Canned goods from meat and vegetables

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage cutting and freezing; carrot and onion cutting and roasting in pork fat; wheat flout roasting in pork fat; pork chopping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid sugar, table salt, , black pepper and bay leaf. Obtained mixture is pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology masoomeh canned.

A known method for the production of culinary dishes "Cabbage", providing training prescription components, chopping fresh cabbage, cutting and roasting pork, cutting, passerovannye in lard carrots and onions, passerovannye in pork fat, wheat flour, mixing the listed components, laying in an earthen pot, add vinegar, tomato puree, sugar, salt, pepper, Bay leaf and water and fire until cooked in the oven with getting ready meals (Korzun P Belarusian cuisine - Minsk: Uraji, 1990, s).

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 "Cabbage" provides for the preparation of recipe components, chopping and freezing of fresh cabbage, cut, passerovannye in lard carrots and onions, passerovannye in pork fat, wheat flour, cutting of pork, mixing the listed components without oxygen, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf, packing the received mixture and bone broth the next time the flow of components, parts by weight of:

pork240,96-303,03
lard22,86
cabbage612,5
carrots50,14-51,43
onions50,14-50,74
wheat flour14,29
tomato paste 30%9,52
acetic acid 80%0,32
sugar11,43
Sol12
black pepper bitter0,6
Bay leaf0,8
bone brothto the output of the target product 1000,

sealing and sterilisation.

The method is implemented as follows.

Components of the prescription prepared by traditional technology, Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared carrots and onions cut and passer in lard. Prepared wheat flour passer in lard. Prepared pork cut. The following components are mixed without oxygen, tomato paste, acetic acid, sugar, salt, black pepper and bitter Laurel leaf, the FAS is t the resulting mixture and bone broth in the above 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. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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 a maximum 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 culinary dishes closest to the Academy of Sciences of the log 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 12·104and for the control of product 7,9·104respectively.

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

Method of production of canned food, providing training prescription components, chopping and freezing of fresh cabbage, cut, passerovannye in lard carrots and onions, passerovannye in pork fat, wheat flour, cutting of pork, mixing the listed components without oxygen, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf, packing the mixture and bone broth the next time the flow of components, parts by weight:

0,32
Pork240,96-303,03
Lard22,86
Cabbage612,5
Carrots50,14-51,43
Onions50,14-50,74
Wheat flour14,29
Tomato paste 30%9,52
Acetic acid 80%
Sugar11,43
Salt12
Black pepper bitter0,6
Bay leaf0,8
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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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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41 cl

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

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EFFECT: canned goods of increased digestion value.

41 cl

FIELD: food processing industry, in particular canned goods for space feeding.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

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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: environmentally friendly product of increased biological value.

2 ex

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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.

FIELD: food processing industry, in particular canned goods for space feeding.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, carrot, white root, and onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flour roasting; beef chopping. Abovementioned components are blended with table salt, black pepper, pimento, bay leaf and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

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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: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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