RU2286682C1 - Method for production of canned goods - Google Patents

Abstract

FIELD: production of canned goods from meet and vegetables.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing, onion cutting followed by roasting thereof in adipose, garlic pulping, wheat flour roasting, and cutting of pork and paprika. Abovementioned components are blended in oxygen-free atmosphere with acetic acid, chilly pepper, and caraway. Obtained mixture is pre-packed together with sour cream, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Goulash with sour cream", which includes cutting and sautéing onion fat, sautéing flour, cutting pork, frying it in fat with the addition of onion, adding table salt, cumin and drinking water, stewing until cooked, adding sauerkraut cabbage, stew until cooked, adding flour, boiling, adding sour cream, garlic, vegetable pepper and hot pepper to obtain the target product (Mogilny NP Book about tasty and healthy food. - M .: EKSMO-Press, 2001, p. 240).

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 of producing canned food “Goulash with sour cream” involves preparing the recipe components, cutting and sautéing onion in animal fat, chopping and freezing fresh white cabbage, rubbing garlic, sautéing wheat flour, cutting pork and vegetable pepper, mixing the above components without access of oxygen with acetic acid, hot red pepper and caraway seeds, packaging the resulting mixture and sour cream at the following component consumption, parts by weight:

pork 481.93-606.06 onion 117-118.5 cabbage 306.25 vegetable pepper 63.25 garlic 6 Wheat flour 6 animal fat eleven salt 12 acetic acid 80% 0.3 hot red pepper 0.8 caraway 0.4 sour cream 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 onions are cut and sautéed in animal fat. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. The prepared garlic is mashed. Prepared wheat flour passer. Prepared pork and vegetable pepper chop. Further, the listed components are mixed without oxygen with acetic acid, red hot pepper and caraway seeds, the resulting mixture and sour cream are Packed at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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. 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. 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 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 18 months.

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 12.3 · 10 ⁴ for the experimental product and 10.1 · 10 ⁴ for the control product, 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 sautéing onions in animal fat, shredding and freezing fresh white cabbage, rubbing garlic, sautéing wheat flour, cutting pork and vegetable pepper, mixing the listed components without access of oxygen with acetic acid, red pepper hot and caraway seeds, packaging the resulting mixture and sour cream at the following component consumption, parts by weight: Pork 481.93-606.06 Onion 117-118.5 Cabbage 306.25 Vegetable pepper 63.25 Garlic 6 Wheat flour 6 Animal fat eleven Salt 12 Acetic acid 80% 0.3 Hot red pepper 0.8 Caraway 0.4 Sour cream Before the release of the target product 1000 sealing and sterilization.