RU2480053C1 - Method for production of preserves "stewed red cabbages with apples and sausage" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh red cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, cooked sausages cutting and frying in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with dry red wine, apple puree, acetic acid, sugar, salt and black hot pepper, the produced mixture and drinking water 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 for the production of canned food "Braised red cabbage with apples and sausage", which includes preparing the recipe components, cutting and freezing fresh red cabbage, cutting and sautéing onion ghee, cutting and frying boiled sausage in ghee, mixing the listed ingredients with red, mixed wine, applesauce, acetic acid, sugar, salt and bitter black pepper, packaging the resulting mixture and drinking water, sealing and sterilization (RU 2311055 C1, 2007).

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 canned meat production method “Braised red cabbage with apples and sausage”, which involves preparing the recipe components, cutting and freezing fresh red cabbage, cutting and sautéing onion ghee, cutting and frying boiled sausage in ghee, boiled sausage the listed components with dry red wine, applesauce, acetic acid, sugar, salt and black pepper, packaging of the mixture and drinking water, sealing and sterilization july, according to the invention, in the composition of the mixture additionally use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

boiled sausage 147.1 melted butter 22.2 fresh red cabbage 504.4 onion 55.1-55.8 sunflower flour 35 applesauce, in terms of 10% solids content, 185.5 dry red wine 58.8 acetic acid, calculated on 80% concentration 0.3 sugar 11.8 salt 10,2 black pepper 0.3 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh red cabbage is chopped and frozen.

Prepared onions are chopped and sautéed in ghee.

Prepared cooked sausage is cut and fried in ghee.

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 dry red wine, applesauce, acetic acid, sugar, salt and ground black pepper.

The resulting mixture and drinking water 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using applesauce 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 according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 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. 5 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 fell completely out of the can, but the product by 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 "Braised red cabbage with apples and sausage", which involves preparing the recipe components, cutting and freezing fresh red cabbage, cutting and sautéing onion in ghee, cutting and frying boiled sausage in ghee, mixing the listed ingredients with red wine , applesauce, acetic acid, sugar, salt and bitter black pepper, packaging the resulting mixture and drinking water, sealing and sterilization, characterized in that in the composition of the mixture si additionally use sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
boiled sausage 147.1 melted butter 22.2 fresh red cabbage 504.4 onion 55.1-55.8 sunflower flour 35 applesauce in terms of 10% solids content 185.5 dry red wine 58.8 acetic acid in terms of 80% concentration 0.3 sugar 11.8 salt 10,2 black pepper 0.3 water before the release of the target product 1000