RU2504219C1 - "stewed cabbages" preserves production method - Google Patents

Abstract

FIELD: food industry.

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

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 "Braised cabbage", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrots and onions in pork fat, cutting pork, sautéing wheat flour in pork fat, mixing the listed ingredients with tomato paste, vinegar acid, sugar, salt, bitter black and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2294116 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 by the fact that in the canned sauerkraut production method, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots and onions in pork fat, cutting pork, mixing the listed ingredients with flour, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, according to the invention, ground is used as flour meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pork 241-303 pork fat eleven fresh white cabbage 612.5 carrot 50.1-51.4 onion 50.1-50.7 ground pumpkin seed meal 26.2 tomato paste in terms of 30% solids content 9.5 acetic acid in terms of 80% concentration 0.32 sugar 11,4 salt 12 black pepper 0.6 Bay leaf 0.8 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 white cabbage is chopped and frozen.

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

Prepared pork chop.

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 tomato paste, acetic acid, sugar, salt and ground pepper, black bitter and bay leaves.

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 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 "Konservlodozyot", 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 of tin can No. 5 containing products obtained by the described technology and by the closest analogue, they were 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 stewed cabbage, which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrot and onion in pork fat, cutting pork, mixing the listed ingredients with flour, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the flour uses ground meal of pumpkin seeds, which before mixing Niemi is filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
pork 241-303 pork fat eleven fresh white cabbage 612.5 carrot 50.1-51.4 onion 50.1-50.7 ground pumpkin seed meal 26.2 tomato paste, in terms of 30% solids content 9.5 acetic acid, calculated on 80% concentration 0.32 sugar 11,4 salt 12 black pepper 0.6 Bay leaf 0.8 bone broth before the release of the target product 1000