RU2292767C1 - Method for production of canned goods from mutton and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; mutton, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, 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 "Boiled lamb with vegetables", which provides for the preparation of recipes, cutting lamb, cabbage, carrots, turnips, parsley root, onions and herbs, chopping garlic, pouring lamb with water, adding salt, part carrot, part root parsley and onion, cook until cooked, add 30 minutes before the end of cooking whole small potatoes, cabbage, turnip, the remaining parts of carrots, parsley and onion root, black pepper and bay leaf, about separating the broth, sautéing wheat flour in margarine, introducing it into the broth to obtain the sauce, introducing it into the meat and vegetable mixture, bringing to the boil and adding garlic and herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public enterprises - St. Petersburg: ProfiKS, 2003, p. 242-245).

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 canned food production method involves preparing the recipe components, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, chopping and freezing fresh white cabbage, cutting mutton, onions and herbs, rubbing garlic, sautéing in ghee wheat flour oil, mixing the listed components without oxygen access with sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing ju and sterilization at the next component consumption, parts by weight:

mutton 545-596.5 potatoes 250-263.67 fresh white cabbage 172.5 carrot 77.5-79.49 turnip 67.5-70.22 parsley root 50-50.8 onion 75-75.96 garlic 2,5 melted butter 12.5 Wheat flour 7.5 greenery 7.5 table salt 12 black pepper 0.13 Bay leaf 0.05 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes, turnips and parsley root are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared lamb, onions and greens are chopped. The prepared garlic is mashed. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed without oxygen with sodium chloride, bitter black pepper and bay leaf, the mixture is Packed and bone broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components 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 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 9.8 · 10 ⁴ and for a control product of 6.9 · 10 ^4, respectively.

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

Claims (1)

Method for the production of canned food, which includes preparing prescription ingredients, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, shredding and freezing fresh white cabbage, cutting lamb, onions and herbs, rubbing garlic, sautéing wheat flour in ghee, mixing the listed components without access of oxygen with sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization in the next p askhod components, parts by weight: Mutton 545-596.5 Potatoes 250-263.67 Fresh white cabbage 172.5 Carrot 77.5-79.49 Turnip 67.5-70.22 Parsley root 50-50.8 Onion 75-75.96 Garlic 2,5 Melted butter 12.5 Wheat flour 7.5 Greenery 7.5 Common salt 12 Black pepper 0.13 Bay leaf 0.05 Bone broth Before the release of the target product 1000