RU2322849C1 - Method for manufacturing canned food "green lobio with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology of manufacturing meat-vegetable canned food. It is necessary to prepare all the recipe components due to cutting and roasting mutton in grease; cutting and frying brown onions in grease; cutting and freezing kidney beans and parsley and peppermint greens; blanching and grating garlic. The above-mentioned components should be mixed at oxygen-free technique with common salt and hot black pepper. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to manufacture new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of obtaining a culinary dish "Lobio green with meat", which includes cutting onions and green beans, chopping parsley and peppermint, crushing garlic, cutting, sprinkling with salt and pepper and frying lamb in melted fat, adding onions to it, stew for 10 minutes, add green beans, fill with broth, simmer under the lid until cooked, add parsley and peppermint, garlic, salt and black bitter pepper, stew for 5 minutes and insist on 25-30 minutes with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical Education and Sports, 1994, p.113).

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 producing canned food “Lobio green with meat” involves preparing the recipe components, cutting and frying in lamb melted butter, cutting and sautéing onion melted butter, cutting and freezing green beans and parsley and peppermint, blanching and rubbing garlic, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and bone broth at the following component consumption, wt.h:

mutton 570.97-624.92 melted fat 23.81 green beans 375.4 onion 74.29-75.24 garlic 6.4-6.75 parsley 12.5 peppermint herbs 12.5 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 fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared green beans and parsley and peppermint are cut and subjected to freezing, preferably slow. The prepared garlic is blanched in and rubbed. The listed components are mixed without oxygen with sodium chloride and black bitter 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 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 was 1.5 · 10 ⁵ for the experimental product and 1.1 · 10 ⁵ 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 for producing canned food, which involves preparing the recipe components, cutting and frying lamb in melted fat, cutting and sautéing onion melted fat, cutting and freezing green beans and parsley and peppermint greens, blanching and rubbing garlic, mixing the listed components without oxygen access table salt and bitter black pepper, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 570.97-624.92 melted fat 23.81 green beans 375.4 onion 74.29-75.24 garlic 6.4-6.75 parsley 12.5 peppermint herbs 12.5 salt 12 black bitter pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.