RU2311817C1 - Method for manufacturing canned food "turkey with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food. Turkey meat ad pork should be cut and roasted in vegetable oil. Onions should be cut and heated in vegetable oil. Tomatoes and garlic should be cut and blanched. Prepared components should be mixed at oxygen-free technique with acetic acid, common salt, hot black pepper and red pepper. The mixture obtained should be packed with bone broth, hermetically sealed and sterilized. The suggested canned food is increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Turkey with vegetables", which includes cutting garlic and tomatoes, chopping walnuts, cutting and frying pork and turkey, cutting and sautéing onions in vegetable oil, adding garlic, tomatoes, walnuts, peppers to it bitter black pepper, hot red pepper, salt and vinegar, stew until cooked, add pork, turkey turkey, green peas and drinking water and stew for 15 minutes to obtain the finished dish (Mankevich O.I. Poultry dishes - Mn .: BelEn, 1994, p. 244-245).

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 producing canned food “Turkey with vegetables” involves preparing the recipe components, cutting and frying turkey and pork in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and blanching tomatoes and garlic, crushing walnut kernels, freezing fresh grain of green peas, mixing the listed components without oxygen with acetic acid, sodium chloride, bitter black pepper and hot red pepper, packing of the resulting cm B and bone broth with the following flow components pbw .:

turkey 632.24-653.74 pork 92.68-116.55 vegetable oil 34.62 onion 72-72.92 tomatoes 216.54 garlic 11.82-12.46 walnuts 230.77 green pea 83.85 acetic acid 80% 0.05 salt 12 black pepper 0.2 hot red pepper 0.4 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 turkey meat and pork are chopped and fried in vegetable oil. Prepared onions are chopped and sautéed in vegetable oil. Prepared tomatoes and garlic are chopped and blanched in hot water. Prepared walnuts are peeled and crushed. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with acetic acid, sodium chloride, bitter black pepper and hot red 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 turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. 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 8.9 · 10 ⁴ for the experimental product and 6.6 · 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 for the production of canned meat from turkey with vegetables, which includes preparing the recipe components, cutting and frying turkey and pork in vegetable oil, cutting and sautéing onion in vegetable oil, cutting and blanching tomatoes and garlic, crushing walnut kernels, freezing fresh green pea grains, mixing the listed components without oxygen with acetic acid, sodium chloride, bitter black pepper and hot red pepper, packing the resulting mixture and bone broth in the wake component consumption, parts by weight: turkey 632.24-653.74 pork 92.68-116.55 vegetable oil 34.62 onion 72-72.92 tomatoes 216.54 garlic 11.82-12.46 walnuts 230.77 green pea 83.85 acetic acid 80% 0.05 salt 12 black pepper 0.2 hot red pepper 0.4 bone broth before the release of the target product 1000, sealing and sterilization.