RU2510187C1 - Method for preparation of preserves "tongue with base white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. One performs parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, French beans and greens cutting and freezing. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are stirred with salt, black hot pepper and laurel leaf. The cut tongue, produced mixture and bone broth are packed, sealed and sterilised. The used components ratio is suggested.

EFFECT: invention ensures the possibility of 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 preparing canned food "Language with white main sauce", which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing sugar beans and herbs, sautéing wheat flour in ghee, mixing the above components with salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization (RU 2358489 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 preparing canned food “Tongue with white main sauce”, which involves preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing sugar beans and herbs, mixing the listed components with flour, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, according to the invention, use ground seed meal pumpkins, 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 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 sugar bean 316.8 greenery 10 pumpkin seed meal 38 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 sugar beans and greens are chopped and 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 salt and ground pepper with 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 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 preparing canned food “Tongue with white main sauce”, including cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, cutting and freezing sugar beans and greens, filling ground pumpkin seed meal with bone broth in a weight ratio of about 1: 5 and exposure for swelling, mixing the listed components with salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization to obtain the target component , while the components are used in the following ratio, parts by weight:
language 224-234 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 sugar bean 316.8 greenery 10 pumpkin seed meal 38 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000