RU2322106C1 - Method for manufacturing canned food "moussaka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and roasting mutton in vegetable oil; cutting and frying brown onions in vegetable oil; cutting and blanching tomatoes; cutting and freezing parsley greens. The above-mentioned components should be mixed at oxygen-free technique. Wheat flour should be fried in melted butter followed by mixing it with dry white wine, milk, tomato paste, common salt, cinnamon, Jamaica pepper, hot black pepper and nutmeg to obtain the sauce. Potatoes should be cut and roasted in vegetable oil; cheese should be grated and mixed with breading. One should successively pack potatoes, mutton-containing mixture, potatoes, the mixture of cheese and breading and the sauce to be sealed and sterilized. The innovation enables to manufacture 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 producing a culinary dish "Moussaka", which includes cutting and frying in vegetable oil potatoes, sautéing wheat flour in butter, adding milk to it, cooking with stirring for 2 minutes and adding table salt, grated cheese, nutmeg and pepper with obtaining sauce, blanching, cooling, peeling and chopping tomatoes, chopping parsley, cutting onions, mixing it with minced lamb, stir-frying for 5 minutes over low heat in vegetable oil, adding volume toppings, parsley, dry white wine, tomato puree, cinnamon, allspice and black pepper, bring to a boil and simmer over low heat for 15 minutes, fry bread crumbs, layer-by-layer laying of potatoes and lamb mixture, pouring sauce, sprinkling bread crumbs and baking in the oven for 15 minutes at a temperature of 180 ° C to obtain the finished dish (Farrow D., Clark J. Greek cuisine. - M .: Eksmo, 2003, p.70).

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 Mussaka canned food involves preparing the recipe components, cutting, chopping and frying lamb in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and blanching tomatoes, cutting and freezing parsley, mixing the listed components without access of oxygen, wheat flour in melted butter and mixed with dry white wine, milk, tomato paste, table salt, cinnamon, allspice, black pepper g with nutmeg and nutmeg to obtain a sauce, cutting and frying in potato vegetable oil, rubbing cheese and mixing it with breadcrumbs, sequential packing of potatoes containing lamb mixture, potatoes, cheese mixture with breadcrumbs and sauce at the following consumption of components, parts by weight .:

mutton 223.27-244.37 vegetable oil 41.38 melted butter 17.24 potatoes 337.45-355.9 tomatoes 77.59 onion 64.55-65.38 parsley 19,4 Wheat flour 17.24 breadcrumbs 15,52 cheese 8.62 dry white wine 41.38 tomato paste 30% 3.45 cinnamon 0.52 allspice 0.52 black bitter pepper 0.2 nutmeg 0.52 milk 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, cut and fried in vegetable oil. Prepared onions are chopped and sautéed in vegetable oil. Prepared tomatoes are cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen.

Prepared wheat flour is sautéed in melted butter and mixed with dry white wine, milk, tomato paste, table salt, cinnamon, allspice, black pepper and nutmeg to produce a sauce.

Prepared potatoes are cut and fried in vegetable oil.

Prepared hard cheese is rubbed and mixed with breadcrumbs.

Then, at the aforementioned consumption of components, a part of a potato, containing a mutton mixture, the remaining part of a potato, a mixture of cheese with breadcrumbs and sauce is sequentially packaged, sealed and sterilized to obtain the desired product.

The consumption of all components except milk 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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 10.7 · 10 ⁴ for the experimental product and 7.1 · 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 includes preparing the recipe components, cutting, chopping and frying lamb in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and blanching tomatoes, cutting and freezing parsley, mixing the listed components without oxygen, sautéing in melted butter wheat flour and mixing it with dry white wine, milk, tomato paste, table salt, cinnamon, allspice, black pepper and nutmeg to produce sou and, cutting and frying potatoes in vegetable oil, rubbing cheese and mixing it with bread crumbs, potato sequential packing, comprising a mixture of lamb, potatoes, cheese mixture with breadcrumbs and sauce with the following flow components pbw .: mutton 223.27-244.37 vegetable oil 41.38 melted butter 17.24 potatoes 337.45-355.9 tomatoes 77.59 onion 64.55-65.38 parsley 19,4 Wheat flour 17.24 breadcrumbs 15,52 cheese 8.62 dry white wine 41.38 tomato paste 30% 3.45 cinnamon 0.52 allspice 0.52 black bitter pepper 0.2 nutmeg 0.52 milk before the release of the target product 1000, sealing and sterilization.