RU2300949C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes meat, liver, speck, and garlic cutting and chopping; onion cutting and roasting in melt butter; lettuce and parsley and celery green cutting; turnip cutting and blanching; carrot blanching and cutting; rise cooking up to mass duplication. Abovementioned components are blended with canned green peas, table salt, pimento, and bay leaf to produce mince. Fresh cabbage is shredded and frost. Cabbage and mince are layered, pre-packed, poured with bone broth, 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 manufacturing a culinary dish "Pie in Zaporizhzhya", which includes cutting and sautéing onions, boiling rice, rubbing garlic, cutting liver, bacon and greens of parsley and celery, mixing these components with minced meat, salad, canned green peas, chicken eggs, salt and allspice to obtain minced meat, preparation, blanching in water for 10 minutes and disassembling fresh white cabbage leaves, cutting carrots and turnips, layering cabbage and minced meat, laying carrots, turnips and bay leaves, pouring meat broth and holding in an oven at a temperature of 140 ° C for 2-3 hours to obtain the finished dish (Solovykh Z.Kh., Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 71).

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 of producing canned food “Cabbage pie in Zaporozhye” involves preparing the recipe components, cutting and chopping meat, liver, bacon and garlic, cutting and sautéing onion in melted fat, cutting lettuce and parsley and celery, cutting and blanching turnips, blanching and cutting carrots, cooking until double the mass of rice, mixing the listed ingredients with chicken eggs, canned green peas, table salt, allspice and laurel foxes ohm to obtain minced shredder and freezing fresh cabbage, cabbage layered packing and minced bone broth and adding the next flow components pbw .:

meat 60.24-78.74 bacon 22.5 liver 84-87.75 chicken eggs 10 melted fat 1,5 cabbage 459.38 rice fifteen green pea fifty salad 31.75 onion 14.63-14.81 garlic 2 carrot 105.3-108 turnip 148.8-154.8 parsley 19.05 celery greens 19.05 salt 12 allspice 1,2 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 meat, liver, bacon and garlic are chopped. Prepared onions are chopped and sautéed in melted fat. Prepared salad and parsley and celery chop. Prepared turnips are cut and blanched in hot water. Prepared carrots are blanched and chopped. Cooked rice is boiled until a double increase in mass. The listed components are mixed with chicken eggs, canned green peas, table salt, allspice and bay leaf to obtain minced meat.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow.

Cabbage and minced meat are packed in layers and poured with bone broth at the aforementioned 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 lamb 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 50 kg per 1 ton of the target product. The maximum consumption of the liver corresponds to the use of beef liver, and the minimum corresponds to the use of other types of liver. 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 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 amounted to a test product of 9.8 · 10 ⁴ and for a control product of 7.9 · 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 and chopping meat, liver, bacon and garlic, cutting and sautéing onion in melted fat, cutting lettuce and parsley and celery, cutting and blanching turnips, blanching and cutting carrots, cooking until double. increasing the mass of rice, mixing the listed ingredients with chicken eggs, canned green peas, salt, allspice and bay leaves to produce minced meat, chopping and freezing fresh white hydrochloric cabbage, cabbage layered packing and minced bone broth and adding the next flow components pbw .: meat 60.24-78.74 bacon 2,5 liver 84-87.75 chicken eggs 10 melted fat 1,5 cabbage 459.38 rice fifteen green pea fifty salad 1.75 onion 4.63-14.81 garlic 2 carrot 105.3-108 turnip 48.8-154.8 parsley 19.05 celery greens 19.05 salt 12 allspice 1,2 Bay leaf 0.06 bone broth before the release of the target product 1000, sealing and sterilization.