RU2501336C1 - Method for production of preserves "pork with grits and vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, the listed components mixing with rice, meat-and-bone broth, tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation.

EFFECT: reduction of 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 "Pork with cereal and vegetables", which includes preparing the recipe components, chopping pork on top, cutting and sautéing carrots and onions in pork fat, chopping and freezing fresh white cabbage, mixing these components with rice, meat and bone broth, tomato paste, salt, bitter black pepper, allspice and bay leaves, packaging the resulting mixture, sealing and sterilization (RU 2276549 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 canned meat production method “Pork with Cereals and Vegetables”, which involves preparing the recipe components, chopping pork on top, cutting and passing carrots and onions in pork fat, chopping and freezing fresh cabbage, mixing the listed components with rice, meat and bone broth, tomato paste, salt, bitter black pepper, allspice and bay leaf, packaging the resulting mixture, sealing and sterilization, according to the invention, when mixed ground powder meal of pumpkin seeds is additionally introduced, which is pre-poured with meat and bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 434.2-546 pork fat 47.55 rice 160.1 carrot 85-87.2 onion 153.1-155.1 fresh white cabbage 315.5 pumpkin seed meal 26.6 tomato paste, in terms of 30% solids content 23,2 salt 11.7 black pepper 0.08 allspice 0.14 Bay leaf 0.08 meat and 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 pork is ground on a spinning top with a hole diameter of 12-15 mm.

Prepared carrots and onions are chopped and sautéed in pork fat.

Prepared fresh white cabbage is chopped and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 meat and 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 rice, meat and bone broth, tomato paste, salt and ground black bitter pepper, allspice and bay leaf.

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 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 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 Konservplodozyach, 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. 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 meat "Pork with cereals and vegetables", which includes preparing the recipe components, chopping pork on top, cutting carrots and onions in pork fat, chopping and freezing fresh cabbage, mixing the listed ingredients with rice, meat and bone broth, tomato paste , salt, bitter black pepper, allspice and bay leaf, packaging the resulting mixture, sealing and sterilization, characterized in that when mixing ground seed meal is additionally introduced pumpkins, which is previously poured-bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:
pork 434.2-546 pork fat 47.55 rice 160.1 carrot 85-87.2 onion 153.1-155.1 fresh white cabbage 315.5 pumpkin seed meal 26.6 tomato paste, in terms of 30% solids content 23,2 salt 11.7 black bitter pepper 0.08 allspice 0.14 Bay leaf 0.08 meat and bone broth before the release of the target product 1000