RU2284709C1 - Method for production of canned goods from mutton and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: fresh cabbage is shredded and frozen. Onion, carrot and parsley root are cut and roasted in adipose. Potato is cut and blanched. Garlic is pulped. Wheat flout is roasted. Mutton is cut. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, pimento, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of producing a culinary dish "Braised lamb with vegetables", which includes cutting and sautéing carrots, onions and parsley root, chopping fresh white cabbage, cutting lamb and potatoes, pouring lamb in boiling broth, boiling with foam removal until the end of pricing, introducing part of the carrot , onions and parsley root, boiling until half-cooked, adding the remaining portion of carrots, onions and parsley root, potatoes, cabbage, pepper, bay leaf and flour, stew until cooked and add After quenching Leniye in garlic give the desired product (Grave NP, Book of tasty and healthy food -. M .: EKSMO Press, 2001, s.255).

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 food “Lamb stew with vegetables” involves preparing the recipe, cutting and sautéing carrots, onions and parsley in animal fat, cutting and blanching potatoes, chopping and freezing fresh cabbage, rubbing garlic, sautéing wheat flour, cutting lamb, mixing the listed components without oxygen with sodium chloride, bitter black pepper, allspice and bay leaves, packing the resulting mixture and bone broth at the following consumption of components, parts by weight:

mutton 479.14-524.41 potatoes 256-270 cabbage 163 carrot 93.6-96 onion 46.8-47.4 parsley root 49.8-50.6 garlic four animal fat fifteen Wheat flour 10 salt 12 black pepper 0.3 allspice 0.4 Bay leaf 0.4 bone broth 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 carrots, onions and parsley root are chopped and sautéed in animal fat. Prepared potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. The prepared garlic is mashed. Prepared wheat flour passer. Prepared lamb chop. Further, the listed components are mixed without oxygen with sodium chloride, bitter black pepper, allspice and bay leaves, the resulting mixture is packaged and bone broth at the above component consumption, 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 according to the described technology is identical in terms of organoleptic and physico-chemical characteristics to the culinary dish according to the closest analogue, and according to safety indicators, they correspond to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 13.2 · 10 ⁴ and for a control product of 9.9 · 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 the preparation of prescription components, cutting and storing carrots, onions and parsley root in animal fat, cutting and blanching potatoes, shredding and freezing fresh white cabbage, rubbing garlic, storing wheat flour, cutting mutton, mixing the listed components without access oxygen with sodium chloride, bitter black pepper, allspice and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: Mutton 479.14-524.41 Potatoes 256-270 Cabbage 163 Carrot 93.6-96 Onion 46.8-47.4 Parsley root 49.8-50.6 Garlic four Animal fat fifteen Wheat flour 10 Salt 12 Black bitter pepper 0.3 Allspice 0.4 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.