RU2460391C1 - Method for production of "kidneys in tomato sauce czech-style" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to organ meat preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, the listed components mixing with tomato paste, bone broth, sugar, salt and black hot pepper, the mixture cooking and addition of acetic acid to produce a sauce, kidneys cutting into two parts, salting in a mixture of salt, glucose and saltpetre, cooking and cutting, the listed components packing, sealing and sterilisation.

EFFECT: invention usage will allow to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Kidneys in Tomato Sauce in Czech", which includes preparing the recipe, cutting and sautéing onion in melted fat, mixing it with wheat flour, sautéing, adding tomato paste, bone broth, sugar, salt and black bitter pepper , cooking and adding acetic acid to produce sauce, cutting in half, salting in a mixture of salt, glucose and nitrate, cooking and cutting kidneys, packing of the listed components, sealing and sterilization (Reference for the production of canned food in Volume 3 -. M .: Food Industry 1971, s.182-183).

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 canned food "Kidneys in Tomato Sauce in Czech", which involves preparing the recipe, cutting and sautéing onion in melted fat, mixing it with flour, tomato paste, bone broth, sugar, salt and pepper black bitter, boiling and adding acetic acid to obtain a sauce, cutting in half, salting in a mixture of salt, glucose and nitrate, cooking and cutting kidneys, packing of the listed components, sealing and sterilization, according to the invention in the sauce composition and Olza sunflower flour before mixing the crushed onions, sunflower flour poured bone broth and incubated for swelling, and the components used in the following ratio of costs in parts by weight:

the kidneys 1500 melted fat 1.22 onion 11.1-11.2 sunflower flour 17.32 tomato paste, in terms of 30% solids content 103 acetic acid, calculated on 80% concentration 0,063 sugar 5.16 glucose 0.24 salt 33.32 saltpeter 0.32 black bitter pepper 0.18 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 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 a recipe ratio are mixed with tomato paste, bone broth, sugar, approximately 26% of the recipe amount of salt and ground black pepper. The resulting mixture is cooked for 10-15 minutes and acetic acid is added to obtain a sauce.

Prepared kidneys are cut in half and sprinkled with a curing mixture containing the remaining amount of salt, glucose and nitrate, in an amount of about 2% by weight of the kidneys. The ambassador is carried out for 2-3 days at a temperature of 4-6 ° C. Then the kidneys are cooked until cooked and cut.

The kidneys and sauce 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 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 1. - M .: APPP "Konservplodoizot", 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. 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. 3, 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)

A method of producing canned food "Kidneys in Czech Tomato Sauce", which involves preparing the recipe, cutting and sautéing onion in melted fat, mixing it with flour, tomato paste, bone broth, sugar, salt and bitter black pepper, cooking and adding vinegar acids with sauce, cutting in half, salting in a mixture of salt, glucose and saltpeter, cooking and cutting kidneys, packing of the listed components, sealing and sterilization, characterized in that sunflower flour is used in the sauce before mixing vaniem onion minced, pour sunflower flour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
the kidneys 1500 melted fat 1.22 onion 1,1-11,2 sunflower flour 17.32 tomato paste in terms of 30% solids content 103 acetic acid in terms of 80% concentration 0,063 sugar 5.16 glucose 0.24 salt 33.32 saltpeter 0.32 black pepper 0.18 bone broth before the release of the target product 1000