RU2299611C1 - Method for production of canned goods from meat and paste - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation, namely meat cutting and roasting in melt butter; onion, carrot, paprika, tomato, and aubergine cutting and roasting in melt butter; potato and radish cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; celery green cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt and black pepper. Paste is blanched. Paste, obtained mixture and bone broth 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 vegetable.

A known method of obtaining a culinary dish "Roast with pasta", which includes cutting meat, onions, vegetable peppers, carrots, radishes, potatoes, tomatoes and eggplants, chopping fresh cabbage and green celery, sautéing onions in ghee, adding meat, frying , adding carrots, frying, adding tomatoes, vegetable pepper and eggplant, frying until half-cooked, adding radish, cabbage, potatoes and green celery, pouring with drinking water, bringing to a boil, adding table salt and p hertz, simmering until cooked, cooking pasta and forming a finished dish from the listed components (Makhmudov K.M., Ismailova Kh.I. Flour dishes of Uzbek home cooking. - Tashkent: Publishing House of the Central Committee of the Communist Party of Uzbekistan, 1986, rec. No. 74 )

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 producing canned food “Roast with pasta” involves preparing the recipe components, cutting and frying meat in ghee, cutting and sautéing onion, carrot, vegetable pepper, tomato and eggplant in ghee, cutting and blanching potatoes and radish, shredding and freezing fresh white cabbage, cutting celery greens, mixing the listed components without oxygen with table salt and bitter black pepper, blanching pasta, packing pasta, radiation and bone broth mixture with the following flow, wt. hours:

meat 120.48-157.48 melted butter fifty pasta 150 onion 46.8-74.4 carrot 17.55-18 radish 37.2-38.7 vegetable pepper 75.9 eggplant 136.25 cabbage 61.25 potatoes 64-67.5 celery greens 12.5 tomatoes 86.25 salt 12 black pepper 0.6 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 meat is cut and fried in ghee. Prepared onions, carrots, peppers, tomatoes and eggplant are cut and sautéed in ghee. Prepared potatoes and radishes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared celery chopped. The listed components are mixed without oxygen with sodium chloride and black bitter pepper.

Prepared pasta blanch.

Macaroni, the resulting mixture 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. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 100 kg per 1 ton of the target product. 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.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by culturing the Tetrachimena pyriformis test organism from samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. She was 8.5 · 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 of producing canned food, which includes preparing the recipe components, cutting and frying meat in ghee, cutting and sautéing onion, carrots, vegetable pepper, tomatoes and eggplant in ghee, cutting and blanching potatoes and radishes, chopping and freezing fresh cabbage, cutting green celery, mixing the listed components without oxygen with table salt and bitter black pepper, blanching pasta, packing pasta, the resulting mixture and bone broth, sealing and glass ilizatsiyu next flow, wt. hours: Meat 120.48-157.48 Melted butter fifty Pasta 150 Onion 46.8-74.4 Carrot 17.55-18 Radish 37.2-38.7 Vegetable pepper 75.9 Eggplant 136.25 Cabbage 61.25 Potatoes 64-67.5 Celery greens 12.5 Tomatoes 86.25 Salt 12 Black pepper 0.6 Bone broth Before the release of the target product 1000