RU2300231C1 - Method for production of canned goods from lights and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation; lights cutting and roasting in melt fat; fresh white cabbage shredding and freezing; carrot, onion, and parsley root cutting, roasting in melt butter, and pulping; garlic pulping; wheat flour sautéing. Carrot, parsley root, onion, garlic, wheat flour, bone broth, with tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Lights, 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 based on offal.

A known method of producing a culinary dish "Lungs in a red main sauce with boiled cabbage", which includes preparing the recipe, cutting carrots, parsley and onions, rubbing garlic, filling the lungs with drinking water, adding carrots, parsley and onions. cooking until tender, separating the lungs, cutting and frying them in melted fat, adding red main sauce, stewing for 15-20 minutes and adding garlic to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and the formation of the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering - St. Petersburg: ProfiKS, 2003, p.277).

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 “Lungs in red main sauce with cabbage” involves preparing the recipe components, cutting and frying in melted fat of the lungs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, rubbing garlic, sautéing wheat flour, mixing carrots, parsley root, onions, garlic, wheat flour, bone broth, tomato paste, sugar, salt, black pepper peppermint and bay leaves with sauce, packing of the lungs, cabbage and sauce at the next component consumption, parts by weight:

Lungs 501 Cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted fat 39 tomato paste in terms of 30% twenty Sugar 7.5 Salt 12 Black pepper 0.15 Bay leaf 0.06 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 lungs are cut and fried in melted fat. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. The prepared garlic is mashed. Prepared wheat flour passer.

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

Lungs, 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. 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 7.9 · 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, cutting and frying in melted light fat of the lungs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, rubbing garlic, stirring wheat flour, mixing carrots parsley root, onions, garlic, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper and bay leaf with sauce, packing lungs, cabbage and sauce at the following consumption of components, parts by weight: Lungs 501 Cabbage 490 Garlic 3 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 19,4-19,65 Wheat flour fifteen Melted fat 39 Tomato paste in terms of 30% twenty Sugar 7.5 Salt 12 Black pepper 0.15 Bay leaf 0.06 Bone broth Before the release of the target product 1000 sealing and sterilization.