RU2511586C1 - Meat-and-vegetable preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Parsley roots and bulb onions are cut, blanched and strained. Carrots are blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, white dry wine, sugar, salt, citric acid, black hot pepper and laurel leaf. The meat is cut. Meat, the produced mixture and bone broth are packed. Then one performs 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 of preparing canned meat and vegetables, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green pea seeds, sautéing wheat flour in ghee, mixing the listed components with milk , dry white wine, sugar, salt, citric acid, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, seal zatsiyu and sterilization (RU 2358478 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 meat and vegetables, which involves preparing the recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh grain of green peas, mixing the listed components with flour, milk, dry white wine, sugar, salt, citric acid, bitter black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and st Sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following flow ratio, parts by weight:

meat 334.7-437.5 carrot 13-13.3 parsley root 17.4-17.7 onion 21.8-22.1 green pea 340.6 greenery fifteen pumpkin seed meal thirty milk 104.2 dry white wine 20.8 sugar one salt 12 lemon acid 0.21 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 greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva 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, dry white wine, sugar, salt, citric acid and ground black pepper with 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.

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 meat and vegetables, which includes preparing recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green pea grains, mixing the listed components with milk, white dry wine, sugar, salt , citric acid, black pepper and bay leaf, cutting meat, packing meat, the resulting mixture and bone broth, sealing and sterilization, characterized in that 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 content of the costs, parts by weight:
meat 334.7-437.5 carrot 13-13.3 parsley root 17.4-17.7 onion 21.8-22.1 green pea 340.6 greenery fifteen pumpkin seed meal thirty milk 104.2 dry white wine 20.8 sugar one salt 12 lemon acid 0.21 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000