RU2303377C1 - 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 onion cutting and roasting in vegetable oil; fresh white cabbage shredding and freezing; pork cutting; paprika pulping. Abovementioned components are blended in oxygen-free atmosphere with sour cream, tomato paste, table salt, citric acid, caraway, and red hot pepper. Obtained mixture is pre-packed 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 producing a culinary dish "Hungarian goulash in Szeged", involving the preparation of recipe components, cutting pork, cutting and sautéing onion in vegetable oil, adding pork, dried ground vegetable pepper and tomato paste, stewing over low heat for about 1 hour with the periodic addition of drinking water, mixing sauerkraut with caraway seeds, pouring meat broth, stewing for about 30 minutes and mixing all of these components with sour cream and pepper to hot stew with getting the finished dish (Burda. Tasty, simple, appetizing - M .: Vshensigma, 1994, p. 220).

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 canned food production method involves preparing recipe components, cutting and sautéing onions in vegetable oil, chopping and freezing fresh white cabbage, cutting pork, rubbing vegetable pepper, mixing the listed components without oxygen, sour cream, tomato paste, and cooked salt, citric acid, caraway seeds and hot red pepper, packaging the resulting mixture and bone broth at the next component consumption, parts by weight:

pork 301,2-378,79 White cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 vegetable oil 6.6 sour cream 83.33 tomato paste in terms of 30% 3.33 table salt 12 lemon acid 0.2 caraway 1,1 hot red pepper 0.8 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 onions are chopped and sautéed in vegetable oil. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared pork chop. Prepared vegetable peppers are wiped. Further, the listed components are mixed without oxygen with sour cream, tomato paste, salt, citric acid, caraway seeds and hot red pepper. The resulting mixture 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. 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 for experimental product 1.2 × 10 ^5, and to control product 1 × 10 ^5, 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 sautéing onions in vegetable oil, chopping and freezing fresh white cabbage, cutting pork, rubbing vegetable pepper, mixing the listed components without oxygen with sour cream, tomato paste, sodium chloride, citric acid, caraway seeds and hot red pepper, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: pork 301,2-378,79 White cabbage 408.33 vegetable pepper 126.5 onion 70.2-71.1 vegetable oil 6.6 sour cream 83.33 tomato paste in terms of 30% 3.33 table salt 12 lemon acid 0.2 caraway 1,1 hot red pepper 0.8 bone broth before the release of the target product 1000, sealing and sterilization.