RU2341159C1 - Manufacturing method of preserves "oat soup with meat and garlic" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mutton is chopped and fried, onion and garlic are cut and browned in melted oil. Potato is cut and blanched, dill is cut and frozen, oat is cooked in boiling water up to twofold increase in weight. The above components are mixed with sour cream and table salt without access of oxygen, the produced mix and the bone broth is packed, hermetised and sterilised.

EFFECT: characterised by the higher digestibility compared to analogous culinary product.

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 "Oatmeal and meat and garlic soup", which includes chopping and sautéing onion and garlic in ghee, cutting potatoes, chopping dill, chopping, frying, pouring drinking water and cooking until lamb is cooked, adding potatoes to it and oatmeal, boiling for 10 minutes, adding onions, garlic and sour cream, boiling for 5 minutes, sprinkling with dill and adding salt to obtain the finished dish (Kuropatkina M.V. Best recipes of the first b people - M .: Veche, 2004, p.149).

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 “Oatmeal and meat and garlic soup” involves preparing the recipe components, cutting and frying lamb, cutting and sautéing onion and garlic in ghee, cutting and blanching potatoes, cutting and freezing dill, cooking up to a twofold increase in the mass of oatmeal, mixing the listed components without oxygen with sour cream and salt, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

mutton 143.88-157.48 melted butter 19.25 potatoes 256-270 onion 187.2-189.6 garlic 19,2-20,25 oat groats 125 dill greens 18.75 sour cream 60 salt eighteen bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Prepared lamb is cut and fried without adding fat. Prepared onions and garlic are chopped and sautéed in ghee. Prepared potatoes are cut and blanched in hot water. Prepared dill greens are cut and subjected to freezing, preferably slow. Prepared oatmeal is boiled until a double increase in mass. The listed components are mixed without oxygen with sour cream and sodium chloride. 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. It amounted to 5.2 · 10 ⁴ for the experimental product and 4.3 · 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 involves preparing the recipe components, cutting and roasting lamb, cutting and sautéing onion and garlic in ghee, cutting and blanching potatoes, cutting and freezing dill greens, boiling oatmeal to a twofold increase in mass, mixing the above components without oxygen with sour cream and salt, packing the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 143.88-157.48 melted butter 19.25 potatoes 256-270 onion 187.2-189.6 garlic 19,2-20,25 oat groats 125 dill greens 18.75 sour cream 60 salt eighteen bone broth before the release of the target product 1000, sealing and sterilization.