RU2299592C1 - Method for production of canned goods from brains and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from by-products.

SUBSTANCE: claimed method includes fresh champignons cutting and blanching; fresh white cabbage shredding and freezing; carrot, onion, and parsley root cutting, roasting in melt butter, and pulping; wheat flour sautéing. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf to produce garnish. Brains are divided into servings, pre-packed with garnish and bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Boiled brains with boiled cabbage and tomato sauce", involving the preparation of prescription ingredients, cutting carrots, parsley and onions, pouring brains in cold water, adding carrots, parsley, onions and vinegar, boiling at low boil within 10-15 minutes, adding table salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh champignons, shredding and cooking fresh salted white in salted water cabbage and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding mashed potatoes to them, sautéing for 15-20 minutes, adding white sauce, boiling for 25-30 minutes , adding sugar, salt and black bitter pepper, rubbing and bringing to a boil to obtain a sauce and the formation of the finished dish from the brains, mushrooms, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - 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 the production of canned food “Brains with cabbage and tomato sauce” involves preparing the recipe components, cutting and blanching fresh champignons, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, the passage of wheat flour, mixing the listed components without oxygen access with tomato paste, acetic acid, sugar, salt, bitter black pepper and laurel fox ohm to obtain garnish portioning brains packing garnish, brain and bone broth with the following flow components pbw .:

brain 498 melted butter 33 cabbage 367.5 champignons 171 carrot 30-30,77 parsley root 24-24.39 onion 29.4-29.78 Wheat flour 7.5 tomato paste 30% fifty acetic acid 80% 0.56 sugar 3 salt 12 black pepper 0.3 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 champignons are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. Prepared wheat flour passer. Further, the listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black 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. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 for the production of canned food, which involves preparing the recipe components, cutting and blanching fresh champignons, shredding and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, mixing the listed components without access to oxygen from tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, portioning of the brain, packing of the side dish, brain and braids tnnoy broth, sealing and sterilization at the following consumption of components, parts by weight: Brain 498 Melted butter 33 White cabbage 367.5 Champignons 171 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato paste in terms of 30% fifty Acetic acid in terms of 80% 0.56 Sugar 3 Salt 12 Black pepper 0.3 Bay leaf 0.12 Bone broth Before the release of the target product 1000