RU2512981C1 - "tzhvzhik" preserved product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. Beef liver, heart and lights are cut and fried in melted fat. Part of bulb onions is cut and sauteed in melted fat. The remaining bulb onions, tomatoes and lemons are cut and blanched. Parsley greens are cut and frozen. Dried barberry is blanched. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. One mixes the listed components with tomato puree, salt and black hot pepper. The produced mixture is packed, sealed and sterilised.

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 for the production of canned product "Tzhvzhik", involving the preparation of recipe components, cutting and frying in melted fat of beef liver, heart and lungs, cutting and sautéing part of onion in melted fat, cutting and blanching the remaining part of onion, tomatoes and lemons, cutting and freezing parsley, blanching dried barberry, mixing the above components with sodium chloride, calcium ascorbate and black bitter pepper, packing the resulting mixture and tomato puree, sealing and sterilization (RU 2345585 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 production method of the tzhvzhik canned product, which involves preparing the recipe components, cutting and frying beef liver, heart and lungs in melted fat, cutting and sautéing part of onion in melted fat, cutting and blanching the remaining part of onion , tomatoes and lemons, cutting and freezing parsley, blanching dried barberries, mixing the listed components with tomato puree, salt and black bitter pepper, packaging the mixture, germ sterilization and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following flow ratio, parts by weight:

beef liver 234 heart 239.8 lungs 270 melted fat 60 onion 124.7-126.3 tomatoes 168.2 lemons 22.5 dried barberry 1.4 parsley 31.8 pumpkin seed meal 25 tomato puree, in terms of 12% solids 150 salt 12 black pepper 0.3 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The beef liver, heart and lungs prepared are cut and fried in melted fat.

Approximately 75% of the recipe amount of prepared onions is chopped and sautéed in melted fat.

Prepared the rest of the onions, tomatoes and lemons are cut and blanched in hot water.

Prepared parsley is chopped and frozen.

Prepared dried barberry is blanched.

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 puree, salt and ground black pepper.

The resulting mixture is packaged, 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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. 5, 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 product "Tzhvzhik", which includes preparing the recipe components, cutting and frying beef liver, heart and lungs in melted fat, cutting and storing part of onion in melted fat, cutting and blanching the remaining part of onion, tomatoes and lemons, cutting and freezing parsley, blanching dried barberry, mixing the listed components with tomato puree, salt and black bitter pepper, packaging the resulting mixture, sealing and sterilization, different the fact that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio, parts by weight:
beef liver 234 heart 239.8 lungs 270 melted fat 60 onion 124.7-126.3 tomatoes 168.2 lemons 22.5 dried barberry 1.4 parsley 31.8 pumpkin seed meal 25 tomato puree, in terms of 12% solids 150 salt 12 black pepper 0.3 water before the release of the target product 1000.