RU2574460C1 - Method for production of preserves "fried meat with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potatoes are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbages are cut and frozen. The listed components are mixed with preserved green peas to produce garnish. Wheat flour is sauteed in melted butter. One performs mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf to produce a sauce. Meat is cut and fried. Meat, garnish and sauce are packed. 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 for the production of canned food "Roasted meat with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh cabbage, mixing these components with canned green peas to obtain a side dish, sautéing in melted wheat flour oil, mixing it with milk, bone broth, sugar, salt, bitter black pepper, hot red pepper and bay leaf to make a sauce, cutting grilling meat packing meat, garnish and sauce, sealing and sterilization (RU 2295877 C1, 2007).

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

This result is achieved in that in the method for the production of canned food “Roasted meat with vegetables in milk sauce”, which involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh cabbage, mixing the listed components with canned green peas to produce garnish, sautéed wheat flour in ghee, mixed with milk, bone broth, sugar, salt, bitter black pepper, hot red pepper and bay leaf to obtain eat sauce, cutting and frying meat, packing meat, garnish and sauce, 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 481.9-629.9 melted butter 26.2 potatoes 165-174.2 decorative cabbage 170,2 carrot 162.6-166.8 canned green peas 65,4 Wheat flour 10,2 milk 204 sugar 2 salt 10 black pepper 0.2 hot red pepper 0.1 Bay leaf 0.12 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 are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is cut and frozen.

The listed components in the recipe ratio are mixed with canned green peas to obtain a side dish.

The prepared wheat flour is sautéed in melted butter, and then mixed in the recipe ratio with milk, bone broth, sugar, salt and ground black pepper, red hot pepper and bay leaf to give the sauce.

Prepared meat is cut and fried.

The meat, side dish and sauce are packaged in the recipe 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 400 kg per 1 ton of the target product. 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 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 “Roasted meat with vegetables in milk sauce”, which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh cabbage, mixing the listed components with canned green peas to obtain a side dish, sautéing in wheat ghee flour, mixing it with milk, bone broth, sugar, salt, bitter black pepper, hot red pepper and bay leaf to produce sauce, cutting and frying meat, fa RDCCH meat sauce and garnish, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
meat 481.9-629.9 melted butter 26.2 potatoes 165-174.2 decorative cabbage 170,2 carrot 162.6-166.8 canned green peas 65,4 Wheat flour 10,2 milk 204 sugar 2 salt 10 black pepper 0.2 hot red pepper 0.1 Bay leaf 0.12 bone broth before the release of the target product 1000