RU2313962C1 - Method for manufacturing canned food "pastyner with bean pods" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: it is necessary to prepare all necessary recipe components, cut and roast mutton in melted butter, cut and roast onions in melted butter, cut and blanch tomatoes, cut and freeze podded beans and parsley greens. One should mix the above-mentioned components at oxygen-free technique with common salt and hot black pepper. Then it is necessary to pack the mixture obtained and bone broth followed by sealing and sterilization. The innovation enables to widen the quantity of technical means and dishes applied at manufacturing new canned food for cosmic nutrition which enable to increase their digestibility. Digestibility of the suggested canned food corresponds to 1.3·10⁵, and that of the dish applied for manufacturing canned food in question - 1·10⁵.

EFFECT: higher efficiency of manufacturing.

Description

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

There is a method of producing a culinary dish "Pasteur with Bean Pods", which includes cutting and frying in lamb ghee, cutting and sautéing green beans and onions in ghee, cutting tomatoes and parsley, pouring lamb with drinking water, simmering over low heat for 10-15 minutes, adding onions, green beans, tomatoes, salt and pepper, stewing until cooked and sprinkling with parsley to obtain the finished product (Piruzyan A.S. et al. Armenian cookery - M .: Economics, 1971 , p. 89).

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 “Pastiner with bean pods” involves preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching tomatoes, cutting and freezing green beans and parsley mixing the above components without oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

mutton 431.65-474.44 melted butter 40 green beans 330 onion 58.5-59.25 tomatoes 176 parsley 25 salt 12 black bitter 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 mutton is cut and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared tomatoes are cut and blanched in hot water. Prepared green beans and parsley are cut and subjected to freezing, preferably slow. 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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.

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 and frying in lamb ghee, cutting and sautéing onion ghee, cutting and blanching tomatoes, cutting and freezing string beans and parsley, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 431.65-474.44 melted butter 40 green beans 330 onion 58.5-59.25 tomatoes 176 parsley 25 salt 12 black bitter pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.