RU2350228C1 - Method of production preserved product "fried ham and onions" - Google Patents
Method of production preserved product "fried ham and onions" Download PDFInfo
- Publication number
- RU2350228C1 RU2350228C1 RU2008102480/04A RU2008102480A RU2350228C1 RU 2350228 C1 RU2350228 C1 RU 2350228C1 RU 2008102480/04 A RU2008102480/04 A RU 2008102480/04A RU 2008102480 A RU2008102480 A RU 2008102480A RU 2350228 C1 RU2350228 C1 RU 2350228C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- ham
- melted fat
- frying
- onion
- Prior art date
Links
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 6
- 241000234282 Allium Species 0.000 title description 8
- 238000004519 manufacturing process Methods 0.000 title description 3
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010460 mustard Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000002023 wood Substances 0.000 claims abstract description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 235000019197 fats Nutrition 0.000 claims description 11
- 241000219198 Brassica Species 0.000 claims description 6
- 238000000197 pyrolysis Methods 0.000 claims description 5
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000020992 canned meat Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims 1
- 235000013324 preserved food Nutrition 0.000 abstract description 7
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов.The invention relates to the production technology of canned meat and vegetables.
Известен способ производства кулинарного блюда "Окорок жареный с луком", предусматривающий подготовку рецептурных компонентов, резку, смазывание столовой горчицей и обжарку в течение 2-3 минут в маргарине варено-копченого окорока, укладку на него репчатого лука, жаренного во фритюре, гарнирование отварным зеленым горошком и украшение зеленью с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.265).A known method of producing a culinary dish "Fried ham with onions", which includes preparing the recipe components, cutting, greasing the table mustard and frying for 2-3 minutes in margarine boiled-smoked ham, laying onion, deep fried, garnished with boiled green peas and decoration with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.265).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарном блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервированного продукта "Окорок жареный с луком" предусматривает подготовку рецептурных компонентов, резку, посыпание пшеничной мукой и обжарку в топленом жире репчатого лука, резку и замораживание зелени, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов без доступа кислорода с поваренной солью и OC2-экстрактом пиролизной древесины, резку, смазывание столовой горчицей и обжарку в топленом жире свиного окорока, фасовку окорока, полученной смеси и топленого жира при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the production method of the canned product “Fried ham with onions” involves preparing the recipe components, cutting, sprinkling with wheat flour and frying in onion fat, cutting and freezing greens, freezing fresh grain of green peas, mixing the listed components without access oxygen with sodium chloride and OC 2 -extract of pyrolysis wood, cutting, greasing table mustard and frying in melted fat of pork ham, packing of ham obtained mixture and melted fat at the following consumption of components, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный репчатый лук нарезают, посыпают пшеничной мукой и обжаривают в топленом жире. Подготовленную зелень нарезают и подвергают замораживанию, желательно быстрому. Подготовленное свежее зерно зеленого горошка подвергают замораживанию, желательно медленному. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью и СО2-экстрактом пиролизной древесины.Prescription components are prepared according to traditional technology. Prepared onions are cut, sprinkled with wheat flour and fried in melted fat. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and a CO 2 -extract of pyrolysis wood.
Подготовленный свиной окорок нарезают, смазывают столовой горчицей и обжаривают в топленом жире.Prepared pork ham is cut, greased with table mustard and fried in melted fat.
Окорок, полученную смесь и топленый жир фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Ham, the resulting mixture and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме топленого жира, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.The consumption of all components, except melted fat, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 2 года.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.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2,2·105 и для контрольного продукта 1,8·105 соответственно.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 2.2 · 10 5 for the experimental product and 1.8 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of producing a canned meat and vegetable product, which includes preparing the recipe components, cutting, sprinkling with wheat flour and frying in onion melted butter, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components without oxygen with sodium chloride and a CO 2 pyrolysis extract wood, cutting, greasing table mustard and frying in melted fat of pork ham, packing of ham, the resulting mixture and melted fat at the following consumption nents, parts by weight .:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008102480/04A RU2350228C1 (en) | 2008-01-28 | 2008-01-28 | Method of production preserved product "fried ham and onions" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008102480/04A RU2350228C1 (en) | 2008-01-28 | 2008-01-28 | Method of production preserved product "fried ham and onions" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2350228C1 true RU2350228C1 (en) | 2009-03-27 |
Family
ID=40542624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008102480/04A RU2350228C1 (en) | 2008-01-28 | 2008-01-28 | Method of production preserved product "fried ham and onions" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2350228C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2475062C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for manufacture of preserves "pork ham with egg noodles" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2127524C1 (en) * | 1997-10-16 | 1999-03-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method for producing canned meat and vegetable foods |
| RU2296484C1 (en) * | 2005-10-31 | 2007-04-10 | Олег Иванович Квасенков | Method for production of canned goods from ham and vegetables |
-
2008
- 2008-01-28 RU RU2008102480/04A patent/RU2350228C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2127524C1 (en) * | 1997-10-16 | 1999-03-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method for producing canned meat and vegetable foods |
| RU2296484C1 (en) * | 2005-10-31 | 2007-04-10 | Олег Иванович Квасенков | Method for production of canned goods from ham and vegetables |
Non-Patent Citations (1)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: "ПрофиКС", 2003, с.265. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. Министерство торговли СССР. - М.: Экономика, 1968, приложение "Расчеты выхода сырья, выхода полуфабрикатов и готовых изделий", с.685-804. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2475062C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for manufacture of preserves "pork ham with egg noodles" |
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