RU2313959C1 - Method for manufacturing canned food "dinner po-pikhelsteinski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and freezing fresh savoy cabbage, cutting and blanching carrots, cutting and blanching potatoes, celery root, onions and sweet pepper, cutting mutton, pork, beef and parsley greens. Then it is important to mix the above-mentioned components at oxygen-free technique with grease and common salt, pack the obtained mixture and bone broth into aluminum tubes followed by sealing and sterilization. The innovation enables to increase digestibility of the suggested canned food 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 obtaining a culinary dish "Lunch in the Piehelstein style", which includes cutting fresh Savoy cabbage, carrots, potatoes, celery root, onions, lamb, beef, pork, vegetable pepper and parsley, laying in a tightly closed dish margarine, a layer of potatoes, a layer of cabbage, a layer of carrots, celery root, vegetable pepper and onions and a layer of meat, adding salt, pouring bone broth, stewing until cooked and sprinkling parsley with greens to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 122).

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 producing canned food “Piehelstein Lunch” involves preparing the recipe components, cutting and freezing fresh Savoy cabbage, blanching and cutting carrots, cutting and blanching potatoes, celery root, onions and vegetable peppers, cutting lamb, beef , pork and parsley, mixing the listed components without oxygen with melted fat and salt, packing the resulting mixture and bone broth at the following consumption of components, wt. hours:

mutton 35.97-39.37 beef 35.21-36.23 pork 30.12-37.88 melted fat fifteen cabbage 306.25 carrot 146.25-150 potatoes 160-168.75 celery root 93.38-94.88 onion 146.25-148.13 vegetable pepper 31.63 parsley 25 salt 12 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Prepared fresh Savoy cabbage is cut and subjected to freezing, preferably slow. Prepared carrots are blanched and chopped. Prepared potatoes, celery root, onions and vegetable pepper are cut and blanched in hot water. Prepared lamb, beef, pork and parsley are chopped. The listed components are mixed without oxygen with melted fat and sodium chloride. 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 lamb and beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat 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. 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 7 · 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 producing canned food, which includes preparing the recipe components, cutting and freezing fresh Savoy cabbage, blanching and cutting carrots, cutting and blanching potatoes, celery root, onions and vegetable pepper, cutting mutton, beef, pork and parsley, mixing the listed ingredients without access oxygen with melted fat and sodium chloride, packaging the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight: mutton 35.97-39.37 beef 35.21-36.23 pork 30.12-37.88 melted fat fifteen savoy cabbage 306.25 carrot 146.25-150 potatoes 160-168.75 celery root 93.38-94.88 onion 146.25-148.13 vegetable pepper 31.63 parsley 25 table salt 12 bone broth before the release of the target product 1000