RU2498641C1 - Method for production of preserves "cooked brains with cabbages and steamed sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves garnish production, brains portioning, brains, garnish and bone broth packing, sealing and sterilisation to produce the target product. Garnish is produced by way of champignons cutting and blanching, fresh white cabbages chopping and freezing, white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, the listed component mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf.

EFFECT: method 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 for the production of canned food "Brains boiled with cabbage and steam sauce", which includes preparing the recipe, cutting and blanching champignons, chopping and freezing fresh white cabbage, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, rubbing onion, ghee, wheat flour, mixing the listed components with white dry wine, salt, citric acid, black pepper and bay leaf to obtain a side dish, portioned other brains, packaging of brains, side dishes and bone broth, sealing and sterilization (RU 2292756 C1, 2007).

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 in that in the method for the production of canned food “Brains boiled with cabbage and steam sauce”, which involves preparing the recipe components, cutting and blanching champignons, shredding and freezing fresh white cabbage, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, mixing the listed components with flour, dry white wine, salt, citric acid, bitter black pepper and bay leaf to obtain a side dish, portioning the brain, packing of brains, garnish and bone broth, sealing and sterilization, according to the invention, use ground meal of pumpkin seeds, which is poured with bone broth before mixing, and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

brain 498 fresh white cabbage 367.5 champignons 171 carrot 15-15,4 white roots 22.8-23.2 onion 28-28.3 pumpkin seed meal 33 dry white wine thirty salt 12 lemon acid 0.86 black pepper 0.3 Bay leaf 0.12 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 champignons are cut and blanched in hot water.

Prepared fresh white cabbage is chopped and frozen.

Prepared white roots are cut, blanched in and wiped.

Prepared carrots are blanched and wiped.

Prepared onions are wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with dry white wine, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a side dish.

Prepared brains portioning.

Brains, side dish 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 costs presented in the form of intervals cover their possible change in terms of storage 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)

A method for the production of canned food "Brains boiled with cabbage and steam sauce", which includes obtaining a side dish, portioning the brain, packing the brain, side dish and bone broth, sealing and sterilizing to obtain the target product, the side being obtained by cutting and blanching champignons, chopping and freezing fresh white cabbage cabbage, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, pouring ground meal of pumpkin seeds with bone broth in the ratio by weight about 1: 5 and its exposure for swelling and mixing the listed components with white dry wine, salt, citric acid, black pepper and bay leaf, and the components are used in the following ratio, parts by weight:
brain 498 fresh white cabbage 367.5 champignons 171 carrot 15-15,4 white roots 22.8-23.2 onion 28-28.3 ground pumpkin seed meal 33 dry white wine thirty salt 12 lemon acid 0.86 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000