RU2508748C1 - Method for production of preserves "mutton tongue in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, red sweet pepper and laurel leaf to produce a sauce, the mutton tongues and sauce packing, 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 a technology for the production of canned food from offal.

A known method for the production of canned food "Lamb tongues in tomato sauce", which includes preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, sugar, salt, sweet pepper and bay leaf to obtain sauce, packing lamb languages and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p.240-249).

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 the production of canned food “Lamb tongues in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, sugar, salt, sweet pepper and bay leaf to obtain a sauce, packing lamb tongues and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is added to the sauce, which is poured with drinking water before mixing and kept for I swell, and the components used in the next maintenance costs, parts by weight .:

lamb tongues 1120.24 vegetable oil four onion 35.9-36.3 pumpkin seed meal 9,4 tomato paste, in terms of 30% solids content 40,4 sugar 10.1 salt 12.1 sweet red pepper 6 Bay leaf 0.8 water 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 chopped, sautéed in vegetable oil and chopped on a spinning top or a washing machine.

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 tomato paste, sugar, salt and ground pepper, red sweet and bay leaves to obtain a sauce.

Prepared lamb tongues and sauce are packaged in a prescription 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. 3, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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 “Lamb tongues in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in vegetable oil and chopping onions, mixing it with tomato paste, sugar, salt, sweet pepper and bay leaf to make a sauce, packing lamb tongues and sauce, sealing and sterilization, characterized in that in the sauce is added ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components use the following content of the costs, parts by weight:
lamb tongues 1120.24 vegetable oil four onion 35.9-36.3 pumpkin seed meal 9,4 tomato paste, in terms of 30% solids content 40,4 sugar 10.1 salt 12.1 sweet red pepper 6 Bay leaf 0.8 water before the release of the target product 1000