RU2493734C1 - Method for production of preserves "forced stewed pork with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with flour, bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and pork frying, fresh white cabbage chopping and freezing, pork, cabbages and sauce 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 - 361.5-454.6; melted fat - 17.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; sunflower flour - 18; tomato paste in conversion to 30% dry substances content - 56.8; salt - 12; black hot pepper - 0.3; 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.

A known method for the production of canned food "Stewed pork with cabbage", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing part of the carrots, part of the root of parsley and onions, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, salt and bitter black pepper to get the sauce, cutting, pasturing with the remaining parts of the carrots and parsley root and frying pork, chopping and freezing fresh white cabbage, packing the Nina, cabbage and sauce, sealing and sterilization (RU 2300929 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 canned meat production method "Stewed pork with cabbage", which involves preparing the recipe components, cutting, sautéing in melted fat and wiping part of the carrots, part of the parsley root and onion and mixing them with flour, bone broth, tomato with bitter paste, salt and black pepper to obtain a sauce, cutting, roasting with the remaining parts of carrots and parsley root and frying pork, chopping and freezing fresh white cabbage, packing pork, cabbage and ousa, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 361.5-454.6 melted fat 17,2 fresh white cabbage 490 carrot 152-155.9 parsley root 87-88.4 onion 57-57.7 sunflower flour eighteen tomato paste, in terms of 30% solids content 56.8 salt 12 black pepper 0.3 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 about 48% of the recipe amount of carrots, about 30% of the recipe amount of 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 the recipe ratio are mixed with bone broth, tomato paste, salt and ground black pepper to obtain a sauce.

The prepared pork is cut, stuffed with the remaining parts of the carrots and parsley root and fried.

Prepared fresh white cabbage is chopped and frozen.

Pork, 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 pork - corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 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. 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 "Stewed pork with cabbage", which involves preparing the recipe, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and onion and mixing them with flour, bone broth, tomato paste, salt and black bitter pepper with sauce, cutting, filling with the remaining parts of carrots and parsley root and frying pork, chopping and freezing fresh white cabbage, packing pork, cabbage and sauce, sealing and sterilization, ex aspirants in that the 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 .:
pork 361.5-454.6 melted fat 17,2 fresh white cabbage 490 carrot 152-155.9 parsley root 87-88.4 onion 57-57.7 sunflower flour eighteen tomato paste, in terms of 30% solids content 56.8 salt 12 black pepper 0.3 bone broth before the release of the target product 1000