RU2459507C1 - Method for production of preserves "solyanka with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping, meat and carrots cutting, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf, the mixture packing, sealing and sterilisation.

EFFECT: invention usage will allow 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 "Solyanka with meat", which includes preparing the recipe components, cutting and sautéing onion in melted fat, chopping fresh white cabbage, cutting meat and carrots, sautéing wheat flour, mixing the listed ingredients with tomato paste, sugar, salt, pepper black bitter and bay leaves, packaging the resulting mixture, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p.150-153).

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 Solyanka with Meat canned food production method, which involves preparing the recipe components, cutting and sautéing onion in melted fat, chopping fresh white cabbage, cutting meat and carrots, mixing the listed ingredients with flour, tomato paste, sugar , salt, pepper, black bitter and bay leaves, packaging the resulting mixture, sealing and sterilization, according to the invention use sunflower flour, which before mixing is filled with drinking water and aged ayut to swell, and the components used in the following ratio of expenses, parts by weight .:

meat 448.1-585.7 melted fat 24.1 fresh white cabbage 551.25 carrot 52.9-54.2 onion 140.4-142.2 sunflower flour 27,2 tomato paste, in terms of 30% solids content 45,2 sugar 13.3 salt 9 black bitter pepper 1,2 Bay leaf 0.8 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in melted fat.

Prepared fresh white cabbage is chopped.

Prepared meat and carrots are chopped.

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 with tomato paste, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of 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 for the estimated laying of 370 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. 1, 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 fell out of the can, but the product according to the closest analogue did not.

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 “Solyanka with meat”, which includes preparing the recipe components, cutting and sautéing onion in melted fat, chopping fresh white cabbage, cutting meat and carrots, mixing these components with flour, tomato paste, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used call at the following ratio of costs, parts by weight:
meat 448.1-585.7 melted fat 24.1 fresh white cabbage 551.25 carrot 52.9-54.2 onion 140.4-142.2 sunflower flour 27,2 tomato paste in terms of 30% solids content 45,2 sugar 13.3 salt 9 black pepper 1,2 Bay leaf 0.8 water before the release of the target product 1000