RU2489063C1 - Method for production of preserves "trepang with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, trepang meat cutting and frying in vegetable oil, carrots cutting and sauteing in vegetable oil, fresh white cabbages chopping and freezing, potatoes cutting and blanching, the listed components mixing with tomato paste, sugar, salt and black hot pepper, the produced mixture packing, sealing and sterilisation. The invention novelty is as follows: during mixing one additionally introduces into the sauce scallops, that is preliminarily cut and blanched, and sunflower flour, that is preliminarily poured with drinking water and maintained for swelling, while the components are used at the following expenditure ratio, weight parts: trepang - 663.1; vegetable oil - 46.5; fresh white cabbages - 245; potatoes - 256-270; carrots - 117-120; scallops - 210; sunflower flour - 20; tomato paste in conversion to 30% dry substances content - 40.1; sugar - 19.5; salt - 12; black hot pepper - 0.5; water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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Description

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

A known method of producing canned food "Trepang with vegetables", which includes the preparation of recipes, cutting and frying meat of trepang in vegetable oil, cutting and sautéing carrots in vegetable oil, chopping and freezing fresh cabbage, cutting and blanching zucchini and potatoes, mixing the above components with tomato paste, sugar, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization (RU 2279829 C2, 2006).

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 method for producing preserves "Trepang with vegetables", which involves preparing the recipe components, cutting and frying the meat of trepang in vegetable oil, cutting and sautéing carrots in vegetable oil, chopping and freezing fresh cabbage, cutting and blanching potatoes, mixing the above components with tomato paste, sugar, salt and black bitter pepper, packing the resulting mixture, sealing and sterilization, according to the invention, when mixed further DYT scallops that are pre-cut and blanched and sunflower flour, which was previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

trepang 663.1 vegetable oil 46.5 fresh white cabbage 245 potatoes 256-270 carrot 117-120 squash 210 sunflower flour twenty tomato paste, in terms of 30% solids content 40.1 sugar 19.5 salt 12 black pepper 0.5 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared meat trepang cut and fried in vegetable oil.

Prepared carrots are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is chopped and frozen.

Prepared squash and potatoes are cut and blanched in hot water.

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 are mixed in a recipe ratio with tomato paste, sugar, 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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of 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.

To confirm the indicated technical result, tin can No. 5 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)

A method of producing canned "Trepang with vegetables", which includes preparing the recipe components, cutting and frying carrion meat in vegetable oil, cutting and sautéing carrots in vegetable oil, chopping and freezing fresh white cabbage, cutting and blanching potatoes, mixing the listed components with tomato paste, sugar, salt and bitter black pepper, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing, squash, which previously cut and blanched, and sunflower flour, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
trepang 663.1 vegetable oil 46.5 fresh white cabbage 245 potatoes 256-270 carrot 117-120 squash 210 sunflower flour twenty tomato paste, in terms of 30% solids content 40.1 sugar 19.5 salt 12 black pepper 0.5 water before the release of the target product 1000