RU2347497C1 - Method of manufacturing canned food "kharcho soup with nuts" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is prepared by cutting and browning in melted butter onion, blanching and mincing garlic, blanching and grating cherry plums, cutting and freezing cilantro, parsley and dill, cutting beef, mincing walnuts. Then the mentioned components are mixed without oxygen access with corn flour, table salt, khmeli-suneli, saffron, cinnamon, cloves, black better pepper and red hot pepper. The obtained mass and bone broth are packed, sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a culinary dish "Kharcho with nuts", which includes cutting and sautéing onion in butter, cutting cilantro, parsley and dill, crushing garlic, chopping walnut kernels in a meat grinder, cutting, pouring drinking water and cooking until half cooked beef, adding onions, garlic, walnut kernels, cornmeal, hops-suneli, saffron, cinnamon and cloves, cooking until cooked and adding 5 minutes before cooking tkemali sauce, cilantro, parsley and dill, cook rennoy salt, black pepper and red pepper to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, p.141).

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 the production of canned soup-kharcho with nuts involves preparing the recipe, cutting and sautéing onion in ghee, blanching and chopping garlic tops, blanching and rubbing cherry plums, cutting and freezing cilantro, parsley and dill, cutting beef, chopping walnut kernels on top, mixing the listed components without oxygen with corn flour, salt, suneli hops, saffron, cinnamon, cloves, black pepper orkim and red hot pepper, packing the resulting mixture, and the next bone broth flow components pbw .:

beef 568.08-584.54 melted butter fifty walnut kernels one hundred garlic 14.46-15.26 onion 175.5-177.25 cherry plum 40.25 green cilantro 13.91 parsley 12.5 dill greens 13.91 corn flour fifty salt eighteen hops-suneli 2.5 saffron 0.25 cinnamon one clove one black pepper 0.5 hot red pepper 0.53 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 onions are chopped and sautéed in ghee. Prepared garlic is blanched and ground in a spinning top. The prepared cherry plum is blanched and wiped. Prepared greens of cilantro, parsley and dill are cut and subjected to freezing, preferably slow. Prepared beef is chopped. Prepared walnut kernels are ground in a spinning top. The listed components are mixed without oxygen with corn flour, salt, hops-suneli, saffron, cinnamon, cloves, bitter black pepper and hot red pepper. 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 a test product of 5.7 · 10 ⁴ and for the control product of 4.8 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, cutting and sautéing onion in ghee, blanching and chopping garlic tops, blanching and rubbing cherry plums, cutting and freezing greens of cilantro, parsley and dill, cutting beef, chopping walnut kernels, walnut kernels mixing the listed components without oxygen with corn flour, salt, hops-suneli, saffron, cinnamon, cloves, bitter black pepper and hot red pepper, packaging obtained EC and bone broth, sealing and sterilization at the following component consumption, parts by weight:
beef 568.08-584.54 melted butter fifty walnut kernels one hundred garlic 14.46-15.26 onion 175.5-177.25 cherry plum 40.25 green cilantro 13.91 parsley 12.5 dill greens 13.91 corn flour fifty salt eighteen hops-suneli 2.5 saffron 0.25 cinnamon one clove one black pepper 0.5 hot red pepper 0.53 bone broth before the release of the target product 1000.