RU2505100C1 - Method for manufacture of preserves "tongue with base red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth 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 canned food "Tongue with red main sauce", involving the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, sautéing wheat flour in ghee, mixing the above components with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization (RU 2358592 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 producing canned food “Tongue with red main sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing green beans and herbs, mixing the listed components with tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, according to the invention, at the preparation stage ousa mixing using ground pumpkin seed meal which had previously poured bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 green beans 316.8 greenery 10 pumpkin seed meal 26.7 tomato paste, in terms of 30% solids content twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 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 butter and wiped.

Prepared green beans and greens are chopped and 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), 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 tomato paste, sugar, salt and ground pepper, black bitter and bay leaves.

The prepared tongue is cut.

The tongue, 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 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 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 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 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 canned food "Tongue with red main sauce", which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, cutting and freezing green beans and herbs, mixing the listed ingredients with tomato paste, sugar, salt , black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, characterized in that hammers use mixing hammers for mixing pumpkin seed meal which had previously poured bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 green beans 316.8 greenery 10 pumpkin seed meal 26.7 tomato paste, in terms of 30% solids content twenty sugar 5 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000