RU2502343C1 - Method for production of preserves "tongue with sour cream sauce with horseradish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, horseradishes grating, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue and the produced mixture packing, sealing and sterilisation 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 of manufacturing canned food "Tongue with sour cream with horseradish", providing for the preparation of recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing greens, freezing fresh grain green peas, Passing wheat flour in ghee, mixing the listed components with milk, acetic acid, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, getting hydrochloric cream mixture and, sealing and sterilizing (RU 2358583 C1, 2009).

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 manufacture of canned food “Tongue with Sour Cream with Horseradish”, which involves preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, rubbing horseradish, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components with sour cream, milk, acetic acid, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue and the resulting mixture, sealing iju and sterilization according to the invention is used ground meal pumpkin seeds that is poured before the mixing of water and allowed to stand to swell, and components used in the following ratio costs pbw .:

language 224-234 carrot 11.7-12 parsley root 10-10,1 onion 11.7-11.9 horseradish 49.8-50.6 green pea 251.8 greenery 10 pumpkin seed meal 37.5 sour cream 59.6 milk 75 acetic acid, calculated on 80% concentration 1,5 sugar 0.8 salt 12 black pepper 0.2 Bay leaf 0.08 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared parsley root and onions are cut, blanched in and wiped.

Prepared carrots are blanched and wiped.

Prepared horseradish rubbed.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with sour cream, milk, acetic acid, sugar, salt and ground black pepper bitter and bay leaves.

The prepared tongue is cut.

The tongue and the resulting mixture 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 per design tab 200 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 acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid 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)

A method of manufacturing canned food "Language with sour cream with horseradish", which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, rubbing horseradish, cutting and freezing greens, freezing fresh grain green peas, mixing the listed components with sour cream, milk, acetic acid, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue and the resulting mixture, sealing and sterilization, characterized in that of the resulting mixture was further added ground pumpkin seed meal, 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 224-234 carrot 11.7-12 parsley root 10-10,1 onion 11.7-11.9 horseradish 49.8-50.6 green pea 251.8 greenery 10 pumpkin seed meal 37.5 sour cream 59.6 milk 75 acetic acid in terms of 80% concentration 1,5 sugar 0.8 salt 12 black pepper 0.2 Bay leaf 0.08 water before the release of the target product 1000