RU2336746C1 - Method of manufacturing canned food "beef with kidney beans according to mexican receipt" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing technology of meat-and-plant canned food. The cans are manufactured by cutting, chopping and frying beef in melted butter, cutting and sauteing onion, garlic and paprica in melted butter, cutting and freezing parsley, boiling kidney beans up to double increase in mass, cutting pickled chilli, grating cheese, mixing the above components without oxygen access with sweet corn, table salt, black pepper, moderately hot red pepper, caraway and marjoram, packing the obtained mix and tomato juice, hermetic sealing and sterilisation.

EFFECT: production of canned food with high digestibility.

Description

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

A known method of producing a culinary dish "Beef and Beans in Mexican", which includes cutting onions, garlic, vegetable pepper and parsley, mashing canned tomatoes in a pouring liquid, rubbing cheese, frying for 5-6 minutes, ground beef, adding to it onions, garlic, vegetable pepper, canned chili, canned beans and canned sweet corn, boiling, adding canned tomatoes, table salt, chili powder, caraway seeds, marjoram and pepper black bitter, stew on the lid for 20-30 minutes and sprinkle with parsley and cheese to obtain the finished dish (Kotok V.A. Mexican cuisine. - Chelyabinsk: Arkaim, 2003, p.185-186).

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 production of canned food "Beef with beans in Mexican" provides for the preparation of recipe components, cutting, chopping and frying in beef ghee, cutting and sautéing onion, garlic and vegetable pepper in ghee, cutting and freezing greens parsley, boiling to a twofold increase in the mass of beans, cutting pickled chili, rubbing cheese, mixing the listed components without oxygen with sugar corn, sodium chloride, bitter black pepper, p Rump red medium-acute, caraway and marjoram, packing the resulting mixture and tomato juice at the following component consumption, parts by weight:

beef 234.74-241.55 melted butter 20.67 beans 90.83 onion 31.2-31.6 garlic 8.53-9 vegetable pepper 84.33 pickled chili 52.71 sweet corn 125 parsley 52.08 cheese 41.67 salt eleven black bitter pepper 0.1 red pepper, medium hot fifteen caraway 3.33 marjoram 1,67 tomato 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 beef is chopped, cut and fried in ghee. Prepared onions, garlic and vegetable pepper are chopped and sautéed in ghee. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared beans are boiled until a twofold increase in mass. Prepared marinated chili cut. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with sugar corn, sodium chloride, bitter black pepper, medium hot red pepper, caraway seeds and marjoram. The resulting mixture and tomato juice is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except tomato juice 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. 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 in 1 cm ³ product. It amounted to a test product of 10.9 · 10 ⁴ and for the control product of 6.6 · 10 ^4, 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, chopping and frying beef in ghee, cutting and sautéing onion, garlic and vegetable pepper in ghee, cutting and freezing parsley, cooking to double the weight of the beans, cutting pickled chilli rubbing cheese, mixing the listed components without oxygen with sugar corn, sodium chloride, bitter black pepper, red hot pepper, caraway seeds and marjoram, packing obtained with Mesi and tomato juice at the following consumption of components, parts by weight: beef 234.74-241.55 melted butter 20.67 beans 90.83 onion 31.2-31.6 garlic 8.53-9 vegetable pepper 84.33 pickled chili 52.71 sweet corn 125 parsley 52.08 cheese 41.67 salt eleven black bitter pepper 0.1 red hot peppers fifteen caraway 3.33 marjoram 1,67 tomato juice before the release of the target product 1000, sealing and sterilization.