RU2576127C1 - Method for production of canned food "venison marinated a-la yakutia" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of making canned food "Venison marinated a-la Yakutsk" provides for the preparation of prescription components, cutting and sautéing in animal fat carrot, parsley root and onions. Then spend a shredder and freezing fresh ornamental cabbage, sautéing flour. Carried out by mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf. Next, draw a sharp and lard the bacon venison, venison packing, the resulting mixture and dry wine, sealing and sterilization.

EFFECT: method allows you to get a new canned 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.

A known method for the production of canned food "Venison pickled in Yakut", which includes preparing the recipe, cutting and sautéing carrots, parsley and onions in animal fat, chopping and freezing fresh white cabbage, sautéing wheat flour, mixing the listed ingredients with dry wine, tomato paste, acetic acid, sugar, salt, black pepper, bitter and bay leaves, cutting and baconing venison, packing venison and the resulting mixture, sealing and sterilization (RU 2278591 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 "Venison pickled in Yakut", which involves preparing the recipe components, cutting and sautéing carrot, parsley and onion in animal fat, chopping and freezing fresh cabbage, sautéing wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, cutting and pasting venison with lard, packing venison, the resulting mixture and dry wine, sealing and erased ilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

venison 770-842.7 bacon 95 animal fat 55 decorative cabbage 637.8 carrot 52.5-53.8 parsley root 3,5-3,6 onion 98.7-100 Wheat flour 1,2 tomato paste, in terms of 30% solids content 8.3 acetic acid, calculated on 80% concentration 0.55 sugar 2.5 salt twenty black pepper 1,1 Bay leaf 2.1 dry wine before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root and onions are cut and sautéed in animal fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper, black bitter and bay leaves.

Prepared venison cut and stuffed with bacon.

Venison, the resulting mixture and dry wine 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 consumption of venison corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 "Yakut pickled venison", which includes preparing the recipe components, cutting and sautéing carrots, parsley and onions in animal fat, chopping and freezing fresh cabbage, sautéing wheat flour, mixing the listed ingredients with tomato paste, acetic acid sugar, salt, bitter black pepper and bay leaf, cutting and baking venison with lard, packing venison, the resulting mixture and dry wine, sealing and sterilization, characterized in that it uses cosiness decorative cabbage, and components used in the following ratio of expenses, parts by weight .:
venison 770-842.7 bacon 95 animal fat 55 decorative cabbage 637.8 carrot 52.5-53.8 parsley root 3,5-3,6 onion 98.7-100 Wheat flour 1,2 tomato paste, in terms of 30% solids content 8.3 acetic acid, calculated on 80% concentration 0.55 sugar 2,5 salt twenty black pepper 1,1 Bay leaf 2.1 dry wine before the release of the target product 1000