RU2512983C1 - Method for production of preserves "chakapuli" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserves "Chakapuli" envisages recipe components preparation, mutton cutting and frying in melted butter, bitter paprika cutting and blanching. Additionally, the method envisages garlic blanching and mincing, cherry plums blanching and straining, spring onions, cilantro, dill and estragon greens cutting and freezing. Then one performs the listed components mixing with salt and red hot chilly pepper, the produced mixture and bone broth packing, sealing and sterilisation. In the mixture composition one uses ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling.

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 food "Chakapuli", which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and blanching bitter pepper, blanching and chopping garlic tops, blanching and rubbing cherry plums, cutting and freezing green onions and green cilantro, green onion and green cilantro and tarragon, mixing the listed components with salt and hot red pepper, packaging the resulting mixture and bone broth, sealing and sterilization (RU2345590C1, 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 producing canned food “Chakapuli”, which involves preparing the recipe components, cutting and frying lamb in ghee, cutting and blanching bitter pepper, blanching and chopping garlic tops, blanching and rubbing cherry plums, cutting and freezing green onions and herbs cilantro, dill and tarragon, mixing the listed components with salt and red hot pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to eteniyu in the mixture used ground pumpkin seed meal which is filled prior to mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

mutton 464.5-508.4 melted butter 27.1 garlic 6.9-7.3 bitter pepper 14.3 cherry plum 27.3 green onions 136.6 green cilantro 85.6 dill greens one tarragon greens 28,2 pumpkin seed meal 12.3 salt 12 hot red pepper 0,035 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 mutton is cut and fried in ghee. Prepared chilli peppers are cut and blanched in hot water.

Prepared garlic is blanched and ground in a spinning top. The prepared cherry plum is blanched and wiped.

Prepared chives and greens of cilantro, dill and tarragon are cut and frozen.

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.

The listed components in the recipe ratio are mixed with salt and ground red hot pepper.

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 consumption of lamb corresponds to the use of category 1 meat, and the maximum corresponds to the use of category II meat. The consumption of garlic given in the form of an interval 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 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 food "Chakapuli", which includes preparing the recipe components, cutting and frying lamb in melted butter, cutting and blanching bitter pepper, blanching and chopping garlic tops, blanching and rubbing cherry plums, cutting and freezing green onions and green cilantro, dill tarragon, mixing the listed components with salt and hot red pepper, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the mixture uses mol th meal pumpkin seeds, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
mutton 464.5-508.4 melted butter 27.1 garlic 6.9-7.3 bitter pepper 14.3 cherry plum 27.3 green onions 136.6 green cilantro 85.6 dill greens one tarragon greens 28,2 pumpkin seed meal 12.3 salt 12 hot red pepper 0,035 bone broth before the release of the target product 1000.