Preparation method of preserved product "shanghainese stew"

IPC classes for russian patent Preparation method of preserved product "shanghainese stew" (RU 2364282):

A23L3 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/48 - Food compositions or treatment thereof not covered by the preceding subgroups

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FIELD: food production process.

SUBSTANCE: prepared carrots are cut and browned in vegetable oil. Tofu, pleurotus and broccoli are cut and fried in the vegetable oil Pre-processed asparagus are chopped and frozen, preferably - at a slow rate. The specified components are mixed with corn flour, sake, soya sauce, sugar and natrium glutamate under oxygen-free conditions. The resultant mixture and drinking water are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

The invention relates to the production technology of vegetable canned food.

A method of obtaining cooking food "Shanghai stew"providing cutting asparagus, carrots, broccoli, mushrooms and tofu, warming up in the skillet peanut butter, laying into him with asparagus, broccoli, carrots and tofu, cooking while stirring for 3 minutes, add the mushrooms, water, sake, soy sauce, brown sugar and glutamate, bring to boil with constant stirring, extinguishing the lid on reduced heat for 15 minutes, add diluted with water corn flour and heated with constant stirring until thick with getting ready meals (Zubakin M Best Chinese dishes. - M.: TERRA - Book club, 2003, pp.61-62).

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 obtaining a cured product of the "Shanghai stew envisages preparation of recipe components, cutting, passerovannye in vegetable oil carrots, cutting and frying in vegetable oil, tofu, oyster mushrooms and broccoli, cutting and freezing asparagus, mixing the listed components without oxygen access with corn flour, sake, soy sauce, sugar is the MSG, packing the mixture and drinking water when following the flow of components, parts by weight:

tofu	200
vegetable oil	40
broccoli	163,33
asparagus	146,67
carrots	156 to 160
oyster	466,67
corn flour	10
sake	20
soy sauce	10
sugar	3,33
MSG	to 6.67
water	to the output of the target product 1000,

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared carrots cut and passer in vegetable oil. Prepared tofu, oyster mushrooms and broccoli cut and fried in vegetable macleodhttp asparagus cut and subjected to freezing, preferably slow. These components are mixed without oxygen access with corn flour, sake, soy sauce, sugar and MSG. The resulting mixture and drinking water Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except water, are based on norms of waste and losses of each type of raw material. Given in the form of interval consumption of carrots covers the possible change of shelf life of raw materials and is minimum 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 2.3.2.1078-01. 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 13,3·10⁴and for the control of 8.6·10⁴respectively.

Thus, we offer the manual allows you to get new cans, with increased digestibility compared to the same culinary dish.

A method of obtaining a canned product, providing training recipe components, cutting, passerovannye in vegetable oil carrots, cutting and frying in vegetable oil, tofu, oyster mushrooms and broccoli, cutting and freezing asparagus, mixing the listed components without oxygen access with corn flour, sake, soy sauce, sugar and MSG, packing the mixture and drinking water, sealing and sterilization in following the flow of components, parts by weight:

tofu	200
vegetable oil	40
broccoli	163,33
asparagus	146,67
carrots	156 to 160
oyster	466,67
corn flour	10
sake	20
soy sauce	10
sugar	3,33
MSG	to 6.67
drinking water	to the output of the target product 1000