RU2332086C1 - Method of production of preserved food "rock lobsters in sauce" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by rock lobsters meat cutting and frying in vegetable oil, tomatoes, onions and paprika cutting and browning in vegetable oil, cutting and blanching of champignons, cutting and freezing of potherbs, wheat flour browning in melted butter, cheese grating, mixing of the said components without oxygen access with hen eggs, lemon juice, table salt and black bitter pepper, packing of prepared mixture and 6% milk with preset ratio of components, sealing and sterilisation.

EFFECT: higher digestibility.

Description

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

A known method of producing a culinary dish "Lobsters with sauce", which includes cutting champignons, onions, tomatoes, vegetable peppers and greens, rubbing cheese, sautéing wheat flour in butter, adding milk, table salt and bitter pepper to it, heating with stirring for 5 minutes, cooling and adding egg yolks, cream, parts of cheese and mushrooms to obtain a sauce, soaking lobster meat in drinking water with lemon juice, adding tomatoes, onions, wax pepper and greens, stewing the mixture in vegetable oil, pouring the sauce, sprinkling with the rest of the cheese and baking in the oven until cooked to get the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p. 115 )

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 lobsters with sauce involves preparing the recipe components, cutting and frying lobster meat in vegetable oil, cutting and sautéing tomatoes, onions and vegetable pepper in vegetable oil, cutting and blanching champignons, cutting and freezing greens, sautéed wheat flour in ghee, grated cheese, mixed the listed ingredients without oxygen with chicken eggs, lemon juice, salt and bitter black pepper, f Asovka of the mixture and 6% milk at the following consumption of components, parts by weight:

spiny lobsters 486.4 chicken eggs 46.5 vegetable oil 23.1 melted butter 1.98 champignons 120 onion 58.5-59.25 tomatoes 90.08 vegetable pepper 101,2 greenery 125 Wheat flour eighteen cheese one hundred lemon juice 8 salt 12 black bitter pepper 0.3 milk 6% 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 lobster meat is cut and fried in vegetable oil. Prepared tomatoes, onions and vegetable pepper are chopped and sautéed in vegetable oil. Prepared champignons are cut and blanched in hot water. Prepared greens are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with chicken eggs, lemon juice, salt and black bitter pepper. The resulting mixture and 6% milk is 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 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.

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 6 months.

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. She was 1.9 · 10 ⁵ for the experimental product and 1.7 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and frying lobster meat in vegetable oil, cutting and sautéing tomatoes, onions and vegetable pepper in vegetable oil, cutting and blanching champignons, cutting and freezing greens, straining wheat flour in ghee, rubbing cheese, mixing the listed components without oxygen with chicken eggs, lemon juice, table salt and bitter black pepper, packing the resulting mixture and 6% milk in the next Flow rate components in parts by weight .: spiny lobsters 486.4 chicken eggs 46.5 vegetable oil 23.1 melted butter 1.98 champignons 120 onion 58.5-59.25 tomatoes 90.08 vegetable pepper 101,2 greenery 125 Wheat flour eighteen cheese one hundred lemon juice 8 salt 12 black bitter pepper 0.3 milk 6% before the release of the target product 1000, sealing and sterilization.