RU2462051C1 - Method for production of preserves "tripe in white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. The method envisages recipe components preparation, bulb onions cutting, sauteing in melted fat and milling, garlic milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper, red sweet pepper, ginger, cloves and nutmeg, the mixture cooking to produce a sauce, paunch cooking and cutting, the tripe and sauce packing, sealing and sterilisation.

EFFECT: method allows 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 "Scar in white sauce", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, sautéing wheat flour in melted fat, mixing the above components with bone broth, salt, hot black pepper, red sweet pepper , ginger, cloves and nutmeg and boiling to obtain sauce, boiling and cutting of the scar, packing of the rumen and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry awn, 1971, pp. 211-212).

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 food “Scar in white sauce”, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping onions, sautéing wheat flour in melted fat, mixing the listed components with bone broth, salt, pepper black bitter, sweet red pepper, ginger, cloves and nutmeg and cooking to obtain sauce, cooking and cutting of the scar, packing of the scar and sauce, sealing and sterilization, according to the invention, in the composition of sauce d sunflower flour is additionally introduced, which, before mixing, is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

scar 965.5 melted fat 40 onion 60-60.8 garlic 12.6-13.3 Wheat flour 24.75 sunflower flour 20.25 salt 15,2 black bitter pepper 0.7 sweet red pepper 1.4 ginger 0.3 clove 0.3 nutmeg 0.3 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 garlic is ground in a spinning top.

Prepared wheat flour is sautéed in melted fat.

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 prescription ratio are mixed with bone broth, salt and ground black pepper, sweet red pepper, ginger, cloves and nutmeg. The resulting mixture is cooked for 15-20 minutes to obtain a sauce.

The prepared scar is cooked until tender and cut.

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

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The 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. 12, 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 “Tripe in white sauce”, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping onions, sautéing wheat flour in melted fat, mixing the above components with bone broth, salt, bitter black pepper, sweet red pepper, ginger, cloves and nutmeg and boiling to obtain sauce, boiling and cutting of the scar, packing of the rumen and sauce, sealing and sterilization, characterized in that the composition of the sauce is additionally introduced with sunflower flour , which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
scar 965.5 melted fat 40 onion 60-60.8 garlic 12.6-13.3 Wheat flour 24.75 sunflower flour 20.25 salt 15,2 black pepper 0.7 sweet red pepper 1.4 ginger 0.3 clove 0.3 nutmeg 0.3 bone broth before the release of the target product 1000