RU2494647C1 - Method for production of preserves "forced stewed mutton with stewed cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and part of bulb onions, sunflower flour pouring bone broth and maintenance for swelling, the listed mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, mutton cutting, forcing with another part of carrots and another part of parsley roots and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, parsley roots and bulb onions, mixing cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce a garnish, mutton, garnish and sauce packing, sealing and sterilisation.

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 "Lamb roast stew with stewed cabbage", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and part of the onion, wheat flour, mixing these components with bone broth, tomato paste , with acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a sauce, cutting, roasting with another part of carrots and another part of parsley root and frying in topl Mr. mutton fat, chopping and freezing fresh white cabbage, cutting and sautéing in the melted fat the remaining parts of carrots, parsley and onions, and mixing cabbage and non-mashed carrots, parsley and onions to obtain a side dish, packing lamb, garnish and sealing and sterilization (RU 2300931 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 lamb with braised cabbage”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and part of the onion and mixing them with flour, bone broth , tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to make a sauce, cutting, ripening with another part of carrots and another part of parsley root and frying lamb in melted fat , chopping and freezing fresh white cabbage, cutting and sautéing in the melted fat the remaining parts of carrots, parsley and onions, and mixing cabbage and non-mashed carrots, parsley and onions to obtain a side dish, packing lamb, garnish and sauce, sealing , 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:

mutton 431.7-472.4 melted fat 57.8 fresh white cabbage 228.6 carrot 172-176.4 parsley root 97.8-99.1 onion 95-96.2 sunflower flour 19 tomato paste in terms of 30% solids content 33.3 acetic acid in terms of 80% concentration 0.45 sugar 12 salt 12 black pepper 0.38 Bay leaf 0.04 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 42% of the recipe for carrots, about 27% of the recipe for parsley root and about 60% of the recipe for onions are chopped, sautéed in melted fat and rubbed.

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, acetic acid, sugar, salt and ground black pepper bitter and bay leaves to obtain a sauce.

The prepared mutton is chopped, minced about 46% of the recipe for carrots and about 62% of the recipe for parsley root and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The remaining parts of carrots, parsley root and onions are cut and sautéed in melted fat.

Cabbage and non-mashed portions of carrots, parsley root and onions are mixed in a prescription ratio to obtain a side dish.

Lamb, side dish and sauce are packaged in the recipe 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 of tin can No. 8 containing products obtained by the described technology and by the closest analogue, they were 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 “Lamb stuffed with stew with stewed cabbage”, which includes preparing the recipe, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and part of the onion and mixing them with flour, bone broth, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a sauce, cutting, ripening with another part of carrots and another part of parsley root and frying mutton in melted fat, shredding and freezing fresh white cabbage, cutting and sautéing in the melted fat the remaining parts of carrots, parsley and onions, and mixing cabbage and non-mashed carrots, parsley and onions to obtain a side dish, packing lamb, side dishes and sauce, sealing and sterilization, characterized in that 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:
mutton 431.7-472.4 melted fat 57.8 fresh white cabbage 228.6 carrot 172-176.4 parsley root 97.8-99.1 onion 95-96.2 sunflower flour 19 tomato paste, in terms of 30% solids content 33.3 acetic acid, calculated on 80% concentration 0.45 sugar 12 salt 12 black pepper 0.38 Bay leaf 0.04 bone broth before the release of the target product 1000