RU2480060C1 - Method for manufacture of preserved product "fried meat with garnish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, green onion cutting and freezing, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with sour cream, sugar, culinary salt, calcium lactate and black hot pepper. Then one proceeds with meat cutting and frying in melted fat, the meat and produced mixture packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method of producing a canned product "Roasted meat with garnish", which includes preparing the recipe components, cutting and freezing green onions, blanching and rubbing horseradish, mixing the listed components with sugar, sodium chloride, calcium lactate and black pepper, cutting and frying in melted fat meat, packaging of meat, the resulting mixture and sour cream, sealing and sterilization (RU 2356265 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the production method of the canned product "Roasted meat with garnish", which includes preparing the recipe components, cutting and freezing onions, rubbing horseradish, mixing the listed components with sour cream, sugar, sodium chloride, calcium lactate and bitter black pepper, cutting and frying meat in melted fat, packing meat and the resulting mixture, sealing and sterilizing, according to the invention, the composition of the mixture additionally uses sunflower flour, which before mixing m is filled with drinking water and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

meat 819.3-1070.9 melted fat 17.1 green onions 471.4 horseradish 62.3-63.3 sunflower flour 13.5 sour cream 60.5 sugar 2.1 salt 12 calcium lactate 1.4 black pepper 0.2 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared green onions are chopped and frozen.

Prepared horseradish rubbed.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with sour cream, sugar, sodium chloride, calcium lactate and ground black pepper.

Prepared meat is cut and fried in melted fat.

The meat and the resulting mixture 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 680 kg per 1 ton of the target product. Given in the form of an interval, horseradish 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.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned product "Roasted meat with garnish", which includes preparing recipe components, cutting and freezing green onions, rubbing horseradish, mixing the listed components with sour cream, sugar, salt, calcium lactate and black pepper, cutting and frying meat in melted fat packing of meat and the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses sunflower flour, which before mixing is poured with drinking water and hold for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 819.3-1070.9 melted fat 17.1 green onions 471.4 horseradish 62.3-63.3 sunflower flour 13.5 sour cream 60.5 sugar 2.1 salt 12 calcium lactate 1.4 black pepper 0.2 water before the release of the target product 1000