RU2357560C1 - Method of producing canned "tongue with white basic sauce" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: in compliance with this method, first, formulation components are prepared. A parsley root and onions are cut, blanched and grated. Carrots are blanched and grated. Greens are cut and frozen. Fresh grains of green peas are frozen. Wheat flour is blanched in melted butter. The listed components are mixed up with milk, sugar, table salt, bitter black pepper and bay leaves with no ingress of oxygen. The tongue is cut. Now, the tongue, aforesaid mix and bone broth are packed. Finally, the thus canned tongue is sealed and sterilised.

EFFECT: canned food that features better digestibility.

Description

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

A known method of manufacturing a culinary dish "Boiled tongue with white main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15- 20 minutes before the end of cooking salt and black pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with green peas in milk sauce, watering with white main sauce 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.245).

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 making canned food “Tongue with white main sauce” involves preparing the recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh grain of green peas, and passing into ghee, wheat flour, mixing the above components without oxygen with milk, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, get the mixture and bone broth at the following consumption of components, parts by weight:

language 224-234 melted butter 13.75 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 green pea 251.79 greenery 10 Wheat flour 13.75 milk 75 sugar 0.75 salt 12 black pepper 0.2 Bay leaf 0.08 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 parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. 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 ghee. The listed components are mixed without oxygen with milk, sugar, salt, bitter black pepper and bay leaf.

The prepared tongue is cut.

The tongue, 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 the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. 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 2 years.

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 pyhformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 12 · 10 ⁴ for the experimental product and 7.3 · 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 of manufacturing canned food, which includes preparing the recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh grain green peas, sautéing wheat flour in ghee, mixing the listed components without oxygen access milk, sugar, salt, bitter black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth at the next component consumption s, parts by weight:
language 224-234 melted butter 13.75 carrot 11.7-12 parsley root 17.43-17.71 onion 21.06-21.33 green pea 251.79 greenery 10 Wheat flour 13.75 milk 75 sugar 0.75 table salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.