RU2332040C1 - Method of production of preserved food "pork with string beans" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by salted pork fat cutting and frying in vegetable oil, onions and garlic cutting and browning in vegetable oil, cutting and freezing of string beans, green onions, parsley and thyme, mixing of the above components without oxygen access with lemon juice, table salt, sodium tartrate, black bitter pepper, red hot pepper, mustard and CO₂-extract of pyrolysis timber, cutting of pork, packing of pork, prepared mixture and sour cream, sealing and sterilisation.

EFFECT: higher digestibility as compared to similar culinary dish.

Description

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

There is a method of producing a culinary dish "Pork with green beans", which includes preparing the recipe components, mixing vegetable broth and dry white wine, bringing to a boil, adding to them table salt, bitter black pepper and parsley and thyme, laying pork in the resulting mixture, cooking on low heat for 40-60 minutes, separating the pork and cutting it to obtain the main component, cutting and cooking in salted water until half the beans are cooked, cutting and co-frying in olive onion, garlic and smoked breast oil, mixing the listed components and stewing until ready to get a side dish, cutting the green onions and mixing them with the estimated, cream, juice, table mustard, table salt and hot red pepper to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Kotok V.A. Mexican cuisine. - Chelyabinsk: Arkaim, 2003, p.213).

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 food “Pork with green beans” provides for the preparation of recipe components, cutting and frying in bacon oil, cutting and sautéing onion and garlic in vegetable oil, cutting and freezing green beans, green onions and parsley and thyme, mixing these components with oxygen-free lemon juice, sodium chloride, sodium tartrate, black bitter pepper, red hot pepper, mustard and CO ₂ extracts pyrolysis wood cutting pork, pork butchery, and the resulting mixture of sour cream with the following flow components pbw .:

pork 421.69-530.3 vegetable oil fifteen bacon fifty green beans 330 onion 93.6-94.8 garlic 3.2-3.38 green onions 55 parsley 6.25 thyme greens 3.13 lemon juice twenty salt 12 sodium tartrate 0.25 black bitter pepper 0.1 hot red pepper 0.62 mustard 0.2 CO ₂ pyrolysis wood extract 0.001 sour cream 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. The prepared bacon is cut and fried in vegetable oil. Prepared onions and garlic are chopped and sautéed in vegetable oil. Prepared green beans, green onions and parsley and thyme greens are chopped and frozen, green beans and parsley and thyme greens are preferably slow, and green onions are preferably fast. The listed components are mixed without oxygen with lemon juice, sodium chloride, sodium tartrate, bitter black pepper, hot red pepper and a CO ₂ -extract of pyrolysis wood.

Prepared pork chop.

Pork, the resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 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 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 the preparation of prescription components, cutting and frying in bacon oil, cutting and sautéing onion and garlic in vegetable oil, cutting and freezing green beans, green onions and parsley and thyme, mixing these components without oxygen and lemon juice, sodium chloride, sodium tartrate, black bitter pepper, red hot pepper, mustard and CO ₂ extracts of the pyrolysis of wood, cut pork, pork butchery, the resulting mixture and etany next flow components pbw .: pork 421.69-530.3 vegetable oil fifteen bacon fifty green beans 330 onion 93.6-94.8 garlic 3.2-3.38 green onions 55 parsley 6.25 thyme greens 3.13 lemon juice twenty salt 12 sodium tartrate 0.25 black bitter pepper 0.1 hot red pepper 0.62 mustard 0.2 CO ₂ pyrolysis wood extract 0.001 sour cream before the release of the target product 1000, sealing and sterilization.