RU2513112C1 - Method for production of preserves "pork with grits and vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh white cabbages chopping and freezing, the listed components mixing with wheat grits, meat-and-bone broth, tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation. During mixing one additionally introduces ground pumpkin seeds extraction cake that is preliminarily poured with meat-and-bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: pork - 434.2-546; pork fat - 47.55; wheat grits - 160.1; carrots - 85-87.2; bulb onions - 153.1-155.1; fresh white cabbages - 315.5; pumpkin seeds extraction cake -26.6; tomato paste in conversion to 30% dry substances content - 23.2; salt - 11.7; black hot pepper - 0.08; allspice - 0.14; laurel leaf - 0.08; meat-and-bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of 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 producing canned food "Pork with cereals and vegetables", which includes preparing the recipe components, chopping pork on top, cutting and passerin carrots and onions in pork fat, chopping and freezing fresh cabbage, mixing these components with wheat grits, meat and bone broth, tomato paste, salt, bitter black pepper, allspice and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2276957 C2, 2006).

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 producing canned food “Pork with cereal and vegetables”, which involves preparing the recipe components, chopping pork on top, cutting and passing carrots and onions in pork fat, chopping and freezing fresh cabbage, mixing the listed components with wheat grits, meat and bone broth, tomato paste, salt, bitter black pepper, allspice and bay leaves, packaging the resulting mixture, sealing and sterilization, according to the invention, with a mixture In addition, ground pumpkin seed meal is introduced, which is preliminarily poured with meat and bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 434.2-546 pork fat 47.55 Wheat groats 160.1 carrot 85-87.2 onion 153.1-155.1 fresh white cabbage 315.5 pumpkin seed meal 26.6 tomato paste, in terms of 30% solids content 23,2 salt 11.7 black pepper 0.08 allspice 0.14 Bay leaf 0.08 meat and 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 pork is ground on a spinning top with a hole diameter of 12-15 mm.

Prepared carrots and onions are chopped and sautéed in pork fat.

Prepared fresh white cabbage is chopped and 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 meat and 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 wheat grits, meat and bone broth, tomato paste, salt and ground black pepper, allspice, and bay leaf.

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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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 1. - M .: APPP Konservplodozyach, 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. 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 producing canned meat "Pork with cereals and vegetables", which includes preparing the recipe components, chopping pork on top, cutting and passaging carrots and onions in pork fat, chopping and freezing fresh white cabbage, mixing the above components with wheat grits, meat and bone broth, tomato paste, salt, bitter black pepper, allspice and bay leaf, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing is additionally introduced ground from pumpkin seeds, which had previously poured-bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:
pork 434.2-546 pork fat 47.55 Wheat groats 160.1 carrot 85-87.2 onion 153.1-155.1 fresh white cabbage 315.5 pumpkin seed meal 26.6 tomato paste, in terms of 30% solids content 23,2 salt 11.7 black pepper 0.08 allspice 0.14 Bay leaf 0.08 meat and bone broth before the release of the target product 1000