RU2335164C1 - Method of obtaining "hungarian beans" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention concerns canned meat and vegetables production technology. Recipe components are prepared. Ready mutton is cut and fried in rendered fat. Bulb onion is cut and browned in rendered fat. Runner beans and parsley greens are cut and frozen. Ready tomatoes, paprika and garlic are cut and blanched. The listed components are mixed with wheat flour, yoghurt and table salt without contact to oxygen. The mix is packaged with bone broth, sealed and sterilised to obtain ready target product.

EFFECT: obtaining preserves with higher assimilability than similar cooked dish.

Description

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

A known method of obtaining a culinary dish "Beans in a pot in Hungarian", which includes preparing the recipe components, breaking the string beans, cutting tomatoes, vegetable pepper and parsley, chopping garlic, cutting and sautéing onion fat, mixing flour and yogurt, cutting and roast in mutton fat, pour it with drinking water, simmer until soft, add green beans, vegetable pepper and garlic, simmer for 15 minutes, add tomatoes, simmer over low heat until cooked, add a mixture of flour with th ogurt and sprinkling with parsley to get the finished dish (Linde G., Knobloch X. Bon appetit. - M.: Food industry, 1971, p. 51-52).

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 obtaining canned food "Beans in Hungarian" provides for the preparation of recipe components, cutting and frying in mutton melted fat, cutting and sautéing onion melted fat, cutting and freezing string beans and parsley, cutting and blanching of tomatoes , vegetable pepper and garlic, mixing the listed components without oxygen access with wheat flour, yogurt and sodium chloride, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

mutton 359.71-393.7 melted fat 71.5 green beans 412.5 tomatoes 140.63 vegetable pepper 126.5 onion 46.8-47.4 garlic 3.2-3.38 parsley 25 Wheat flour 1,5 yogurt fifteen salt 12 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 mutton is cut and fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared green beans and parsley are cut and subjected to freezing, preferably slow. Prepared tomatoes, vegetable peppers and garlic are chopped and blanched in hot water. The listed components are mixed without oxygen with wheat flour, yogurt 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 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 presented 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 1 year.

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 producing canned food, which includes preparing the recipe components, cutting and frying lamb in melted fat, cutting and sautéing onion melted fat, cutting and freezing green beans and parsley, cutting and blanching tomatoes, vegetable pepper and garlic, mixing the listed components without access oxygen with wheat flour, yogurt and salt, packing the resulting mixture and bone broth at the following component consumption, parts by weight: mutton 359.71-393.7 melted fat 71.5 green beans 412.5 tomatoes 140.63 vegetable pepper 126.5 onion 46.8-47.4 garlic 3.2-3.38 parsley 25 Wheat flour 1,5 yogurt fifteen salt 12 bone broth before the release of the target product 1000, sealing and sterilization.