RU2500206C1 - Method for production of preserves "kidneys in main red sauce with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Kidneys in main red sauce with cabbages" involves production of a sauce with cabbages, kidneys cutting and frying in melted fat, kidneys, sauce and cabbages packing, sealing and sterilisation to produce the target product. The sauce with cabbages is produced by way of carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, garlic straining, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, the listed component mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf.

EFFECT: 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 in red main sauce with cabbage", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, rubbing garlic, sautéing wheat flour and mixing these components with bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying rendered melted fat, chopping and freezing fresh white cabbage, packing kidneys, cabbage You and sauce, sealing and sterilization (RU 2298957 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 in red main sauce with cabbage”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, rubbing the garlic and mixing the listed ingredients with flour, bone broth, tomato paste, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting and frying rendered melted fat, chopping and freezing fresh white cabbage, packing of kidneys , cabbage and sauce, sealing and sterilization, according to the invention use ground meal of pumpkin seeds, 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:

the kidneys 606-726 melted fat 39 fresh white cabbage 490 carrot 45-46,2 parsley root 20.1-20.4 onion 19,4-19,7 garlic 3-3,2 pumpkin seed meal fifteen tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.15 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.

The prepared garlic is mashed.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

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 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 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 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 in red main sauce with cabbage", which includes obtaining sauce with cabbage, slicing and frying rendered rendered fat, packing kidneys, sauce with cabbage, sealing and sterilizing to obtain the target product, while the cabbage sauce is sharp, by passing in melted fat and rubbing carrots, parsley and onions, rubbing garlic, chopping and freezing fresh white cabbage, pouring the prepared ground meal of pumpkin seeds with bone broth in a ratio by weight e 1: 5 and holding it to swell by mixing the components listed with tomato paste, sugar, salt, black pepper and bay leaf, and the components used in the following Formulation amount pbw .:
the kidneys 606-726 melted fat 39 fresh white cabbage 490 carrot 45-46,2 parsley root 20.1-20.4 onion 19,4-19,7 garlic 3-3,2 pumpkin seed meal fifteen tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black bitter pepper 0.15 Bay leaf 0.06 bone broth before the release of the target product 1000.