RU2303903C1 - Canned soup from meat, vegetables, and vermicelli - Google Patents

Abstract

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

SUBSTANCE: claimed method includes meat cutting and roasting in melt butter; tomato and garlic cutting and roasting in melt butter; potato and radish cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; paprika cutting and freezing. Abovementioned components are blended in oxygen-free atmosphere with vermicelli, table salt, and black 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 vegetable.

A known method of producing a culinary dish "Lagman with vermicelli", involving cooking and washing of vermicelli, cutting meat, potatoes, radishes, vegetable peppers, tomatoes, garlic, chopping fresh cabbage and carrots, frying meat in ghee, adding tomatoes and garlic, frying , adding potatoes, radishes, carrots, cabbage, vegetable pepper, salt and black bitter pepper, pouring broth, simmering over low heat for 30-40 minutes and adding to the vermicelli to get the finished dish (Makhmudov K. Uzbek dishes - Tashkent: Uzbekistan, 1976, p. 161).

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 Lagman with Vermicelli canned food production method involves preparing the recipe components, cutting and frying meat in ghee, cutting and sautéing tomatoes and garlic in ghee, cutting and blanching potatoes and radishes, blanching and cutting carrots, shredding and freezing fresh cabbage, cutting and freezing vegetable pepper, mixing the listed components without oxygen with vermicelli, sodium chloride and bitter black pepper, packing the resulting mixture and bone broth at the following consumption of components, parts by weight:

meat 160.64-209.97 melted butter 66.67 potatoes 128-135 radish 49.6-51.6 carrot 46.8-48 cabbage 61.25 vegetable pepper 101,2 tomatoes 153.33 garlic 21.76-22.95 vermicelli 166.67 salt 12 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. Prepared meat is cut and fried in ghee. Prepared tomatoes and garlic are chopped and sautéed in ghee. Prepared potatoes and radishes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared vegetable pepper is cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with vermicelli, table salt and black 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 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 of 133 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 was 8.8 · 10 ⁴ for the experimental product and 7.5 · 10 ⁴ 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 includes preparing the recipe components, cutting and frying meat in ghee, cutting and sautéing tomatoes and garlic in ghee, cutting and blanching potatoes and radishes, blanching and cutting carrots, shredding and freezing fresh cabbage, cutting and freezing vegetable cabbage pepper, mixing the listed components without oxygen with vermicelli, salt and bitter black pepper, packaging the resulting mixture and bone broth at the next consumption of components, parts by weight: meat 160.64-209.97 melted butter 66.67 potatoes 128-135 radish 49.6-51.6 carrot 46.8-48 cabbage 61.25 vegetable pepper 101,2 tomatoes 153.33 garlic 21.76-22.95 vermicelli 166.67 salt 12 black pepper 0.6 bone broth before the release of the target product 1000, sealing and sterilization.