RU2483587C1 - Method for production of gerontological dietary preserves "solyanka with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the technology for production of preserves for gerontological dietary alimentation. The method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in pork fat, fresh white cabbages chopping and freezing, meat cutting, sunflower flour pouring with drinking and maintenance for swelling. One mixes the listed components with drinking water, tomato paste, sugar, salt, black hot pepper, red hot pepper and laurel leaf. One proceeds with the produced mixture 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 for gerodietetic nutrition. A known method for the production of canned dietary preserves "Solyanka with meat", which provides for the preparation of recipe components, cutting and sautéing carrots and onions in pork fat, chopping and freezing fresh white cabbage, cutting meat, sautéing wheat flour, mixing the above components with drinking water, tomato paste , sugar, salt, bitter black pepper, red hot pepper and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2277807 C2, 2006).

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 the Solyanka with meat method for the production of canned dietary preserves, which involves preparing the recipe, cutting and sautéing carrots and onions in pork fat, chopping and freezing fresh white cabbage, cutting meat, mixing the listed ingredients with flour, drinking water, tomato paste, sugar, salt, bitter black pepper, hot red pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, according to the invention, 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:

meat 448.1-585.7 pork fat 9.24 fresh white cabbage 455 carrot 44-45.1 onion 40-40.5 sunflower flour 26.1 tomato paste, in terms of 30% solids content 45 sugar 13,2 salt 9 black pepper 0.51 hot red pepper 0.51 Bay leaf 0.04 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in pork fat.

Prepared fresh white cabbage is chopped and frozen.

Prepared meat is cut.

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 drinking water, tomato paste, sugar, salt and ground black pepper, hot red pepper and bay leaf.

The resulting mixture is packaged, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. 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 formulation, 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 1 - M .: APPP "Konservlodozyot", 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 for the production of canned food "Solyanka with meat", which involves preparing the recipe, cutting and sautéing carrots and onions in pork fat, chopping and freezing fresh white cabbage, cutting meat, mixing the listed ingredients with flour, drinking water, tomato paste, sugar, salt, bitter black pepper, hot red pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which before mixing they are eaten with drinking water and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
meat 448.1-585.7 pork fat 9.24 fresh white cabbage 455 carrot 44-45.1 onion 40-40.5 sunflower flour 26.1 tomato paste, in terms of 30% solids content 45 sugar 13,2 salt 9 black pepper 0.51 hot red pepper 0.51 Bay leaf 0.04 water before the release of the target product 1000