RU2513569C1 - "stewed cabbages grodno-style" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots and bulb onions cutting, sauteing in butter and straining, beef cutting and mincing, ground pumpkin seed extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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 "Braised cabbage in the Grodno style", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrots and onions in butter, cutting and chopping beef on top, beating in butter butter flour the listed components with tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2 294123 C1, 2007).

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 canned meat production method “Braised cabbage in the Grodno style”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots and onions in butter, cutting and grinding beef on top, mixing the above components with tomato paste, sugar, salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization according to the invention Yu, use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 281.7-289.9 butter eleven fresh white cabbage 612.5 carrot 50.1-51.4 onion 50.1-50.7 pumpkin seed meal 39.6 tomato paste, in terms of 30% solids content 9.5 sugar 5.5 salt 12 lemon acid 0.6 black pepper 0.6 Bay leaf 0.8 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 fresh white cabbage is chopped and frozen.

Prepared carrots and onions are chopped and sautéed in butter.

Prepared beef is cut and ground in a spinning top.

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 tomato paste, sugar, salt, citric acid and ground pepper, black bitter and bay leaves.

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 beef 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 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 I. - 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. 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 "Braised cabbage in the Grodno style", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrots and onions in butter, cutting and chopping beef on top, mixing the above components with tomato paste, sugar salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the mixture is additionally injected ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 281.7-289.9 butter eleven fresh white cabbage 612.5 carrot 50.1-51.4 onion 50.1-50.7 pumpkin seed meal 39.6 tomato paste, in terms of 30% solids content 9.5 sugar 5.5 salt 12 lemon acid 0.6 black pepper 0.6 Bay leaf 0.8 bone broth before the release of the target product 1000