RU2566187C1 - Method for production of preserves "goat meat with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, rutabaga and parsley roots cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: 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 of producing canned food "Goat with vegetables", which includes preparing the recipe components, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, shredding and freezing fresh cabbage, cutting goat meat, onions and herbs, rubbing garlic, passer ghee, wheat flour, mixing the listed components with salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2292769 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 method for producing preserves "Goat with vegetables", which includes preparing the recipe, cutting and blanching potatoes and parsley root, blanching and cutting carrots, chopping and freezing fresh cabbage, cutting goat meat, onions and herbs, rubbing garlic Passing wheat butter in ghee, mixing the listed components with salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to zobreteniyu, in the mixture additionally used swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:

goat meat 545-596.5 melted butter 12.5 potatoes 250-263.7 decorative cabbage 176 carrot 77.5-79.5 swede 67.5 parsley root 50-50.8 onion 75-76 garlic 2.5-2.6 greenery 7.5 Wheat flour 7.5 salt 12 black pepper 0.13 Bay leaf 0.05 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 potatoes, rutabaga and parsley root are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared goat meat, onions and greens are chopped.

The prepared garlic is mashed.

Prepared wheat flour is sautéed in ghee.

The listed components in the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

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 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.

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)

A method of obtaining canned food "Goat with vegetables", which includes preparing the recipe components, cutting and blanching potatoes and parsley root, blanching and cutting carrots, shredding and freezing fresh cabbage, cutting goat meat, onions and herbs, rubbing garlic, sautéing with melted butter and wheat butter mixing the above components with salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture is additional But they use rutabaga, which is previously cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
goat meat 545-596.5 melted butter 12.5 potatoes 250-263.7 decorative cabbage 176 carrot 77.5-79.5 swede 67.5 parsley root 50-50.8 onion 75-76 garlic 2.5-2.6 greenery 7.5 Wheat flour 7.5 salt 12 black pepper 0.13 Bay leaf 0.05 bone broth before the release of the target product 1000