RU2574458C1 - Method for production of preserves "cabbages with sour cream, meat and rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared during method implementation. Fresh ornamental cabbages are chopped and frozen. Green paprika is cut. The listed components are mixed with rice flour, pork fat, sour cream, tomato paste, acetic acid, sugar, salt, dried bulb onions, dried garlic, black hot pepper, red hot pepper, marjoram and caraway. Meat and lard are cut and poached in pork fat. Rice is poached in pork fat. The listed components and bone broth are packed in layers. Then one performs 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 “Cabbage with sour cream, meat and rice”, which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting green vegetable pepper, mixing the listed components with rice flour, pork fat, sour cream, tomato paste, acetic acid, sugar , salt, dried onions, dried garlic, bitter black pepper, hot red pepper, marjoram and caraway seeds, cutting and stewing meat and fat in pork fat, stewing rice in pork fat, layered packaging of the listed components and bone broth, sealing and sterilization (RU 2284128 C1, 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 “Cabbage with sour cream, meat and rice”, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting green vegetable pepper, mixing the listed components with rice flour, pork fat, sour cream, tomato paste , with acetic acid, sugar, salt, dried onions, dried garlic, bitter black pepper, hot red pepper, marjoram and caraway seeds, cutting and stewing meat and fat in pork fat, stewing in pork fat rice, layer-by-layer packing of the listed components 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:

meat 301.2-393.7 fat 10 pork fat 55 decorative cabbage 312.6 green vegetable pepper 19 rice 60 rice flour fifteen sour cream 50,5 tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.3 sugar 2.1 salt 12 dried onions 1,2 dried garlic 0.8 black pepper 0.4 hot red pepper 0.8 marjoram 0.2 caraway 1,2 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 fresh ornamental cabbage is chopped and frozen.

Prepared green vegetable pepper chopped.

The listed components are mixed in a recipe ratio with rice flour, melted pork fat, sour cream, tomato paste, acetic acid, sugar, salt and ground dried onions, dried garlic, bitter black pepper, hot red pepper, marjoram and caraway seeds.

Prepared meat and lard are cut and cooked in pork fat.

Prepared rice is allowed in pork fat.

The listed components and bone broth are sequentially packaged in layers 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 250 kg per 1 ton of the target product.

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 “Canned Consumer Fruit, 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 "Cabbage with sour cream, meat and rice", which includes preparing the recipe components, shredding and freezing fresh cabbage, cutting green vegetable pepper, mixing the listed components with rice flour, pork fat, sour cream, tomato paste, acetic acid, sugar, salt , dried onions, dried garlic, bitter black pepper, hot red pepper, marjoram and caraway seeds, cutting and stewing meat and fat in pork fat, stewing rice in pork fat, layer-by-layer packing of mponentov and bone broth, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
meat 301.2-393.7 fat 10 pork fat 55 decorative cabbage 312.6 green vegetable pepper 19 rice 60 rice flour fifteen sour cream 50,5 tomato paste, in terms of 30% solids content 16 acetic acid, calculated on 80% concentration 0.3 sugar 2.1 salt 12 dried onions 1,2 dried garlic 0.8 black pepper 0.4 hot red pepper 0.8 marjoram 0.2 caraway 1,2 bone broth before the release of the target product 1000