RU2505129C1 - Method for manufacture of preserves "fried meat with garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, "Yuzhny" sauce, culinary salt, calcium gluconate, black hot pepper, meat cutting and frying in melted fat, meat and the produced mixture 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 of producing canned food "Roasted meat with garnish", which provides for the preparation of recipe components, cutting and blanching fresh cucumbers and tomatoes, cutting and freezing lettuce, cutting pickled cucumbers, mixing the listed components with South sauce, table salt, calcium gluconate and black pepper bitter, cutting and frying meat in melted fat, packing meat, the resulting mixture and mayonnaise, sealing and sterilization (RU 2357468 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 of producing canned food "Roasted meat with garnish", which involves preparing the recipe components, cutting and blanching fresh cucumbers and tomatoes, cutting and freezing lettuce, cutting pickled cucumbers, mixing the listed ingredients with mayonnaise, Yuzhny sauce, table salt, calcium gluconate and bitter black pepper, cutting and frying meat in melted fat, packing meat and the resulting mixture, sealing and sterilization, according to the invention, the composition of the mixture is additionally used ground ground meal of pumpkin seeds, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 819.3-1070.9 melted fat 17.1 fresh cucumbers 180 tomatoes 193 salad 94.3 pickles 38.9 ground pumpkin seed meal 13.5 mayonnaise 90.7 South sauce 5.7 salt 12 calcium gluconate 1.4 black pepper 0.2 drinking water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh cucumbers and tomatoes are cut and blanched in hot water.

The prepared salad is cut and frozen.

Prepared pickled cucumbers cut.

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 ), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with mayonnaise, South sauce, sodium chloride, calcium gluconate and ground black pepper.

Prepared meat is cut and fried in melted fat.

The meat and the resulting mixture 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 680 kg per 1 ton of the target product.

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. 8, 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 "Roasted meat with garnish", which includes preparing the recipe components, cutting and blanching fresh cucumbers and tomatoes, cutting and freezing lettuce, cutting pickled cucumbers, mixing the listed ingredients with mayonnaise, Yuzhny sauce, sodium chloride, calcium gluconate and pepper black bitter, cutting and frying meat in melted fat, packing meat and the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 819.3-1070.9 melted fat 17.1 fresh cucumbers 180 tomatoes 193 salad 94.3 pickles 38.9 ground pumpkin seed meal 13.5 mayonnaise 90.7 South sauce 5.7 salt 12 calcium gluconate 1.4 black pepper 0.2 drinking water before the release of the target product 1000