Method for manufacture of preserves "pork hot-pot with chestnuts and cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chestnuts cooking in slightly salted water, peeling and cutting, carrots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, apples cutting, the listed components mixing to produce garnish, meaty pork cutting and frying, mixing raspberry juice, bone broth, acetic acid, sugar dye, starch, salt, cloves, black hot pepper and laurel leaf to produce a sauce, the pork, garnish and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to the technology of production of preserved second lunch dishes.

The known method of production of canned food "pork Roast with chestnuts and cabbage", providing training prescription of components boiling in salted water, cleaning and cutting chestnuts, cutting and while frying in melted butter carrots and onions, chopping and freezing fresh red cabbage, cut apples, mixing the listed components with obtaining side dish, cutting and frying pork meat, mixing of raspberry juice, bone broth, acetic acid, sugar caramel, starch, salt, cloves, black pepper bitter and Bay leaf with obtaining sauce, packing pork, garnish and sauce, sealing and sterilization (EN 2301558 C1, 2007).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned food "pork Roast with chestnuts and cabbage", providing training prescription of components boiling in salted water, cleaning and cutting chestnuts, cutting and while frying in melted butter carrots and onions, chopping and freezing of fresh cabbage, cutting apples, mixing the listed components with getting garnish, cut and life safety�Rivonia pork meat, mixing of raspberry juice, bone broth, acetic acid, sugar caramel, starch, salt, cloves, black pepper bitter and Bay leaf with obtaining sauce, packing pork, garnish and sauce, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

pork meat250
ghee7,5
chestnuts166,7
decorative cabbage340,1
carrots20-20,5
onions53,3-54
apples71
raspberry juice20
acetic acid in conversion to 80% concentration0,25
starch2,5
sugar color5
Sol 12
carnation0,04
black pepper bitter0,16
Bay leaf0,02
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared chestnuts boiled in salted water, cleaned and cut.

Prepared carrots and onions cut and passer in melted butter.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared apples are cut.

Listed components are mixed in prescription ratio with obtaining a garnish.

Prepared pork meat is cut and fried.

Prepared raspberry juice, bone broth, acetic acid, sugar color, starch, salt and ground cloves, black pepper bitter and Bay leaf are mixed in prescription ratio with obtaining sauce.

Pork, garnish and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account norms of waste and losses of the respective in�Dov raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption per equivalent acid by known dependencies (Collection of technological instructions for the production of canned food. Volume I. Moscow: APP "Conservative", 1990, p. 124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned food "pork Roast with chestnuts and cabbage", providing training prescription of components boiling in salted water, cleaning and cutting chestnuts, cutting and while frying in melted butter carrots and onions, chopping and freezing of fresh cabbage, cutting apples, mixing the listed components with obtaining side dish, cutting and frying pork meat, mixing of raspberry juice, bone broth, acetic acid, sugar caramel, starch, salt, cloves, black pepper bitter and Bay leaf with obtaining sauce, packing pork, garnish and with�USA, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

pork meat250
ghee7,5
chestnuts166,7
decorative cabbage340,1
carrots20-20,5
onions53,3-54
apples71
raspberry juice20
acetic acid in conversion to 80% concentration0,25
starch2,5
sugar color5
Sol12
carnation0,04
black pepper bitter0,16
Bay leaf0,02
bone brothto the yield of the target product 1000



 

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