Preserved meat-and-vegetable rolls production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Dried ceps are blanched and cut. Garlic and speck are minced. The components are mixed with part of salt and part of black hot pepper to produce mince. Pork is cut and pounded. Mince is laid onto the pork and twisted to produce rolls. Rolls are fried in cooking fat. Potatoes are cut and fried in melted fat. Carrots and bulb onions and cut and sauteed in margarine. Green beans are cut and frozen. Ground pumpkin seeds extraction cake are poured with mushroom broth and maintained for swelling. One mixes potatoes, carrots, bulb onions, green beans and pumpkin seeds extraction cake with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish. The rolls, garnish and mushroom broth are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second dining dishes.

A known method for the production of canned meat rolls, providing training prescription components, blanching and cutting dried porcini mushrooms, blanching and chopping on the top of the garlic, grinding on top of bacon, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, cutting and hammering pork, the layout of the meat, twisting and frying in cooking oil with receipt rolls, cutting and frying in melted fat potatoes, cutting, passerovannye in margarine carrots and onions, cutting and freezing green beans, passerovannye in margarine wheat flour and mix potatoes, carrots, onions, green beans, and wheat flour with sour cream, sugar, the remaining part of the salt and the rest of the black pepper bitter with getting garnish, packaging rolls, garnish and mushroom broth, sealing and sterilization (EN 2344718 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved by the fact that the act is both get canned vegetable rolls, providing training prescription components, blanching and cutting dried porcini mushrooms, grinding on top of garlic and bacon, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, cutting and hammering pork, the layout of the meat, twisting and frying in cooking oil with receipt rolls, cutting and frying in melted fat potatoes, cutting, passerovannye in margarine carrots and onions, cutting and freezing green beans and mix potatoes, carrots, onions and green beans with flour, sour cream, sugar, the remaining part of the salt and the remaining part of the black pepper bitter with getting garnish, packaging rolls, garnish and mushroom broth, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour the mushroom broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared dried mushrooms are blanched in hot water and cut.

Prepared garlic and chopped bacon on top.

These components in the recipe ratio is mixed with approximately 43% R is zeptomole amount of salt and approximately 67% of the prescription amount of ground black pepper bitter with getting the stuffing.

Prepared pork cut and beat off, and then laid on her beef, rolled and fried in cooking oil with receipt rolls.

Prepared potatoes cut and fried in melted fat.

Prepared carrots and onions cut and passer in margarine.

Prepared green beans cut and freeze.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour the mushroom broth in a ratio by weight of about 1:5 and incubated for swelling.

Potatoes, carrots, onions, beans and sunflower seeds pumpkin prescription ratio mix with sour cream, sugar, the remaining part of the salt and the remaining part ground black pepper bitter with obtaining a garnish.

Rolls, garnish and mushroom soup Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. The others listed in the IDA intervals expenses cover their possible change of shelf life of raw materials.

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

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of obtaining canned vegetable rolls, including the preparation of recipe components, blanching and cutting dried porcini mushrooms, grinding on top of garlic and bacon, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, cutting and hammering pork, the layout of the meat, twisting and frying in cooking oil with receipt rolls, cutting and frying in melted fat potatoes, cutting, passerovannye in margarine carrots and onions, cutting and freezing green beans and mix potatoes, carrots, onions and green beans with ground sunflower seeds pumpkin, which before mixing pour the mushroom broth and incubated for swelling sour cream, sugar, the rest of the salt and the rest of the black pepper bitter with getting garnish, packaging rolls, garnish and mushroom broth, sealing and sterilization, and the components used in the following ratio of expenses, parts by weight: