RU2311048C1 - Method for production of canned goods from beef and spinach - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes beef cutting, chopping, and roasting in melt fat; onion cutting and roasting in melt butter; spinach and parsley green freezing. Abovementioned components are blended in oxygen-free atmosphere with table salt and black pepper. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Beef and Spinach", which includes preparing the recipe components, cutting, chopping in a meat grinder and frying in beef ghee, cutting and sautéing onion ghee, chopping garlic, cutting spinach and parsley, mixing beef onion, garlic, spinach, salt and pepper, pouring bone broth, bringing to a low heat and adding parsley to get the finished dish (A. Piruzyan and others. Armenian culinary Iya. - M.: Economics, 1971, p. 97).

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 canned beef and spinach canned food production method involves preparing the recipe components, cutting, grinding in a top and frying beef ghee, cutting and sautéing onion ghee, cutting and freezing spinach and parsley, chopping into a top of garlic, mixing the listed components without oxygen access with sodium chloride and bitter black pepper, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

beef 422.53-434.78 melted butter 40 onion 58.5-59.25 spinach 440 garlic 12.8-13.5 parsley 25 salt 12 black pepper 0.3 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 is cut, chopped in a spinning top and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared spinach and parsley are cut and subjected to freezing, preferably slow. Prepared garlic is ground in a spinning top. The listed components are mixed without oxygen with sodium chloride and black bitter 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 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.

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 2 years.

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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 involves preparing the recipe components, cutting, grinding in a top and frying in beef ghee, cutting and sautéing onion in ghee, cutting and freezing spinach and parsley, chopping garlic in a top, mixing the listed components without oxygen access table salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight: beef 422.53-434.78 melted butter 40 onion 58.5-59.25 spinach 440 garlic 12.8-13.5 parsley 25 salt 12 black pepper 0.3 bone broth before the release of the target product 1000.