RU2507908C1 - 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 are cut, blanched and strained. Carrots are blanched and strained. Horseradishes are grated. Green beans and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, acetic acid, salt, black hot pepper and laurel leaf. Tongue is cut. Tongue and produced mixture are packed. Then one performs 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 sour cream with horseradish", which provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and rubbing horseradish, cutting and freezing green beans and herbs, sautéing in top wheat flour oil, mixing the listed components with acetic acid, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and sour cream, sealing and sterilization yu (RU 2358486 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 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 green beans and greens mixing the listed components with flour, sour cream, acetic acid, salt, black pepper and bay leaf, cutting the tongue, packing the tongue and the resulting mixture, sealing and sterilizing, according to the invention and ground pumpkin seed meal is used, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

language 224-234 carrot 11.7-12 parsley root 10-10,1 onion 11.7-11.9 horseradish 49.8-50.6 green beans 316.8 greenery 10 pumpkin seed meal 38 sour cream 59.2 acetic acid, calculated on 80% concentration 1,5 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 green beans and greens are chopped and frozen.

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 sour cream, acetic acid, salt and ground pepper, black 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 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 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 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 obtaining canned food "Tongue with sour cream with horseradish sauce", which includes preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, rubbing horseradish, cutting and freezing green beans and greens, mixing the listed components with sour cream, acetic acid, salt, black pepper and bay leaf, cutting the tongue, packing the tongue and the resulting mixture, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing, fill with drinking water and incubated for swelling, and the components are used in the following content of the costs, parts by weight:
language 224-234 carrot 11.7-12 parsley root 10-10,1 onion 11.7-11.9 horseradish 49.8-50.6 green beans 316.8 greenery 10 pumpkin seed meal 38 sour cream 59.2 acetic acid, calculated on 80% concentration 1,5 salt 12 black pepper 0.2 Bay leaf 0.08 water before the release of the target product 1000