RU2358487C1 - Production method of tinned food "tongue in red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves are produced as follows: carrots, parsley roots and onions are cut, browned in melted butter and strained, greens are cut and frozen, fresh green beans are frozen, wheat flour is sauteed in melted butter, the above mentioned components are mixed with tomato paste, sugar, table salt, hot bitter pepper and bay leaf under oxygen free conditions, tongue is cut, packed with the obtained mixture and bone broth, sealed and sterilised.

EFFECT: use of the invention allows for production of new canned food with increased digestibility.

Description

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

A known method of producing a culinary dish "Boiled tongue with red 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 bitter pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled green peas, watering with red main sauce and Ukrainian eating greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - 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 producing canned food “Tongue with red main sauce” involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion root, cutting and freezing greens, freezing fresh green pea grains, and passer ghee, wheat flour, mixing the listed components without oxygen with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the floor ennoy mixture bone broth and the next flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green pea 313.92 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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 carrots, parsley root and onions are chopped, sautéed in ghee 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 tomato paste, sugar, table 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 pyriformis 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 for the production of canned food, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh grain of green peas, sautéing wheat flour in ghee, mixing these components without oxygen with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth at the next component consumption , Parts by weight .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green pea 313.92 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.