RU2321305C1 - Method for manufacturing canned food "mash ugra" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to mixing wheat flour, drinking water and common salt to obtain the dough followed by its rolling, cutting and blanching to obtain the noodle; cutting and roasting meat in melted butter; cutting and frying carrots, potatoes and brown onions in melted butter; boiling the mash till a 2-fold increase of its mass; cutting and freezing basil greens, mixing at oxygen-free technique meat, carrots, potatoes, brown onions, mash, basil greens, common salt, hot black pepper and laurel leaf followed by packing the noodle, the mixture obtained and bone broth with subsequent sealing and sterilization. The innovation enables to manufacture 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 "Mash Ugra", involving the preparation of recipe components, mixing flour, drinking water and salt to produce dough and rolling and cutting to obtain noodles, cutting meat, onions, potatoes, carrots and green basil, frying in onion ghee, adding meat, frying, adding potatoes and carrots, frying, pouring with drinking water, adding oil, cooking until cooked, adding noodles, cooking until cooked, adding salt and spices and sprinkling with deer of basil with the receipt of the finished dish (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p.77).

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 "Mash Ugra" involves preparing the recipe components, mixing wheat flour, drinking water and table salt to produce dough and rolling it out, cutting and blanching to produce noodles, cutting and frying meat with melted butter, cutting and sautéing carrots, potatoes and onions in ghee, boiling mash up to a twofold increase in mass, cutting and freezing basil greens, mixing meat, carrots, potatoes, onions, mung, greens without oxygen and basil, salt, black pepper and bay leaf, packing noodles, the resulting mixture and bone broth at the following consumption of components, parts by weight:

meat 205.37-268.43 melted butter 45 mash 90.91 onion 106.36-107.73 potatoes 145.45-153.41 carrot 39.89-40.91 basil greens 35.51 Wheat flour 56.82 water 71.02 salt eighteen black bitter pepper 0.2 Bay leaf 0.08 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 wheat flour is mixed with drinking water and sodium chloride to form a dough. The dough is rolled, cut and blanched into noodles.

Prepared meat is cut and fried in ghee. Prepared carrots, potatoes and onions are chopped and sautéed in ghee. Prepared mash is boiled until a twofold increase in mass. Prepared basil greens are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with sodium chloride, black pepper and bay leaf.

The noodles, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of all other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 170.45 kg per 1 ton of the target product. 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 18316-95.

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. It amounted to a pilot product of 5.3 · 10 ⁴ and for a control product of 4.6 · 10 ^4, 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, mixing wheat flour, drinking water and salt to produce dough and rolling it out, cutting and blanching to produce noodles, cutting and frying meat in melted butter, cutting and sautéing carrots, potatoes and melted butter onions, boiling until double the mass of mash, cutting and freezing basil greens, mixing meat, carrots, potatoes, onions, mung, basil greens, salt, black pepper without oxygen orkogo and leafs, packing the noodles obtained mixture, and the next bone broth flow components pbw .: meat 205.37-268.43 melted butter 45 mash 90.91 onion 106.36-107.73 potatoes 145.45-153.41 carrot 39.89-40.91 basil greens 35.51 Wheat flour 56.82 water 71.02 salt eighteen black bitter pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.