RU2296477C1 - Method for production of canned goods from mutton and vegetables - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: mutton is cut, forced with garlic, and roasted. Prepared potato is cut and blanched. Carrot is cut and blanched. Fresh white cabbage is shredded and frozen (preferably slowly). Wheat flout is roasted. Potato, carrot, cabbage, and canned green pea are blended in oxygen-free atmosphere to produce garnish. Wheat flour is sautéed, blended with milk, bone broth, table salt, black pepper, red chilly pepper, and bay leaf to produce souse. Mutton, garnish, and souse 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 "Lamb stuffed in vegetables in milk sauce", which includes preparing the recipe components, cutting, stuffing with garlic, sprinkling with black pepper and salt and frying lamb with the main component, cutting and seasoning carrots, potatoes and fresh fat white cabbage, mixing them with canned green peas and milk sauce and boiling for 1-2 minutes to obtain a side dish and the formation of the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 250-251).

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 the production of canned food “Lamb stuffed with vegetables in milk sauce” involves the preparation of recipe components, cutting, garlic and roasting lamb, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh cabbage, passerving ghee, wheat flour, mixing without oxygen oxygen of potatoes, carrots, cabbage and canned green peas to obtain a side dish, mixing wheat flour, milk, bone broth, table salt, bitter black pepper, red hot pepper and bay leaf to produce sauce, packing lamb, side dish and sauce at the following component consumption, parts by weight:

mutton 575.54-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 White cabbage 166.8 garlic 9.2 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 black pepper 0.2 hot red pepper 0.1 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 mutton is chopped, stuffed with garlic and fried. Prepared potatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee.

Then, without oxygen, potatoes, carrots, white cabbage and canned green peas are mixed to obtain a side dish.

Wheat flour, milk, bone broth, sugar, salt, bitter black pepper, red hot pepper and bay leaf are mixed to form a sauce. Lamb, side dish and sauce are Packed at the specified 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 1.5 · 10 ⁵ for the experimental product and 1.2 · 10 ⁵ 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 preparing the recipe components, cutting, garlic and roasting lamb, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh white cabbage, passing wheat flour in ghee, mixing potato, carrot, cabbage without oxygen and canned green peas to obtain a side dish, mixing wheat flour, milk, bone broth, salt, black pepper, red hot pepper and laurel th sheet with sauce, packing lamb, garnish and sauce, sealing and sterilization at the following component consumption, parts by weight: Mutton 575.54-629.92 Melted butter 26.2 Carrot 162.6-166.77 Potatoes 165-174.2 Green pea 65,4 White cabbage 166.8 Garlic 9.2 Milk 204 Wheat flour 10,2 Sugar 2.04 Salt 10 Black pepper 0.2 Hot red pepper 0.1 Bay leaf 0.12 Bone broth Before the release of the target product 1000