RU2321289C1 - Method for manufacturing meat-plant canned food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-plant canned food due to cutting and blanching potatoes and pears, cutting and freezing kidney beans and thyme greens, cutting pork and mixing the above-mentioned components at oxygen-free technique with wheat flour, common salt, Jamaica pepper and a CO₂-extract of pyrolysis wood followed by packing the obtained mixture and bone broth with subsequent sealing and sterilization. The innovation enables to manufacture meat-plant canned food being of increased digestibility.

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 "Beans, pears and brisket", involving the preparation of recipe components, breaking green beans, cutting potatoes and pears, pouring smoked brisket with drinking water, cooking for 15 minutes, adding green beans and green thyme, cooking for 15 minutes, adding potatoes and pears, stewing for 15 minutes, adding wheat flour, bringing to a boil and adding allspice to get the finished dish (Burda. Tasty, simple, appetizing, - M .: Vneshsigma, 1994, p. 321).

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 and vegetables involves preparing the recipe components, cutting and blanching potatoes and pears, cutting and freezing green beans and thyme, cutting pork, mixing the listed components without oxygen with wheat flour, sodium chloride, allspice and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:

pork 167.34-210.44 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 allspice 0.6 Pyrolysis wood CO ₂ extract 0.002 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 and pears are cut and blanched in hot water. Prepared green beans and thyme greens are cut and subjected to freezing, preferably slow. Prepared pork chop. The listed components are mixed without oxygen with wheat flour, sodium chloride, allspice and CO ₂ -extract of pyrolysis wood. 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 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 was 10.3 · 10 ⁴ for the experimental product and 6.6 · 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 meat and vegetable products, which includes preparing recipe components, cutting and blanching potatoes and pears, cutting and freezing green beans and thyme greens, cutting pork, mixing the listed components without oxygen, wheat flour, common salt, allspice and CO ₂ pyrolysis extract wood, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: pork 167.34-210.44 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 allspice 0.6 CO ₂ pyrolysis wood extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.