RU2455860C1 - Method for production of enriched preserves "vegetables with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, ascorbic acid, salt, black hot pepper and laurel leaf to produce dressing, potatoes cutting and blanching, soya blanching till double increase in weight, potatoes and soya mixing, meat cutting and frying in melted fat, packing the meat, the produced mixture and the dressing, their sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing enriched canned food "Vegetables with meat", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping carrots, onions and white roots, mixing these components when heated with melted fat, tomato paste, ascorbic acid, salt, pepper black bitter and bay leaves to obtain dressing, cutting and blanching potatoes, blanching to double the weight of soybeans, mixing the listed components, cutting and frying in fuel SG fat meat, meat packing and the resulting mixture, sealing and sterilizing (Collection technological instructions for the production of canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.290-310).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing enriched canned vegetables "Meat and Meat", which involves preparing the recipe, cutting, sautéing in melted fat and chopping carrots, onions and white roots, mixing the listed components when heated with tomato paste, ascorbic acid, salt, bitter black pepper and bay leaf to obtain dressing, cutting and blanching potatoes, blanching to double the weight of soybeans, mixing potatoes and soybeans, cutting and frying Len fat meat packing meat, the resulting mixture and filling, sealing and sterilization, according to the invention in the filling composition further sunflower flour is used, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

meat 345.3-451.3 melted fat 70 potatoes 379-420 soybeans 58 carrot 258-267 onion 192-195 white roots 14.7-15 sunflower flour 6 tomato paste, in terms of 30% solids content 20,4 vitamin C 1.71 salt 16.3 black bitter pepper 0.51 Bay leaf 0.51 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, onions and white roots are chopped, sautéed in melted fat and chopped on a spinning top or wiping machine.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, ascorbic acid, salt and ground pepper, black bitter and bay leaves to obtain a dressing.

Prepared potatoes are cut and blanched in hot water.

Prepared soybean is blanched to double the mass.

Potatoes and soybeans are mixed in a prescription ratio.

Prepared meat is cut and fried in melted fat.

The meat, the resulting mixture and dressing are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not match the prescription, and / or lactic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 9, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely drained from the can. Refueling the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of obtaining enriched canned vegetables "Meat and Vegetables", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping carrots, onions and white roots, mixing the listed components when heated with tomato paste, ascorbic acid, salt, bitter and bay leaves with a sheet to get dressing, cutting and blanching potatoes, blanching to a twofold increase in the mass of soybeans, mixing potatoes and soybeans, cutting and frying meat in melted fat, packing meat, obtained oh mixture and filling, sealing and sterilization, characterized in that the composition further refilling sunflower flour is used that is poured before the mixing water and allowed to stand to swell, and components used in the following ratio costs pbw .:
meat 345.3-451.3 melted fat 70 potatoes 379-420 soybeans 58 carrot 258-267 onion 192-195 white roots 14.7-15 sunflower flour 6 tomato paste, in terms of 30% solids content 20,4 vitamin C 1.71 salt 16.3 black pepper 0.51 Bay leaf 0.51 water before the release of the target product 1000