Method for production of preserves "pork with ornamental cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork cutting and frying in melted fat, fresh ornamental cabbages cutting and freezing, ginger grating, the listed components mixing with soya bean sauce, ethyl alcohol and sodium glutamate, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method 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 with white cabbage", providing training recipe components, cutting and frying in melted fat pork, cutting and freezing of fresh cabbage, rubbing ginger, mixing the listed components with soy sauce, ethyl alcohol and sodium glutamate, packing of obtained mixture and bone broth, sealing and sterilization (EN 2303904 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, providing training recipe components, cutting and frying in melted fat pork, cutting and freezing of fresh cabbage, rubbing ginger, mixing the listed components with soy sauce, ethyl alcohol and sodium glutamate, packing of obtained mixture and bone broth, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

porkThe 415.7-543,3
tallow115
decorative cabbage460
ginger23
soy sauce34,5
ethyl alcohol, in terms of
96% concentration17,25
monosodium glutamate23
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared pork cut and fried in melted fat.

Prepared fresh ornamental cabbage is cut and frozen.

Prepared ginger RUB.

These components prescription ratio is mixed with soy sauce, ethyl alcohol and sodium glutamate.

The obtained mixture and bone broth 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 raw materials. Minimum consumption of pork from�testwait the use of pork cut, and the maximum corresponds to using pork meat.

When using ethyl alcohol with a concentration that does not coincide with prescription, carry out the conversion of its consumption per equivalent of alcohol content on the 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, providing training recipe components, cutting and frying in melted fat pork, cutting and freezing of fresh cabbage, rubbing ginger, mixing the listed components with soy sauce, ethyl alcohol and sodium glutamate, packing of obtained mixture and bone broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

porkThe 415.7-543,3
topline� fat 115
decorative cabbage460
ginger23
soy sauce34,5
ethyl alcohol, in terms of
96% concentration17,25
monosodium glutamate23
bone brothto the yield of the target product 1000



 

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