RU2281673C1 - Method for production of canned goods from meet and vegetables - Google Patents

Abstract

FIELD: canned good production.

SUBSTANCE: claimed method includes beef cutting and beating; shredding and freezing of fresh white cabbage; cutting of speck and parsley green; onion cutting followed by roasting in grease. Cabbage, onion, parsley green, table salt and black pepper are blended in oxygen-free atmosphere to produce filling. Obtained filling is played on beef and rolled. Product is pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned meat and vegetables, A known method for the production of culinary dishes “Volynskiye Volynsky”, which provides for the preparation of recipe components, cutting and sautéing onions in margarine, cutting parsley, chopping fresh cabbage, laying it on a baking tray with melted fat, frying until readiness at a temperature of 180-200 ° C, cooling, mixing with onions, parsley and table salt with the filling, cutting, beating, sprinkling with salt and pepper gov poisons, laying the fillings on it, molding the knives, breading them in flour, frying, laying with slices of bacon, adding drinking water and stewing for 30-35 minutes to obtain the target product (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 262-263).

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 “Volyansky Krueniki” provides for the preparation of recipe components, cutting and beating of beef, chopping and freezing fresh white cabbage, cutting bacon and parsley, cutting and sautéing onion in melted animal fat, mixing without oxygen cabbage, onions, parsley, table salt and black bitter pepper to get the filling, laying it on beef and shaping knuckles, packing knuckles, lard and bone bone yona at the following consumption of components, wt. hours:

beef 1020-1049.6 cabbage 378 onion 60-60.8 parsley 3 melted animal fat 54 bacon 156 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 beef is cut and beaten. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared parsley and bacon cut. Prepared onions are chopped and sautéed in melted animal fat.

Then, without oxygen, cabbage, onions, parsley, salt and black pepper are mixed to obtain the filling. The filling is laid on beef and molded by torsions, which are packed together with bacon and bone broth 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 corresponds to the use of meat of category I, and the maximum - to the use of meat of category II. The onion consumption indicated in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is identical in terms of organoleptic and physico-chemical characteristics to the culinary dish by the closest analogue, and according to safety indicators, it complies with the requirements of 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 was 1.8 · 10 ⁵ for the experimental product and 1.2 · 10 ⁵ 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 food, which includes preparing prescription ingredients, cutting and beef, shredding and freezing fresh white cabbage, cutting bacon and parsley, cutting and sautéing onion in melted animal fat, mixing cabbage, onion, parsley, and cooked greens without oxygen salt and pepper of black bitter with getting the filling, laying it on beef and shaping the hammers, packing the hammers, bacon and bone broth at the following consumption of components, parts by weight: Beef 1020-1049.6 Cabbage 378 Onion 60-60.8 Parsley 3 Melted animal fat 54 Bacon 156 Salt 12 Black bitter pepper 0.8 Bone broth Before the release of the target product 1000 sealing and sterilization.