Method for production of canned goods from kidney and vegetables

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

SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology of canned food-based products.

A known method for the production of culinary dishes Kidneys fried with boiled cabbage in onion sauce, providing training recipe components, cutting and frying kidney obtaining a main component, chopping and boiling in salted water fresh cabbage and add to it the butter with the receiving side, cutting, passerovannye in margarine onions, add vinegar and black pepper bitter, boiling over for 5-7 minutes, add red basic sauce, cooking for 10-15 minutes, filling margarine with obtaining sauce and the formation of ready meals from the main component, and garnish sauce (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, SS-249, 260).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned "Kidney fried with cabbage in onion sauce envisages preparation of recipe components, cutting and roasting kidney, chopping and freezing of fresh cabbage, cut, passerovannye in melted fat and p is Atiku carrots, root parsley and onions, passerovannye wheat flour, mix carrots, parsley root, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing kidney, cabbage and sauce at the next flow of components, parts by weight:

Kidney606-726
cabbage490
melted fat65,7
carrots24-24,62
parsley root6.48 in return of 6.58
onions118,62-120,14
wheat flour12
tomato paste 30%16
acetic acid 80%0,53
sugar6
Sol12
black pepper bitter0,35
Bay leaf0,06
bone brothto the output of the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Components of the prescription prepared by traditiona technology. Prepared buds are cut and fried. Prepared swego the cabbage chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are cut, passer in melted fat and wipe. Prepared wheat flour passer.

Next, mix the carrots, parsley root, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce.

Kidney, cabbage and sauce is Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Maximum flow kidney corresponds to using beef kidney, and the minimum corresponds to the use of other types of kidney. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content, When using acetic acid of a concentration that does not coincide with the prescription, consumption recalculated to equivalent content of the anhydrous acid. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and Maxi is material in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical characteristics similar to cooking a dish for the closest analogue, and the safety requirements of SanPiN 2.3.2.1078. Guaranteed shelf life of canned defined by the standard method, amounted to 1 year.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 10·104and for the control of product 7·104respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

Method of production of canned kidney with cabbage, providing training recipe components, cutting and roasting kidney, chopping and freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrots, parsley root and onions, passerovannye wheat flour, mix carrots, parsley root, onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt,black pepper bitter and Bay leaf with obtaining sauce packing kidney, cabbage and sauce POI following consumption of components, parts by weight:

Kidney606-726
Cabbage490
Melted fat65,7
Carrots24-24,62
Parsley root6.48 in return of 6.58
Onions118,62-120,14
Wheat flour12
Tomato paste 30%16
Acetic acid 80%0,53
Sugar6
Salt12
Black pepper bitter0,35
Bay leaf0,06
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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