RU2358477C1 - Production method of canned stewed meat with dried plums - Google Patents
Production method of canned stewed meat with dried plums Download PDFInfo
- Publication number
- RU2358477C1 RU2358477C1 RU2008100125/13A RU2008100125A RU2358477C1 RU 2358477 C1 RU2358477 C1 RU 2358477C1 RU 2008100125/13 A RU2008100125/13 A RU 2008100125/13A RU 2008100125 A RU2008100125 A RU 2008100125A RU 2358477 C1 RU2358477 C1 RU 2358477C1
- Authority
- RU
- Russia
- Prior art keywords
- meat
- cutting
- prunes
- bone broth
- components
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 235000021018 plums Nutrition 0.000 title abstract 2
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 6
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 6
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 240000000662 Anethum graveolens Species 0.000 claims abstract 3
- 244000141353 Prunus domestica Species 0.000 claims description 9
- 235000013324 preserved food Nutrition 0.000 claims description 8
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000010520 ghee Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241000125205 Anethum Species 0.000 description 5
- 241000219315 Spinacia Species 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов для диетического питания.The invention relates to a technology for the production of canned food for diet.
Известен способ производства диетического кулинарного блюда "Мясо тушеное с черносливом", предусматривающий подготовку рецептурных компонентов, резку чернослива, натирание моркови, измельчение шпината и зелени укропа, резки, заливку мясным бульоном и тушение до полуготовности мяса, добавление к нему чернослива, моркови, сливочного масла и поваренной соли, тушение до готовности и посыпание шпинатом и зеленью укропа с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.136).A known method of producing a dietary culinary dish "Braised meat with prunes", which includes preparing the recipe components, cutting prunes, rubbing carrots, chopping spinach and greens of dill, cutting, pouring meat broth and stewing until half-finished meat, adding prunes, carrots, butter to it and table salt, stewed until cooked and sprinkled with dill and spinach to obtain the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M.: Veche, 2005, p.136).
Техническим результатом изобретения является получение новых консервов для диетического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Мясо тушеное с черносливом" предусматривает подготовку рецептурных компонентов, бланширование и резку чернослива, бланширование и натирание моркови, резку и замораживание шпината и зелени укропа, резку мяса, смешивание перечисленных компонентов без доступа кислорода с топленым маслом, поваренной солью и глюконатом кальция, фасовку полученной смеси и мясокостного бульона при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of canned food “Braised meat with prunes” involves preparing the recipe components, blanching and cutting prunes, blanching and rubbing carrots, cutting and freezing spinach and dill, cutting meat, mixing the listed ingredients without oxygen with ghee , sodium chloride and calcium gluconate, packing the resulting mixture and meat and bone broth at the following consumption of components, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный чернослив бланшируют и нарезают. Подготовленную морковь бланшируют и натирают. Подготовленные шпинат и зелень укропа нарезают и подвергают замораживанию, желательно быстрому. Подготовленное мясо нарезают. Перечисленные компоненты смешивают без доступа кислорода с топленым маслом, поваренной солью и глюконатом кальция. Полученную смесь и мясокостный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared prunes are blanched and chopped. Prepared carrots are blanched and grated. Prepared spinach and dill greens are cut and subjected to freezing, preferably fast. Prepared meat is cut. The listed components are mixed without oxygen with ghee, sodium chloride and calcium gluconate. The resulting mixture and meat and bone broth is Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме мясокостного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход мяса соответствует использованию свинины обрезной, а максимальный соответствует использованию баранины II категории. Расход прочих видов мяса занимает промежуточное положение и определяется с учетом норм отходов и потерь на расчетную закладку 500 кг на 1 т целевого продукта. Приведенный в виде интервала расход моркови охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.The consumption of all components except meat and 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 500 kg per 1 ton of the target product. Given in the form of an interval, the consumption of carrots covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 2 года.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.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2,5·105 и для контрольного продукта 2,1·105 соответственно.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.
Таким образом, предлагаемый способ позволяет получить новые консервы для диетического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which includes preparing the recipe components, blanching and cutting prunes, blanching and rubbing carrots, cutting and freezing spinach and dill, cutting meat, mixing the listed components without oxygen with ghee, sodium chloride and calcium gluconate, packing the resulting mixture and meat and bone broth at the following consumption of components, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100125/13A RU2358477C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed meat with dried plums |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100125/13A RU2358477C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed meat with dried plums |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2358477C1 true RU2358477C1 (en) | 2009-06-20 |
Family
ID=41025614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008100125/13A RU2358477C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed meat with dried plums |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2358477C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300251C1 (en) * | 2005-11-14 | 2007-06-10 | Олег Иванович Квасенков | Method for production of canned goods from beef and dried prune |
-
2008
- 2008-01-11 RU RU2008100125/13A patent/RU2358477C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300251C1 (en) * | 2005-11-14 | 2007-06-10 | Олег Иванович Квасенков | Method for production of canned goods from beef and dried prune |
Non-Patent Citations (1)
| Title |
|---|
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.136. * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2354174C1 (en) | Method of production of preserved food "fish rolls with vegetables" | |
| RU2358479C1 (en) | Production method of canned stewed veal with vegetables | |
| RU2351260C1 (en) | Method for manufacturing canned tongue with garnish | |
| RU2346505C1 (en) | "rabbit with garnish" preserve preparation method | |
| RU2351159C1 (en) | Method for manufacturing canned meat with garnish | |
| RU2363275C1 (en) | Production method of canned "rabbit and pickles salad" | |
| RU2349102C1 (en) | Method of production of preserved food "stewed chicken with dried plums and raisins" | |
| RU2358477C1 (en) | Production method of canned stewed meat with dried plums | |
| RU2284132C1 (en) | Method for production of canned goods from chicken and cabbage | |
| RU2347508C1 (en) | Method of production of preserved food "liver and rice salad" | |
| RU2346472C1 (en) | "bean, meat and cucumber salad" preserve preparation method | |
| RU2351197C1 (en) | "rabbit with garnish" preserve preparation method | |
| RU2358533C1 (en) | Production method for preserved food "beef and potato salad" | |
| RU2304903C1 (en) | Method for production of canned goods from chicken and cabbage | |
| RU2360445C1 (en) | Production method for preserved food "chicken salad with ham and tofu" | |
| RU2305444C1 (en) | Method for producing of canned food "danish cabbage with herring goulash" | |
| RU2300959C1 (en) | Method for manufacturing canned food "partridge stewed with cabbage" | |
| RU2302761C1 (en) | Method for manufacturing canned food "stewed cabbage with mutton" | |
| RU2305427C1 (en) | Method for producing of canned food "english stewed cabbage with pear and meat" | |
| RU2294116C1 (en) | Canned goods from meat and vegetables | |
| RU2348199C1 (en) | Method of production of preserved food "beef liver and cauliflower salad" | |
| RU2305430C1 (en) | Method for producing of canned food "fried pork with cabbage" | |
| RU2311853C1 (en) | Method for manufacturing canned food "trepang stewed with vegetables" | |
| RU2358482C1 (en) | Method of manufacturing canned food "beef liver and tomatoes salad" | |
| RU2329739C1 (en) | Preserve production process "spinage salad" |