RU2492713C1 - Method for manufacture of preserves "tongue with cabbages and main red 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 butter and straining, sunflower flour pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf to produce a sauce. Fresh white cabbages are chopped and frozen. Tongue is scalded, peeled and cut. The tongue, cabbages and sauce are packed, sealed and sterilised.

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 for the production of canned food "Language with cabbage and red main sauce", which provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, passer wheat flour and mixing these components with bone broth, tomato paste, sugar , salt, black pepper and bay leaf to obtain a sauce, chop and freeze fresh white cabbage, scalding, cleaning and cutting the tongue, packing the tongue, cabbage and sauce, sealing and sterilization (RU 2299602 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 “Tongue with cabbage and red main sauce”, which involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, parsley and onions, and mixing them with flour, bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to produce sauce, chop and freeze fresh white cabbage, scald, clean and cut the tongue, pack the tongue, cabbage and sauce, seal and sterilize, with publicly sunflower flour invention 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 .:

language 507-573.3 melted butter 10,4 fresh white cabbage 490 carrot 45-46,2 parsley root 20.1-20.4 onion 29.4-29.8 sunflower flour 37.6 tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.3 Bay leaf 0.12 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 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 bone broth, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves to obtain a sauce.

Prepared fresh white cabbage is chopped and frozen.

The prepared tongue is scalded, peeled and cut.

The tongue, 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 minimum consumption of the tongue corresponds to the use of pig, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated tab of 490 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 coincide with the recipe, 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 I - 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 fell completely out of the can, but the product by 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 “Tongue with cabbage and red main sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, and mixing them with flour, bone broth, tomato paste, sugar, salt, pepper black bitter and bay leaves to produce sauce, chop and freeze fresh white cabbage, scalding, cleaning and cutting the tongue, packing the tongue, cabbage and sauce, sealing and sterilization, characterized in that they use salting spe- flour, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
language 507-573.3 melted butter 10,4 fresh white cabbage 490 carrot 45-46,2 parsley root 20.1-20.4 onion 29.4-29.8 sunflower flour 37.6 tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000