RU2360480C1 - Method for manufacturing "kirghiz lagman" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production technology of meat and vegetable preserved food. Canned food is cooked by duck meat, raw onions and radish cutting and frying in vegetable oil, garlic blanching and shredding, chinese chives, parsley and dill cutting and freezing, mixing of listed components with tomato paste, acetic acid, salt and hot black pepper under oxygen-free conditions, mixing of wheat flour with drinking water to get dough, its proving, handling, rolling, cutting, coating with vegetable oil to get noodles, packing of noodles, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: this invention allows to manufacture new canned food having higher digestibility as compared to similar culinary dish.

Description

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

A known method of preparing a culinary dish "Lagman in Kyrgyz", which involves mixing wheat flour and drinking water to produce dough, proofing, cutting, rolling, cutting, cooking in salted water for 5 minutes, folding, washing with cold water and lubricating with vegetable oil with noodles, cutting onions, radishes, jusai and parsley and dill, chopping garlic, cooking, removing skin and bones and frying duck in margarine, adding onions, tomato puree, table salt and pepper, roasting arch for 5-10 minutes, adding radish, frying for 10 minutes, pouring in broth, stewing until cooked, adding 10-15 minutes before putting out the garlic, jusai and vinegar, warming the noodles, pouring the stew in it and sprinkling with parsley and dill to obtain the finished dish (Golunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 266-297).

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 “Lagman in Kyrgyz” canned food preparation method involves preparing the recipe components, cutting and frying duck meat, onions and radish in vegetable oil, blanching and chopping garlic tops, cutting and freezing jusai and parsley and dill. and mixing the listed components without oxygen with tomato paste, acetic acid, sodium chloride and bitter black pepper, mixing wheat flour and drinking water to obtain dough, proofing, section y-rollers, cutting and lubrication with oil to obtain noodle, packing the noodles obtained mixture, and the next bone broth flow components pbw .:

duck meat 208.82 vegetable oil 79.41 onion 51.62-52.28 radish 257.35 garlic 15.06-15.88 jusai 12.94 parsley 9.19 dill greens 9.19 Wheat flour 191.18 water 88.24 tomato paste 30% 29.41 acetic acid 80% 0.38 salt 12 black pepper 0.2 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 duck meat, onions and radish are cut and fried in vegetable oil. Prepared garlic is blanched and ground in a spinning top. Prepared jusai and parsley and dill are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, acetic acid, sodium chloride and bitter black pepper.

The prepared wheat flour is mixed with drinking water to produce a dough. Dough is placed, cut, rolled out, cut and greased with vegetable oil to obtain noodles.

The noodles, 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 vegetable oil is given taking into account the norms of waste and losses of each type of raw material. 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. 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 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 amounted to 12.1 · 10 ⁴ for the experimental product and 8 · 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 involves preparing recipe components, cutting and frying duck meat, onions and radish in vegetable oil, blanching and chopping garlic tops, cutting and freezing jusai and parsley and dill, and mixing the listed components without oxygen with tomato paste, acetic acid, sodium chloride and bitter black pepper, mixing wheat flour and drinking water to produce dough, proofing, cutting, rolling, cutting and greasing with vegetable oil with Acquiring noodles, packing the noodles obtained mixture, and the next bone broth flow components pbw .:
duck meat 208.82 vegetable oil 79.41 onion 51.62-52.28 radish 257.35 garlic 15.06-15.88 jusai 12.94 parsley 9.19 dill greens 9.19 Wheat flour 191.18 water 88.24 tomato paste 30% 29.41 acetic acid 80% 0.38 salt 12 black pepper 0.2 bone broth before the release of the target product 1000,
sealing and sterilization.