RU2302802C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes fresh white cabbage, onion, tomato, and paprika cutting and freezing; pea cooking up to mass increasing by 150 %; carrot blanching and cutting; potato and celery root cutting and blanching; beef, mutton, chicken, cooked sausage, and speck cutting; garlic pulping. Abovementioned components are blended in oxygen-free atmosphere with canned corn, table salt, and black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Pucchero Argentino", which involves soaking the peas until soft, cutting bacon, fresh cabbage, onions, carrots, celery root, vegetable pepper, potatoes and tomatoes, pouring peas with drinking water, adding sausage and bacon and cooking until preparedness, washed with beef and lamb with drinking water, brought to a boil, added chicken, boiled until half cooked, added cabbage, onions, garlic, carrots, celery root, vegetable pepper, potatoes, corn cobs PS, tomatoes, peppers and salt, cooking until cooked, separating and cutting sausages, beef, lamb and chicken and the formation of the finished dish from all of these components (Sungurova E.E. Pir to the whole world. - M.: Physical education and sports, 1994, p. 40).

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 for the production of canned goods “Puchero Argentino” involves preparing the recipe components, cutting and freezing fresh white cabbage, onions, vegetable peppers and tomatoes, cooking to a mass increase of 150% peas, blanching and cutting carrots, cutting and blanching potatoes and celery root, cutting beef, lamb, chicken, boiled sausages and bacon, rubbing garlic, mixing the listed ingredients without oxygen with canned sweet corn, cooked olyu and black pepper, and packing the resulting mixture bone broth with the following flow components pbw .:

beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomatoes 62.5 garlic 2.54 salt 12 black pepper 0.8 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 fresh white cabbage, onions, vegetable pepper and tomatoes are cut and subjected to freezing, preferably quick. Prepared peas are cooked to an increase in mass of 150%. Prepared carrots are blanched and chopped. Prepared potatoes and celery root are chopped and blanched in hot water. Prepared beef, lamb, chicken, boiled sausage and bacon cut. The prepared garlic is mashed. Further, the listed components are mixed without oxygen with canned sweet corn, sodium chloride and bitter black pepper. 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 beef and mutton 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.

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. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by culturing the Tetrachimena pyriformis test organism from samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 12.7 · 10 ⁴ and for the control product of 9.8 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves the preparation of prescription components, cutting and freezing fresh white cabbage, onions, vegetable peppers and tomatoes, cooking to a mass increase of 150% peas, blanching and cutting carrots, cutting and blanching potatoes and celery root, cutting beef, lamb , chicken, boiled sausage and bacon, rubbing garlic, mixing the listed components without oxygen with canned sweet corn, table salt and bitter black pepper, packaging obtained EC and bone broth at the following consumption of components, parts by weight: beef 88.03-90.58 mutton 44.96-49.21 chicken 536.48 sausage 31.25 bacon 25 peas 62.5 cabbage 91.88 onion 93.6-94.8 carrot 43.88-45 celery root 37.35-37.95 vegetable pepper 126.5 potatoes 160-168.75 sweet corn 25 tomatoes 62.5 garlic 2.54 salt 12 black pepper 0.8 bone broth before the release of the target product 1000, sealing and sterilization.