RU2555834C1 - Method for production of preserves "forced goat meat with stewed cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Forced goat meat with stewed cabbages". This method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, goat meat cutting, forcing with garlic and frying in melted fat, goat meat, garnish and bone broth packing, sealing and sterilisation. Ornamental cabbage is used; the components are used at the following expenditure ratio, wt %: goat meat - 575.5-629.9; melted fat - 54; ornamental cabbages - 525; carrots - 24-24.6; parsley roots - 20-20.3; bulb onions - 48-48.6, garlic - 9.2 - 9.7, wheat flour - 7.2, tomato paste in conversion to 30% dry substances content - 20, acetic acid in conversion to 80% concentration - 0.68, sugar - 18, salt - 12, black hot pepper - 0.32, laurel leaf - 0.14, bone broth till the target product yield is equal to 1000.

EFFECT: proposed method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Goat stuffed with stewed cabbage", which includes preparing the recipe, cutting and sautéing carrot, parsley and onion in melted fat, chopping and freezing fresh white cabbage, sautéing wheat flour, mixing the listed ingredients with tomato sauce acid, sugar, salt, black pepper and bay leaf to obtain a side dish, cutting, garlic and roasting goat meat in melted fat, packing goat meat, g arnine and bone broth, sealing and sterilization (RU 2301563 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the canned meat production method “Goat meat stuffed with stewed cabbage”, which involves preparing the recipe components, cutting and sautéing carrot, parsley and onion root in melted fat, chopping and freezing fresh cabbage, sautéing wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain a side dish, cutting, garlic and roasting goat meat, faso in melted fat the taste of goat meat, side dish and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

goat meat 575.5-629.9 melted fat 54 decorative cabbage 525 carrot 24-24.6 parsley root 20-20.3 onion 48-48.6 garlic 9.2-9.7 Wheat flour 7.2 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 0.68 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 bone broth before the release of the target product 1000

The method is implemented as follows.

The recipe components are prepared according to traditional technology, prepared carrots, parsley root and onions are cut and sautéed in melted fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper with black bitter and bay leaves to obtain a side dish.

Prepared goat meat is chopped, stuffed with garlic and fried in melted fat.

Goat meat, garnish 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 goat meat 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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties and chemical composition to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food "Goat meat stuffed with stewed cabbage", which includes preparing the recipe, cutting and sautéing carrots, parsley and onion root in chopped fat, chopping and freezing fresh cabbage, sautéing wheat flour, mixing the listed ingredients with tomato paste, vinegar sugar, salt, bitter black pepper and bay leaf to obtain a garnish, cutting, roasting garlic and frying goat meat in melted fat, packing goat meat, side dish and bone broth on, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
goat meat 575.5-629.9 melted fat 54 decorative cabbage 525 carrot 24-24.6 parsley root 20-20.3 onion 48-48.6 garlic 9.2-9.7 Wheat flour 7.2
tomato paste, in terms of
30% solids content twenty
acetic acid, calculated on
80% concentration 0.68 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 bone broth before the release of the target product 1000.