Method for manufacture of preserves "tongue with cabbages and main white sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, salt, black hot pepper and laurel leaf to produce a sauce, fresh white cabbages chopping and freezing, tongue scalding, cleaning and cutting, the tongue, cabbages and sauce packing, sealing and sterilisation.

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

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

A method of producing canned "Language with cabbage and white basic sauce", providing training recipe components, cutting, blanching and RUB white roots, blanching and RUB carrots, RUB onion, passerovannye in ghee wheat flour and mixing these components with bone broth, salt, black pepper bitter and Bay leaf with obtaining sauce, chopping and freezing of fresh cabbage, scalding, cleaning and cutting of the language packs language, cabbage and sauce, sealing and sterilization (EN 2296476 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 "Language with cabbage and white basic sauce", providing training recipe components, cutting, blanching and RUB white roots, blanching and RUB carrots, RUB onions and mixing these components with flour, bone broth, salt, black pepper bitter and Bay leaf with obtaining sauce, is income and freezing of fresh cabbage, scalding, cleaning and cutting of the language packs language, cabbage and sauce, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, 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 white roots are cut, blanched in hot water and will rotraut.

Prepared carrots blanched in hot water and wipe.

Prepared onions wipe.

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

These components in the recipe ratio is mixed with bone broth, salt and powdered black pepper bitter and Bay leaf with obtaining sauce.

Prepared fresh cabbage chopped and frozen.

Prepared language scalded, skinned and cut.

Language, cabbage and gravy 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. The minimum flow of the language corresponds to the use of pork, and the maximum corresponds to using mutton. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 490 kg per 1 t of the target product. The rest are given as intervals expenses cover their possible change in cf the Cam storage 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.

Method of production of canned "Language with cabbage and white basic sauce", including cutting, blanching and RUB white roots, blanching and RUB carrots, RUB onion, fill, ground sunflower seeds, pumpkin bone broth in a ratio by weight of about 1:5 and the shutter speed for swelling, mixing the listed components with bone broth, salt, black pepper bitter and Bay leaf with obtaining sauce, chopping and freezing of fresh cabbage, scalding, cleaning and cutting of the language packs language, cabbage and sauce, sealing and sterilization with obtaining the target product, when components used in the following ratio, parts by weight: