RU2302800C1 - Method for production of canned goods from meat and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes meat chopping; onion cutting and roasting in melt butter; fresh white cabbage shredding, freezing, and blending with breading chucks in oxygen-free atmosphere. Meat and onion are blended with table salt and hot red pepper to produce mince. Cabbage with chucks and mince are layered, pouring with sour cream, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of producing a culinary dish "Romanian cabbage Musaka", which includes chopping in a meat grinder and frying meat, cutting and sautéing onion in ghee, mixing the listed ingredients with salt and pepper to produce minced meat, sorting into leaves, scalding and beating leaves of fresh white cabbage, laying on a greased baking tray of breadcrumbs and alternately cabbage leaves and minced meat, sprinkling with breadcrumbs, sprinkling with ghee, brought e in the oven until browning, pouring salted sour cream and bring to readiness in the oven to produce the finished dish (Solovykh ZH, cruciferous vegetables and food from them - L .: Agropromizdat, 1988, p.82).

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 “Musaka from cabbage in Romanian” involves the preparation of recipe components, meat chopping, cutting and sautéing onion in ghee, mixing the listed components with table salt and hot red pepper to produce minced meat, chopping and freezing fresh white cabbage and mixing it without oxygen with breadcrumbs, layer-by-layer packing of cabbage with breadcrumbs and minced meat and pouring sour cream at the next consumption of components, parts by weight:

meat 240.96-314.96 cabbage 490 onion 175.5-177.75 melted butter thirty breadcrumbs one hundred salt 12 hot red pepper 1,2 sour cream 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 is cutted. Prepared onions are chopped and sautéed in ghee. The listed components are mixed with table salt and hot red pepper to obtain minced meat.

Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and mixed without oxygen with breadcrumbs.

The resulting mixture and minced meat is packed in layers and poured with sour cream at the aforementioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 per design tab 200 kg per 1 ton of the target product. 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 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 1.6 · 10 ⁵ for the experimental product and 1.4 · 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)

Method for the production of canned food, which involves preparing the recipe components, meat chopping, cutting and sautéing onion ghee, mixing the listed components with table salt and hot red pepper to produce minced meat, chopping and freezing fresh white cabbage and mixing it without oxygen with breadcrumbs , layer-by-layer packing of cabbage with breadcrumbs and minced meat and pouring sour cream at the following consumption of components, parts by weight: meat 240.96-314.96 cabbage 490 onion 175.5-177.75 melted butter thirty breadcrumbs one hundred salt 12 hot red pepper 1,2 sour cream before the release of the target product 1000, sealing and sterilization.