RU2366307C2 - Production method of instant preserved product "mixed meat solyanka" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of instant preserved products namely first-course dishes. Method provides for preparation of meat and vegetable recipe components including beef, cooked and smoked sausage products mincing. Gherkins are peeled and sliced, dried fried raw onions are soaked and minced. Mentioned components are mixed. Olives and boneless olives, potato flakes, tomato paste and water are added. Obtained mixture is packed in multi-layered polymer metallised film bags in a ratio specified.

EFFECT: invention provides preserved product longer storage time, lower its cost and provide optimal ratio between product price and quality.

2 cl

Description

The invention relates to the food industry and can be used in the manufacture of canned instant products for the first lunch dishes.

Based on the specifics of canned instant products intended for mass consumption and long-term storage, methods of their production should provide the possibility of manufacturing products in bulk by a relatively simple technology, as well as provide the possibility of long-term storage of finished products. At the same time, canned foods for the first lunch dishes should have sufficient calorie content, good taste and a balanced combination of fats, proteins and carbohydrates.

There are various culinary methods for preparing the first lunch dish “Solyanka meat team”, for example, the method of cooking meat broth with the addition of parsley root, bay leaves and black pepper, cooking chicken, veal, ham and sausages in the same broth, followed by their extraction from the broth , chopping and re-laying in the broth, frying in butter with flour of finely chopped onions, laying in the broth of steamed, chopped pickles and chopped pickled mushrooms, and olives and capers, bringing the broth to a boil, followed by boiling over low heat for 10-15 minutes. 1-2 minutes before the end of cooking, sour cream is added to the hodgepodge (“Recipes of Russian cuisine”, V. M. Kovalev, N. P. Mogilny, M .: Mir, 1989, p. 36). This method of cooking meat hodgepodge, despite the high palatability of the manufactured product, is unsuitable for industrial use due to the high complexity and not providing the possibility of long-term storage of the manufactured product.

A known method of preparing the first lunch dish "Solyanka meat team", including cooking meat broth, slicing thin slices of cooked, fried and smoked meat products (ham, veal, sausages, sausages, etc.), cleaning and slicing pickles and onions, mixing these components with the addition of capers, salt, bay leaf and tomato paste, pouring the resulting mixture with broth and cooking for 5-10 minutes. Before use, add sour cream, olives, peeled slices of lemon, finely chopped parsley or dill to the hodgepodge (“Book of Tasty and Healthy Food,” Moscow: Pishchepromizdat, 1952, p. 97). This method of cooking hodgepodge meat team less laborious compared to the previous method, but also does not provide the possibility of obtaining a product of long-term storage.

There is a method of preparing the first lunch dish “Solyanka meat team”, including cooking meat broth, slicing thin slices of cooked, fried and smoked meat products (meat, ham, tongue, sausages, sausages, etc.), cleaning and slicing pickles, slicing and roasting onion in vegetable oil with the addition of tomato paste at the end of the roasting, mixing these components with bay leaves and black pepper, adding the broth to the mixture and boiling for 10 minutes. Before use, add sour cream, sliced lemon, finely chopped parsley or dill to the hodgepodge (“Conversations about Households,” Moscow: Molodaya Gvardiya, 1959, p. 179). The specified method for the preparation of hodgepodge meat team has some differences from the previous analogue in terms of the recipe used, however, is also unsuitable for industrial use and does not provide the possibility of obtaining a long-term storage product.

The technical problem solved by the invention is the creation of a method of manufacturing a canned instant product for the first lunch dishes, which would make it possible to obtain a product that retains all the basic flavoring qualities of the first lunch dish "Solyanka meat team", and would provide the possibility of its long-term storage and quick cooking . Moreover, the claimed method should be suitable for implementation in industrial production and use a relatively simple technology to reduce production costs while ensuring the necessary taste and sufficient calorie content of the product, as well as a balanced combination of fats, proteins and carbohydrates and taking into account the taste of the consumer.

These tasks are ensured by the fact that the method for the production of instant canned food “Solyanka meat team” involves the preparation of meat and vegetable recipe components, including chopping beef, cooked and smoked sausages, peeling and chopping pickles, soaking and chopping dried fried onions, mixing these components with the addition of pitted olives and olives, potato flakes, tomato paste and water, packing the resulting mixture into bags from a multilayer polymer metallized film in the following composition of the components of the mixture, wt.%:

beef 9.0-12 cooked sausages 9.0-12 smoked sausages 9.0-12 pickles 13.0-17 dried fried onions 8.0-12 seedless olives 1.0-3.0 pitted olives 1.0-3.0 potato flakes 4.0-6.0 tomato paste 30% 6.0-8.5 drinking water rest

sealing bags with a mixture and sterilizing them.

In addition, spices, spices and flavors, pre-packaged in a moisture-proof bag attached to the bag with the canned product, are added to the canned product before it is consumed, before use, with the following composition of spices, spices and flavorings, wt.%:

ground black pepper 1.0-2.0 dried parsley 0.5-1.5 dried dill 1.0-1.5 Bacon flavoring 1.5-2.5 beef flavoring 2.0-3.5 sugar sand 18.0-22 table salt rest

The proposed sequence of operations and the recipe used provide a canned instant product for the first lunch dishes "Solyanka meat team", suitable for long-term storage. The technology and components used in the manufacture of the product ensure, on the one hand, the transfer to the consumer of natural aromatic sensations when using the product in a reconstituted form, sufficient caloric content of the product and a balanced combination of fats, proteins and carbohydrates, and on the other hand, do not present any special requirements for preserving the original components and conditions for their use.

In addition, the addition of spices, spices and flavors to the canned product, pre-packaged in a moisture-proof bag, which is included in the package with the canned product, is carried out by the consumer himself immediately before using the product, which makes it possible to better take into account the tastes of consumers.

The proposed method is implemented by the following sequence of operations. When using frozen blocks of veneered beef, they are thawed. After these operations, the beef is ground on a meat-cutting machine or manually.

When using parts of the carcass, they carry out cutting, deboning and trimming of meat (beef), in which the mass fraction of adipose and connective tissue should not exceed 14-20%, after which it is crushed.

Sausages are cleaned of artificial casings and crushed on a meat-cutting machine or manually.

Pickled cucumbers are washed with running cold water, peeled and chopped.

Dried fried onions are sorted and soaked for 1 hour. The prepared components are loaded into the mixer, pitted olives and olives, potato flakes, tomato paste and water are mixed for 3-4 minutes until the components are evenly distributed with the following composition of the mixture components, wt.%:

beef 9.0-12 cooked sausages 9.0-12 smoked sausages 9.0-12 pickles 13.0-17 dried fried onions 8.0-12 seedless olives 1.0-3.0 pitted olives 1.0-3.0 potato flakes 4.0-6.0 tomato paste 30% 6.0-8.5 drinking water rest

After mixing, the resulting mixture is Packed in bags made of a multilayer polymer metallized film (for example, type PET / A1 / BONIL / CPP). The bags filled with the mixture are sealed by heat sealing and loaded into an autoclave for sterilization. Sterilization of the canned product is carried out by heat treatment of the sealed bags by heating in an autoclave to a temperature of 115-120 ° C for 20 minutes, holding at the indicated temperature for 40 minutes and then cooling the bags with the mixture to a temperature of 15-18 ° C for 20 minutes .

When preparing a mixture of spices, spices and flavorings, ready-made components are used. Dried parsley and dill are monitored for impurities. These components are placed in a mixer, salt, ground black pepper, bacon, beef flavorings (for example, type QL 65125) and granulated sugar are added and mixed for 3-4 minutes until the components are evenly distributed with the following composition of the mixture components, wt.%:

ground black pepper 1.0-2.0 dried parsley 0.5-1.5 dried dill 1.0-1.5 Bacon flavoring 1.5-2.5 beef flavoring 2.0-3.5 sugar sand 18.0-22 table salt rest

After mixing, the resulting mixture is Packed in bags made of a polymer moisture-proof film, and sealed by heat sealing.

The resulting bags with a canned product and spices, spices and flavorings are placed in a plastic cup, add a plastic spoon there and close the lid. Before use, the canned product is laid out of the bag in a glass, poured with boiling water (170 g), a mixture of dry spices, spices and flavorings from the attached bag is added to taste, mixed and allowed to infuse for 2-3 minutes, after which the product is ready for use.

The proposed method allows to obtain a new canned product for quick cooking of the first lunch dishes, which has good taste, a balanced combination of fats, proteins and carbohydrates and calories, in which the nutritional value of 100 g of the product is: fat - 10.5 g, protein - 4.0 g, carbohydrates - 11.0 g, calories - 154.5 kcal. Moreover, the proposed technology is sufficiently simple, provides the possibility of long-term storage of canned food, reduces its cost and ensures the optimal ratio between price and quality of the product.

Claims (2)

1. Method for the production of instant canned product meat hodgepodge, during which the preparation of meat and vegetable recipe components is carried out, including grinding of beef, cooked and smoked sausages, peeling and chopping pickles, soaking and grinding dried fried onions, mixing these components with the addition of pitted olives and olives, potato flakes, tomato paste and water, packing the resulting mixture in bags of multilayer polymer metal cured film in the following composition of the mixture components, wt.%:
beef 9.0-12.0 cooked sausages 9.0-12.0 smoked sausages 9.0-12.0 pickles 13.0-17.0 dried fried onions 8.0-12.0 seedless olives 1.0-3.0 pitted olives 1.0-3.0 potato flakes 4.0-6.0 tomato paste 30% 6.0-8.5 drinking water rest,
sealing bags with a mixture and sterilizing them. 2. A method of manufacturing a canned instant product according to claim 1, wherein spices, spices and flavors, pre-packaged in a moisture-proof bag attached to the bag of canned product, are added to the canned product before it is consumed, in the following composition of spices, spices and flavorings, wt.%:
ground black pepper 1.0-2.0 dried parsley 0.5-1.5 dried dill 1.0-1.5 Bacon flavoring 1.5-2.5 beef flavoring 2.0-3.5 sugar sand 18.0-22.0 table salt rest