RU2303925C1 - Method for manufacturing canned food "oliya podriga" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned food of the first-course dishes due to cutting the beef, the pork, the mutton, lard, onions and garlic; chopping and blanching potatoes and celery roots; blanching and cutting carrots, blanching peas up to 15% increase of its weight; chopping and freezing fresh savoy cabbage; cutting and freezing tomatoes, grating the cheeses and mixing the above-mentioned components at oxygen-free technique with common salt, a Co₂-extract of pyrolysis wood, hot black pepper and laurel leaf followed by packing the mixture obtained and bone broth at the preset ratio of components with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

There is a method of developing a culinary dish "Olya Priga", which involves soaking peas, cutting bacon, smoked sausages, carrots, potatoes, celery root, onions, garlic and tomatoes, chopping fresh savoy cabbage, pouring water with beef, pork, lamb and lamb and within 0.5 hours, adding peas, black pepper and bay leaf, boiling until half-cooked, adding carrots, potatoes, onions, garlic and cabbage, cooking for 10 minutes, adding tomatoes, cooking until done, beef separation s, pork and lamb, removing bones from them, cutting and returning to soup, adding sausages, bringing to a boil and adding cheese to get the finished dish (Linde G., Knobloch X., Bon appetit - M .: Food industry, 1971, p.168).

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 "Olya Priga" involves the preparation of prescription ingredients, cutting beef, pork, lamb, bacon, onions and garlic, cutting and blanching potatoes and celery root, blanching and cutting carrots, blanching to increase the mass by 150% peas, shredding and freezing fresh Savoy cabbage, cutting and freezing tomatoes, rubbing cheese, mixing the listed components without oxygen with sodium chloride, a CO ₂ -extract of pyrolysis wood, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:

beef 70.42-72.46 pork 48.19-60.61 mutton 57.55-62.99 bacon 40 peas 32,7 cabbage 122.5 carrot 81.9-84 potatoes 102.4-108 celery root 12.45-12.65 onion 37.44-37.92 garlic 5 tomatoes 69 cheese fifteen salt 17 CO ₂ pyrolysis wood extract 0.002 black pepper 1,2 Bay leaf 0.02 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 beef, pork, lamb, bacon, onions and garlic are chopped. Prepared potatoes and celery root are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared peas are blanched to a mass increase of 150%. Prepared fresh Savoy cabbage is chopped and subjected to freezing, preferably slow. Prepared tomatoes are cut and subjected to freezing, preferably slow. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with sodium chloride, a CO ₂ -extract of pyrolysis wood, bitter black pepper and bay leaf. 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 beef and mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 5.3 · 10 ⁴ for the experimental product and 4.7 · 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)

A method for producing canned food, which involves preparing prescription ingredients, cutting beef, pork, lamb, bacon, onions and garlic, cutting and blanching potatoes and celery root, blanching and cutting carrots, blanching to a mass increase of 150% peas, shredding and freezing fresh savoy cabbage, cutting and freezing tomatoes, rubbing cheese, mixing the listed components without oxygen with sodium chloride, CO ₂ -extract of pyrolysis wood, black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: beef 70.42-72.46 pork 48.19-60.61 mutton 57.55-62.99 bacon 40 peas 32,7 cabbage 122.5 carrot 81.9-84 potatoes 102.4-108 celery root 12.45-12.65 onion 37.44-37.92 garlic 5 tomatoes 69 cheese fifteen salt 17 CO ₂ pyrolysis wood extract 0.002 black pepper 1,2 Bay leaf 0.02 bone broth before the release of the target product 1000, sealing and sterilization.