RU2300934C1 - Method for production of canned goods from ham and vegetables - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation, namely cured-cooked ham cutting, greasing with table mustard, and roasting in melt fat; tomato cutting and roasting in melt fat; carrot, parsley root and onion cutting and roasting in melt fat; fresh white cabbage shredding and freezing; wheat flour sautéing in melt fat. Carrot, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Garnish, ham, tomato, garnish, and bone broth are sequentially 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 "Fried ham with tomatoes and stewed cabbage", which includes preparing the recipe components, cutting, greasing with mustard and frying in melted fat for 2-3 minutes, cooked smoked ham with the main component, cutting and frying in melted fat tomatoes, cutting and sautéing carrots, parsley and onions in melted fat, sautéing tomato puree and wheat flour, chopping fresh white cabbage, adding broth, vinegar, ghee and tomato to it mashed potatoes, stew until half cooked, add carrots, parsley root, onions, black pepper and bay leaves, stew until cooked, add wheat flour, sugar and table salt and bring to a boil to obtain a side dish and form the finished dish from the main component, tomatoes and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.265).

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 “Fried ham with tomatoes and stewed cabbage” involves preparing the recipe components, cutting, greasing the table mustard and frying the melted fat of the boiled-smoked ham, cutting and frying in the melted fat of the tomatoes, cutting and sautéing in melted fat of carrots, parsley root and onions, chopping and freezing fresh cabbage, passer wheat flour, mixing without oxygen carrots, parsley root, onions, cabbage, p enichnoy flour, tomato paste, acetic acid, sugar, salt, black pepper and leafs to obtain garnish consistent packing garnish, ham, tomato soup garnish and a bone at the next flow components pbw .:

ham 438 table mustard 60 melted fat 54 tomatoes 240 carrot 20-20.51 parsley root 10.8-10.97 onion 38-38.49 cabbage 428.75 tomato paste 30% 13.3 acetic acid 80% 0.45 Wheat flour 4.8 sugar 12 salt 10 black pepper 0.08 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. Prepared cooked smoked ham is cut, greased with table mustard and fried in melted fat. Prepared tomatoes are sliced and fried in melted fat. Prepared carrots, parsley root and onions are chopped and sautéed in melted fat. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow. Prepared wheat flour passer.

Then, without oxygen, carrots, parsley root, onions, cabbage, wheat flour, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf are mixed together to produce a side dish.

Then, part of the garnish, ham, tomatoes, the remaining part of the garnish and bone broth are sequentially packaged at the aforementioned consumption of components, are 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. 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they comply with 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 12.6 · 10 ⁴ for the experimental product and 8.8 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting, greasing table mustard and frying in melted fat of boiled-smoked ham, cutting and frying carrots in melted fat, carrots, parsley and onion root, chopping and freezing fresh white cabbage, passivation of wheat flour, mixing without oxygen of carrots, parsley root, onions, cabbage, wheat flour, tomato paste, acetic acid, sugar, sodium chloride, pepper Nogo bitter and leafs to obtain garnish consistent packing garnish, ham, tomato soup garnish and a bone at the next flow components pbw .: ham 438 table mustard 60 melted fat 54 tomatoes 240 carrot 20-20.51 parsley root 10.8-10.97 onion 38-38.49 cabbage 428.75 tomato paste 30% 13.3 acetic acid 80% 0.45 Wheat flour 4.8 sugar 12 salt 10 black pepper 0.08 Bay leaf 0.04 bone broth before the release of the target product 1000, sealing and sterilization.