RU2506826C1 - Method for production of preserves "stewed heart and lights with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages potatoes and carrots cutting and blanching, fresh white cabbages chopping and freezing, bulb onions chopping, fresh green peas freezing, pork lights and heart cutting, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation to produce the target product.

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 for the production of canned food "Heart and lungs stewed with vegetables", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage and onions, freezing fresh grain green peas, cutting pork lungs and hearts, mixing the listed components with sour cream, tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2303889 C1, 200 7).

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 producing canned food “Heart and lungs stewed with vegetables”, which involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, chopping and freezing fresh cabbage, chopping onions, freezing fresh green pea grains , cutting pork lungs and hearts, mixing the listed components with sour cream, tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, the sealing and sterilization, according to the invention, in addition to the mixture, ground pumpkin seed meal is used, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:

pork lungs 83.3 pork heart 83.3 fresh white cabbage 83.3 potatoes 400-421.1 carrot 80-82.5 onion 53.3-54 green pea 125 pumpkin seed meal 10 sour cream 90 tomato paste, in terms of 30% solids content 3.3 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 potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh white cabbage is chopped and frozen.

Prepared onion chopped.

Prepared fresh green pea grain is frozen.

Prepared pork lungs and heart chop.

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 ), 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 sour cream, tomato paste, salt and ground black pepper and bay leaf.

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 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. 5, 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)

Method for the production of canned food “Heart and lungs stewed with vegetables”, including cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh white cabbage, chopping onions, freezing fresh green peas, cutting pork lungs and hearts, filling ground meal seeds pumpkin with bone broth in a weight ratio of about 1: 5 and holding it for swelling, mixing the listed components with sour cream, tomato paste, salt, bitter black pepper and bay leaf, packaging was obtained oh mixture and bone broth, sealing and sterilizing to obtain the desired product, the components used in the following ratio costs pbw .:
pork lungs 83.3 pork heart 83.3 fresh white cabbage 83.3 potatoes 400 - 421.1 carrot 80 - 82.5 onion 53.3 - 54 green pea 125 ground pumpkin seed meal 10 sour cream 90 tomato paste, in terms of 30% solids content 3.3 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000