RU2510829C1 - Method for production of preserves "stewed meat with stewed cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, white vegetables and bulb onions to produce garnish, mixing the pumpkin seeds extraction cake and the strained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the meat cutting and frying in melted fat, the meat, garnish and sauce 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 for the production of canned food "Braised meat with stewed cabbage", which includes preparing the recipe, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and partial rubbing of carrots, white roots and onions, sautéing in melted butter wheat flour and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing wheat flour and mashed parts of carrots, white roots and onions with bone broth, tomato oh paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, cutting and frying in the melted fat meat packing meat sauce and garnish, sealing and sterilizing (RU 230 092 701, 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 braised cabbage production method for preserves, which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, mixing cabbage and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts of carrots, white roots and onions with flour, bone broth, tomato paste, sour vinegar with sugar, salt, black pepper and bay leaf to make sauce, cutting and frying meat in melted fat, packing meat, side dish and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 361.5-472.4 melted fat 51.1 fresh white cabbage 228.6 carrot 65-66.7 white roots 40.8-41.5 onion 68-68.9 sunflower flour 25.7 tomato paste, in terms of 30% solids content 33.3 acetic acid, calculated on 80% concentration 0.45 sugar 12 salt 12 black pepper 0.38 Bay leaf 0.04 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 fresh white cabbage is chopped and frozen.

Prepared carrots, white roots and onions are chopped and sautéed in melted fat, and then rubbed with about 67% of the recipe for carrots, about 75% of the recipe for white roots and about 50% of the recipe for onions.

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.

Prepared meat is cut and fried in melted fat.

Cabbage and non-mashed portions of carrots, white roots and onions are mixed in a prescription ratio to obtain a side dish.

Meal of pumpkin seeds and mashed portions of carrots, white roots and onions in a recipe ratio are mixed with bone broth, tomato paste, acetic acid, sugar, salt and ground black pepper and bay leaf to give the sauce.

The meat, side dish and sauce are packaged in the recipe 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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 stewed cabbage", including chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, filling ground pumpkin seed meal with bone broth in a ratio by weight of about 1: 5 and an exposure for swelling, mixing cabbage and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing meal of pumpkin seeds and mashed parts of carrots, white roots and onions with bone with onion, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, cutting and frying meat in melted fat, packing meat, side dish and sauce, sealing and sterilization to obtain the target product, while the components are used for the following ratio, parts by weight:
meat 361.5-472.4 melted fat 51.1 fresh white cabbage 228.6 carrot 65-66.7 white roots 40.8-41.5 onion 68-68.9 pumpkin seed meal 25.7 tomato paste, in terms of 30% solids content 33.3 acetic acid, calculated on 80% concentration 0.45 sugar 12 salt 12 black pepper 0.38 Bay leaf 0 04 bone broth before the release of the target product 1000