RU2572198C1 - Method for production of preserves "cucumaria stewed with cabbages vladivostok-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs carrots and bulb onions cutting and sauteing in pork fat, champignons cutting and frying in pork fat, cucumaria meat cutting and blanching, fresh ornamental cabbages chopping and freezing. The listed components are mixed with wheat flour, tomato paste, acetic acid, sugar, salt, black hot pepper and allspice. The prepared smoked pork products are cut. The smoked pork products, obtained mixture, laurel leaf and drinking water are packed according to the recipe ratio, sealed and sterilised.

EFFECT: method allows manufacturing new preserves with the usage of non-traditional vegetable raw materials.

Description

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

A known method for the production of canned food "Cucumaria with braised cabbage in Vladivostok style", which includes preparing the recipe components, cutting and sautéing carrots and onions in pork fat, cutting and frying champignons in pork fat, cutting and blanching cucumber meat, shredding and freezing freshly made white cabbage , mixing the listed components with drinking water, wheat flour, tomato paste, acetic acid, sugar, salt, black pepper and allspice, packing of smoked meats, laurels the sheet and the resulting mixture, sealing and sterilization (RU 2279825 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 food “Cucumaria with braised cabbage in Vladivostok style”, which involves preparing the recipe components, cutting and sautéing carrot and onion in pork fat, cutting and frying champignon in pork fat, cutting and blanching cucumber meat, chopping and freezing fresh cabbage, mixing the listed ingredients with wheat flour, tomato paste, acetic acid, sugar, salt, bitter black pepper and allspice, packing of smoked meats, of the mixture, bay leaf and drinking water, sealing and sterilization, according to the invention, use decorative cabbage, smoked pigs before packing, and the components are used in the following ratio, wt. hours:

cucumaria 556.8 smoked meat 73-90 pork fat 71 decorative cabbage 375 carrot 17.6-18 onion 52.7-53.3 champignons 72 Wheat flour 18.3 tomato paste, in terms of 30% solids content 20,4 acetic acid, calculated on 80% concentration 0.39 sugar 12,2 salt 13,4 black pepper 0.82 allspice 0.82 Bay leaf 0.4 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in pork fat.

Prepared mushrooms are cut and fried in pork fat.

Prepared cucumaria meat is cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components in the recipe ratio are mixed with wheat flour, tomato paste, acetic acid, sugar, salt and ground black pepper and allspice.

Prepared smoked meat is cut.

Pork smoked products, the resulting mixture, bay leaf and drinking water 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 pig meat corresponds to the use of rolls obtained without skin and without bones, and the maximum corresponds to the use of loin or brisket. 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 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 “Cucumaria with braised cabbage in Vladivostok style”, which includes preparing the recipe, cutting and sautéing carrots and onions in pork fat, cutting and frying champignons in pork fat, cutting and blanching cucumber meat, shredding and freezing fresh cabbage, the listed components with wheat flour, tomato paste, acetic acid, sugar, salt, bitter black pepper and allspice, packing of smoked pigs, the resulting mixture, bay leaf and drinking water, sealing and sterilization, characterized in that they use decorative cabbage, smoked pig before packing, and use the components in the following ratio, wt. hours:
cucumaria 556.8 smoked meat 73-90 pork fat 71 decorative cabbage 375 carrot 17.6-18 onion 52.7-53.3 champignons 72 Wheat flour 18.3 tomato paste, in terms of 30% solids content 20,4 acetic acid, calculated on 80% concentration 0.39 sugar 12,2 salt 13,4 black pepper 0.82 allspice 0.82 Bay leaf 0.4 water before the release of the target product 1000