RU2504225C1 - "tongue with garnish" preserved product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, green onions cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium ascorbate, black hot pepper and laurel leaf, tongue cutting, tongue and the produced mixture 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 producing a canned product "Tongue with garnish", which provides for the preparation of recipe components, cutting and freezing green onions, cutting pickled cucumbers, mixing the listed components with South sauce, sodium chloride, calcium ascorbate, black pepper and bay leaf, cutting the tongue , packaging of the tongue, the resulting mixture and mayonnaise, sealing and sterilization (RU 2360455 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 of developing a canned product "Tongue with garnish", which includes preparing the recipe components, cutting and freezing green onions, cutting pickled cucumbers, mixing the listed components with mayonnaise, Yuzhny sauce, table salt, calcium ascorbate, black pepper bitter and bay leaves, cutting the tongue, packing the tongue and the resulting mixture, sealing and sterilizing, according to the invention, as a part of the mixture, ground pumpkin seed meal is also used, which mixing pour drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

language 608.7-635.9 green onions 358.7 pickles 35.5 pumpkin seed meal 17.5 mayonnaise 77.8 South sauce 5.2 salt 12 calcium ascorbate 0.98 black pepper 0.15 Bay leaf 0.06 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared green onions are chopped and frozen.

Prepared pickled cucumbers cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 mayonnaise, South sauce, sodium chloride, calcium ascorbate and ground black pepper and bay leaf.

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 pork, 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 543.5 kg per 1 ton of the target product.

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)

A method of producing a canned product "Tongue with garnish", which includes preparing the recipe components, cutting and freezing green onions, cutting pickled cucumbers, mixing the listed components with mayonnaise, Yuzhny sauce, sodium chloride, calcium ascorbate, black pepper and bay leaf, cutting tongue, packing of the tongue and the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is poured with drinking water before mixing and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:
language 608.7-635.9 green onions 358.7 pickles 35.5 pumpkin seed meal 17.5 mayonnaise 77.8 South sauce 5.2 salt 12 calcium ascorbate 0.98 black pepper 0.15 Bay leaf 0.06 water before the release of the target product 1000