RU2299602C1 - Method for production of canned goods from tongue and cabbage - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt butter, and pulping; tongue scalding, flaying, and cutting; wheat flour sautéing. Carrot, parsley root, onion, and wheat flour are blended with bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf to produce souse. Tongue, cabbage and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Boiled tongue with boiled cabbage and red main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until tender when weak boiling, the introduction of 15-20 minutes before the end of cooking salt and black bitter pepper, the introduction of 5 minutes before the end of cooking bay leaves, separation of the tongue, immersion in a cold ox, peeling and sharply obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing carrot, parsley root and onion in melted fat, adding tomato puree and sautéing for 10-15 minutes, Passing wheat flour, cooling it to 70-80 ° С and mixing with bone broth, introducing vegetable sautéing with tomato, boiling at low boil for 45-60 minutes, introducing sugar, table salt, black pepper and bay leaf, p otirku and bringing to boiling to give a finished sauce dishes and formation of the main component, sauce and garnish (LE Godunova Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 242-243, 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 method of producing canned food “Tongue with cabbage and red main sauce” involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling skin and cutting the tongue, the passage of wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper and bay leaf with obtaining the sauce, packing the tongue, white cabbage and sauce, sealing and sterilizing the following consumption of components, parts by weight:

language 507-573.3 White cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste in terms of 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 black pepper 0.3 Bay leaf 0.12 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. The prepared tongue is scalded, peeled and cut. Prepared wheat flour passer.

Then mix carrots, parsley root, onions, wheat flour, bone broth, tomato paste, sugar, salt, black bitter pepper and bay leaf to obtain a sauce.

The tongue, cabbage and sauce 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. The minimum consumption of the tongue corresponds to the use of beef, and the maximum corresponds to the use of lamb. Consumption of pork and calf tongue occupies an intermediate position and is 510 wt.h. 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 amounted to 10.1 · 10 ⁴ for the experimental product and 6.8 · 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 the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley and onions, scalding, skin cleansing and cutting the tongue, stirring wheat flour, mixing carrots, parsley root , onions, wheat flour, bone broth, tomato paste, sugar, table salt, bitter black pepper and bay leaf to produce sauce, packing tongue, cabbage and sauce, sealing and sterilization th next flow components pbw .: Language 507-573.3 White cabbage 490 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 29.4-29.78 Tomato paste in terms of 30% twenty Wheat flour fifteen Melted butter 33 Sugar 7.5 Salt 12 Black pepper 0.3 Bay leaf 0.12 Bone broth Before the release of the target product 1000