RU2358516C1 - Production method for meat-and-vegetable tinned food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The method of meat and vegetable preserves production includes preparation of recipe components as follows: carrots are cut, blanched and strained, horseradish is blanched and strained, greens are cut and frozen, fresh green peas are frozen, wheat flour is browned in melted butter, the listed components are mixed with milk, acetic acid, sugar, table salt, hit bitter pepper and bay leaf under oxygen free conditions, meat is cut, packed with the obtained mixture and sour cream, sealed and sterilised.

EFFECT: invention provides for producing new canned food with high digestibility as compared to similar cookery dish.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of manufacturing a culinary dish "Boiled meat", involving the preparation of recipe components, cutting meat, carrots, parsley and onions, pouring the listed components with drinking water, boiling until cooked, adding 20 minutes before cooking boiled salt and black pepper, adding 5 minutes before the end of cooking bay leaf, separating the meat, garnishing it with green peas in milk sauce, pouring sour cream with horseradish sauce and decorating with greens to get the finished dish (Godunov L. Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.243-244).

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 manufacturing canned meat and vegetables involves preparing the recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing greens, freezing fresh grain green peas, sautéing in melted wheat flour oil, mixing the listed components without oxygen access with milk, acetic acid, sugar, table salt, bitter black pepper and bay leaf m, cutting meat, packing meat, the resulting mixture and sour cream at the following component consumption, parts by weight:

meat 334.67-437.45 melted butter 17.71 carrot 13-13.33 onion 13-13.17 parsley root 10.38-10.54 horseradish 51.88-52.71 green pea 340.63 greenery fifteen Wheat flour 13.54 milk 104.17 acetic acid 80% 1,56 sugar 1,04 salt 12 black pepper 0.2 Bay leaf 0.08 sour cream 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 parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared horseradish blanch and rub. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with milk, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf.

Prepared meat is cut.

The meat, the resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 278 kg per 1 ton of the target product. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 manufacturing canned meat and vegetables, which includes preparing the recipe components, cutting, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee, mixing the listed components without oxygen and milk, vinegar acid, sugar, table salt, bitter black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and sour cream at the following consumption of components, m s.ch .:
meat 334.67-437.45 melted butter 17.71 carrot 13-13.33 onion 13-13.17 parsley root 10.38-10.54 horseradish 51.88-52.71 green pea 340.63 greenery fifteen Wheat flour 13.54 milk 104.17 acetic acid 80% 1,56 sugar 1,04 salt 12 black pepper 0.2 Bay leaf 0.08 sour cream before the release of the target product 1000,
sealing and sterilization.