RU2551974C1 - Method for production of preserves "forced mutton with stewed cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, mutton cutting, forcing with garlic and frying in melted fat, mutton, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method 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 “Lamb stuffed with stewed cabbage ″, which includes preparing the recipe, cutting and sautéing carrot, parsley and onion in melted fat, chopping and freezing fresh white cabbage, sautéing wheat flour, mixing the listed ingredients with tomato acid, sugar, salt, bitter black pepper and bay leaf to obtain a side dish, cutting, garlic and roasting lamb in melted fat, packing lamb, ha rnir and bone broth, sealing and sterilization (RU 2300926 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 “Lamb stuffed with stewed cabbage”, which involves preparing the recipe components, cutting and sautéing carrot, parsley and onion root in melted fat, chopping and freezing fresh cabbage, stirring the wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaves to obtain a side dish, cutting, garlic and roasting lamb, faso in melted fat the taste of lamb, side dish and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

mutton 575.5-629.9 melted fat 54 decorative cabbage 525 carrot 24-24.6 parsley root 20-20.3 onion 48-48.6 garlic 9.2-9.7 Wheat flour 7.2 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 0.68 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 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 carrots, parsley root and onions are chopped and sautéed in melted fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper with black bitter and bay leaves to obtain a side dish.

Prepared mutton is cut, stuffed with garlic and fried in melted fat.

Lamb, 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 minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 - Μ .: APPP ″ Canned Fruit and Vegetable ″, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties and chemical composition 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 ″ Lamb stuffed with stewed cabbage ″, which includes preparing the recipe, cutting and sautéing carrots, parsley and onions in melted fat, chopping and freezing fresh cabbage, sautéing wheat flour, mixing the listed ingredients with tomato paste, sugar, salt, black pepper and bay leaf to obtain a side dish, cutting, roasting with garlic and frying mutton in melted fat, packing lamb, side dish and bone broth and, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
mutton 575.5-629.9 melted fat 54 decorative cabbage 525 carrot 24-24.6 parsley root 20-20.3 onion 48-48.6 garlic 9.2-9.7 Wheat flour 7.2 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 0.68 sugar eighteen salt 12 black pepper 0.32 Bay leaf 0.14 bone broth before the release of the target product 1000