RU2559366C1 - Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, fresh cabbages chopping, the listed components mixing with tomato paste, sugar, salt, citric acid, black hot pepper, allspice and laurel leaf, the smoked pork products, the produced mixture and melted pork fat packing, sealing and sterilisation; the cabbages are represented by ornamental cabbages; the smoked pork products are cut before packing; the components are used at the following components ratio, weight parts: smoked pork products -73-90; ornamental cabbages - 1180.6; bulb onions - 130-132; tomato paste in conversion to 30% dry substances content - 40.8; sugar - 30.6; salt - 13.4; citric acid - 0.816; black hot pepper - 0.816; allspice - 0.816; laurel leaf - 0.408; melted pork fat till the target product yield is equal to1000.

EFFECT: production of 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 "Solyanka vegetable from fresh cabbage with pork smoked meat", which includes preparing the recipe components, cutting onions, chopping fresh white cabbage, mixing the listed components when heated to a temperature of at least 65 ° C with melted pork fat, tomato paste, sugar , salt, citric acid, bitter black pepper, allspice and bay leaf, packaging the resulting mixture and smoked pork, sealing and sterilization (RU 2280375 C2, 2006).

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 method for the production of canned vegetables “Solyanka vegetable from fresh cabbage with pork smoked products”, which involves preparing the recipe components, cutting onions, chopping fresh cabbage, mixing the listed components with tomato paste, sugar, salt, citric acid, black pepper bitter, allspice and bay leaves, packaging of pork smoked meats, the resulting mixture and melted pork fat, sealing and sterilization, according to the invention, use decorative cabbage, pork smoked before filling is cut, and the components used in the following ratio of expenses, parts by weight .:

smoked pork 73-90 decorative cabbage 1180.6 onion 130-132 tomato paste, in terms of 30% solids content 40.8 sugar 30.6 salt 13,4 lemon acid 0.816 black pepper 0.816 allspice 0.816 Bay leaf 0.408 melted pork fat 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.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components are mixed in a recipe ratio with tomato paste, sugar, salt, citric acid and ground black pepper, black pepper, allspice and bay leaf.

Prepared pork smoked meat cut.

Smoked pork, the resulting mixture and melted pork fat 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 smoked pork corresponds to the use of rolls obtained without skin and boneless, and the maximum corresponds to the use of loin or brisket. The consumption of other types of smoked pork occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab of 70 kg per 1 ton of the target product. 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.

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 vegetables "Fresh cabbage solyanka with pork smoked products", which involves preparing recipe ingredients, cutting onions, chopping fresh cabbage, mixing the listed ingredients with tomato paste, sugar, salt, citric acid, bitter pepper, allspice and bay leaf packing of pork smoked meats, the resulting mixture and melted pork fat, sealing and sterilization, characterized in that they use decorative cabbage, pork smoked before packing, and components are used in the following ratio of costs, parts by weight:
smoked pork 73-90 decorative cabbage 1180.6 onion 130-132 tomato paste, in terms of 30% solids content 40.8 sugar 30.6 salt 13,4 lemon acid 0.816 black pepper 0.816 allspice 0.816 Bay leaf 0.408 melted pork fat before the release of the target product 1000