RU2358479C1 - Production method of canned stewed veal with vegetables - Google Patents
Production method of canned stewed veal with vegetables Download PDFInfo
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- RU2358479C1 RU2358479C1 RU2008100124/13A RU2008100124A RU2358479C1 RU 2358479 C1 RU2358479 C1 RU 2358479C1 RU 2008100124/13 A RU2008100124/13 A RU 2008100124/13A RU 2008100124 A RU2008100124 A RU 2008100124A RU 2358479 C1 RU2358479 C1 RU 2358479C1
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- RU
- Russia
- Prior art keywords
- veal
- cut
- tomatoes
- onions
- cutting
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 title description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 6
- 235000013927 calcium gluconate Nutrition 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
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 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
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims description 14
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 7
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 239000010520 ghee Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 2
- 238000007710 freezing Methods 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
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 5
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241000227653 Lycopersicon 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
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (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 "Телятина тушеная с овощами", предусматривающий подготовку рецептурных компонентов, резку томатов, кабачков и репчатого лука, натирание моркови, измельчение шпината и зеленого лука, заливку горячей водой и тушение до полуготовности телятины, добавление к ней томатов, кабачков, репчатого лука, моркови, пшеничной муки, сливочного масла, поваренной соли и лаврового листа, тушение до готовности и посыпание зеленым луком и шпинатом с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.135-136).A known method of producing a dietary culinary dish "Braised veal with vegetables", which includes preparing the recipe components, cutting tomatoes, zucchini and onions, rubbing carrots, chopping spinach and green onions, pouring hot water and stewing veal half-cooked, adding tomatoes, zucchini to it , onions, carrots, wheat flour, butter, salt and bay leaf, stew until cooked and sprinkled with green onions and spinach to obtain the finished dish (Rychkova Yu.V. tanie respiratory diseases -. M .: Veche, 2005 s.135-136).
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 "Телятина тушеная с овощами" предусматривает подготовку рецептурных компонентов, резку и бланширование томатов, кабачков и репчатого лука, бланширование и натирание моркови, резку и замораживание шпината и зеленого лука, резку телятины, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов без доступа кислорода с поваренной солью, глюконатом кальция и лавровым листом, фасовку полученной смеси и питьевой воды при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned meat "Braised veal with vegetables" involves preparing the recipe components, cutting and blanching tomatoes, zucchini and onions, blanching and rubbing carrots, cutting and freezing spinach and green onions, cutting veal, sautéing in ghee wheat flour, mixing the listed components without oxygen access with sodium chloride, calcium gluconate and bay leaf, packing the resulting mixture and drinking water at the next component consumption in, 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. Подготовленные томаты, кабачки и репчатый лук нарезают и бланшируют. Подготовленную морковь бланшируют и натирают. Подготовленные шпинат и зеленый лук нарезают и подвергают замораживанию, желательно быстрому. Подготовленную телятину нарезают. Подготовленную пшеничную муку пассеруют в топленом масле. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью, глюконатом кальция и лавровым листом. Полученную смесь и питьевую воду фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared tomatoes, zucchini and onions are cut and blanched in hot water. Prepared carrots are blanched and grated. Prepared spinach and green onions are chopped and frozen, preferably fast. Prepared veal is cut. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride, calcium gluconate and bay leaf. The resulting mixture and drinking water is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме питьевой воды, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход телятины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of veal 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.
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 1,4·105 и для контрольного продукта 1,1·105 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. It amounted to an experimental product of 1.4 · 10 5 and for the control product of 1.1 · 10 5, 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 the preparation of prescription components, cutting and blanching of tomatoes, zucchini and onions, blanching and rubbing carrots, cutting and freezing spinach and green onions, cutting veal, sautéing wheat flour in ghee, mixing the listed components without oxygen access with cooked salt, calcium gluconate and bay leaf, packaging the resulting mixture and drinking water at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100124/13A RU2358479C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed veal with vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100124/13A RU2358479C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed veal with vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2358479C1 true RU2358479C1 (en) | 2009-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008100124/13A RU2358479C1 (en) | 2008-01-11 | 2008-01-11 | Production method of canned stewed veal with vegetables |
Country Status (1)
| Country | Link |
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| RU (1) | RU2358479C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2510194C1 (en) * | 2013-05-13 | 2014-03-27 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
| RU2510193C1 (en) * | 2013-05-13 | 2014-03-27 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
| RU2514881C1 (en) * | 2013-06-10 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "stewed veal escalope with orange peel" |
| RU2519733C1 (en) * | 2013-05-13 | 2014-06-20 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2276956C2 (en) * | 2004-07-05 | 2006-05-27 | Олег Иванович Квасенков | Method for producing of canned food "vegetables stewed with meat" |
-
2008
- 2008-01-11 RU RU2008100124/13A patent/RU2358479C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2276956C2 (en) * | 2004-07-05 | 2006-05-27 | Олег Иванович Квасенков | Method for producing of canned food "vegetables stewed with meat" |
Non-Patent Citations (1)
| Title |
|---|
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.135-136. Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, с.685-804. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2510194C1 (en) * | 2013-05-13 | 2014-03-27 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
| RU2510193C1 (en) * | 2013-05-13 | 2014-03-27 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
| RU2519733C1 (en) * | 2013-05-13 | 2014-06-20 | Олег Иванович Квасенков | Method for production of preserves "stewed veal with vegetables" |
| RU2514881C1 (en) * | 2013-06-10 | 2014-05-10 | Олег Иванович Квасенков | Method for production of preserves "stewed veal escalope with orange peel" |
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