RU2284710C1 - Method for production of canned goods from smoked meat and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: fresh cabbage is shredded and frozen. Onion is cut and roasted in melt fat. Abovementioned components are blended in oxygen-free atmosphere. Raw spareribs and sausages are sliced. Dry white wine is blended with citric acid, CO₂-extract from pyrolysis wood, black pepper and table salt to produce pickle. Cabbage with onion and melt fat, raw spareribs and cabbage with onion and melt fat, sausages and cabbage with onion and melt fat and pickle are sequentially 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 for the production of canned meat "Smoked cabbage", which provides for the sequential packing of cabbage with melted fat and onions, slices of smoked pork ribs, cabbage with melted fat and onions, smoked sausages, cabbage with melted fat and onion, smoked cabbage, smoked cabbage melted fat and onions and fillings containing dry white wine, citric acid, black bitter pepper and salt, sealing and sterilization (Review of dry, frozen and canned first, second and third x dishes generated CMEA countries Enumeration samples of Romania -. M .: CMEA, 1965, № 420).

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 for the production of canned meat "Smoked cabbage", which provides for the sequential packing of cabbage with ghee and onions, slices of pork ribs, cabbage with ghee and onions, sausages, cabbage with ghee and onions, sausages , cabbage with melted fat and onions and pouring, containing dry white wine, citric acid, black bitter pepper and salt, sealing and sterilization, according to the invention, fresh white cabbage, which is shredded t and they are frozen, onions are chopped and sautéed in melted fat, cabbage, onions and fat are mixed without oxygen, the pork ribs are cut into slices and fed to the packaging in raw form, the composition of the pouring is additionally introduced with CO ₂ pyrolysis wood extract, and packing is carried out at the following component consumption, parts by weight:

pork ribs 160 sausage 150 sausages 150 cabbage 430 onion 36-36.5 melted fat eleven salt 10 lemon acid 0.6 black pepper 0.8 CO ₂ pyrolysis wood extract 0,03 dry white wine before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared onions are chopped and sautéed in melted fat. The listed components are mixed without oxygen.

Prepared raw pork ribs are cut into slices.

Prepared sausage is cut.

Dry white wine is mixed with citric acid, CO ₂ -extract of pyrolysis wood, bitter black pepper and table salt to obtain a pour.

Next, carry out the sequential packing of cabbage with ghee and onions, sliced pork ribs, cabbage with ghee and onions, sausages, cabbage with ghee and onions, sausages, cabbage with ghee and onions and pouring the components at the above consumption , sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 a test product of 9.7 · 10 ⁴ and for a control product of 7.3 · 10 ^4, respectively.

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

Claims (1)

Method for the production of canned meats with smoked cabbage, which includes the sequential packing of cabbage with ghee and onions, sliced pork ribs, cabbage with ghee and onions, sausages, cabbage with ghee and onions, sausages, cabbage and ghee onions and fillings containing dry white wine, citric acid, black bitter pepper and salt, sealing and sterilization, characterized in that I cut fresh onion, which is chopped and frozen, onions t and passer in melted fat, cabbage, onions and fat are mixed without oxygen, the pork ribs are cut into slices and fed to the packaging in raw form, CO ₂ -extraction of pyrolysis wood is additionally added to the filling, and packaging is carried out at the next flow rate components, parts by weight: Pork ribs 160 Sausage 150 Sausages 150 Cabbage 430 Onion 36-36.5 Melted fat eleven Salt 10 Lemon acid 0.6 Black bitter pepper 0.8 CO ₂ pyrolysis wood extract 0,03 Dry white wine Before the release of the target product 1000