RU2514367C1 - "printanier navarin" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mutton cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, potatoes and rutabaga cutting and blanching, carrots blanching and cutting, fresh green peas freezing, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt and black hot pepper, 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 of producing canned food ″ Spring is boiled ″, which provides for the preparation of recipe components, cutting and frying lamb in ghee, cutting and sautéing onion ghee, cutting and blanching potatoes and turnips, blanching and cutting carrots, freezing fresh peas, green peas, grinding garlic, sautéed in ghee wheat flour, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2 311057 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 method of producing canned food, “Spring is Boiled”, which involves preparing the recipe components, cutting and frying lamb in ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, blanching and cutting carrots, freezing fresh grain green peas, rubbing garlic, mixing the listed components with flour, salt and black bitter pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention On June, rutabaga, which is pre-cut and blanched, and ground meal of pumpkin seeds, which are pre-poured with bone broth and kept for swelling, are additionally used in the mixture, and the components are used in the following flow ratio, parts by weight:

mutton 616.7-674.9 melted butter 12.9 onion 93.6-94.8 garlic 1.5-1.6 potatoes 182.9-192.9 carrot 33.4-34.3 swede 53.1 pumpkin seed meal fifteen salt 12 black pepper 0.2 Bay leaf 0.08 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 onions are chopped and sautéed in ghee.

Prepared potatoes and rutabaga are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh green pea grain is frozen.

The prepared garlic is mashed.

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 pepper with 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 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.

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 canned food, which involves preparing the recipe components, cutting and frying lamb in ghee, cutting and sautéing onion ghee, cutting and blanching potatoes, blanching and cutting carrots, freezing fresh green pea grains, rubbing garlic, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture additionally uses rutabaga, which is anticipated gently cut and blanch, and ground meal of pumpkin seeds, which is pre-poured with bone broth in a ratio by weight of about 1: 5 and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
mutton 616.7-674.9 melted butter 12.9 onion 93.6-94.8 garlic 1.5-1.6 potatoes 182.9-192.9 carrot 33.4-34.3 swede 53.1 pumpkin seed meal fifteen salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000