RU2501331C1 - Method for production of preserves "paunches with cabbages in onion 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, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, paunches cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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 "Scar with cabbage in onion sauce", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion root, cutting scars, sautéing wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 230154401, 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 “Scar with cabbage in onion sauce”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting scars, mixing the above components with flour, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to eteniyu used 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 .:

scarring 576 melted fat 21 fresh white cabbage 490 carrot 39-40 parsley root 18.5-18.8 onion 133.6-135.3 sunflower flour thirty tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.83 sugar 6 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 fresh white cabbage is chopped and frozen.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

Prepared scars are cut.

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 tomato paste, acetic acid, sugar, salt and ground pepper, black bitter and bay leaves.

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 costs presented in the form of intervals cover their possible change in terms of storage 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, 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 "Scar with cabbage in onion sauce", which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting scars, mixing the listed components with flour, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, Otori before mixing bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
scarring 576 melted fat 21 fresh white cabbage 490 carrot 39-40 parsley root 18.5-18.8 onion 133.6-135.3 sunflower flour thirty tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.83 sugar 6 salt 12 black bitter pepper 0.15 Bay leaf 0.06 bone broth before the release of the target product 1000.