RU2322854C1 - Method for manufacturing canned food "kavurma shurpa" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting and roasting mutton in grease; cutting and frying brown onions in grease; cutting and blanching potatoes, hot red pepper and apples; cutting and freezing dill and parsley greens. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, commons alt and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized. The canned food in question is of increased 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 "Kavurma Shurpa", involving the preparation of recipes, cutting lamb, potatoes and greens of dill and cilantro, chopping onion, frying lamb in melted fat, adding onion and tomato paste, frying for 7-10 minutes, add potatoes, stir, add drinking water, hot red pepper, dill and cilantro and table salt, bring to a boil, add apples and bay leaves and cook over low heat for 1 hour to get the finished bl Yes (K. Makhmudov Uzbek dishes - Tashkent. Uzbekistan, 1976, p.71).

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 canned food "Kavurma Shurpa" involves preparing the recipe components, cutting and frying lamb in melted fat, cutting and sautéing onion melted fat, cutting and blanching potatoes, red hot peppers and apples, cutting and freezing greens dill and cilantro, mixing the listed components without oxygen with tomato paste, salt and bay leaf, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

mutton 287.77-314.96 melted fat 40 potatoes 256-270 onion 149.76-151.68 apples 90 hot red pepper 5.06 dill greens twenty green cilantro 25 tomato paste 30% 12 salt eighteen 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 mutton is cut and fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared potatoes, red hot peppers and apples are cut and blanched in hot water. Prepared dill and cilantro are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, table salt 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 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.

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 test product of 6.2 · 10 ⁴ and for a control product of 5.3 · 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 lamb in melted fat, cutting and sautéing onion melted fat, cutting and blanching potatoes, red hot pepper and apples, cutting and freezing dill and cilantro, mixing these components without access oxygen with tomato paste, salt and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 287.77-314.96 melted fat 40 potatoes 256-270 onion 149.76-151.68 apples 90 hot red pepper 5.06 dill greens twenty green cilantro 25 tomato paste 30% 12 salt eighteen Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.