RU2485813C1 - Method for production of meat-and-vegetable preserves - 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, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, meat cutting, the meat, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method 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 producing canned meat and vegetables, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee, mixing the above components with milk , tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilized nationalization (RU 2348225 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 for producing canned meat and vegetables, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components with flour, milk, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization, co asno sunflower flour invention is used, which prior to mixing pour bone broth and incubated for swelling, and the components used in the following flow, pbw .:

meat 334.7-437.5 melted butter 14,4 carrot 22.8-23.2 parsley root 14.5-14.8 onion 93.9-95.1 green pea 340.6 greenery fifteen sunflower flour 24.9 milk 104.2 tomato paste, in terms of 30% solids content 16.7 acetic acid, calculated on 80% concentration 1,56 sugar 5.2 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 greens are cut and frozen.

Prepared fresh green pea grain is 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 milk, tomato paste, acetic acid, sugar, salt and ground black pepper bitter and bay leaves.

Prepared meat is cut.

The meat, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 278 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 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 I. - M .: APPP "Konservplodoizgot", 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 of tin can No. 8 containing products obtained by the described technology and by the closest analogue, they were 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 producing canned meat and vegetables, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, parsley and onion roots, cutting and freezing greens, freezing fresh green pea grains, mixing these components with flour, milk, tomato paste, acetic acid , sugar, salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower hydrochloric flour which is filled prior to mixing bone broth and allowed to stand to swell, and components used in the following flow, pbw .:
meat 334.7-437.5 melted butter 14,4 carrot 22.8-23.2 parsley root 14.5-14.8 onion 93.9-95.1 green pea 340.6 greenery fifteen sunflower flour 24.9 milk 104.2 tomato paste, in terms of 30% solids content 16.7 acetic acid, calculated on 80% concentration 1,56 sugar 5.2 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000