RU2499433C1 - Method for production of preserves "tongue with main white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling. The listed components are mixed with salt, black hot pepper and laurel leaf. Tongue is cut; the tongue, produced mixture and bone broth are packed, sealed and sterilised.

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 "Tongue with white main sauce", which provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green peas, passer wheat flour in ghee mixing the listed components with salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization (RU 2362339 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 method for the production of canned food "Tongue with white main sauce", which involves preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green pea grains, mixing the above components with flour, salt, black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, according to the invention, is used Olza sunflower flour, which, prior to mixing with bone broth poured and kept to swell, and the components used in the following ratio of expenses, parts by weight .:

language 224-234 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 green pea 313.9 greenery 10 sunflower flour 38 salt 12 black pepper 0.2 Bay leaf 0.08 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 parsley root and onions are cut, blanched in and wiped.

Prepared carrots are blanched and wiped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

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

The prepared tongue is cut.

The tongue, 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 pig, 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 tab 200 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.

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 food "Tongue with white main sauce", which includes preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, cutting and freezing greens, freezing fresh green pea grains, mixing the listed ingredients with flour, salt , black pepper and bay leaf, cutting the tongue, packing the tongue, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which is not mixing unit is filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
language 224-234 carrot 11.7-12 parsley root 17.4-17.7 onion 21.1-21.3 green pea 313.9 greenery 10 sunflower flour 38 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000