RU2521339C1 - "stewed cabbages" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork cutting and chopping, bulb onions cutting and sauteing in melted fat, fresh white cabbages cutting and freezing, rice poaching, ground pumpkin seed extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with cream, tomato paste, salt, citric acid, cumin and red hot chilli 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 for the production of canned food "Braised cabbage", which includes preparing the recipe, cutting and chopping pork, cutting and sautéing onion in melted fat, cutting and freezing fresh cabbage, stewing rice, mixing the listed ingredients with wheat flour, cream, tomato paste salt, citric acid, caraway seeds and hot red pepper, packaging of the mixture and bone broth, sealing and sterilization (RU 2305433 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 “Braised cabbage”, which involves preparing the recipe components, cutting and chopping pork, cutting and sautéing onion in melted fat, cutting and freezing fresh cabbage, stewing rice, mixing the listed ingredients with flour, cream, tomato paste, salt, citric acid, caraway seeds and hot red pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, ground meal is used 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:

pork 361.5-454.6 melted fat 8 onion 93.6-94.8 fresh white cabbage 490 rice 62.5 pumpkin seed meal fifteen cream 31.3 tomato paste, in terms of 30% solids content 2,5 salt 12 lemon acid 0.4 caraway 2 hot red pepper 2,5 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 pork is chopped and cut. Prepared onions are chopped and sautéed in melted fat. Prepared fresh white cabbage is cut and frozen. Prepared rice is allowed.

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 cream, tomato paste, salt, citric acid and ground caraway seeds and hot red pepper.

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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, 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 I. - M .: APPP Konservplodozyach, 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 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 fell completely out of the can, but the product by 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 producing canned food "Braised cabbage", which includes preparing the recipe, cutting and chopping pork, cutting and sautéing onion in melted fat, cutting and freezing fresh cabbage, stewing rice, mixing these ingredients with flour, cream, tomato paste, salt citric acid, caraway seeds and red hot pepper, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing poured with bone broth and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
pork 361.5-454.6 melted fat 8 onion 93.6-94.8 fresh white cabbage 490 rice 62.5 pumpkin seed meal fifteen cream 31.3 tomato paste, in terms of 30% solids content 2.5 salt 12 lemon acid 0.4 caraway 2 hot red pepper 2.5 bone broth before the release of the target product 1000