RU2304890C1 - Canned soup from meat, vegetables, and pasta - Google Patents

Abstract

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

SUBSTANCE: claimed method includes 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 pasta, 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 pasta", which includes cooking in salted water and washing pasta, cutting lard, meat, radish, carrots, eggplant, onions, tomatoes and vegetable pepper, chopping fresh cabbage, chopping garlic, melting lard, adding onions, sautéing, adding meat, frying, adding eggplant, tomatoes and vegetable pepper, frying until half-finished, adding drinking water and sodium chloride, bringing to a boil, adding radish, carrots and cabbage, stewing on low heat until cooked, adding to pasta and adding garlic to get the finished dish (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. 54).

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 Pasta canned food production method involves preparing the recipe components, pasta blanching, cutting and frying in melted meat fat, cutting and sautéing onion, eggplant, tomato and vegetable pepper in melted fat, cutting and blanching radishes , blanching and cutting carrots, shredding and freezing fresh white cabbage, rubbing garlic, mixing meat, the listed vegetables, table salt and black bitter pepper without oxygen, packing pasta, the resulting mixture and bone broth at the following consumption of components, parts by weight:

meat 150.6-196.85 melted fat 75 pasta 165 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 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 pasta blanch.

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.

Macaroni, 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.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by culturing the Tetrachimena pyriformis test organism from 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)

Method for the production of canned food, which includes preparing the recipe components, pasta blanching, cutting and frying in melted meat 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 white cabbage, rubbing garlic, mixing without access of meat oxygen, the listed vegetables, table salt and black bitter pepper, packing of pasta, the resulting mixture and bone broth in the next p askhod components, parts by weight: meat 150.6-196.85 melted fat 75 pasta 165 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 black pepper 0.6 bone broth before the release of the target product 1000, sealing and sterilization.