RU2492702C1 - "szekely cabbages" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork cutting, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with flour, milk, sour cream, acetic acid, salt, dried bulb onions, red hot pepper, caraway and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 421.7-530.3; fresh white cabbages - 490; garlic - 1.8-1.9; sunflower flour - 31; milk - 91; sour cream - 50.1; acetic acid in conversion to 80% concentration - 0.3; salt - 12; dried bulb onions - 1.2; red hot pepper - 0.8; caraway - 0.4; laurel leaf - 0.4; bone broth - till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

The invention relates to the production technology of canned second lunch dishes.

There is a known method for the production of canned food "Sekey cabbage", which includes preparing the recipe components, cutting pork, chopping and freezing fresh white cabbage, rubbing garlic, mixing these components with rice flour, ghee, milk, sour cream, acetic acid, salt, dried onion hot red pepper, caraway seeds and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2282371 C1, 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 method for the production of canned food "Sekoy cabbage", which involves preparing the recipe components, cutting pork, chopping and freezing fresh white cabbage, rubbing the garlic, mixing the listed components with flour, milk, sour cream, acetic acid, salt, dried onion onions, hot red pepper, caraway seeds and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use sunflower flour, which before mixing aniem bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

pork 421.7-530.3 fresh white cabbage 490 garlic 1.8-1.9 sunflower flour 31 milk 91 sour cream 50.1 acetic acid, calculated on 80% concentration 0.3 salt 12 dried onions 1,2 hot red pepper 0.8 caraway 0.4 Bay leaf 0.4 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 pork chop.

Prepared fresh white cabbage is chopped and frozen.

The prepared garlic is mashed.

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, sour cream, acetic acid, salt and ground dried onions, hot red pepper, caraway seeds and bay leaf.

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 consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The consumption of garlic given as an interval covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 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 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 "Sekoy cabbage", which includes preparing the recipe components, cutting pork, chopping and freezing fresh white cabbage, rubbing garlic, mixing the listed components with flour, milk, sour cream, acetic acid, salt, dried onion, hot red pepper, t and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth and mix before mixing neigh for swelling, and the components are used in the following ratio of costs, parts by weight:
pork 421.7-530.3 fresh white cabbage 490 garlic 1.8-1.9 sunflower flour 31 milk 91 sour cream 50.1 acetic acid, calculated on 80% concentration 0.3 salt 12 dried onions 1,2 hot red pepper 0.8 caraway 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000