RU2303895C1 - Canned soup from meat, vegetables, and noodles - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes formula component preparation, namely blending of wheat flour, drinking water, hen eggs, table salt and sodium hydrocarbonate to produce dough, proofing thereof, handling, rolling in form of wisps, greasing with vegetable oil, drawing, and blanching to produce noodles; meat cutting and roasting in melt fat; onion, aubergine, tomato, and paprika cutting and roasting in melt fat; radish cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; garlic pulping. Abovementioned vegetables are blended in oxygen-free atmosphere with meat, table salt, and black pepper. Obtained mixture is pre-packed with bone broth and noodles, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Lagman from drawn dough", which involves mixing wheat flour, drinking water, chicken eggs, salt and baking soda to produce dough, proofing, cutting, rolling into plaits, lubricating with vegetable oil, stretching, cooking in salted water and washing with noodles, cutting lard, meat, radish, carrots, eggplant, onions, tomatoes and vegetable peppers, chopping fresh cabbage, chopping garlic, melting lard, adding onions, sautéing, adding meat, frying, adding eggplant, tomatoes and vegetable pepper, frying until half-cooked, adding drinking water and salt, bringing to a boil, adding radish, carrots and cabbage, simmering until cooked, adding to noodles and adding garlic to produce ready meals (Makhmudov K.M., Ismailova Kh.I., Flour dishes of Uzbek home cooking - Tashkent: Publishing House of the Central Committee of the Communist Party of Uzbekistan, 1986, rec. No. 51).

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 production of canned food “Lagman from drawn dough” involves the preparation of prescription components, mixing wheat flour, drinking water, chicken eggs, sodium chloride and baking soda to produce dough, proofing, cutting, rolling into bundles, greasing with vegetable butter, stretching and blanching to produce noodles, cutting and frying meat in melted fat, cutting and sautéing onion, eggplant, tomato and vegetable pepper in melted fat, cutting and blanching radish, blanch peeling and cutting carrots, chopping and freezing fresh white cabbage, rubbing garlic, mixing meat, listed vegetables, table salt and black bitter pepper without oxygen, packing noodles, the resulting mixture and bone broth with the following consumption of components, parts by weight:

meat 150.6-196.85 melted fat 75 vegetable oil thirty Wheat flour 125 chicken eggs 10 water 62.5 radish 37.2-38.7 carrot 17.55-18 onion 70.2-71.1 cabbage 91.88 eggplant 81.75 garlic 16-16.88 vegetable pepper 113.85 tomatoes 86.25 salt 12 soda 0.63 black pepper 0.6 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. Wheat flour, drinking water, chicken eggs, salt and baking soda are mixed to form a dough. The dough is placed for 1 hour, cut into balls with a diameter of about 15 mm, rolled into bundles, greased with vegetable oil, pulled about 1 m long and blanched into noodles.

Prepared meat is cut and fried in melted fat. Prepared onions, eggplant, tomatoes and vegetable pepper are cut and sautéed in melted fat. Prepared radish is cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. The prepared garlic is mashed. The listed components are mixed without oxygen with sodium chloride and black bitter pepper.

Noodles, 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 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 125 kg per 1 ton of the target product. 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 amounted to a test product of 8.7 · 10 ⁴ and for the control product of 6.9 · 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 involves the preparation of prescription components, mixing wheat flour, drinking water, chicken eggs, salt and baking soda to produce dough, proofing, cutting, rolling into bundles, greasing with vegetable oil, stretching and blanching to obtain noodles, cutting and roasting meat in melted fat, cutting and sautéing onion, eggplant, tomato and vegetable pepper in melted fat, cutting and blanching radishes, blanching and cutting carrots, chopping and freezing fresh protein cauliflower, rubbing garlic, mixing meat, the listed vegetables, salt and black bitter pepper without oxygen, packing noodles, the resulting mixture and bone broth at the following component consumption, parts by weight: meat 150.6-196.85 melted fat 75 vegetable oil thirty Wheat flour 125 chicken eggs 10 drinking water 62.5 radish 37.2-38.7 carrot 17.55-18 onion 70.2-71.1 White cabbage 91.88 eggplant 81.75 garlic 16-16.88 vegetable pepper 113.85 tomatoes 86.25 salt 12 baking soda 0.63 black pepper 0.6 bone broth before the release of the target product 1000, sealing and sterilization.