RU2587257C1 - Method for production of preserves "tongue with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second courses. Method comprises preparation of recipe ingredients. Prepared tongue is scalded, cleaned from skin and cut. Prepared potatoes, rutabaga and parsley roots are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Bulb onions are cut. Wheat flour is sautéed. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to get new type of canned food using nonconventional vegetable raw materials.

1 cl

Description

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

A known method of producing canned food "Tongue with vegetables", which provides for the preparation of prescription components, scalding, peeling and cutting the tongue, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, chopping and freezing fresh cabbage, cutting onions, the passage of wheat flour, mixing the listed components with salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2299591 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 method for producing canned food “Tongue with vegetables”, which involves preparing the recipe components, scalding, peeling and cutting the tongue, cutting and blanching potatoes and parsley root, blanching and cutting carrots, chopping and freezing fresh cabbage, cutting onions, the passage of wheat flour, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention in the composition the mixture additionally uses rutabaga, which is pre-cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

language 233-243.4 potatoes 340.5-359.1 decorative cabbage 166.3 carrot 117-120 parsley root 41.1-41.8 onion 117-118.5 swede 62 Wheat flour 33 salt 12 black pepper 0.3 Bay leaf 0.3 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared tongue is scalded, peeled and cut.

Prepared potatoes, rutabaga and parsley root are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared onions are chopped.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

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 consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design bookmark of 208 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)

A method of obtaining canned food "Tongue with vegetables", which includes preparing the recipe components, scalding, peeling and cutting the tongue, cutting and blanching potatoes and parsley root, blanching and cutting carrots, chopping and freezing fresh cabbage, cutting onions, sautéing wheat flour, mixing the listed components with salt, bitter black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, characterized in that rutabagas are additionally used in the mixture Which was previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:
language 233-243.4 potatoes 340.5-359.1 decorative cabbage 166.3 carrot 117-120 parsley root 41.1-41.8 onion 117-118.5 swede 62 Wheat flour 33 salt 12 black pepper 0.3 Bay leaf 0.3 bone broth before the release of the target product 1000