RU2286684C1 - Method for production of canned goods - Google Patents

Abstract

FIELD: production of canned goods from shrimps and cabbage.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, carrot cutting and blanching, onion cutting followed by roasting thereof in vegetable oil, cheese grating, cutting of shrimp meat and drill green. Abovementioned components are blended in oxygen-free atmosphere with chicken eggs, tomato paste, table salt, black pepper, pimento and mustard. Obtained mixture is pre-packed together with drinking water, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Baked shrimps with cabbage", which includes shredding fresh cabbage, cutting carrots and onions, cooking and cutting shrimp meat, rubbing tomatoes, rubbing cheese, cutting dill, mixing cabbage, carrots, onions and vegetable oil and stewing for 15 minutes, mixing tomatoes, mustard, egg yolk, pepper and salt, layering in a pan a mixture of vegetables, shrimp meat and a mixture of vegetables, pouring tomato mixture, baking for 12-15 minutes sprinkling of cheese and dill to give the desired product (NP Grave, Book of tasty and healthy food -. M .: Eksmo-Press, 2001, s.356).

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 “Shrimps baked with cabbage” involves preparing the recipe, chopping and freezing fresh cabbage, blanching and cutting carrots, cutting and sautéing onion in vegetable oil, rubbing cheese, cutting shrimp and greens dill, mixing the listed components without oxygen with chicken eggs, tomato paste, salt, black bitter pepper, allspice and mustard, packing the mixture and Tevi water flow rate with the following components, pbw .:

shrimp meat 133 cabbage 408.33 onion 58.5-59.25 carrot 93.6-96 tomato paste 30% 40 chicken eggs 53 vegetable oil twenty dill greens 25 cheese 83.3 salt 12 black pepper 0.2 allspice 0.1 mustard 10 water 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots are blanched and chopped. Prepared onions are chopped and sautéed in vegetable oil. Prepared hard cheese is rubbed. Prepared shrimp meat and dill greens are cut. Further, the listed components are mixed without oxygen with chicken eggs, tomato paste, table salt, bitter black pepper, allspice and mustard, the mixture is packaged and drinking water at the above component consumption, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water 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. 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 using the described technology is similar in 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 1 year.

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. She was 8.1 · 10 ⁴ for the experimental product and 5.5 · 10 ⁴ for the control product.

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 includes preparing prescription ingredients, chopping and freezing fresh white cabbage, blanching and cutting carrots, cutting and sautéing onions in vegetable oil, grating cheese, cutting shrimp and dill, mixing these components without oxygen with chicken eggs, tomato paste, table salt, bitter black pepper, allspice and mustard, packaging the resulting mixture and drinking water at the following component consumption, parts by weight: Shrimp meat 133 Cabbage 408.33 Onion 58.5-59.25 Carrot 93.6-96 Tomato Paste 30% 40 Chicken eggs 53 Vegetable oil twenty Dill greens 25 Cheese 83.3 Salt 12 Black bitter pepper 0.2 Allspice 0.1 Mustard 10 Water Before the release of the target product 1000 sealing and sterilization.