RU2519543C1 - Method for production of preserves "forced stewed goat meat with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of parsley roots and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, pork cutting, forcing with the remaining carrots and parsley roots and goat meat frying in melted fat, fresh white cabbage chopping and freezing, goat meat, cabbages and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: goat meat - 431.7-472.4; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth 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 for the production of canned food "Roasted scalloped goat with cabbage", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and onion, sautéing wheat flour, mixing the listed components with bone broth, tomato paste, salt and bitter black pepper to obtain a sauce, cutting, pasturing with the remaining parts of carrots and parsley root and frying goat meat in melted fat, chopping and freezing fresh white cabbage, packing goat meat, cabbage and sauce, sealing and sterilization (RU 2296478 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 “Stewed goat’s braised with cabbage”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and onion and mixing them with bone broth, tomato paste, salt and black bitter pepper to obtain a sauce, cutting, filling with the remaining parts of carrots and parsley root and frying goat meat in melted fat, shredding and freezing fresh cabbage, packing goat ins, cabbage and sauce, sealing and sterilization, according to the invention, use ground pumpkin seed meal which is filled prior to mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

goat meat 431.7-472.4 melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 parsley root 87-88.4 onion 57-57.7 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 0.3 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 about 48% of the recipe for carrots, about 30% of the recipe for parsley root and onions are chopped, sautéed in melted fat and rubbed.

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 bone broth, tomato paste, salt and ground black pepper to obtain a sauce.

The prepared goat meat is cut, stuffed with the remaining parts of the carrots and parsley root and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

Lamb, cabbage and sauce 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 goat meat corresponds to the use of meat of the 1st category, and the maximum corresponds to the use of meat of the 2nd category. 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 formulation, 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 1 - M .: APPP "Konservlodozyot", 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 the tin can, No. 8 containing products obtained by the described technology and the closest analogue was 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 meat "Braised goat stew with cabbage", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, part of the parsley root and onion and mixing them with bone broth, tomato paste, salt and bitter black pepper to produce sauce, cutting, filling with the remaining parts of carrots and parsley root and frying goat meat in melted fat, shredding and freezing fresh cabbage, packing goat meat, cabbage and sauce, sealing and st sterilization, characterized in that they 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:
goat meat 431.7-472.4 melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 parsley root 87-88.4 onion 57-57.7 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 0.3 bone broth before the release of the target product 1000