RU2348218C1 - Method for manufacturing preserves "vereshchaka" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: recipe components are prepared according to traditional technology. Prepared salted pork fat and raw onions are cut and jointly fried. Prepared potatoes and swedes are cut and blanched. Pre-processed herbs are chopped and frozen, preferably - at a fast rate. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Prepared wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with sugar, culinary salt and hot black pepper under oxygen-free conditions to produce the garnish. Pre-processed pork is cut and fried. Pork, garnish and beet kvass are packaged, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of manufacturing a culinary dish "Vereshchaka", which includes cutting bacon and onions, cutting and sprinkling pork with salt and pepper, co-frying the listed components, pouring them with beet kvass, stewing for 60-70 minutes, sprinkling with chopped greens and garnishing with boiled potatoes , stewed with rutabaga and canned green peas to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.266).

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 manufacturing canned food “Vereshchak” involves preparing the recipe components, cutting and co-frying the bacon and onions, cutting and blanching potatoes and rutabaga, cutting and freezing greens, freezing fresh green pea grains, and passing wheat flour in melted fat and mixing the listed components without oxygen with sugar, salt and bitter black pepper to obtain a side dish, cutting and frying in melted pork fat, packing of pork, garnish a and beet kvass next flow components pbw .:

pork 470.63-591.86 bacon 18.75 melted fat 18.75 onion 91.41-92.58 potatoes 195.8-206.51 swede 195.31 green pea 170.31 greenery 15.66 Wheat flour 2,34 sugar 2,34 salt 12 black pepper 0.2 beet kvass 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 bacon and onions are chopped and fried together. Prepared potatoes and rutabaga are cut and blanched in hot water. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with sugar, salt and black bitter pepper to obtain a side dish.

Prepared pork is cut and fried.

Pork, side dish and beet kvass are packaged at the above-mentioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except beet kvass is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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.

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 was 1.8 · 10 ⁵ for the experimental product and 1.5 · 10 ⁵ 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 of manufacturing canned food, involving the preparation of prescription components, cutting and co-frying bacon and onions, cutting and blanching potatoes and rutabaga, cutting and freezing greens, freezing fresh green pea grains, sifting wheat flour in melted fat, and mixing the listed components without oxygen sugar, salt and bitter black pepper to obtain a side dish, cutting and frying in melted pork fat, packaging of pork, side dish and beet kvass, sealing and ster lizization at the following consumption of components, parts by weight:
pork 470.63-591.86 bacon 18.75 melted fat 18.75 onion 91.41-92.58 potatoes 195.8-206.51 swede 195.31 green pea 170.31 greenery 15.66 Wheat flour 2,34 sugar 2,34 salt 12 black pepper 0.2 beet kvass before the release of the target product 1000.