RU2316983C1 - Method for manufacturing canned food "soup with snails" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates due to cutting and combined frying potatoes, onions, carrots and smoked lard, cutting and freezing (preferably, slow freezing) leek and parsley greens. The above-mentioned components should be mixed at oxygen-free technique with snails' meat, milk, common salt, basil and white pepper. The mixture obtained and bone broth should be packed at a certain expenditure of components that enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Soup of snails", involving the preparation of recipe components, cutting potatoes, onions, carrots, greens, leeks and smoked bacon, chopping parsley, frying smoked bacon until transparent, adding potatoes, onions, carrots and greens leeks, stew for 1 minute, add drinking water, broth cubes, canned snail meat, basil and white pepper, cook for 20 minutes, add milk, bring to a boil and sprinkle with green herbs shki to obtain finished dishes (. Burda tasty, simple, appetizing -. M .: Vneshsigma, 1994, p.137).

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 food “Snail Soup” involves preparing the recipe components, cutting and jointly sautéing potatoes, onions, carrots and smoked bacon, cutting and freezing leek and parsley, mixing these components without oxygen with meat snails, milk, sodium chloride, basil and white pepper, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

snail meat 208.33 smoked bacon 27.78 potatoes 142.22-150 onion 104-105.33 carrot 39-40 leek greens 30.56 parsley 25 milk 138.89 salt eighteen white pepper 0.2 basil 0.2 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 potatoes, onions, carrots and smoked lard are chopped and sautéed together. The prepared greens of leeks and parsley are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with snail meat, milk, salt, basil and white 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. 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.

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. She was 4.7 · 10 ⁴ for the experimental product and 3.9 · 10 ⁴ for the control product, 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 the recipe components, cutting and co-storing the potatoes, onions, carrots and smoked lard, cutting and freezing the greens of leeks and parsley, mixing the listed components without oxygen with snail meat, milk, sodium chloride, basil and white pepper, packaging the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight: snail meat 208.33 smoked bacon 27.78 potatoes 142.22-150 onion 104-105.33 carrot 39-40 leek greens 30.56 parsley 25 milk 138.89 salt eighteen white pepper 0.2 basil 0.2 bone broth before the release of the target product 1000