RU2358485C1 - Production method of canned stewed eggplants with beef liver - Google Patents
Production method of canned stewed eggplants with beef liver Download PDFInfo
- Publication number
- RU2358485C1 RU2358485C1 RU2007148158/13A RU2007148158A RU2358485C1 RU 2358485 C1 RU2358485 C1 RU 2358485C1 RU 2007148158/13 A RU2007148158/13 A RU 2007148158/13A RU 2007148158 A RU2007148158 A RU 2007148158A RU 2358485 C1 RU2358485 C1 RU 2358485C1
- Authority
- RU
- Russia
- Prior art keywords
- beef liver
- cutting
- cut
- eggplants
- mayonnaise
- Prior art date
Links
- 244000061458 Solanum melongena Species 0.000 title claims abstract description 11
- 235000002597 Solanum melongena Nutrition 0.000 title claims abstract description 11
- 235000021336 beef liver Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013324 preserved food Nutrition 0.000 claims description 8
- 235000011197 perejil Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 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
- 240000009164 Petroselinum crispum Species 0.000 claims 2
- 238000012856 packing Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241000208317 Petroselinum Species 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 238000010561 standard procedure Methods 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 "Тушеные баклажаны с говяжьей печенью", предусматривающий подготовку рецептурных компонентов, резку и обжарку в растительном масле баклажанов и говяжьей печени, резку репчатого лука и чеснока, измельчение зелени петрушки, смешивание говяжьей печени, баклажанов, репчатого лука, майонеза и поваренной соли, заливку питьевой водой, тушение до готовности и посыпание зеленью петрушки с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.43-44).A known method of producing a dietary culinary dish "Braised eggplant with beef liver", which includes preparing the recipe, cutting and frying eggplant and beef liver in vegetable oil, cutting onions and garlic, chopping parsley, mixing beef liver, eggplant, onion, mayonnaise and salt, pouring with drinking water, stewing until cooked and sprinkling with parsley to get the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M.: Vech e, 2005, p. 43-44).
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 "Тушеные баклажаны с говяжьей печенью" предусматривает подготовку рецептурных компонентов, резку и обжарку в растительном масле говяжьей печени и баклажанов, резку и бланширование репчатого лука, бланширование и резку чеснока, резку и замораживание зелени петрушки, смешивание перечисленных компонентов без доступа кислорода с майонезом и поваренной солью, фасовку полученной смеси и питьевой воды при следующем расходе компонентов, мас.ч..This result is achieved in that the method for the production of canned food “Braised eggplant with beef liver” involves preparing the recipe, cutting and frying beef liver and eggplant in vegetable oil, cutting and blanching onions, blanching and cutting garlic, cutting and freezing parsley, mixing the listed components without access of oxygen with mayonnaise and table salt, packaging the resulting mixture and drinking water at the next component consumption, 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 говяжью печень и баклажаны нарезают и обжаривают в растительном масле. Подготовленный репчатый лук нарезают и бланшируют. Подготовленный чеснок бланшируют и нарезают. Подготовленную зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Перечисленные компоненты смешивают без доступа кислорода с майонезом и поваренной солью. 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. The beef liver and eggplant prepared are cut and fried in vegetable oil. Prepared onions are cut and blanched in hot water. Prepared garlic is blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. The listed components are mixed without oxygen with mayonnaise and sodium chloride. 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. 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. 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 1 год.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.
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 12,4·104 и для контрольного продукта 7,5·104 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 12.4 · 10 4 for the experimental product and 7.5 · 10 4 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, cutting and frying beef liver and eggplant in vegetable oil, cutting and blanching onions, blanching and cutting garlic, cutting and freezing parsley, mixing the listed components without oxygen with mayonnaise and salt, packing 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 |
|---|---|---|---|
| RU2007148158/13A RU2358485C1 (en) | 2007-12-26 | 2007-12-26 | Production method of canned stewed eggplants with beef liver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007148158/13A RU2358485C1 (en) | 2007-12-26 | 2007-12-26 | Production method of canned stewed eggplants with beef liver |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2358485C1 true RU2358485C1 (en) | 2009-06-20 |
Family
ID=41025621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007148158/13A RU2358485C1 (en) | 2007-12-26 | 2007-12-26 | Production method of canned stewed eggplants with beef liver |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2358485C1 (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 |
| RU2308852C1 (en) * | 2006-04-24 | 2007-10-27 | Олег Иванович Квасенков | Method for production of canned soup |
-
2007
- 2007-12-26 RU RU2007148158/13A patent/RU2358485C1/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 |
| RU2308852C1 (en) * | 2006-04-24 | 2007-10-27 | Олег Иванович Квасенков | Method for production of canned soup |
Non-Patent Citations (1)
| Title |
|---|
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.43-44. * |
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