RU2508776C1 - Meat-and-vegetable preserves production method - Google Patents

Abstract

FIELD: food industry.

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

EFFECT: method ensures reduction of the manufactured 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 meat and vegetables, which includes preparing the recipe components, cutting, sautéing in melted butter and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green pea grains, mixing these components with milk, tomato paste, sugar, salt , hot black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization (RU 2358507 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 producing canned meat and vegetables, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components with milk, tomato paste, sugar, salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization, according to the invention in accordance with tave mixture additionally used pumpkin seed, ground seed meal, which is poured before mixing bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:

meat 334.7-437.5 melted butter 7 carrot 25.2-25.8 parsley root 15.6-15.8 onion 22.8-23 green pea 340.6 greenery fifteen pumpkin seed meal 23.1 milk 104.2 tomato paste, in terms of 30% solids content 20.8 sugar 6.3 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 carrots, parsley root and onions are chopped, sautéed in melted butter 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, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves.

Prepared meat is cut.

The meat, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 278 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 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. 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)

Method for the production of canned meat and vegetables, including the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, cutting and freezing greens, freezing fresh green pea grains, mixing these components with milk, tomato paste, sugar, salt, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization, characterized in that the mixture additionally uses ground mouth pumpkin seeds, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
meat 334.7-437.5 melted butter 7 carrot 25.2-25.8 parsley root 15.6-15.8 onion 22.8-23 green pea 340.6 greenery fifteen pumpkin seed meal 23.1 milk 104.2 tomato paste, in terms of 30% solids content 20.8 sugar 6.3 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000