RU2300931C1 - Method for production of canned goods from mutton 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 mutton cutting, forcing with carrot and parsley root, and roasting; fresh white cabbage shredding and freezing; carrot, parsley roots, and onion cutting, roasting in melt fat and partial pulping; wheat flour sautéing. Cabbage and unpulped parts of carrot, parsley root, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, parsley root, and onion, wheat flour, bone broth, tomato paste, acetic acid sugar, table salt, black pepper, and bay leaf are blended to produce souse. Mutton, 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 "Lamb roast stew with stewed cabbage", involving the preparation of recipe components, cutting, ripening carrots and parsley root, sprinkle with salt and black pepper bitter and roast in lamb fat melted, cutting and frying in melted ginger carrots parsley and onions, the passage of wheat flour, mixing lamb, carrots, parsley root, onions, tomato puree and broth, stew until cooked, separation of lamb, vegetables and liquid phase, n cutting lamb into portioned portions, rubbing vegetables and adding them to the liquid phase, adding wheat flour to make a sauce, pouring lamb sauce and bringing to a boil to obtain the main component, cutting and sautéing carrot, parsley and onion root in melted fat, sautéing tomato mashed potatoes and wheat flour, chopping fresh cabbage, adding broth, vinegar, ghee and tomato puree to it and stewing until half-cooked, adding carrots, parsley root, onions, pepper and bay leaf , stewing until cooked, adding wheat flour, sugar and table salt and bringing to a boil 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 public catering - St. Petersburg: ProfiKS, 2003, p.242, 271-273).

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 “Lamb stewed with braised cabbage” involves preparing the recipe components, cutting, roasting with carrots and parsley root and frying lamb, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and partially rubbing , parsley and onion root, wheat flour passer, mixing without access of oxygen of cabbage and non-mashed parts of carrots, parsley root and onion to obtain a side dish, mixing the mashed parts of carrots, parsley root, onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, sodium chloride, black pepper and bay leaf to obtain sauce, packing lamb, side dish and sauce at the following consumption of components, wt . hours:

mutton 431.65-472.44 cabbage 228.57 carrot 172-176.41 parsley root 97.8-99.05 onion 95-96.22 Wheat flour 22.8 tomato paste 30% 33.3 acetic acid 80% 0.45 melted fat 54 sugar 12 salt 12 black pepper 0.38 Bay leaf 0.04 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. The prepared mutton is cut, stuffed with carrots and parsley root and fried. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are cut, sautéed in melted fat and wiped about 1/4, 3/11 and 3/5 of their prescription amounts, respectively. Prepared wheat flour passer.

Then, without oxygen, cabbage and non-mashed portions of carrots, parsley root and onions are mixed to obtain a side dish.

The mashed parts of carrots, parsley and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaf are mixed to form a sauce.

Lamb, 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 a test product of 13.4 · 10 ⁴ and for the control product of 8.4 · 10 ^4, 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, shearing with carrots and parsley root and frying lamb, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, parsley and onion roots, stirring wheat flour, access oxygen of cabbage and non-mashed parts of carrots, parsley root and onions to obtain a side dish, mixing mashed parts of carrots, parsley root, onions, wheat flour Bone broth, tomato paste, acetic acid, sugar, salt, black pepper and leafs to obtain sauce, packing lamb, sauce and garnish with the following flow components pbw .: mutton 431.65-472.44 cabbage 228.57 carrot 172-176.41 parsley root 97.8-99.05 onion 95-96.22 Wheat flour 22.8 tomato paste 30% 33.3 acetic acid 80% 0.45 melted fat 54 sugar 12 salt 12 black pepper 0.38 Bay leaf 0.04 bone broth before the release of the target product 1000, sealing and sterilization.