RU2343773C1 - Method of manufacturing canned food "soup with mutton and pumpkin" - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of cans manufacturing involves cutting and blanching pumpkin, potatoes and onions, blanching and cutting carrots, cutting and freezing parsley, cutting mutton, boiling rice up to double increase in mass, mixing the above components without oxygen access with sour cream, table salt, saffron, anise, red hot pepper and hot black pepper, packing the obtained mix and bone broth, hermetic sealing and sterilisation.

EFFECT: new cans of increased digestibility as compared to similar culinary dish.

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 "Lamb and Pumpkin Soup", which includes preparing the recipe, cutting lamb, pumpkin, carrots, potatoes and onions, chopping parsley, pouring lamb with drinking water, boiling for 40 minutes, adding potatoes, carrots, pumpkin, onion, sour cream, table salt, saffron, anise, red pepper and black pepper, cooking for 25 minutes, cooling and sprinkling with parsley to get the finished dish (Kuropatkina M. B. The best recipes of the first bl etc. -. M .: Veche, 2004 s.163-164).

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 “Lamb and pumpkin soup” involves preparing the recipe components, cutting and blanching pumpkin, potatoes and onions, blanching and cutting carrots, cutting and freezing parsley, cutting lamb, cooking until double the mass rice, mixing the listed components without oxygen with sour cream, salt, saffron, anise, hot red pepper and black bitter pepper, packing the resulting mixture and bone broth the next m flow components pbw .:

mutton 143.88-157.48 pumpkin 183 carrot 70,2-72 potatoes 128-135 onion 93.6-94.8 rice fifty parsley fifty sour cream fifteen salt eighteen saffron 0.5 anise 0.5 hot red pepper 0.7 black pepper 0.3 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 pumpkin, potatoes and onions are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared lamb chop. Prepared rice is boiled until a double increase in mass. The listed components are mixed without oxygen with sour cream, salt, saffron, anise, hot red pepper and black 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 given 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 a pilot product of 5.3 · 10 ⁴ and for a control product of 4.4 · 10 ⁴ 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 provides for the preparation of prescription components, cutting and blanching pumpkins, potatoes and onions, blanching and cutting carrots, cutting and freezing parsley, cutting lamb, boiling until the rice mass doubles, mixing the listed components without oxygen with sour cream, cooked salt, saffron, anise, hot red pepper and black bitter pepper, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:
mutton 143.88-157.48 pumpkin 183 carrot 70,2-72 potatoes 128-135 onion 93.6-94.8 rice fifty parsley fifty sour cream fifteen salt eighteen saffron 0.5 anise 0.5 hot red pepper 0.7 black pepper 0.3 bone broth before the release of the target product 1000,
sealing and sterilization.