RU2535896C1 - Method for production of preserves "smoked meat with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with meat-and-bone broth, salt, black hot pepper and CO₂-extract of pyrolysis wood to produce a sauce, meat cutting, meat, garnish and sauce 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 "Smoked meat with cabbage", which includes preparing the recipe, cutting and sautéing in melted pork fat onions, chopping and freezing fresh cabbage, rubbing the garlic and mixing these components with marjoram to obtain a side dish, sautéing wheat flour and its mixing with meat and bone broth, salt, bitter black pepper and CO ₂ -extract of pyrolysis wood to produce sauce, cutting meat, packing meat, side dish and sauce, sealing and st sterilization (RU 2282373 C1, 2006).

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 the production of canned food “Smoked meat with cabbage”, which involves preparing the recipe, cutting and sautéing onion in melted pork fat, chopping and freezing fresh cabbage, rubbing the garlic and mixing the listed ingredients with marjoram to obtain a side dish Passing wheat flour and mixing it with meat and bone broth, salt, bitter black pepper and CO ₂ -extract of pyrolysis wood to produce sauce, cutting meat, packing meat, garnish caviar 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 meat and bone broth before mixing and kept for swelling, and the components are used in the following flow ratio, parts by weight:

meat 542.2-708.2 melted pork fat 6.4 fresh white cabbage 490 onion 58.5-59.3 garlic 6.2-6.5 Wheat flour eleven pumpkin seed meal 14.7 salt 12 marjoram 0.3 black pepper 0.4 CO ₂ pyrolysis wood extract 0.004 meat and 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 onions are chopped and sautéed in melted pork fat.

Prepared fresh white cabbage is chopped and frozen.

The prepared garlic is mashed.

The listed components in a prescription ratio are mixed with marjoram to obtain a side dish.

Prepared wheat flour passer.

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 ), pour meat and bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Wheat flour and meal of pumpkin seeds in a recipe ratio are mixed with meat and bone broth, salt, ground black pepper and CO ₂ -extract of pyrolysis wood to produce a sauce.

Prepared meat is cut.

The meat, side dish and sauce are packaged in the recipe 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses per estimated tab 450 kg per 1 ton of the target product. 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)

Method for the production of canned meat "Smoked meat with cabbage", which involves preparing the recipe, cutting and sautéing onion in melted pork fat, chopping and freezing fresh cabbage, rubbing the garlic and mixing the listed ingredients with marjoram to obtain a side dish, stirring the wheat flour and mixing it with meat and bone broth, salt and black pepper, and CO ₂ extracts of wood pyrolysis to obtain sauce, meat slicer, meat packing, sauce and garnish, sealing and sterilization Yu, characterized in that the composition additionally used sauce powder pumpkin seed meal that is poured before mixing of meat and bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:
meat 542.2-708.2 melted pork fat 6.4 fresh white cabbage 490 onion 58.5-59.3 garlic 6.2-6.5 Wheat flour eleven pumpkin seed meal 14.7 salt 12 marjoram 0.3 black pepper 0.4 Pyrolysis wood CO ₂ extract 0.004 meat and bone broth before the release of the target product 1000