RU2301563C1 - Method for production of canned goods from chevon and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation, namely chevon cutting, forcing with garlic, and roasted; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting and roasting in melt fat; wheat flour sautéing. Carrot, parsley root, onion, wheat flour, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Chevon, garnish, and bone broth are pre-packed, 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 "Goat meat stuffed with stewed cabbage", which includes preparing the recipe components, cutting, stuffing with garlic, sprinkling black pepper and salt and frying goat meat to obtain the main component, cutting and sautéing carrot, parsley root and parsley root and melted fat onions, sautéing tomato puree and wheat flour, chopping fresh cabbage, pouring it with broth, adding vinegar, melted fat and tomato puree, stewing until half cooked, adding carrots, parsley root, onions, pepper and bay leaves, stewing, adding wheat flour, sugar and salt and bringing to a boil to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E., Collection recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 250-251).

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 “Goat meat stuffed with stewed cabbage” involves preparing the recipe components, cutting, garlic and roasting goat meat, cutting and sautéing carrot, parsley and onion root in chopped fat, chopping and freezing fresh white cabbage, passivation of wheat flour, mixing without oxygen carrots, parsley root, onions, cabbage, wheat flour, tomato paste, acetic acid, sugar, table salt, black pepper Bitter and leafs to obtain garnish packing caprine, garnish and bone broth with the following flow components pbw .:

goat meat 575.54-629.92 melted fat 54 cabbage 514.5 carrot 24-24.62 parsley root 20-20.32 onion 48-48.62 garlic 9.2 Wheat flour 7.2 tomato paste 30% twenty acetic acid 80% 0.675 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 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 goat meat is chopped, stuffed with garlic and fried. Prepared carrots, parsley root and onions are cut and sautéed in melted fat, Prepared fresh white cabbage is chopped and 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.

Goat meat, garnish 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 goat meat 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 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 includes preparing the recipe components, cutting, garlic and roasting goat meat, cutting and sautéing carrot, parsley and onion root in melted fat, chopping and freezing fresh cabbage, passer wheat flour, mixing carrot oxygen without access, root , onions, cabbage, wheat flour, tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf to obtain a side dish, packing goat meat, side dish bone broth and the next flow components pbw .: goat meat 575.54-629.92 melted fat 54 cabbage 514.5 carrot 24-24.62 parsley root 20-20.32 onion 48-48.62 garlic 9.2 Wheat flour 7.2 tomato paste 30% twenty acetic acid 0.675 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 bone broth before the release of the target product 1000, sealing and sterilization.