RU2306757C1 - Method for production of canned goods - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes pork chopping; rice boiling up to double mass enhancing; blending of abovementioned components with hen eggs and table salt to produce mince; mince handling to produce meet balls; fresh white cabbage shredding and freezing; carrot blanching and cutting; potato, celery root, pumpkin, paprika, and cauliflower cutting and blanching; pea and kidney bean boiling up to mass enhancing by 150 %; onion and parsley green cutting. Cabbage, carrot, potato, celery root, paprika, pumpkin, cauliflower, pea, kidney bean, onion, parsley green are blended in oxygen-free atmosphere with lemon juice, tomato paste, and table salt. Obtained mixture, meat balls and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of preparing a culinary dish "Chorba", which includes chopping pork in a meat grinder, boiling rice until half cooked, mixing the listed ingredients with chicken eggs and salt to produce minced meat, molding it into meatballs, pouring them with broth and cooking over low heat for 15 minutes, cutting carrots, parsley root, onions, vegetable pepper, pumpkin, cauliflower and tomatoes and mixing them with sauerkraut, beans and peas, adding drinking water and lemon juice and stewing until goth ovnosti, associations of all these components and the addition of parsley to obtain the finished dish (Sungurova E.E. Pir to the whole world. - M.: Physical Education and Sports, 1994, p.267-268).

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 preparing canned food involves preparing the recipe components, pork chopping, boiling until the rice mass doubles, mixing the listed ingredients with chicken eggs and sodium salt to produce minced meat and forming it into meatballs, chopping and freezing fresh cabbage, blanching and cutting of carrots, cutting and blanching of potatoes, celery root, pumpkin, vegetable pepper and cauliflower, cooking until mass increase by 150% peas and fa oli, cutting onions and parsley, mixing oxygen of white cabbage, carrots, potatoes, parsley root, vegetable pepper, pumpkin, cauliflower, beans, peas, onions, parsley, lemon juice, tomato paste and table salt, packing meatballs, the resulting mixture and bone broth at the following component consumption, parts by weight:

pork 120.48-151.5 chicken eggs 16 rice 16 White cabbage 61.25 carrot 17.55-18 parsley root 18.68-18.98 potatoes 19,2-20,25 onion 17.55-17.78 beans 15.87 vegetable pepper 18.98 peas 15.87 pumpkin 18.3 cauliflower 22.35 parsley 25 lemon juice 10 tomato paste in terms of 30% 5.1 table salt eighteen 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 pork cutter. Prepared rice is boiled until a double increase in mass. The listed components are mixed with chicken eggs and sodium chloride to obtain minced meat, minced meat is formed to produce meatballs.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots are blanched and chopped. Prepared potatoes, parsley root, pumpkin, vegetable pepper and cauliflower are chopped and blanched in hot water. Prepared peas and beans are cooked to a mass increase of 150%. Prepared onions and parsley chop. The listed components are mixed without oxygen with lemon juice, tomato paste and table salt.

Meatballs, 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 for the pilot product of 4.8 × 10 ⁴ and the reference product 4 × 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 of preparing canned food, which involves preparing the recipe components, pork chopping, boiling until the rice mass doubles, mixing the listed components with chicken eggs and sodium salt to produce minced meat and forming it into meatballs, chopping and freezing fresh cabbage, blanching and cutting carrots, cutting and blanching potatoes, celery, pumpkin, vegetable pepper and cauliflower, boiling peas and beans to a mass increase of 150%, cutting onions and green and parsley, mixing oxygen-free cabbage, carrots, potatoes, parsley root, vegetable pepper, pumpkin, cauliflower, beans, peas, onions, parsley, lemon juice, tomato paste and table salt, packing meatballs, the resulting mixture and bone broth at the following consumption of components, parts by weight: pork 120.48-151.5 chicken eggs 16 rice 16 White cabbage 61.25 carrot 17.55-18 parsley root 18.68-18.98 potatoes 19,2-20,25 onion 17.55-17.78 beans 15.87 vegetable pepper 18.98 peas 15.87 pumpkin 18.3 cauliflower 22.35 parsley 25 lemon juice 10 tomato paste in terms of 30% 5.1 table salt eighteen bone broth before the release of the target product 1000, sealing and sterilization.