RU2522088C1 - Method for production of preserves "paunches with cabbages in main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components, chopping and freezing fresh white cabbages, cutting, sauteing in melted fat and straining carrots, parsley roots and bulb onions, paunches cutting, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product 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 "Scar with cabbage in red main sauce", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion root, cutting scars, sautéing wheat flour, mixing the listed components with tomato paste, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU2299598C1, 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 method for the production of canned food “Scar with cabbage in red main sauce”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting scars mixing the above components with flour, tomato paste, sugar, salt, black bitter and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, and polzujut ground pumpkin seed meal, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

scarring 576 melted fat 10,4 fresh white cabbage 490 carrot 45-46,2 parsley root 20.1-20.4 onion 29.4-29.8 pumpkin seed meal 27 tomato paste, in terms of 30% solids content twenty sugar 7.5 salt 12 black pepper 0.15 Bay leaf 0.06 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, parsley root and onions are cut, sautéed in melted fat and wiped.

Prepared scars are cut.

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, 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 costs presented in the form of intervals cover their possible change in terms of storage 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 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 food "Scar with cabbage in red main sauce", which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting scars, mixing the listed components with flour, tomato paste, sugar, salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, cat ing before mixing bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
scarring 576 melted fat 10,4 fresh white cabbage 490 carrot 45-46.2 parsley root 20.1-20.4 onion 29.4-29.8 pumpkin seed meal 27
tomato paste, in terms of
30% solids content twenty sugar 7.5 salt 12 black pepper 0.15 Bay leaf 0.06 bone broth before the release of the target product 1000.