RU2485866C1 - Method for production of preserves "cucumaria stewed with cabbages vladivostok-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, cucumaria meat cutting and blanching, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in pork fat, champignons cutting and frying in pork fat, smoked pork products cutting. Then one mixes the listed components with flour, drinking water, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice and laurel leaf. The produced mixture is packed. Then one performs sealing and sterilisation. One uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: cucumaria - 556.8; smoked pork products - 73-90; pork fat - 71; fresh white cabbages - 367.5; carrots - 17.6-18; bulb onions - 72.7-53.3; champignons - 72, sunflower flour - 18.3, tomato paste in conversion to 30% dry substances content - 20.4, acetic acid in conversion to 80% concentration - 0.39, sugar - 12.2, salt - 13.4, black hot pepper - 0.81, allspice - 0.81, laurel leaf - 0.41, water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of 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 "Cucumaria with braised cabbage in Vladivostok style", which includes preparing the recipe components, cutting and blanching cucumber meat, shredding and freezing fresh cabbage, cutting and sautéing carrot and onion in pork fat, cutting and frying champignon in pork fat , cutting of pig meat, the passage of wheat flour, mixing the listed components with drinking water, tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice m and bay leaf, packing the resultant mixture, sterilizing and sealing (RU 2279825 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 in the canned meat production method “Vladivostok-style braised cabbage with cabbage”, which involves preparing the recipe components, cutting and blanching the meat of the cucumber, shredding and freezing fresh white cabbage, cutting and sautéing carrot and onion in pork fat, cutting and frying mushrooms in pork fat, cutting smoked pigs, mixing the listed ingredients with flour, drinking water, tomato paste, acetic acid, sugar, salt, bitter black pepper, pepper ushistym and bay leaf, packing the resulting mixture, sealing and sterilization according to the invention sunflower flour is used, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:

cucumaria 556.8 smoked meat 73-90 pork fat 71 fresh white cabbage 367.5 carrot 17.6-18 onion 72.7-53.3 champignons 72 sunflower flour 18.3 tomato paste, in terms of 30% solids content 20,4 acetic acid, calculated on 80% concentration 0.39 sugar 12,2 salt 13,4 black pepper 0.81 allspice 0.81 Bay leaf 0.41 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared cucumaria meat is cut and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

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

Prepared champignons are cut and fried in pork fat.

Prepared smoked 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, acetic acid, sugar, salt and ground black pepper, allspice, 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 consumption of pig meat corresponds to the use of rolls obtained without skin and boneless, and the maximum corresponds to the use of loin or brisket. The consumption of other types of pig meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 70 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, 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)

Method for the production of canned food “Cucumaria with braised cabbage in Vladivostok style”, which includes preparing the recipe components, cutting and blanching cucumber meat, chopping and freezing fresh white cabbage, cutting and sautéing carrots and onions in pork fat, cutting and frying in pork fat, champignon cutting pig meat, mixing the listed ingredients with flour, drinking water, tomato paste, acetic acid, sugar, salt, bitter black pepper, allspice and bay leaf, packing the floor scientific mixture, sealing and sterilization, characterized in that they 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:
cucumaria 556.8 smoked meat 73-90 pork fat 71 fresh white cabbage 367.5 carrot 17.6-18 onion 72.7-53.3 champignons 72 sunflower flour 18.3 tomato paste in terms of 30% solids content 20,4 acetic acid in terms of 80% concentration 0.39 sugar 12,2 salt 13,4 black pepper 0.81 allspice 0.81 Bay leaf 0.41 water before the release of the target product 1000