RU2358499C1 - Production method of tinned food "tongue in red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed preserve preparation method envisages the following operations. The recipe components are prepared according to the traditional technology. Prepared carrots, parsley roots and onions are cut, browned in melted butter and strained. Prepared beans and green are exposed to freezing, sweet corn is frozen preferably at slow rate and green - at fast rate. Prepared wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with tomato paste, sugar, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. Prepared tongue is cut. The resultant mixture, tongue and bone broth are packaged at given ratio of components, sealed and sterilised to obtain target product.

EFFECT: invention allows to increase digestibility of culinary dish.

Description

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

There is a method of preparing a culinary dish "Boiled tongue with red main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15- 20 minutes before the end of cooking salt and black pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled sugar beans, sprinkling with red main sauce and seasoning solution with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.245).

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 preparing canned food “Tongue with red main sauce” involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing sugar beans and greens, sautéing in wheat ghee flour, mixing the above components without oxygen with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth it at the next consumption of components, parts by weight:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 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 sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

The prepared tongue is cut.

The tongue, 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 the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 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. 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 was 12 · 10 ⁴ for the experimental product and 7.3 · 10 ⁴ 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 of preparing canned food, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing sugar beans and greens, sautéing wheat flour in ghee, mixing the listed components without oxygen with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilizing the next time the component is consumed s, parts by weight:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste in terms of 30% twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000