Method for production of preserves "lights in main red sauce with stewed cabbages"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, lights cutting and frying in melted fat, fresh white cabbages chopping and freezing, carrots, parsley root and bulb onions cutting, sauteing in melted fat and partial straining, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, parsley root and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the heart, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured product adhesion to container walls.

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

There is a method of production of canned "Light mainly in the red sauce with braised cabbage, providing training recipe components, cutting and frying in melted fat, lung, chopping and freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, parsley root and onions, RUB garlic, passerovannye wheat flour, mix cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, mixing garlic, wheat flour and pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing light, cabbage and sauce, sealing and sterilization (EN 2298992 C1, 2007).

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 in that in the method of production of canned "Light mainly in the red sauce with braised cabbage, providing training recipe components, cutting, and appeal is ivanie in melted fat, lung, the chopping and freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, parsley root and onions, RUB garlic, mix cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, mixing garlic and pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing light, cabbage and sauce, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour the bone broth and incubated for swelling and components use pursuing the ratio of costs, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared light cut and fried in melted fat.

Prepared fresh cabbage chopped and frozen.

Prepared carrots, parsley root and onions are cut and passer in the melted fat, and then wipe approximately 50% of the prescription number carrots, approximately 33% recipe quantity of the root is etrusci and approximately 25% of prescription of the quantities of onions. Prepared garlic rubbed.

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, s), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

Cabbage and not wiped part of the carrot, parsley root and onion mix prescription in relation to the receiving side dish.

Garlic, sunflower seeds, pumpkin and pureed part of the carrot, parsley root and onions in the recipe ratio is mixed with bone broth, tomato paste, acetic acid, sugar, salt and powdered black pepper bitter and Bay leaf with obtaining sauce.

Light, garnish and sauce 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. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs equivalent content from the XIX substances and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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.

Method of production of canned "Light mainly in the red sauce with braised cabbage", including the preparation of recipe components, cutting and frying in melted fat, lung, chopping and freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, parsley root and onions, RUB garlic, mix cabbage and not pureed parts carrot, parsley root and onions with getting garnish, mixing garlic and pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, packing hearts, cabbage and gravy, Germany is Italy and sterilization characterized in that the composition of the sauce using ground meal of pumpkin seeds, which before mixing components sauce poured bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: