RU2515807C1 - Method for production of preserves "aitchbone with "horseradish hungarian-style" apple sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after recipe components preparation one performs savoy cabbages chopping and freezing, potatoes and celeriac cutting and blanching, carrots blanching and cutting, beef aitchbone, bulb onions and leek stem cutting. One mixes the listed components. Horseradish and apples are grated. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the prepared apples, horseradish and pumpkin seeds extraction cake with bone broth, citric acid, sugar, salt, cloves and laurel leaf to produce a sauce. The produced mixture and sauce are packed into a container that is sealed and sterilised.

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 "Rice with apple sauce" Horseradish "in Hungarian", which includes preparing the recipe components, shredding and freezing Savoy cabbage, cutting and blanching potatoes and celery root, blanching and cutting carrots, cutting beef cucumber, onion and onion and onion and -porea, mixing the listed components, rubbing horseradish and apples and mixing them with bone broth, lemon juice, sugar, salt, cloves and bay leaf to obtain sauce, packing the resulting mixture and sauce, germ tizatsiyu and sterilization (RU 2305957 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 food production method "Horseradish with apple sauce" Horseradish "in Hungarian", which involves preparing the recipe components, chopping and freezing Savoy cabbage, cutting and blanching potatoes and celery root, blanching and cutting carrots, cutting beef , onions and a stem of leek, mixing the listed components, rubbing horseradish and apples and mixing them with bone broth, lemon juice, sugar, salt, cloves and bay leaf to obtain a sauce, packing obtained mixture and sauce, sealing and sterilization, according to the invention, in the composition of the sauce, ground meal of pumpkin seeds is additionally used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following flow ratio, parts by weight:

beef rump 250 savoy cabbage 250 potatoes 250-263.7 celery root 40-40.6 carrot 40-41 onion 26.7-27 leek 37 horseradish 33.3-33.9 apples 83.3 pumpkin seed meal 17.5 lemon juice 22 sugar 5 salt 12 clove 0.06 Bay leaf 0.04 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 Savoy cabbage is chopped and frozen.

Prepared potatoes and celery root are chopped and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared beef rump, onions and a stalk of leek are chopped.

The listed components are mixed in a prescription ratio.

Prepared horseradish and apples rub.

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

Horseradish, apples and pumpkin seed meal in a recipe ratio are mixed with bone broth, lemon juice, sugar, salt and ground cloves and bay leaf to obtain a sauce.

The resulting mixture and sauce in a prescription ratio is 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 costs presented in the form of intervals cover their possible change in terms of storage 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)

Method for the production of canned beef rump with apple sauce and horseradish, including shredding and freezing Savoy cabbage, cutting and blanching potatoes and celery root, blanching and cutting carrots, cutting beef rhubarb, onion and leek stalk, mixing the listed components and apples and mixing them with bone broth, lemon juice, sugar, salt, cloves and bay leaf to produce sauce, packing the resulting mixture and sauce, sealing and sterilization, characterized in that when radiation of the sauce using ground meal of pumpkin seeds, which before mixing the components of the sauce is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef rump 250 savoy cabbage 250 potatoes 250-263.7 celery root 40-40.6 carrot 40-41 onion 26.7-27 leek 37 horseradish 33.3-33.9 apples 83.3 pumpkin seed meal 17.5 lemon juice 22 sugar 5 salt 12 clove 0.06 Bay leaf 0.04 bone broth before the release of the target product 1000