RU2513513C1 - Method for production of preserves "daglanan goyun eti" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, potatoes cutting and frying in melted fat, carrots, parsley roots, bulb onions and garlic cutting and sauteing in melted fat, dried plum blanching and cutting, green beans and dill greens cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper to produce garnish, mutton cutting and frying in melted fat, mutton, garnish and cherry plum puree 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.

There is a known method of producing canned food "Daglanan goiun eti", which involves preparing the recipe components, cutting and frying potatoes in melted fat, carrots, parsley, onions and garlic in melted fat, blanching and cutting prunes, cutting and freezing green beans and dill greens, mixing the listed components with salt and black bitter pepper to obtain a side dish, cutting and frying mutton in melted fat, packing lamb, side dish and cherry plum puree, sealing and sterilization tion (RU 2350131 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 method of producing canned food “Daglanan goiun eti”, which involves preparing the recipe components, cutting and frying the potato in melted fat, cutting and sautéing carrots, onion and parsley, onions and garlic in blanched fat, blanching and cutting prunes, cutting and freezing green beans and dill, mixing the listed ingredients with salt and black bitter pepper to obtain a side dish, cutting and frying lamb in melted fat, packing lamb, side dish and cherry plum Jurassic, sealing and sterilization, according to the invention, in addition to the garnish, ground pumpkin seed meal is additionally used, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following flow ratio, parts by weight:

mutton 542-593.2 melted fat 56.5 onion 62.4-63.2 garlic 21.3-22.5 potatoes 309.1-326 carrot 138.6-142.1 parsley root 10.9-11.1 prunes 23.7 green beans 183.3 dill greens 1.7 pumpkin seed meal 12 plum puree, in terms of 11% 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.

Prepared potatoes are cut and fried in melted fat.

Prepared carrots, parsley root, onions and garlic are chopped and sautéed in melted fat.

Prepared prunes are blanched and chopped.

Prepared green beans and dill are 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), 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 salt and ground black pepper bitter to obtain a side dish.

Prepared mutton is cut and fried in melted fat.

Lamb, side dish and plum puree are packaged in the recipe 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 meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using plum 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 Konservplodoizomat, 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)

The method of producing canned food “Daglanan gooyun eti”, which includes preparing the recipe components, cutting and frying potatoes in melted fat, carrots, parsley, onions and garlic in melted fat, blanching and cutting prunes, cutting and freezing green beans and greens dill, mixing the listed components with salt and bitter black pepper to obtain a side dish, cutting and frying mutton in melted fat, packing lamb, side dish and cherry plum puree, sealing and sterilization, cast ayuschiysya in that the composition additionally used garnish pumpkin seed, ground seed meal, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following ratio costs pbw .:
mutton 542-593.2 melted fat 56.5 onion 62.4-63.2 garlic 21.3-22.5 potatoes 309.1-326 carrot 138.6-142.1 parsley root 10.9-11.1 prunes 23.7 green beans 183.3 dill greens 1.7 pumpkin seed meal 12 plum puree, in terms of 11% solids 150 salt 12 black pepper 0.3 water before the release of the target product 1000.