RU2488284C1 - Method for production of preserves "fried kidneys with cabbages in onion 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 fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, acetic acid, sugar, salt and black hot pepper and laurel leaf to produce a sauce, kidneys cutting and frying in melted fat, fresh white cabbages chopping and freezing, kidneys, cabbages and sauce packing, sealing and sterilisation.

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 "Kidneys fried with cabbage in onion sauce", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, passer wheat flour and mixing these components with bone broth, tomato paste, vinegar acid, sugar, salt, bitter black pepper and bay leaf to produce sauce, cutting and frying rendered melted fat, chopping and freezing fresh white cabbage, kidney packing, cabbage You and sauce, sealing and sterilization (RU 2292822 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 method for the production of canned food "Kidneys fried with cabbage in onion sauce", which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, and mixing them with flour, bone broth, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying rendered melted fat, chopping and freezing fresh cabbage, packing kidneys, cabbage and sauce, seal zatsiyu and sterilization according to the invention sunflower flour is used, which prior to mixing pour bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:

the kidneys 606-726 melted fat 56.4 fresh white cabbage 490 carrot 24-24.6 parsley root 6.5 onion 118.6-120.1 sunflower flour 23.3 tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.53 sugar 6 salt 12 black pepper 0.35 Bay leaf 0.06 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 fat and wiped.

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 a prescription ratio are mixed with bone broth, tomato paste, acetic acid, sugar, salt and ground. bitter black pepper and bay leaf to give the sauce.

Prepared kidneys are cut and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The kidneys, cabbage and sauce 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 maximum kidney consumption corresponds to the use of beef kidneys, and the minimum corresponds to the use of other types of kidneys. The remaining costs shown in the form of an interval 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 1 - M .: APPP "Canned Food", 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 "Kidneys fried with cabbage in onion sauce", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, and mixing them with flour, bone broth, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a sauce, cutting and frying rendered cauliflower in melted fat, chopping and freezing fresh cabbage, packing of kidneys, cabbage and sauce, sealing and sterilization, different That the composition of the sauce is additionally used sunflower flour, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
the kidneys 606-726 melted fat 56.4 fresh white cabbage 490 carrot 24-24.6 parsley root 6.5 onion 118.6-120.1 sunflower flour 23.3 tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.53 sugar 6 salt 12 black pepper 0.35 Bay leaf 0.06 bone broth before the release of the target product 1000