RU2509479C1 - Method for manufacture of preserves "tongue with main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. One performs carrots, parsley root and bulb onions cutting, sauteing in melted butter and straining, greens cutting and freezing, fresh green peas freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with milk, tomato paste, sugar, salt, black hot pepper and laurel leaf. Cut tongue, the produced mixture and bone broth are packed, sealed and sterilised to product the target product. The used components ratio is suggested.

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 of manufacturing canned food "Tongue with red main sauce", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee mixing the above components with milk, tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and erilizatsiyu (RU 2358488 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 red main sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components with flour, milk, tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization Yu, according to the invention, use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 green pea 251.8 greenery 10 pumpkin seed meal 16.3 milk 75 tomato paste, in terms of 30% solids content twenty sugar 5.8 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 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.

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.

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)

A method of manufacturing canned food "Tongue with red main sauce", including cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh grain of green peas, pouring ground meal of pumpkin seeds with bone broth in the ratio by weight about 1: 5 and holding for swelling, mixing the listed components with milk, tomato paste, sugar, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, seal sterilization and sterilization to obtain the target product, while the components are used in the following ratio, parts by weight:
language 224-234 melted butter 7.3 carrot 30.4-31.2 parsley root 14.9-15.2 onion 21.1-21.3 green pea 251.8 greenery 10 pumpkin seed meal 16.3 milk 75 tomato paste, in terms of 30% solids content twenty sugar 5.8 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000