RU2294123C1 - Canned goods from meat and vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; carrot and onion cutting and roasting in melt butter; wheat flout roasting; beef chopping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, sugar, table salt, citric acid, black pepper and bay leaf. Obtained mixture is pre-packed with bone broth, 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 "Braised cabbage in Gorodnensky", involving the preparation of recipe components, grinding in a meat grinder and roasting beef, washing and squeezing sauerkraut, cutting and sautéing carrot and onion in butter, stirring wheat flour, stirring butter, drinking water, pepper and bay leaf, stewing for 30 minutes, adding tomato puree, carrots and onions, stewing until half cooked, adding beef, stewing until ready in particular, adding wheat flour, sugar and table salt and bringing to a boil to obtain the finished dish (Korzun I.P., Belarusian cuisine - Mn .: Urajay, 1990, p. 81-82).

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 “Braised cabbage in a proud manner” involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots and onions in butter, sautéing wheat flour, cutting and grinding beef on top, mixing the listed components without oxygen with tomato paste, sugar, sodium chloride, citric acid, bitter black pepper and bay leaf, packing the resulting mixture and bone ulona next flow, wt. hours:

beef 281.69-289.86 butter 22.86 cabbage 612.5 carrot 50.14-51.43 onion 50.14-50.74 Wheat flour 28.57 tomato paste 30% 9.52 lemon acid 0.6 sugar 5.5 salt 12 black pepper 0.6 Bay leaf 0.8 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 white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots and onions are chopped and sautéed in butter. Prepared wheat flour passer. Prepared beef is cut and ground in a spinning top. Further, the listed components are mixed without oxygen with tomato paste, sugar, sodium chloride, citric acid, black pepper and bay leaf, the mixture is Packed and bone broth at the above flow rate 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. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 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 12 · 10 ⁴ for the experimental product and 7.9 · 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 includes preparing prescription ingredients, chopping and freezing fresh white cabbage, cutting and sautéing carrots and onions in butter, sautéing wheat flour, cutting and grinding beef on a top, mixing the above components without oxygen with tomato paste, sugar, table salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: Beef 281.69-289.86 Butter 22.86 White cabbage 612.5 Carrot 50.14-51.43 Onion 50.14-50.74 Wheat flour 28.57 Tomato Paste 30% 9.52 Lemon acid 0.6 Sugar 5.5 Common salt 12 Black pepper 0.6 Bay leaf 0.8 Bone broth Before the release of the target product 1000 sealing and sterilization.