RU2322840C1 - Method for manufacturing canned food "mashkhurda" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with preparing all the recipe components due to cutting and roasting meat in melted butter; cutting and frying carrots and brown onions in melted butter; boiling mung bean till an increase of its mass by 150% followed by its grating; boiling rice till a 2-fold increase of its mass; cutting and freezing green onions. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, common salt, barberry and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized. All the components should be taken at a certain ratio. The innovation enables to increase the product's 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 producing a culinary dish "Mashhurda", which includes preparing the recipe components, cutting meat, onions and carrots, chopping green onions, frying meat in ghee, adding onions, carrots and tomato paste, frying, adding drinking water, barberry, laurel leaf and mash, cook over low heat until mash is boiled, add rice and table salt, cook for 20-25 minutes, infuse and sprinkle with green onions to get the finished dish (Makhmudov K. Uzbek dishes - Tashkent: Uzbekistan n, 1976, p. 76).

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 Mashkhurda canned food production method involves preparing recipe components, cutting and frying meat in ghee, cutting and sautéing carrots and onions in ghee, cooking to 150% weight gain and rubbing the mash, cooking until twice increasing the mass of rice, cutting and freezing green onions, mixing the listed components without oxygen with tomato paste, table salt, barberry and bay leaf, packing the resulting mixture and bone broth in the next the total consumption of components, parts by weight:

meat 144.58-188.98 melted butter 40 rice 113.5 mash 68.16 onion 74.88-75.84 carrot 28.08-28.8 green onions 22 tomato paste 30% 12 salt eighteen barberry 1,6 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 meat is cut and fried in ghee. Prepared carrots and onions are chopped and sautéed in ghee. The prepared mash is cooked to a mass increase of 150% and wiped. Prepared rice is boiled until a double increase in mass. Prepared green onions are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with tomato paste, table salt, barberry and bay leaf. 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 per design tab 120 kg per 1 ton of the target product. 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.

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 the control product of 4.5 · 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 for the production of canned food, which includes preparing the recipe components, cutting and frying meat in ghee, cutting and sautéing carrots and onions in ghee, cooking until the mass increases by 150% and rubbing the mash, cooking until the rice mass doubles, cutting and freezing green onion, mixing the listed components without oxygen with tomato paste, table salt, barberry and bay leaf, packing the resulting mixture and bone broth at the following component consumption, parts by weight: meat 144.58-188.98 melted butter 40 rice 113.5 mash 68.16 onion 74.88-75.84 carrot 28.08-28.8 green onions 22 tomato paste in terms of 30% 12 salt eighteen barberry 1,6 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.