RU2332869C1 - Method of production of preserved food "mexican mutton" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: recipe components are prepared, mutton is cut and fried in vegetable oil, avocado, tomatoes and onions are cut and blanched, chili and garlic are blanched and cut, lettuce and coriander are cut and frozen. Specified components are mixed without oxygen access with dry white wine, lemon juice, table salt and calcium citrate. Prepared mixture is packed with pineapple juice, sealed and sterilised.

EFFECT: method makes it possible to prepare new preserved food of higher assimilability compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Mexican lamb", which includes cutting avocados, tomatoes, onions, garlic, chili, lettuce, cilantro and lamb, mixing part of chili, part of garlic, part of cilantro, dry white wine, pineapple and lemon juice, onions and table salt with obtaining a marinade, pouring mutton with marinade, holding for 1 hour, separating from it and frying in vegetable oil for 1-2 minutes, mixing avocado, tomatoes, the remaining parts of chili, garlic and cilantro, dry of white wine and lemon juice and pineapple, laying on a salad dish, laying on top of the resulting mixture and laying on top of lamb to produce the finished dish (Kotok VA Mexican cuisine - Chelyabinsk. Arkaim, 2003, p.227).

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 food “Mexican Lamb” involves preparing the recipe components, cutting and frying lamb in vegetable oil, cutting and blanching avocados, tomatoes and onions, blanching and cutting chili and garlic, cutting and freezing lettuce and cilantro greens, mixing the listed components without oxygen with dry white wine, lemon juice, sodium chloride and calcium citrate, packaging the resulting mixture and pineapple juice at the next component consumption , In parts by weight:

mutton 592.47-648.45 vegetable oil 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 12 calcium citrate 1.13 Pineapple juice 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 vegetable oil. Prepared avocados, tomatoes and onions are cut and blanched in hot water. Prepared chili and garlic are blanched and chopped. Prepared lettuce and cilantro are cut and frozen, preferably quickly. The listed components are mixed without oxygen with dry white wine, lemon juice, sodium chloride and calcium citrate. The resulting mixture and pineapple juice is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except pineapple juice 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.

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 2 years.

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 2.3 · 10 ⁵ and for the control product of 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 the preparation of prescription components, cutting and frying in mutton vegetable oil, cutting and blanching avocados, tomatoes and onions, blanching and cutting chili and garlic, cutting and freezing lettuce and green cilantro, mixing these components without oxygen with dry white wine, lemon juice, sodium chloride and calcium citrate, packaging the mixture and pineapple juice at the following component consumption, parts by weight: mutton 592.47-648.45 vegetable oil 17.65 avocado 135.29 tomatoes 66.24 onion 55.06-55.76 garlic 7.53-7.94 Chile 22.32 salad 64.71 green cilantro 88.24 dry white wine 73.53 lemon juice 35.29 salt 12 calcium citrate 1.13 Pineapple juice before the release of the target product 1000, sealing and sterilization.