RU2456833C1 - Method for production of preserves "riga sausages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef, pork and speck mincing, the components mixing with sugar, culinary salt, sodium nitrate, edible ice, white pepper and nutmeg, maintenance, chopping, moulding and frying to produce sausages, bulb onions cutting, sauteing in melted fat and milling, sunflower flour pouring with bone broth and maintenance for swelling, mixing bulb onions, sunflower flour, bone broth, tomato puree, sugar, salt and black hot pepper, cooking the mixture and addition of acetic acid to produce a sauce, packing the sausages and sauce, their sealing and sterilisation.

EFFECT: invention 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 for the production of canned food "Riga sausages in tomato sauce", which includes preparing the recipe components, chopping beef, pork and salted pork fat, mixing them with sugar, salt, sodium nitrate, food ice, white pepper and nutmeg, aging, chopping, molding and frying with sausages, cutting, sautéing in melted fat and chopping onions, sautéing wheat flour in melted fat, mixing onions, wheat flour, bone broth, tomato puree , sugar, salt and black pepper, cooking and adding acetic acid to obtain sauce, packing sausages and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p.146-149 )

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 the production of canned goods “Riga sausages in tomato sauce”, which involves preparing the recipe components, grinding beef, pork and bacon on the top, mixing them with sugar, sodium chloride, sodium nitrate, food ice, white pepper and nutmeg nuts, aging, chopping, molding and frying to obtain sausages, cutting, sautéing in melted fat and chopping onions, mixing it with flour, bone broth, tomato puree, sugar, salt and pepper Bitter bitter, boiling and adding acetic acid to obtain a sauce, packing sausages and sauce, sealing and sterilizing, according to the invention, sunflower flour is used in the sauce, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio, wt. .h .:

beef 451.7-464.8 pork 386.4-485.9 bacon 160.3 melted fat 2.2 onion 7.97-8.07 sunflower flour 8 tomato puree, in terms of 12% solids 94.3 acetic acid, calculated on 80% concentration 0.11 food ice 88.2 sugar 4.8 salt 20.9 sodium nitrate 0.04 white pepper 0.4 black bitter pepper 0.11 nutmeg 0.24 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef, pork and bacon are ground in a spinning top, and then mixed in a recipe ratio with about 17% of the recipe amount of sugar, about 88% of the recipe amount of sodium chloride, sodium nitrate, food ice and ground white pepper and nutmeg. The resulting minced meat is kept at a temperature of 2-4 ° C for 48-72 hours, cutted, shaped into a shell and fried at a temperature of 80-85 ° C for about 3 hours to obtain sausages.

Prepared onions are chopped, sautéed in melted fat and chopped on a spinning top or a washing machine.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with bone broth, tomato puree, the remaining amount of sugar, the remaining amount of table salt and ground black pepper. The resulting mixture is cooked for about 20 minutes and a prescription amount of acetic acid is added to give the sauce.

Sausages and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not match the prescription and / or acetic 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 "Konservplodoizgot", 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. Shown in the form of an interval onion consumption covers its 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. After 10-15 minutes, the experimental product completely drained from the can. The sauce of 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)

Method for the production of canned food "Riga sausages in tomato sauce", which involves preparing the recipe components, grinding beef, pork and bacon on the top, mixing them with sugar, sodium chloride, sodium nitrate, food ice, white pepper and nutmeg, aging, cutting, molding and frying with sausages, cutting, sautéing in melted fat and chopping onions, mixing it with flour, bone broth, tomato puree, sugar, table salt and bitter black pepper, cooking and adding vinegar acid, with sauce, packing sausages and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio, wt.h .:
beef 451.7-464.8 pork 386.4-485.9 bacon 160.3 melted fat 2.2 onion 7.97-8.07 sunflower flour 8 tomato puree in terms of 12% solids content 94.3 acetic acid in terms of 80% concentration 0.11 food ice 88.2 sugar 4.8 salt 20.9 sodium nitrate 0.04 white pepper 0.4 black pepper 0.11 nutmeg 0.24 bone broth before the release of the target product 1000