RU2348225C1 - Production method for meat-and-vegetable tinned food - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method provides for carrot, parsley root and raw onions cutting, browning in melted butter and rubbing through, herbs cutting and freezing. Fresh green peas are frozen; wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with milk, tomato paste, acetic acid, sugar, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. The meat is cut. Meat, prepared mixture and bone broth are packed in containers, sealed and sterilised.

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

Description

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

A known method of obtaining a culinary dish "Boiled meat", which includes preparing the recipe components, cutting meat, carrots, parsley and onions, pouring the listed components with drinking water, boiling until cooked, adding 20 minutes before cooking boiled salt and black pepper, adding 5 minutes before the end of cooking bay leaf, separating the meat, garnishing it with green peas in milk sauce, watering with onion sauce and decorating with greens to obtain the finished dish (Godunova L.E. Collection of p The concept of dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.243-244).

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 producing canned meat and vegetables involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee, mixing the listed components without access of oxygen with milk, tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf, cutting meat, packing meat, radiated mixture and bone broth at the following consumption of components, parts by weight:

meat 334.67-437.45 melted butter 25.83 carrot 22.75-23.33 onion 93.93-95.13 parsley root 14.53-14.76 green pea 340.63 greenery fifteen Wheat flour 13.54 milk 104.17 tomato paste 30% 16.67 acetic acid 80% 1,56 sugar 5.21 salt 12 black pepper 0.2 Bay leaf 0.08 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 carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with milk, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf.

Prepared meat is cut.

The meat, 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 278 kg per 1 ton of the target product. 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 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 producing canned meat and vegetables, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion root, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee, mixing the listed components without oxygen with milk, tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth , Sealing and sterilization, the components of the flow rate, in parts by weight .:
meat 334.67-437.45 melted butter 25.83 carrot 22.75-23.33 onion 93.93-95.13 parsley root 14.53-14.76 green pea 340.63 greenery fifteen Wheat flour 13.54 milk 104.17 tomato paste 30% 16.67 acetic acid 80% 1,56 sugar 5.21 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000