RU2312544C1 - Method for manufacturing canned food "turkey meat stewed with rice" - Google Patents

Abstract

FIELD: food industry, canned foods industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting turkey meat, cutting carrots, celery root and onions followed by mixing them with rice and roasting in melted butter, fresh grains of green peas should be frozen followed by cutting and freezing the greens. Then one should mix the above-mentioned components at oxygen-free technique with tomato paste, common salt, hot black pepper and laurel leaf. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food obtained.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Stewed turkey meat with rice", which includes chopping onions, carrots and celery root, mixing them with rice, sautéing in butter, adding broth, stewing for 15-20 minutes, adding cooked turkey meat, canned green peas, canned tomatoes, table salt, pepper and bay leaf, stewed for 5-10 minutes and sprinkled with chopped herbs to obtain the finished dish (O. Mankevich, Poultry Dishes - Мn .; BelEN, 1994, p. 247).

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 for producing canned meat “Stewed turkey meat with rice” involves preparing the recipe components, cutting carrots, celery and onions, mixing them with rice and sautéing in ghee, cutting turkey meat, freezing fresh green pea grain, cutting and freezing greens, mixing the listed components without oxygen with tomato paste, table salt, black pepper and bay leaf, packing the resulting mixture and bone broth the next time gathering components, wt. hours:

turkey 684.93-708.22 melted butter 22.5 rice 125 onion 93.6-94.88 celery root 93.38-94.88 carrot 35.1-36 green pea 272.5 greenery 25 tomato paste 30% 41.67 salt 12 black pepper 0.3 Bay leaf 0.04 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 carrots, celery root and onions are chopped, mixed with rice and sautéed in melted butter. Prepared turkey cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared greens are cut and subjected to freezing, preferably fast. The listed components are mixed without oxygen with tomato paste, table salt, 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 turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. 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.

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 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 of producing canned food, which involves preparing prescription ingredients, cutting carrots, celery root and onions, mixing them with rice and sautéing in melted butter, cutting turkey meat, freezing fresh green pea grains, cutting and freezing greens, mixing the listed components without access of oxygen and tomato 30% paste, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: turkey 684.93-708.22 melted butter 22.5 rice 125 onion 93.6-94.88 celery root 93.38-94.88 carrot 35.1-36 green pea 272.5 greenery 25 tomato paste 30% 41.67 table salt 12 black pepper 0.3 Bay leaf 0.04 bone broth before the release of the target product 1000, sealing and sterilization.