RU2331307C1 - Method of production of preserved food "meat with milk corn meal" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry for production of meat and vegetable preserved food. Preserved food is cooked by onions cutting and browning in melted butter, cutting and freezing of green onions and parsley. Prepared components are mixed without oxygen access. Beef is cut and fried in melted butter. Corn flour, milk and table salt are mixed and boiled to prepare porridge. Beef, prepared mixture and porridge are packed, sealed and sterilised.

EFFECT: preparation of preserved food with high assimilability.

Description

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

There is a method of manufacturing a culinary dish "Dried meat with milk corn porridge", which involves soaking and cutting dried beef, cutting onions and green onions and parsley, laying beef in a pan, adding onions to it, frying until cooked in your own fat over high heat , removing beef, adding butter and cornmeal, stirring, pouring milk and cooking with stirring to obtain porridge and forming a finished dish of beef, porridge, green onions and parsley (Co. VA approx Brazilian - Chelyabinsk. Ural LTD, 2002, p.128).

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 the production of canned meat “Meat with milk corn porridge” involves preparing the recipe components, cutting and sautéing onion ghee, cutting and freezing green onions and parsley, mixing the listed components without oxygen, cutting and frying in beef ghee, mixing corn flour, milk and salt and cooking to obtain porridge, packing of beef, the resulting mixture and porridge with the following consumption of components, parts by weight:

beef 451.43-464.51 melted butter 45 onion 120-121.54 green onions 44.07 parsley 50.08 corn flour 160.26 salt 12 milk 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 onions are cut and fried in ghee. Prepared green onions and parsley are cut and subjected to freezing, preferably fast. The listed components are mixed without oxygen.

Prepared beef is cut and fried in ghee.

Prepared corn flour, milk and salt are mixed and boiled to obtain porridge.

Beef, the resulting mixture and milk are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except milk is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef 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 accepted as the minimum 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 1 year.

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 a pilot product of 1.6 · 10 ⁵ and for a 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 includes preparing recipe components, cutting and sautéing onions in ghee, cutting and freezing green onions and parsley, mixing the listed components without oxygen, cutting and frying beef ghee, mixing corn flour, milk and salt and cooking to obtain porridge, packing of beef, the resulting mixture and porridge at the following consumption of components, parts by weight: beef 451.43-464.51 melted butter 45 onion 120-121.54 green onions 44.07 parsley 50.08 corn flour 160.26 salt 12 milk before the release of the target product 1000, sealing and sterilization.