RU2322113C1 - Method for manufacturing canned product "serbian-type meat with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting and roasting pork in vegetable oil; cutting and frying garlic and brown onions in vegetable oil; cutting and blanching sweet pepper; cutting and freezing leek and parsley greens; cooking rice up to a two-fold increase of its mass. Then the above-mentioned components should be mixed at oxygen-free technique with sour cream, tomato paste, common salt, sweet red pepper and hot black pepper. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to manufacture canned product 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 "Meat and rice in Serbian", involving the preparation of recipes, cutting pork, vegetable pepper and greens, leeks and parsley, chopping onions and garlic, mixing pork, onions and garlic, frying in vegetable oil , adding table salt, pepper, red sweet pepper, tomato paste and meat broth, cooking for 30 minutes, adding vegetable pepper, leek and rice, stewing for 25 minutes and adding sour cream and parsley to obtain ready meals (. Burda tasty, simple, appetizing - M .: Vneshsigma, 1994, s.317).

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 the production of canned meat “Serbian Rice and Meat” involves preparing the recipe components, cutting and frying pork in vegetable oil, cutting and stewing garlic and onion in vegetable oil, cutting and blanching vegetable pepper, cutting and freezing greens of leek and parsley, cooking to a double increase in the mass of rice, mixing the listed components without oxygen with sour cream, tomato paste, salt, sweet red pepper and black pepper Kim, packing the resulting mixture, and the next bone broth flow components pbw .:

pork 354.36-445.63 vegetable oil 26.47 onion 165.18-167.29 garlic 3.01-3.18 vegetable pepper 148.82 leek greens 32.35 parsley 12.5 rice 88.24 sour cream 12 tomato paste 30% 17.65 salt 12 sweet red pepper 5.88 black bitter pepper 0.3 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 pork is cut and fried in vegetable oil. Prepared garlic and onions are chopped and sautéed in vegetable oil. Prepared vegetable pepper is cut and blanched in hot water. The prepared greens of leeks and parsley are cut and subjected to freezing, preferably slow. Prepared rice is boiled until a double increase in mass. The listed components are mixed without oxygen with sour cream, tomato paste, table salt, sweet red pepper and black hot 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 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 for the production of canned food, which involves preparing the recipe components, cutting and frying pork in vegetable oil, cutting and sautéing garlic and onions in vegetable oil, cutting and blanching vegetable pepper, cutting and freezing leek and parsley greens, cooking until the rice mass doubles , mixing the listed components without oxygen with sour cream, tomato paste, table salt, sweet red pepper and black bitter pepper, packing the resulting mixture and bone broth the increasing consumption of components, parts by weight: pork 354.36-445.63 vegetable oil 26.47 onion 165.18-167.29 garlic 3.01-3.18 vegetable pepper 148.82 leek greens 32.35 parsley 12.5 rice 88.24 sour cream 12 tomato paste 30% 17.65 salt 12 sweet red pepper 5.88 black bitter pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.