RU2292758C1 - Method for obtaining canned food "boiled brains with cabbage and white gravy with capers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing canned food based upon by-products. The suggested canned food should be manufactured due to cutting and blanching fresh edible boletus, chopping and freezing new white cabbage followed by cutting, blanching and grating white culinary roots, blanching and grating carrots, grating onions and conserved capers. Wheat flour should be heated in melted butter. Then it is necessary to mix the above-mentioned components at oxygen-free access with common salt, citric acid, hot black pepper, hot Cayenne pepper and laurel leaf to obtain the garnish. One should divide brains in portions, then pack the garnish, brains and bone broth followed by sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of canned food based on offal.

A known method of obtaining a culinary dish "Boiled brains with boiled cabbage and white sauce with capers", which includes preparing the recipe, cutting carrots, parsley and onions, pouring brains in cold water, adding carrots, parsley, onions and vinegar, cooking boiling for 10-15 minutes, adding salt, black bitter and bay leaves, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh porcini mushrooms, chopping and boiling in salted water, fresh of white cabbage and adding butter to it to obtain a side dish, adding to the white main sauce table salt, red hot pepper and canned capers and dressing with butter to obtain a sauce and forming a finished dish of brains, porcini mushrooms, side dish and sauce (Godunova L .E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242-243, 247-248).

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 producing canned food “Boiled brains with cabbage and white sauce with capers” involves preparing the recipe components, cutting and blanching fresh white mushrooms, chopping and freezing fresh white cabbage, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing wheat flour in ghee, mixing the listed components without oxygen with sodium chloride, lemon ki lotoy, black bitter pepper, red hot peppers and bay leaf to give a garnish, portioning brains packing garnish, brain and bone broth with the following flow components pbw .:

brain 498 melted butter 29.25 White cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 canned capers 60 Wheat flour 11.25 table salt 12 lemon acid 0.86 black pepper 0.15 hot red pepper 0.45 Bay leaf 0.12 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 fresh porcini mushrooms cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared white roots are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions and canned capers are wiped. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed without oxygen with sodium chloride, citric acid, bitter black pepper, red hot pepper and bay leaf to obtain a side dish.

Prepared brains portioning.

Garnish, brains and bone broth are Packed at the above consumption 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. For components of plant origin, the costs given 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 in the closest analogue, and in terms of safety, it corresponds 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. It was for the experimental product 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which includes preparing the recipe components, cutting and blanching fresh porcini mushrooms, shredding and freezing fresh white cabbage, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, sautéing in melted butter, wheat mixing the listed components without oxygen with sodium chloride, citric acid, bitter black pepper, hot red pepper and bay leaf to obtain gar ira, portioning brains packing garnish, brain and bone broth with the following flow components pbw .: Brain 498 Melted butter 29.25 White cabbage 367.5 White mushrooms 159 Carrot 15-15.38 White roots 21-21,34 Onion 25.8-26.13 Canned capers 60 Wheat flour 11.25 Common salt 12 Lemon acid 0.86 Black pepper 0.15 Hot red pepper 0.45 Bay leaf 0.12 Bone broth Before the release of the target product 1000 sealing and sterilization.