RU2358491C1 - Production method of preserved food "tongue with sour cream sauce and horse-radish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes the following. The recipe components are prepared according to traditional technology. Prepared parsley roots and onions are blanched and strained. Prepared carrots are blanched and strained. Horseradishes are blanched and grated. Prepared beans and green are cut and exposed to freezing, sweet corn is frozen preferably at slow rate and green - at fast rate. Prepared wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with acetic acid, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. Prepared tongue is cut. Tongue, the resultant mixture and sour cream are packaged at given ratio of components, sealed and sterilised to obtain target product.

EFFECT: invention allows to increase digestibility of culinary dish.

Description

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

A known method of preparing a culinary dish "Boiled tongue with sour cream with horseradish", 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 sugar beans, pouring sauce with horseradish sour cream carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 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 for preparing canned food “Tongue with Sour Cream with Horseradish” involves preparing the recipe components, cutting, blanching and rubbing parsley and onion, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing sugar beans and greens Passing wheat butter in ghee, mixing the listed components without oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaf, cutting the tongue, packing me the language of the resulting mixture and sour cream at the following consumption of components, parts by weight:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 sugar bean 316.8 greenery 10 Wheat flour 8 acetic acid 80% 1,5 salt 12 black pepper 0.2 Bay leaf 0.08 sour cream 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 horseradish blanch and rub. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaf.

The prepared tongue is cut.

The tongue, the resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 of preparing canned food, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing sugar beans and greens, straining wheat flour in ghee, mixing the listed ingredients without access oxygen with acetic acid, sodium chloride, bitter black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and sour cream, sealing and sterilization with the following consumption of components, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 sugar bean 316.8 greenery 10 Wheat flour 8 acetic acid in terms of 80% 1,5 salt 12 black pepper 0.2 Bay leaf 0.08 sour cream before the release of the target product 1000