RU2284131C1 - Method for production of canned goods - Google Patents

Abstract

FIELD: cannery industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: pork is cut, fresh white cabbage is shredded and frost. Carrot and celery root are blanched and cut. Abovementioned components are blended in oxygen-free atmosphere. Bone broth is blended with black pepper, pimento, bay leave grease and table salt. Mixture and broth are pre-packed, sealed and sterilized.

EFFECT: target product with increased nutrient value.

Description

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

There is a known method for the production of canned food "Pikhelshteyn dish", which includes chopping and cooking fresh white cabbage, cutting and blanching carrots and celery root, cutting pork, mixing broth with table salt, pork fat and spices, packing the listed components, sealing and sterilizing (Dry, frozen and canned first, second and third dishes produced in the CMEA countries. List of samples of the German Democratic Republic. - Moscow: CMEA, 1965, No. 221).

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 “Pikhelshteyn dish”, which includes shredding fresh cabbage, cutting and blanching carrots and celery root, cutting pork, mixing broth with table salt, melted pork fat and spices, packing the listed components, sealing and sterilization, according to the invention, slaw cabbage is frozen, carrots and celery root are initially blanched, and then cut, before packing cabbage, carrots, celery root and pork see Shiva without access of oxygen, of spices used black bitter pepper, allspice and bay leaf, and the use of broths bone broth, wherein the packing is carried out at a temperature of 65-70 ° C the broth and the flow following components, pbw .:

pork 289.2-363.6 cabbage 490 carrot 234-240 celery root 249-253 melted pork fat fifteen black pepper 0.4 allspice 0.4 Bay leaf 0.2 salt 12 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pork chop. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots and celery root are blanched and chopped. The following components are mixed without oxygen.

In the bone broth, heated to a temperature of 65-70 ° C, bitter black pepper, allspice, bay leaf, melted pork fat and salt are introduced.

The mixture and seasoned broth are Packed at the above temperature of the broth and at the above flow rate of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth 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 edged pork, and the maximum corresponds to the use of meat pork. For components of plant origin, the costs indicated 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 canned food 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 12.9 · 10 ⁴ for the experimental product and 8.8 · 10 ⁴ for the control product, respectively.

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

Claims (1)

Method for the production of canned food “Pikhelshteyn dish”, which includes chopping fresh cabbage, cutting and blanching carrots and celery root, cutting pork, mixing the broth with sodium chloride, melted pork fat and spices, packing the listed components, sealing and sterilization, characterized in that shredded cabbage is frozen, carrots and celery root are initially blanched, and then chopped, before packing cabbage, carrots, celery root and pork are mixed without oxygen, from special they use bitter black pepper, allspice and bay leaves, and bone broth is used from the broths, while packaging is carried out at a temperature of the broth 65-70 ° C and the following component consumption, parts by weight: Pork 289.2-363.6 Cabbage 490 Carrot 234-240 Celery root 249-253 Melted pork fat fifteen Black bitter pepper 0.4 Allspice 0.4 Bay leaf 0.2 Salt 12 Bone broth Before the release of the target product 1000