RU2508724C1 - Method for production of preserves "fermented cabbage vegetable solyanka with smoked pork products" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbage, ground pumpkin seeds extraction cake, melted fat, tomato paste, sugar, hot black pepper, allspice and laurel leaf; one proceeds with stewing (while continuously stirring), cutting of smoked pork products, packing the smoked pork products and a stewed mixture, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the manufactured product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of production of canned food "Solyanka vegetable from sauerkraut with pork smoked", which provides for the preparation of recipe components, cutting and sautéing onion in melted fat, mixing it with sauerkraut, ghee, tomato paste, sugar, hot pepper, black pepper and bay leaf and stewing with constant stirring, cutting of smoked pigs, packing of smoked pigs and stews, sealing and sterilization (Collection of technological instructions for the production of canned food c. Volume I. - M .: APPP "Konservplodoizgot", 1990, p. 290-310).

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 canned food production method “Vegetable Solyanka from Sauerkraut with Pork Smoked”, which involves preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with sauerkraut, ghee, tomato paste, sugar, pepper black bitter, allspice and bay leaves and stewing with constant stirring, cutting of smoked pigs, packing of smoked pigs and stewed mixture, sealing and sterilization, according to the invention when mixed In addition, ground meal of pumpkin seeds is introduced, and the components are used in the following costs, parts by weight:

smoked meat 89.7 sauerkraut 897 onion 130-132 pumpkin seed meal 6

tomato paste, in terms of

30% solids content 30.6 sugar 61.2 black pepper 0.816 allspice 0.816 Bay leaf 1,02 melted fat before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are cut and sautéed in melted fat, and then mixed in the recipe ratio with sauerkraut, ground pumpkin seed meal obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of sausage technology functional purpose with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45), melted fat, tomato paste, sugar and ground black pepper, allspice, bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes.

• Prepared smoked meats.

Pork smoked and stewed mixture are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

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).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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. 6, containing products obtained by the described technology and by the closest analogue, was heated to 60 ° C, opened and mounted in a tripod in an inverted position. The experimental product fell out of the can completely, but the control 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 vegetables "Sauerkraut made of sauerkraut with pork smoked products", which involves preparing the recipe components, cutting and sautéing onion in melted fat, mixing it with sauerkraut, ghee, tomato paste, sugar, bitter pepper, and sweet pepper. by sheet and stewing with constant stirring, cutting of smoked pork, packing of smoked pork and stewed mixture, sealing and sterilization, characterized in that when mixing is additionally introduced ground shro pumpkin seeds, and the components used in the next maintenance costs, parts by weight .:
smoked meat 89.7 sauerkraut 897 onion 130-132 pumpkin seed meal 6 tomato paste, in terms of 30% solids content 30.6 sugar 61.2 black pepper 0.816 allspice 0.816 Bay leaf 1,02 melted fat before the release of the target product 1000