RU2551222C1 - Method for production of preserves "forced stewed pork with stewed cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and partial straining, mixing cabbages, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, wheat flour sauteing and mixing with the strained parts of carrots, parsley roots and bulb onions, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the pork cutting, forcing with carrots and parsley roots and frying in melted fat, the pork, garnish and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method for the production of canned food "Stewed pork with stewed cabbage", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, parsley and onion root, mixing cabbage and non-sticky cabbage parsley and onions to obtain a side dish, sautéing wheat flour and mixing it with mashed parts of carrots, parsley and onion root, bone broth, tomato paste, ksusnoy acid, sugar, salt, black pepper and bay leaf to obtain sauce, cutting, shpigovanie carrots and parsley root and roasting in the melted fat pork, pork butchery, sauce and garnish, sealing and sterilizing (RU 2299613 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 canned meat production method “Stewed pork with stewed cabbage”, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and partially rubbing carrots, parsley and onion root, mixing cabbage and non-mashed parts of carrots, parsley root and onions to obtain a side dish, passer wheat flour and mixing with mashed parts of carrots, parsley and onions, bone broth, t matte paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, cutting, roasting carrots and parsley root and frying pork in melted fat, packing pork, side dish and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

pork 361.5-454.6 melted fat 54 decorative cabbage 350 carrot 172-176.4 parsley root 97.8-99.1 onion 95-96.2 Wheat flour 22.8 tomato paste, in terms of 30% solids content 33.3 acetic acid, calculated on 80% concentration 0.45 sugar 12 salt 12 black pepper 0.36 Bay leaf 0.04 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 fresh ornamental cabbage is chopped and frozen.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and grated about 25% of the recipe for carrots, about 27% of the recipe for parsley and about 60% of the recipe.

Cabbage and non-mashed portions of carrots, parsley root and onions are mixed in a prescription ratio to obtain a side dish.

The prepared wheat flour is passerized, and then mixed in the recipe ratio with the rubbed parts of carrots, parsley and onions, bone broth, tomato paste, acetic acid, sugar, salt and ground black pepper and bay leaf to give the sauce.

The prepared pork is cut, stuffed with carrots and parsley root and fried in melted fat.

Pork, side dish and sauce are packaged in the recipe 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 1990, p. 124).

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)

Method for the production of canned meat “Stewed pork with stewed cabbage”, which involves preparing the recipe, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and partially rubbing carrots, parsley and onions, mixing cabbage and non-mashed carrot parts onions with a side dish, sautéing wheat flour and mixing it with mashed parts of carrots, parsley and onions, bone broth, tomato paste, acetic acid, sugar aroma, salt, pepper, black bitter and bay leaves to obtain a sauce, cutting, ripening carrots and parsley root and frying pork in melted fat, packing pork, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components use in the following ratio of costs, parts by weight:
pork 361.5-454.6 melted fat 54 decorative cabbage 350 carrot 172-176.4 parsley root 97.8-99.1 onion 95-96.2 Wheat flour 22.8 tomato paste, in terms of 30% solids content 33.3 acetic acid, calculated on 80% concentration 0.45 sugar 12 salt 12 black pepper 0.36 Bay leaf 0.04 bone broth before the release of the target product 1000