RU2512195C1 - Method for production of "tripe in tomato sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting, sauteing in bone fat and milling, the listed components mixing with tomato paste, acetic acid, sugar, salt, cloves and black hot pepper, tripe cutting and milling, the listed components, laurel leaf and bone fat packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing); laurel leaf is introduced into the mixture; tripe is packed individually. All the components are taken at preset components ratio.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Tripe in tomato sauce", which includes preparing the recipe components, cutting, sautéing in bone fat and chopping carrots, onions and white roots, chopping garlic, sautéing wheat flour, cutting and chopping the scar, mixing the listed components with tomato paste , acetic acid, sugar, salt, cloves and bitter black pepper, packing of bay leaves, the mixture and bone fat, sealing and sterilization (Reference for the production of canned food. That 3 - M .: Food Industry 1971, s.195-196).

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 for the production of canned food “Tripe in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in bone fat and chopping carrots, onions and white roots, mixing the listed components with tomato paste, acetic acid, sugar, salt, cloves and bitter black pepper, cutting and grinding the scar, packing of the listed components, bay leaf and bone fat, sealing and sterilization, according to the invention, using ground seed meal pumpkins, which are poured with drinking water before mixing and allowed to swell, bay leaves are introduced into the mixture, the scar is individually packed, and the components are used in the following ratio of costs, parts by weight:

scar 915.2 bone fat 21,2 carrot 6-6,2 onion 19,2-19,4 white roots 1.52-1.6 pumpkin seed meal 26.5 tomato paste, in terms of 30% solids content 90 acetic acid, calculated on 80% concentration 0.86 sugar 3 salt 12 clove 0.09 black pepper 0.46 Bay leaf 0.17 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, onions and white roots are chopped, passer in bone fat and chopped on a spinning top or a washing machine.

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 ), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground cloves, black pepper and bay leaf to obtain a sauce.

The prepared scar is cut and ground on a spinning top or cutter.

Scar, sauce and bone fat are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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 "Canned Fruit and Vegetable", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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)

Method for the production of canned food “Tripe in tomato sauce”, which involves preparing the recipe components, cutting, sautéing in bone fat and chopping carrots, onions and white roots, mixing the listed components with tomato paste, acetic acid, sugar, salt, cloves and bitter black pepper , cutting and grinding of the scar, packing of the listed components, bay leaf and bone fat, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing mix dissolved drinking water and allowed to stand for swelling, bay leaf introduced into the mixture, tripe packaged individually and the components are used in the following ratio costs pbw .:
scar 915.2 bone fat 21,2 carrot 6-6,2 onion 19,2-19,4 white roots 1.52-1.6 pumpkin seed meal 26.5 tomato paste, in terms of 30% solids content 90 acetic acid, calculated on 80% concentration 0.86 sugar 3 salt 12 clove 0.09 black pepper 0.46 Bay leaf 0.17 water before the release of the target product 1000