RU2299603C1 - 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; parsley root cutting, blanching and pulping; carrot blanching and pulping; onion and horseradish pulping; tongue scalding, flaying, and cutting; wheat flour sautéing. Carrot, parsley root, onion, horseradish, and wheat flour are blended with sour cream, bone broth, 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 sour cream with horseradish", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked low boiling, introduction 15-20 minutes before the end of cooking salt and black bitter pepper, introduction 5 minutes before the end of cooking bay leaves, tongue separation, immersion in a cold ox, skin cleansing and cutting cooking with the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, and forming the finished dish from the main component, side dish and sauce sour cream with horseradish (Godunova L.E. 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 for the production of canned food “Tongue with cabbage and sour cream with horseradish” involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, blanching and rubbing parsley root, blanching and rubbing carrots, rubbing onions and horseradish, scalding, skin cleansing and tongue cutting, straining wheat flour in ghee, mixing carrots, parsley root, horseradish, onions, wheat flour, sour cream, bone broth, salt, pepper ernogo bitter and leafs to obtain sauce, packing language, cabbage and sauce, sealing and sterilizing the next flow components pbw .:

language 507-573.3 White cabbage 490 carrot 15-15.38 parsley root 12-12.19 onion 15-15.19 horseradish 12.45-12.65 Wheat flour fifteen melted butter 24 sour cream 150 salt 12 black pepper 0.15 Bay leaf 0.06 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. The prepared parsley root is cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions and horseradish are wiped. The prepared tongue is scalded, peeled and cut. Prepared wheat flour is sautéed in ghee.

Then mix carrots, parsley root, onions, horseradish, wheat flour, sour cream, bone broth, 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. 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 was 10.1 · 10 ⁴ for the experimental product and 7 · 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)

Method for the production of canned food, which includes preparing prescription ingredients, chopping and freezing fresh white cabbage, cutting, blanching and rubbing parsley root, blanching and rubbing carrots, rubbing onions and horseradish, scalding, peeling and cutting the tongue, sautéing wheat butter with melted butter , mixing carrots, parsley root, onions, horseradish, wheat flour, sour cream, bone broth, salt, black bitter pepper and bay leaf to obtain a sauce, packing the tongue, white pepper cabbage and sauce, sealing and sterilization at the following component consumption, parts by weight: Language 507-573.3 White cabbage 490 Carrot 15-15.38 Parsley root 12-12.19 Onion 15-15.19 Horseradish 12.45-12.65 Wheat flour fifteen Melted butter 24 Sour cream 150 Salt 12 Black pepper 0.15 Bay leaf 0.06 Bone broth Before the release of the target product 1000