RU2514723C1 - Method for manufacture of preserves "pork with green beans" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: smoked speck is cut and fried in vegetable oil. Then bulb onions and garlic are cut and sauteed in vegetable oil. Then one cuts and freezes green beans, spring onion and greens of parsley and thyme. Then the listed components are mixed with sour cream, lemon juice, salt, black hot pepper, red hot chilli pepper and mustard to produce a mixture. One additionally introduces into the mixture ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. Pork is cut, packed with the mixture, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: pork - 421.7-530.3; smoked speck - 50; vegetable oil - 9.6; green beans - 330; bulb onions - 93.6-94.8; garlic - 3.2-3.4; spring onion - 55; parsley greens - 6.25; thyme greens - 3.13; pumpkin seeds extraction cake - 17.5; sour cream - 83; lemon juice - 20; salt - 12; black hot pepper - 0.1; red hot chilli pepper - 0.62; mustard - 0.2; water 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 green beans”, which includes preparing the recipe components, cutting and frying smoked bacon in vegetable oil, cutting and sautéing onion and garlic in vegetable oil, cutting and freezing green beans, green onions and parsley and thyme, mixing the listed components with lemon juice, sodium chloride, calcium tartrate, bitter black pepper, hot red pepper and mustard, cutting pork, packing pork, the resulting mixture and sour cream s, sealing and sterilization (RU 2335952 C1, 2008).

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 green beans”, which includes preparing the recipe components, cutting and frying smoked bacon in vegetable oil, cutting and sautéing onion and garlic in vegetable oil, cutting and freezing green beans, green onions and parsley and thyme greens, mixing the listed ingredients with sour cream, lemon juice, salt, bitter black pepper, hot red pepper and mustard, cutting pork, packing pork and the resulting mixture si, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following flow ratio, parts by weight:

pork 421.7-530.3 smoked bacon fifty vegetable oil 9.6 green beans 330 onion 93.6-94.8 garlic 3.2-3.4 green onions 55 parsley 6.25 thyme greens 3.13 pumpkin seed meal 17.5 sour cream 83 lemon juice twenty salt 12 black pepper 0.1 hot red pepper 0.62 mustard 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared bacon is cut and fried in vegetable oil.

Prepared onions and garlic are chopped and sautéed in vegetable oil.

Prepared green beans, green onions and parsley and thyme greens 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 sour cream, lemon juice, salt and ground black pepper, red hot pepper and mustard.

Prepared pork chop.

Pork and the resulting mixture 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 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.

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 obtaining canned food "Pork with green beans", which includes preparing the recipe components, cutting and frying smoked bacon in vegetable oil, cutting and sautéing onion and garlic in vegetable oil, cutting and freezing green beans, green onions and parsley and thyme greens, mixing the listed components with sour cream, lemon juice, salt, bitter black pepper, hot red pepper and mustard, cutting pork, packing pork and the resulting mixture, sealing and sterilization, I distinguish iysya in that the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs wt. hours:
pork 421.7-530.3 smoked bacon fifty vegetable oil 9.6 green beans 330 onion 93.6-94.8 garlic 3.2-3.4 green onions 55 parsley 6.25 thyme greens 3.13 pumpkin seed meal 17.5 sour cream 83 lemon juice twenty salt 12 black pepper 0.1 hot red pepper 0.62 mustard 0.2 water before the release of the target product 1000