RU2300935C1 - Method for production of canned goods from ham and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation, namely pork ham cutting, greasing with table mustard, and roasting in melt fat; onion cutting and roasting in melt fat; wheat flour sautéing in melt fat and blending with onion; fresh white cabbage shredding and freezing; Cabbage is blended in oxygen-free atmosphere with table salt and CO₂-extract of pyrolysis wood to produce garnish. Ham, onion with wheat flour, garnish, and bone broth 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 obtaining a culinary dish "Fried ham with onions and boiled cabbage", which includes preparing the recipe components, cutting, greasing with mustard and frying in melted fat for 2-3 minutes boiled-smoked ham with the main component, cutting, sprinkling flour and frying for 1-1.5 minutes deep-fried onions, shred and boil fresh white cabbage in salted water and add butter to it to obtain a side dish and form the finished dish from the main component, onions and as a side dish (LE Godunov, Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.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 producing canned food “Fried ham with onions and cabbage” involves preparing the recipe components, cutting, greasing table mustard and frying pork ham in melted fat, cutting and frying in onion melted fat, wheat flour passaging and mixing it with onions, chopping and freezing fresh cabbage and mixing it without oxygen with sodium chloride and a CO ₂ -extract of pyrolysis wood to obtain a side dish, Iu packing garnish, ham, onions with wheat flour, garnish and bone broth at the following consumption of components, parts by weight:

Ham 454.55 table mustard 60 melted fat 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 CO ₂ pyrolysis wood extract 0.004 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 pork ham is cut, greased with table mustard and fried in melted fat. Prepared onions are cut and fried in melted fat. Prepared wheat flour is sautéed in melted fat and mixed with onions. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and mixed without oxygen with sodium chloride and a CO ₂ -extract of pyrolysis wood to obtain a side dish. Next, part of the garnish, ham, onions with wheat flour, the remaining part of the garnish and bone broth are sequentially packed with the consumption of components indicated above, 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 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 2 years.

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)

A method of producing canned food, which involves preparing the recipe components, cutting, greasing table mustard and frying in melted fat of pork ham, cutting and frying in melted fat of onions, sautéing wheat flour in melted fat and mixing it with onion, chopping and freezing fresh white cabbage and its mixing with the oxygen-free sodium chloride and CO ₂ extracts of wood pyrolysis to obtain a garnish, consistent packing garnish, ham, onions with wheat flour, garni and bone broth and the next flow components pbw .: Ham 454.55 table mustard 60 melted fat 54 onion 420-425.38 Wheat flour 7.2 cabbage 490 salt 12 Pyrolysis CO ₂ extract wood 0.004 bone broth before the release of the target product 1000, sealing and sterilization.