RU2508777C1 - Method for production of preserves "stewed meat with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, meat cutting and frying in melted fat, fresh white cabbages chopping and freezing, meat, cabbages and sauce packing, 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 for the production of canned food "Braised meat with cabbage", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, sautéing wheat flour and mixing these components with bone broth, tomato paste, salt and black pepper bitter to produce sauce, cutting and frying meat in melted fat, chopping and freezing fresh cabbage, packing meat, cabbage and sauce, sealing and sterilizing (RU 2300921 C1, 2007).

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 meat and sauerkraut production method, which involves preparing the recipe, cutting, sautéing in melted fat and rubbing carrots, white roots and onions and mixing them with bone broth, tomato paste, salt and pepper bitter black with sauce, cutting and frying meat in melted fat, chopping and freezing fresh cabbage, packing meat, cabbage and sauce, sealing and sterilization, according to the invention, ground meal is used with mjy pumpkins, 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 361.5-472.4 melted fat 44 fresh white cabbage 490 carrot 45-46,2 white roots 30-30,2 onion 30-30,4 meal of pumpkin seeds 28 tomato paste, in terms of 30% solids content twenty salt 12 black pepper 0.3 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, white roots and onions are chopped, sautéed in melted fat and wiped.

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 bone broth, tomato paste, salt and ground black pepper to obtain a sauce.

Prepared meat is cut and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The meat, cabbage and sauce 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 300 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 "Braised meat with cabbage", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing carrots, white roots and onions and mixing them with bone broth, tomato paste, salt and bitter black pepper to obtain a sauce, cutting and frying meat in melted fat, chopping and freezing fresh white cabbage, packing meat, cabbage and sauce, sealing and sterilizing, characterized in that the composition uses ground pumpkin seed meal, which before mixing of the components of the sauce is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 361.5-472.4 melted fat 44 fresh white cabbage 490 carrot 45-46.2 white roots 30-30,2 onion 30-30,4 pumpkin seed meal 28 tomato paste, in terms of 30% solids content twenty salt 12 black pepper 0.3 bone broth before the release of the target product 1000