"stewed tongue" preserves production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, potatoes cutting, blanching and straining, spinage freezing and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, tongue cutting and frying in melted butter, the tongue and the produced mixture 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 braised", providing training recipe components, cutting, passerovannye in melted butter and RUB the carrots, celery and onions, cutting, blanching and RUB potatoes, freezing and RUB spinach, passerovannye in ghee wheat flour, mixing the listed components with bone broth, tomato juice, acetic acid, salt, black pepper bitter and Bay leaf, cutting and frying in melted butter language packs language and the obtained mixture, sealing and sterilization (EN 2324373 C1, 2008).

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 stewed"providing prescription components, cutting, passerovannye in melted butter and RUB the carrots, celery and onions, cutting, blanching and RUB potatoes, freezing and RUB spinach, mixing the listed components with flour, bone broth, tomato juice, acetic acid, salt, is the ICC black bitter and Bay leaf, cutting and frying in melted butter language packs language and the obtained mixture, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone 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 carrots, celery and onions are cut, passer in melted butter and wipe.

Prepared the potatoes are cut, blanched in hot water and wipe.

Prepared frozen spinach and wipe.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A., Dvorkin HA, 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, tomato juice, acetic acid, salt and powdered black pepper bitter and Bay leaf.

Prepared language cut and fried in butter.

Language and the resulting mixture is filled into prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses matched the existing 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 300 kg per 1 t of the target product. The rest are given as 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 - 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 "Language braised", including cutting, p is sterowanie in melted butter and RUB carrots, celery and onions, cutting, blanching and RUB potatoes, freezing and RUB spinach, 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, tomato juice, acetic acid, salt, black pepper bitter and Bay leaf, cutting and frying in melted butter language packs language and the obtained mixture, sealing and sterilization with obtaining the target product, and the components used in the following ratio, parts by weight: