RU2512132C1 - Method for production of enriched preserves "fresh cabbage vegetable solyanka with smoked pork products" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in melted fat. Then one mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation.

EFFECT: invention 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 enriched canned food "Solyanka vegetable from fresh cabbage with pork smoked meat", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in melted fat, mixing the listed components with melted fat, tomato paste, citric acid ascorbic acid, sugar, salt, bitter black pepper, allspice and bay leaf and stewing with constant stirring, cutting of smoked meats, packing of pigs salmon and stews, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Konservlodozyach", 1990, p.290-310).

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 enriched canned food "Solyanka vegetable from fresh cabbage with smoked pork", which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in melted fat, mixing the listed components with melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, bitter black pepper, allspice and bay leaves and stewing with constant stirring, cutting okopchenostey, packing and svinokopchenostey stew mix, sealing and sterilization, the invention is additionally introduced during mixing ground meal pumpkin seeds, and the components used in the following ratio costs pbw .:

smoked meat 90 fresh white cabbage 1157 onion 130-132 pumpkin seed meal 8 tomato paste, in terms of 30% solids content 40.8 lemon acid 0.816 vitamin C 1.71 sugar 30.6 salt 13,4 black pepper 0.816 allspice 0.816 Bay leaf 0.408 melted fat 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 blanched.

Prepared onions are chopped and sautéed in melted fat.

The listed components in the recipe ratio are mixed with 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), melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt and ground black pepper, black pepper, allspice and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes.

Prepared smoked meat is cut.

Pork smoked and stewed mixture are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

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).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its 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, tin can No. 6, containing products obtained by the described technology and by the closest analogue, was heated to 60 ° C, opened and mounted in a tripod in an inverted position. The experimental product fell out of the can completely, but the control product 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 enriched canned food "Solyanka vegetable from fresh cabbage with pork smoked products", which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in melted fat, mixing the listed components with melted fat, tomato paste, citric acid, and acid, sugar, salt, bitter black pepper, allspice and bay leaves and stewing with constant stirring, cutting smoked meat, packing smoked meat minutes and steamed mixture, sealing and sterilization, characterized in that the additionally introduced during mixing ground meal pumpkin seeds, and the components used in the following ratio costs pbw .:
smoked meat 90 fresh white cabbage 1157 onion 130-132 pumpkin seed meal 8
tomato paste, in terms of
30% solids content 40.8 lemon acid 0.816 vitamin C 1.71 sugar 30.6 salt 13,4 black pepper 0.816 allspice 0.816 Bay leaf 0.408 melted fat before the release of the target product 1000.