томатная паста 30%-наяtomato paste 30% 40,840.8 сахарsugar 30,630.6 сольsalt 13,413,4 перец черныйblack pepper 0,8160.816 перец душистыйallspice 0,8160.816 лавровый листBay leaf 0,4080.408 лимонная кислотаlemon acid 0,8160.816 жир свиной топленыйmelted pork fat 7171

герметизацию и стерилизацию, согласно изобретению, шинкованную капусту подвергают замораживанию, а последующее смешивание осуществляют без доступа кислорода.sealing and sterilization, according to the invention, slaw is subjected to freezing, and subsequent mixing is carried out without oxygen.

Способ реализуется следующим образом.The method is implemented as follows.

Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный лук режут. Подготовленную свежую белокочанную капусту шинкуют и подвергают замораживанию, желательно медленному. Далее при нагревании до температуры не ниже 65°С без доступа кислорода их смешивают с томатной пастой, сахаром, солью, перцем черным, перцем душистым, лавровым листом, лимонной кислотой и топленым свиным жиром. Полученную смесь при указанной температуре фасуют совместно со свиными копченостями при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared onion cut. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Then, when heated to a temperature of at least 65 ° C without oxygen, they are mixed with tomato paste, sugar, salt, black pepper, allspice, bay leaf, citric acid and melted pork fat. The resulting mixture at this temperature is Packed together with pork smoked at the above consumption of components, sealed and sterilized to obtain the target product.

Расход компонентов приведен с учетом норм отходов и потерь каждого вида сырья. При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, ее расход пересчитывают на эквивалентное содержание сухих веществ. Минимальный расход свиных копченостей соответствует использованию рулетов, получаемых без шкуры и без костей, а максимальный соответствует использованию корейки или грудинки. Расход иных свиных копченостей занимает промежуточное положение и определяется с учетом норм отходов и потерь на расчетную норму закладки 70 кг/т консервов. Интервал расхода лука охватывает его возможное изменение по срокам хранения. Минимальное значение расхода принимают во втором календарном полугодии, а максимальное в первом.Consumption of components 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. The minimum consumption of smoked pork corresponds to the use of rolls obtained without skin and boneless, and the maximum corresponds to the use of loin or brisket. The consumption of other pork smoked meats takes an intermediate position and is determined taking into account the norms of waste and losses on the estimated rate of laying 70 kg / t of canned food. The onion consumption interval covers its possible change in shelf life. The minimum flow rate is taken in the second calendar half year, and the maximum in the first.

Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ГОСТ 18224.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18224.

Проверку усвояемости консервов, полученных по предлагаемому способу и по наиболее близкому аналогу, осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 10,7·104 и для контрольного продукта 9,9·104 соответственно.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 10.7 · 10 4 and for the control product of 9.9 · 10 4, respectively.

Таким образом, предлагаемый способ позволяет повысить усвояемость целевого продукта.Thus, the proposed method improves the digestibility of the target product.

Claims (1)

Способ производства консервов "Солянка овощная из свежей капусты со свиными копченостями", предусматривающий подготовку рецептурных компонентов, резку лука, шинковку свежей белокочанной капусты, их смешивание при нагревании до температуры не ниже 65°С с томатной пастой, сахаром, солью, перцем черным, перцем душистым, лавровым листом, лимонной кислотой и топленым свиным жиром, фасовку полученной смеси совместно со свиными копченостями при следующем расходе компонентов, мас.ч.:Method for the production of canned vegetables "Fresh vegetable cabbage solyanka with pork smoked products", which involves preparing the recipe components, cutting onions, chopping fresh white cabbage, mixing them when heated to a temperature of at least 65 ° C with tomato paste, sugar, salt, black pepper, pepper fragrant bay leaves, citric acid and melted pork fat, packing the resulting mixture together with pork smoked products at the following consumption of components, parts by weight: КапустаCabbage 11571157 Свиные копченостиSmoked pork 73-9073-90 Лук репчатыйOnion 130-132130-132 Томатная паста 30%-наяTomato Paste 30% 40,840.8 СахарSugar 30,630.6 СольSalt 13,413,4 Перец черныйBlack pepper 0,8160.816 Перец душистыйAllspice 0,8160.816 Лавровый листBay leaf 0,4080.408 Лимонная кислотаLemon acid 0,8160.816 Жир свиной топленыйMelted pork fat 7171
герметизацию и стерилизацию, отличающийся тем, что шинкованную капусту подвергают замораживанию, а последующее смешивание осуществляют без доступа кислорода.sealing and sterilization, characterized in that the slaw is subjected to freezing, and subsequent mixing is carried out without oxygen.
RU2004113940/13A 2004-05-06 2004-05-06 Canned goods from fresh cabbage and smoked pork RU2280375C2 (en)

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Cited By (40)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2450547C1 (en) * 2011-03-10 2012-05-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka with smoked pork products" preserves
RU2450567C1 (en) * 2011-03-10 2012-05-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserved product
RU2452241C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2452237C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2452236C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2452199C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka with smoked pork products" enriched preserves
RU2452240C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2452198C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" enriched preserves
RU2452200C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2452227C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" preserves
RU2452235C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2453130C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka with smoked pork products" preserves
RU2453144C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2453155C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2453145C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserves
RU2453140C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" enriched preserves
RU2453146C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserves
RU2453222C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserved product
RU2455873C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable-and-mushroom solyanka"
RU2455850C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2455856C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2455838C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka" enriched preserves
RU2455841C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with soya"
RU2455835C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "vegetables with meat"
RU2455874C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable-and-mushroom solyanka"
RU2455839C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable solyanka"
RU2455842C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage with mushrooms"
RU2455870C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2455834C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserved product "fresh cabbage vegetable-and-mushroom solyanka"
RU2455871C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2455872C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserves
RU2455860C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "vegetables with meat"
RU2455847C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fermented cabbage vegetable solyanka with soya"
RU2455846C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka" preserves
RU2455875C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserved product "fermented cabbage vegetable-and-mushroom solyanka"
RU2456818C1 (en) * 2011-03-10 2012-07-27 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable solyanka" preserves
RU2456832C1 (en) * 2011-04-08 2012-07-27 Олег Иванович Квасенков Method of production of preserves "latvian sausages with cabbage"
RU2484649C1 (en) * 2012-03-27 2013-06-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2511117C1 (en) * 2013-02-11 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2559366C1 (en) * 2014-07-24 2015-08-10 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"

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Сборник технологических инструкций по производству консервов. Том 1. - М.: Пищевая промышленность, 1977, с.420-434. *

Cited By (40)

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RU2455856C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2455875C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserved product "fermented cabbage vegetable-and-mushroom solyanka"
RU2452241C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2452237C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2452236C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2452199C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka with smoked pork products" enriched preserves
RU2455873C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable-and-mushroom solyanka"
RU2452198C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" enriched preserves
RU2452200C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2452227C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" preserves
RU2452235C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserved product
RU2453130C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka with smoked pork products" preserves
RU2453144C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2453155C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2453145C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserves
RU2453140C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka" enriched preserves
RU2453146C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserves
RU2450547C1 (en) * 2011-03-10 2012-05-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable solyanka with smoked pork products" preserves
RU2452240C1 (en) * 2011-03-10 2012-06-10 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" enriched preserved product
RU2450567C1 (en) * 2011-03-10 2012-05-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserved product
RU2453222C1 (en) * 2011-03-10 2012-06-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserved product
RU2455838C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka" enriched preserves
RU2456818C1 (en) * 2011-03-10 2012-07-27 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable solyanka" preserves
RU2455846C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable solyanka" preserves
RU2455874C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable-and-mushroom solyanka"
RU2455839C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "fresh cabbage vegetable solyanka"
RU2455872C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fermented cabbage vegetable-and-mushroom solyanka" preserves
RU2455870C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2455834C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserved product "fresh cabbage vegetable-and-mushroom solyanka"
RU2455871C1 (en) * 2011-03-10 2012-07-20 Олег Иванович Квасенков Method for production of "fresh cabbage vegetable-and-mushroom solyanka" preserves
RU2455842C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage with mushrooms"
RU2455860C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "vegetables with meat"
RU2455847C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fermented cabbage vegetable solyanka with soya"
RU2455835C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of enriched preserves "vegetables with meat"
RU2455850C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2455841C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with soya"
RU2456832C1 (en) * 2011-04-08 2012-07-27 Олег Иванович Квасенков Method of production of preserves "latvian sausages with cabbage"
RU2484649C1 (en) * 2012-03-27 2013-06-20 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2511117C1 (en) * 2013-02-11 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"
RU2559366C1 (en) * 2014-07-24 2015-08-10 Олег Иванович Квасенков Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"

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