RU2576115C1 - Method of canning "mak-lube" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method comprises preparing the prescription components, cutting and frying in ghee meat, cooked to a weight gain of 150% and roasting in ghee rice, cutting and freezing fresh ornamental cabbage, mixing these components with the salt and black pepper, filling the resulting mixture, and bone broth, sealing and sterilization.

EFFECT: method allows you to get a new canned food using nonconventional vegetable raw materials without changing the organoleptic properties of the desired product.

1 cl

Description

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

There is a known method for the production of canned food, "Mac-Lyube", which includes preparing the recipe components, cutting and frying meat in ghee, cooking to a mass increase of 150% and frying rice in ghee, cutting and freezing fresh cabbage, mixing these components with salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2302756 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 Mac-Lyube canned food production method, which involves preparing the recipe components, cutting and frying meat in ghee, cooking to 150% weight gain and frying rice in ghee, cutting and freezing fresh cabbage, mixing the listed components with salt and black bitter pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following flow ratio in, parts by weight:

meat 585.5-765.4 melted butter 54 decorative cabbage 174.5 rice 189 salt 12 black pepper 0.6 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 meat is cut and fried in ghee. Prepared rice is boiled to a mass increase of 150% and fried in ghee.

Prepared fresh ornamental cabbage is cut and frozen.

The listed components in a prescription ratio are mixed with salt and ground black pepper.

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 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 486 kg per 1 ton of the target product.

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)

Mac-Lyube canned food production method, which includes preparing the recipe components, cutting and frying meat in ghee, cooking to 150% weight gain and frying rice in ghee, cutting and freezing fresh cabbage, mixing the above components with salt and black pepper bitter, packing of the mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
meat 585.5-765.4 melted butter 54 decorative cabbage 174.5 rice 189 salt 12 black pepper 0.6 bone broth before the release of the target product 1000