RU2300922C1 - Method for production of canned goods from meat and cabbage - 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; fresh white cabbage shredding and freezing; onion cutting and roasting in melt fat. Cabbage, onion, tomato paste, table salt and black pepper are blended in oxygen-free atmosphere to produce garnish. Meat, garnish, and souse are pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of producing a culinary dish "Frying with boiled cabbage", which includes preparing the recipe, cutting and sautéing onion in melted fat, cutting, sprinkling with salt and black pepper and frying until the meat is ready, adding onion and tomato puree and mashed potatoes and frying for 2-3 minutes 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 forming the finished dish from the base a component and a side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 254-255).

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 “Roast with cabbage” involves preparing the recipe components, cutting and frying the meat, cutting and sautéing onion in melted fat, chopping and freezing fresh cabbage, mixing oxygen, cabbage, onion, tomato paste, salt and black pepper with obtaining a side dish, packing meat, side dish and bone broth at the following consumption of components, parts by weight:

meat 481.93-629.92 cabbage 490 onion 192-194.46 melted fat 96 tomato paste 30% 26.67 salt 12 black pepper 0.2 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. Prepared onions are chopped and sautéed in melted fat. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow,

Then, without oxygen, cabbage, onions, tomato paste, salt and black bitter pepper are mixed to obtain a side dish.

The meat, side dish 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 mutton 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 for the estimated laying of 400 kg per 1 ton of the target product. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 involves preparing the recipe components, cutting and frying meat, cutting and sautéing onion in melted fat, chopping and freezing fresh white cabbage, mixing oxygen, cabbage, onion, tomato paste, table salt and black bitter pepper without access side dish, packing of meat, side dish and bone broth at the following component consumption, wt.h: meat 481.93-629.92 cabbage 490 onion 192-194.46 melted fat 96 tomato paste in terms of 30% 26.67 salt 12 black pepper 0.2 bone broth before the release of the target product 1000, sealing and sterilization.