RU2299654C1 - Method for manufacturing canned food "larded kid with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: it is necessary to cut kid and lard it with garlic, cut and blanch the prepared potatoes, cut and blanch carrots, cut prepared white cabbage and freeze it slowly, fry prepared wheat flour in melted butter. Then it is necessary to mix potatoes, carrots, white cabbage and canned green peas at oxygen-free technique to obtain the garnish. Then one should mix fried wheat flour, milk, bone broth, common salt, hot black pepper, red pepper and laurel leaf to obtain the sauce. Kid, garnish and sauce should be packed, sealed and sterilized. The innovation suggested enables to obtain canned food of higher digestibility.

EFFECT: higher efficiency.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Goat meat stuffed with vegetables in milk sauce", which includes preparing the recipe components, cutting, stuffing with garlic, sprinkling black pepper and salt and frying goat meat to obtain 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 forming a finished dish from the main component and garnish RA (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: 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 “Goat meat stuffed with vegetables in milk sauce” involves preparing the recipe, cutting, garlic and roasting the goat, cutting and blanching the potatoes, blanching and cutting the carrots, cutting and freezing fresh cabbage, sautéing ghee of wheat flour, mixing without oxygen of potatoes, carrots, cabbage and canned green peas to obtain a side dish, mixing wheat flour, milk, bone go broth, table salt, bitter black pepper, red hot pepper and bay leaf to obtain sauce, packing goat meat, side dish and sauce at the following component consumption, parts by weight:

goat meat 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 goat meat 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.

Goat meat, garnish 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 goat meat 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 includes preparing the recipe components, cutting, garlic and roasting goat meat, 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 with a side dish, mixing wheat flour, milk, bone broth, salt, black bitter pepper, hot red pepper and laurels th sheet with the sauce, packing goat meat, garnish and sauce, sealing and sterilization at the following consumption of components, parts by weight: Goat 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