RU2332107C1 - Method of production of preserved food "echmiadzin bozbash" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by mutton cutting and frying in melted butter, onions cutting and browning in melted butter, potatoes, eggplants, paprika and tomatoes cutting and blanching, string beans, coriander and basil cutting and freezing, mixing of the said components without oxygen access with table salt and black bitter pepper, packing of prepared mixture and bone broth with preset ratio of components, sealing and sterilisation.

EFFECT: higher digestibility.

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 "Echmiadzin Bozbash", which includes shredding and sautéing onion in melted butter, cutting potatoes, green beans, eggplant, vegetable pepper, tomatoes and herbs cilantro and basil, cutting, pouring cold drinking water, cooking over low heat, semi-preparedness, separation from the broth, frying in ghee before browning and pouring lamb in the broth, adding onions, green beans, potatoes, eggplant and vegetable pepper to it, cooking until cooked and adding and 10 minutes before the end of cooking tomatoes, cilantro and basil, table salt and pepper to obtain the finished dish (Recipes for gourmets. - M .: Cititel-trade, 2005, p.14).

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 Echmiadzin Bozbash canned food production method involves preparing the recipe components, cutting and frying in mutton ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, eggplant, vegetable pepper and tomatoes, cutting and freezing green beans and cilantro and basil greens, mixing the listed components without oxygen with table salt and bitter black pepper, packing the resulting mixture and bone broth in the next race the course of the components, parts by weight:

mutton 239.81-262.47 melted butter 24.2 potatoes 170.67-180 onion 62.4-63.2 green beans 91.67 eggplant 109 vegetable pepper 84.33 tomatoes 187.67 green cilantro 6.25 basil greens 6.25 salt eighteen black bitter pepper 0.2 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 ghee. Prepared onions are chopped and sautéed in ghee. Prepared potatoes, eggplant, vegetable pepper and tomatoes are cut and blanched in hot water. Prepared green beans and cilantro and basil greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper. 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. 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. She was 6.3 · 10 ⁴ for the experimental product and 5.4 · 10 ⁴ 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)

A method for the production of canned food, which includes preparing the recipe components, cutting and frying in mutton ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, eggplant, vegetable pepper and tomatoes, cutting and freezing green beans and cilantro, and basil, mixing the listed components without access of oxygen with sodium chloride and bitter black pepper, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 239.81-262.47 melted butter 24.2 potatoes 170.67-180 onion 62.4-63.2 green beans 91.67 eggplant 109 vegetable pepper 84.33 tomatoes 187.67 green cilantro 6.25 basil greens 6.25 salt eighteen black bitter pepper 0.2 bone broth before the release of the target product 1000, sealing and sterilization.