RU2514363C1 - Method for production of preserved product "tzhvzhik" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, pork liver, heart and lights cutting and frying in melted fat, part of bulb onions cutting and sauteing in melted fat, the remaining bulb onions, cucumbers and lemons cutting and blanching, parsley greens cutting and freezing, dried barberries blanching, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato puree, salt and black hot pepper, the produced mixture 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 of producing a canned product "Tzhvzhik", providing for the preparation of recipe components, cutting and frying in melted fat of pork liver, heart and lungs, cutting and sautéing part of onion in melted fat, cutting and blanching the remaining part of onion, cucumbers and lemons, cutting and freezing parsley, blanching dried barberry, mixing the listed components with sodium chloride, calcium ascorbate and black bitter pepper, packing the resulting mixture and tomato puree, germ sterilization and sterilization (RU 2344636 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 a canned product "Tzhvzhik", which includes preparing the recipe components, cutting and frying in melted fat of pork liver, heart and lungs, cutting and sautéing part of onion in melted fat, cutting and blanching the remaining part of onion , cucumbers and lemons, cutting and freezing parsley, blanching dried barberries, mixing the listed ingredients with tomato puree, salt and black bitter pepper, packing the mixture, sealing tion and sterilization, according to the invention, in the composition of the mixture additionally use 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, wt. hours:

pork liver 224 heart 239.8 lungs 270 melted fat 60 onion 124.7-126.3 cucumbers 162.9 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. Prepared pork liver, heart and lungs 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, cucumbers 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, pp. 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 to 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. 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)

A method of producing a canned product, including cutting and frying in melted fat of pork liver, heart and lungs, cutting and sautéing in melted fat about 75% of the recipe amount of onions, cutting and blanching the remaining portion of onions, cucumbers and lemons, cutting and freezing parsley , blanching dried barberry, pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5 and holding it for swelling, mixing the listed components with tomato puree, salt and black pepper m bitter, packing the resulting mixture, sealing and sterilizing to obtain the desired product, the components used in the following ratio costs pbw .:
pork liver 224 heart 239.8 lungs 270 melted fat 60 onion 124.7-126.3 cucumbers 162.9 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