RU2508759C1 - Method for manufacture of preserves "tongue with main white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the said components mixing with milk, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: reduction of 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 manufacturing canned food "Tongue with white main sauce", which provides for the preparation of recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh grain green peas, passing wheat flour in ghee , mixing the listed components with milk, sugar, salt, bitter black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilizing June (RU 2357560 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 of manufacturing canned food “Tongue with white main sauce”, which provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh grain of green peas, mixing the listed components with flour, milk, sugar, salt, bitter black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, agree of the invention are used ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

language 224-234 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 green pea 251.8 greenery 10 pumpkin seed meal 37.5 milk 75 sugar 0.8 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 parsley root and onions are cut, blanched in and wiped.

Prepared carrots are blanched and wiped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is 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 milk, 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.

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 fell completely out of the can, but the product by 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 manufacturing canned food "Tongue with white main sauce", including cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green pea seeds, pouring ground meal of pumpkin seeds with bone broth in a ratio by weight about 1: 5 and holding for swelling, mixing the listed components with milk, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and erilizatsiyu to give the desired product, the components used in the following ratio, mass parts .:
language 224-234 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 green pea 251.8 greenery 10 pumpkin seed meal 37.5 milk 75 sugar 0.8 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000