RU2574474C1 - Method for manufacture of preserves "ornamental cabbage casserole with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in butter, beef cutting and chopping, fresh ornamental cabbages shredding and freezing, the listed components mixing with chicken eggs, milk, salt and black hot pepper. Prepared mixture is packed, sealed and sterilised.

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 “White cabbage casserole with meat”, which includes preparing the recipe, cutting and sautéing onion in cow’s oil, cutting and chopping beef, chopping and freezing fresh white cabbage, mixing the listed ingredients with chicken eggs, milk, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization (RU 2278549 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 of producing canned food, which involves preparing the recipe components, cutting and sautéing onion in cow's butter, cutting and chopping beef, shredding and freezing fresh cabbage, mixing the listed components with chicken eggs, milk, salt, and bitter black pepper , packaging the resulting mixture, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 440-452.8 chicken eggs 160 cow butter 96 decorative cabbage 624.5 onion 48-48.6 salt fifteen black pepper 0.8 milk 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 and sautéed in cow butter.

Prepared beef is chopped and cut.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components in the recipe ratio are mixed with chicken eggs, milk, salt and ground black pepper.

The resulting mixture is packaged, 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Shown in the form of an interval onion consumption covers its 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)

A method for the production of canned food, which includes preparing the recipe components, cutting and sautéing onion in cow's butter, cutting and chopping beef, shredding and freezing fresh cabbage, mixing the listed components with chicken eggs, milk, salt and bitter black pepper, packing the resulting mixture, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
beef 440-452.8 chicken eggs 160 cow butter 96 decorative cabbage 624.5 onion 48-48.6 salt fifteen black pepper 0.8 milk before the release of the target product 1000