RU2519733C1 - Method for production of preserves "stewed veal with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs tomatoes, vegetable marrows an bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing. Veal is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and laurel leaf; the produced mixture and drinking water are packed, sealed and sterilised.

EFFECT: invention 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 ″ Braised veal with vegetables ″, which includes preparing the recipe components, cutting and blanching tomatoes, zucchini and onions, blanching and rubbing carrots, cutting and freezing spinach and green onions, cutting veal, stirring wheat flour in ghee, mixing the listed components with sodium chloride, calcium gluconate and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization (RU 2358479 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 canned meat production method, “Veal stewed with vegetables ″, which includes preparing the recipe components, cutting and blanching tomatoes, zucchini and onions, blanching and rubbing carrots, cutting and freezing spinach and green onions, cutting veal, mixing the above components with flour, salt and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which before mixing vayut drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

veal 373.1-383.9 tomatoes 149.1 zucchini 218.5 carrot 93-95.4 onion 62-62.8 spinach 72.9 green onions 72.9 pumpkin seed meal 27 salt 12 Bay leaf 0.05 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared tomatoes, zucchini and onions are cut and blanched in hot water.

Prepared carrots are blanched and grated.

Prepared spinach and green onions are chopped and frozen.

Prepared veal is cut.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva AG, Dvorkina GA, Kasyanov GI 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 a prescription ratio are mixed with salt and ground bay leaf.

The resulting mixture and drinking water 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 veal 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 for the production of canned veal stew with vegetables, including cutting and blanching tomatoes, zucchini and onions, blanching and rubbing carrots, cutting and freezing spinach and green onions, cutting veal, mixing the above components with salt and bay leaf, packing the resulting mixture and drinking water, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which before mixing the components is poured with drinking water and kept for swelling I, and the components are used in the following ratio of costs, parts by weight:
veal 373.1-383.9 tomatoes 149.1 zucchini 218.5 carrot 93-95.4 onion 62-62.8 spinach 72.9 green onions 72.9 pumpkin seed meal 27 salt 12 Bay leaf 0.05 water before the release of the target product 1000