RU2471385C2 - Method for production of meat-and-vegetal preserves of mutton with garbanzo and such meat-and-vegetal preserves of mutton with garbanzo - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during production of preserved fast food products. The method envisages recipe components pre-processing, the composition preparation, packing into a glass container and sterilisation in an autoclave under overpressure equal to 0.22-0.25 MPa at a temperature of 110-120°C. Sterilisation is performed during 50-60 minutes. The meat-and-vegetal preserves contain milled 1 grade mutton, crushed garbanzo, bulb onions, tomato paste, culinary salt, black hot pepper, sugar sand, laurel leaf and water. The components are taken at the specified quantity ratio.

EFFECT: invention ensures production of high quality meat-and-vegetal preserves with maximum preservation of nutritive value of the components.

Description

The invention relates to the food industry and can be used in the manufacture of canned foods for fast food.

A known method for the production of meat and vegetable canned food, which includes the preparation of meat and vegetable components, preliminary heat treatment of part of the components, the preparation of the prescription composition, packaging and sterilization. At the same time, the packaging is carried out in packages of the combined material lavsan / aluminum / biaxially oriented nylon / non-oriented polypropylene PET / AL / BONIL / CPP in portions of 25-60 g, followed by their tight sealing, sterilization is carried out for 20-30 minutes in an autoclave with overpressure 0.22-0.25 MPa at a temperature of 110-120 ° C, and the period of time from closing the bags to the start of the sterilization process does not exceed 30 minutes Pre-heat treatment is subjected to meat raw materials, onions, carrots, bell peppers and mushrooms (patent RU 2297779, IPC A23L 3/00, A23L 1/31, publ. 04/27/2007).

The disadvantage of this method is the unbalanced microelement composition of the finished product, low biological value.

The technical problem to which the invention is directed is to improve quality indicators, expand the assortment of canned food for fast food.

This problem is solved due to the fact that the method of production of canned meat and vegetable from mutton with chickpeas includes the preparation of meat and vegetable components, the preparation of the recipe composition, packaging and sterilization in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110-120 ° С, moreover, the packing is carried out in glass containers, sterilization is carried out for 50-60 minutes, in addition, chopped lamb of the 1st grade is used as meat components, and crushed chickpeas and onion are used as plant components chaty and tomato paste.

In addition, canned meat and vegetable ingredients include table salt, ground black pepper, granulated sugar, bay leaf.

Canned lamb and chickpea meat and vegetable preserves contain ground meat components, vegetable components, seasoning and drinking water, and ground lamb of the first grade is selected as a meat component, crushed chickpeas, onion and tomato paste are selected as a vegetable component, as seasoning - table salt, ground black pepper, granulated sugar, bay leaf.

The lack of preliminary heat treatment allows you to save the biological value of the product.

A method of producing canned meat and vegetables is carried out as follows: inspected and tested carcasses, half carcasses and quarters are sent for cutting, deboning, trimming and sorting, isolating mutton with a mass fraction of fat and connective tissue of not more than 14%.

Raw meat is ground on a meat-cutting machine or manually into pieces with a diameter of 10-15 mm.

The chickpeas are washed and crushed on crushers to a size of 3-5 mm.

Fresh onions are peeled, rotted and defective bulbs are removed, washed, ground on a spinning top with a hole diameter of 5 mm, a vegetable cutter, a cutter or by hand.

The prepared components are mixed in certain proportions, corked in a glass container. Filling the cans and sealing them tightly is done by filling machines or manually.

Corked jars are placed in autoclave baskets, with each row being separated from the next by perforated gaskets.

The time from capping the cans to the start of sterilization should not exceed 30 minutes.

Sterilization is carried out for 50-60 minutes in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110-120 ° C.

The pressure in the autoclave must be kept constant from the beginning to the end of the process. After the end of the process, the cans are cooled with water, unloaded from the autoclave baskets and transferred to sorting and packaging.

Canned lamb and chickpea meat and vegetable products made in accordance with the described method contain crushed meat components, vegetable components, seasoning and drinking water, characterized in that chopped lamb of the first grade is selected as a meat component, crushed chickpeas are selected as a plant component , onions and tomato paste, as seasonings - table salt, ground black pepper, granulated sugar, bay leaf in the following proportions of components, wt.%: chopped lamb 20-40; crushed chickpeas 10-30; onions 2-7; tomato paste 30% 0-12; common salt 0.3-2; ground black pepper 0.01-0.1, granulated sugar 0-0.1; bay leaf 0.03-0.2; drinking water - the rest.

Thus, the described method through the use of chickpeas with a high content of selenium allows to obtain high-quality canned meat and vegetable with maximum preservation of the nutritional value of the components, preserving the fresh taste and appetizing form of the product.

Canned meat and vegetable products made by this method can expand the range of products and improve product quality indicators.

Claims (2)

1. The method of production of canned meat and vegetable from mutton with chickpeas, including the preparation of meat and vegetable components, the preparation of the recipe composition, packaging and sterilization in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110-120 ° C, characterized in that the packaging is made in a glass container, sterilization is carried out for 50-60 minutes, in addition, chopped mutton of the 1st grade is used as meat components, and crushed chickpeas, onions and tomato paste are used as plant components. 2. Canned meat and vegetable mutton with chickpeas, containing chopped meat components, vegetable components, seasoning and drinking water, characterized in that chopped mutton of the 1st grade is selected as the meat component, crushed chickpeas, onion and tomato are selected as the plant component -pasta, as seasonings - table salt, ground black pepper, granulated sugar, bay leaf, with the following ratios of components, wt.%:
Minced lamb 20-40 Crushed chickpeas 10-30 Onion 2-7 Tomato paste 30% 0-12 Common salt 0.3-2 Ground black pepper 0.01-0.1 Granulated sugar 0-0.1 Bay leaf 0.03-0.2 Drinking water rest