RU2315500C1 - Method for producing of canned food "braised turkey meat with rice" - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves cutting carrot, celery root and bulb onion; mixing with rice and slightly frying in melted butter; cutting turkey meat; freezing fresh green pea grains; cutting and freezing greens; mixing said components, without oxygen access, with edible salt, black bitter pepper and laurel leave; packaging resulted mixture and bone soup; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food.

Description

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

There is a method of developing a culinary dish "Braised 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, salt, pepper and bay leaf, stew for 5-10 minutes and sprinkle with chopped herbs to obtain the finished dish (Mankevich OI Dishes from poultry. - Mn .: 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 of producing canned meat “Stewed turkey meat with rice” involves preparing the recipe components, cutting carrots, celery root 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 sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth at the next component consumption in, parts by weight:

turkey 805.8-833.19 melted butter 26.47 rice 147.06 onion 110.12-111.53 celery root 109.85-111.62 carrot 41.29-42.35 green pea 360.29 greenery 25 salt 12 black bitter 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 sodium chloride, 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. For components of plant origin, the costs presented 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 oxygen access from the cookery salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: turkey 805.8-833.19 melted butter 26.47 rice 147.06 onion 110.12-111.53 celery root 109.85-111.62 carrot 41.29-42.35 green pea 360.29 greenery 25 table salt 12 black bitter pepper 0.3 Bay leaf 0.04 bone broth before the release of the target   product 1000, sealing and sterilization.