RU2351187C1 - Method for manufacturing tinned food "daglanan goyun eti" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by raw onions and garlic cutting and browning in melted fat. Cutting and freezing asparagus and dill leaves is performed. The above-mentioned ingredients are mixed with culinary salt and hot black pepper under oxygen-free conditions to produce the garnish. Mutton is cut and fried in melted fat. Mutton, garnish and plum puree are packed with definite components proportion. Then hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

A known method of producing a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , her garnish with boiled asparagus and pouring meat juice and "Garali" sauce to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 343).

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 of producing canned food “Daglanan gooyun eti” involves preparing the recipe components, cutting and sautéing onion and garlic in melted fat, cutting and freezing the asparagus and greens of dill, and mixing the listed components without oxygen, with sodium chloride and black pepper bitter to obtain a side dish, cutting and frying in mutton melted fat, packing lamb, side dish and mashed plum at the following component consumption, parts by weight:

mutton 541.97-593.18 melted fat 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 12 black pepper 0.3 mashed plum 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 and garlic are chopped and sautéed in melted fat. Prepared asparagus and greens of dill are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper to obtain a side dish.

Prepared mutton is cut and fried in melted fat.

Lamb, garnish and plum puree are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except plum puree, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb 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.

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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ 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 for the production of canned food, which involves preparing recipe components, cutting and sautéing onion and garlic in melted fat, cutting and freezing asparagus and dill, and mixing the listed components without oxygen with table salt and bitter black pepper to obtain a side dish, cutting and frying in melted fat of mutton, packing of mutton, side dish and plum puree, sealing and sterilization at the following consumption of components, parts by weight:
mutton 541.97-593.18 melted fat 53.33 onion 62.4-63.2 garlic 21.33-22.5 asparagus 550 dill greens 1,67 salt 12 black pepper 0.3 mashed plum before the release of the target product 1000.