RU2480031C1 - Method for preparation of preserves "tongue with main red 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, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, French bean and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, 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 of cooking canned food "Language with red main sauce", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing sugar beans and greens, sautéing wheat flour in ghee, mixing the above components with tomato paste, sugar, salt, bitter black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization (RU 2358499 C1, 2009).

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 of preparing canned food “Tongue with red main sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing sugar beans and herbs, mixing the listed components with flour, tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, according to the invention, use 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:

language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 sugar bean 316.8 greenery 10 sunflower flour 26.7 tomato paste, in terms of 30% solids content twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 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 carrots, parsley root and onions are chopped, sautéed in melted butter and wiped.

Prepared sugar beans and greens are chopped and frozen.

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 tomato paste, sugar, salt and ground pepper, black bitter and bay leaves.

The prepared tongue is cut.

The tongue, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of the tongue corresponds to the use of pig, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is 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.

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 Konservplodozyach, 1990, p. 124).

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. 8, 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)

A method of preparing canned food “Tongue with red main sauce”, which involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, cutting and freezing sugar beans and herbs, mixing the listed ingredients with flour, tomato paste, sugar , salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing fill with bone broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 sugar bean 316.8 greenery 10 sunflower flour 26.7 tomato paste in terms of 30% solids content twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000