RU2322931C1 - Method for producing of canned food "dovga with meat" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing receipt components by cutting and chopping mutton; chopping bulb onion; mixing said components with black bitter pepper and forming for producing of meat balls; cooking peas grain until its mass has increased by 150% and rubbing; cutting and freezing greens and spinach; cooking rice for increasing its mass by twice; mixing peas grain, spinach, greens, rice, curdled milk, wheat flour and edible salt without oxygen access; packaging meat balls, resulted mixture and bone soup; pressurizing and sterilizing. Mentioned components are used in predetermined ratio.

EFFECT: increased digestibility of novel canned food.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of obtaining a culinary dish "Dovga with meat", providing for the joint grinding of lamb and onions in a meat grinder, mixing them with pepper and forming with meatballs, mixing and cooking yogurt and flour, soaking peas, boiling it in the broth, adding rice, spinach , herbs, meatballs, a mixture of yogurt with flour and salt and cooking until cooked to get the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p.21).

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 obtaining canned food “Dovga with meat” involves preparing the recipe components, cutting and mutting lamb, chopping onions, mixing the listed components with bitter black pepper and molding to produce meatballs, cooking to 150% weight gain and rubbing peas, cutting and freezing spinach and greens, cooking until double the mass of rice, mixing without oxygen peas, spinach, greens, rice, yogurt, wheat flour and table salt, packaging meatballs, and the resulting mixture bone broth with the following flow components pbw .:

mutton 298.98-327.23 onion 60.78-61.56 rice 41.3 peas 27.66 spinach 71.43 greenery 12.5 Wheat flour 12,99 yogurt 324.68 salt eighteen black bitter pepper 0.04 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 cutted. The listed components are mixed with bitter black pepper and formed into meatballs.

Prepared peas are cooked to an increase in mass by 150% and wiped. Prepared spinach and greens are cut and subjected to freezing, preferably slow. Prepared rice is boiled until a double increase in mass. These components are mixed without oxygen with yogurt, wheat flour and salt.

Meatballs, 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. 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.

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 5.4 · 10 ⁴ and for a control product of 4.6 · 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 of producing canned food, which includes preparing the recipe components, cutting and mutting lamb, chopping onions, mixing the listed ingredients with black bitter pepper and forming to produce meatballs, cooking to 150% weight gain and wiping peas, cutting and freezing spinach and greens, cooking up to a double increase in the mass of rice, mixing pea, spinach, greens, rice, yogurt, wheat flour and table salt without access, packing meatballs, the resulting mixture and bone broth and at the next component consumption, parts by weight: mutton 298.98-327.23 onion 60.78-61.56 rice 41.3 peas 27.66 spinach 71.43 greenery 12.5 Wheat flour 12,99 yogurt 324.68 salt eighteen black bitter pepper 0.04 bone broth before the release of the target product 1000, sealing and sterilization.