RU2322845C1 - Method for manufacturing canned food "ismalok dolma" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting and chopping mutton; cutting brown onions; cooking rice till a 2-fold increase of its mass; mixing the above-mentioned components at a certain ratio with butter, common salt and hot black pepper to obtain the stuffing, freezing and defrosting spinach leaves at oxygen-free technique and forming the stuffing into them to obtain dolma followed by packing dolma and bone broth with subsequent sealing and sterilization. The canned food suggested is 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 "Ismalok Dolma", which includes preparing the recipe components, double grinding in a meat grinder lamb, chopping onions, cooking rice and mixing these components with table salt and bitter black pepper to produce minced meat, scalding spinach leaves and forming minced meat in them with dolma, putting it in a pan, adding butter, pouring with drinking water, setting oppression and cooking for 30-35 minutes on a very low fire to get the finished blue and (K. Makhmudov Uzbek dishes -. .: Tashkent Uzbekistan, 1976, s.138-139).

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 Ismalok Dolma canned food production method involves preparing the recipe components, cutting and mutting lamb, cutting onions, cooking to double the rice mass, mixing the listed components with butter, table salt and bitter black pepper to produce minced meat freezing and defrosting without oxygen access of spinach leaves and forming forcemeat in them to produce dolma, packing dolma and bone broth at the following component consumption, parts by weight:

mutton 513.87-562.43 butter 36.23 onion 250.71-253.93 rice 44.64 spinach 157.14 salt 12 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 mutton is cut and cutted. Prepared onions are chopped. Prepared rice is boiled until a double increase in mass. The listed components are mixed with softened butter, sodium chloride and bitter black pepper to obtain minced meat.

The prepared spinach leaves are subjected to freezing, preferably slow, and they are defrosted without oxygen, and then mincemeat is formed into them to produce dolma.

Dolma and bone broth are Packed at the above component flow rate, 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The onion 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 amounted to an experimental product of 1.4 · 10 ⁵ and for the control product of 1.2 · 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 mutting lamb, cutting onions, boiling until the rice mass doubles, mixing the listed components with butter, table salt and black bitter pepper to obtain minced meat, freezing and defrosting without access to oxygen of spinach leaves and molding in them minced meat with dolma, packing dolma and bone broth at the following consumption of components, parts by weight: mutton 513.87-562.43 butter 36.23 onion 250.71-253.93 rice 44.64 spinach 157.14 salt 12 black bitter pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.