RU2306006C1 - Method for manufacturing canned food "msapur with asparagus" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potatoes should be cut and blanched, onions should be cut and roasted in melted butter, asparagus and parsley greens should be cut and frozen, beef should be cut and wheat flour should be roasted. The components mentioned should be mixed at oxygen-free technique with common salt and saffron, the mixture obtained and bone broth should be packed followed by sealing and sterilization. This enables to obtain new canned food out of the known culinary dish that widens the quantity of technical means and increases the digestibility of this dish from 4.3·10⁴ up to 5.8·10⁴.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Msapur with asparagus", involving the preparation of recipe components, cooking, separation from the broth and cutting beef, cutting and stewing asparagus in salted water, cutting and sautéing onion in melted butter, sautéing wheat flour, cutting potatoes and greens parsley, extraction of saffron with drinking water, heating the broth, adding potatoes, onions, asparagus, wheat flour and table salt to it, cooking until cooked, adding 5 minutes before the end of cooking saffron strata and adding parsley and beef greens to obtain the finished dish (A. Piruzyan, et al., Armenian Cookery. - M.: Economics, 1971, p. 44-45).

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 “Msapur with asparagus” involves preparing the recipe components, cutting and blanching potatoes, cutting and sautéing onion ghee, cutting and freezing asparagus and parsley, cutting beef, sautéing wheat flour, mixing the above components without access of oxygen with sodium chloride and saffron, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 352.11-362.32 melted butter twenty asparagus 375 potatoes 256-270 onion 58.5-59.25 parsley 12.5 Wheat flour 6 salt eighteen saffron 0.1 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 potatoes are cut and blanched in hot water. Prepared onions are chopped and sautéed in ghee. Prepared asparagus and parsley are cut and subjected to freezing, preferably slow. Prepared beef is chopped. Prepared wheat flour passer. The listed components are mixed without oxygen with sodium chloride and saffron. 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 corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 5.8 · 10 ⁴ for the experimental product and 4.3 · 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 the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes, cutting and sautéing onions in melted butter, cutting and freezing asparagus and parsley, cutting beef, sautéing wheat flour, mixing these components without oxygen with sodium chloride and saffron, packing of the mixture and bone broth at the following component consumption, parts by weight: beef 352.11-362.32 melted butter twenty asparagus 375 potatoes 256-270 onion 58.5-59.25 parsley 12.5 Wheat flour 6 salt eighteen saffron 0.1 bone broth Before the release of the target product 1000 sealing and sterilization.