Method for production of preserves "fresh cabbage vegetable solyanka with smoked pork products"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and blanching. Then bulb onions are cut and sauteed in melted fat. One mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then pork smoked products are cut, packed with the stewed mixture, sealed and sterilised.

EFFECT: invention allows to reduce the product adhesion to container walls.

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

A method of producing canned "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in melted fat onions, mixing the listed components with melted fat, tomato paste, citric acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packaging spinakopita and stewed mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I-M: APP "Conservative", 1990, s-310).

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 food "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in melted fat onions, mixing pericycle the components with melted fat, tomato paste, citric acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packaging spinakopita and stewed mixture, sealing and sterilization according to the invention, when mixing optionally enter a ground meal of pumpkin seeds, and 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 fresh cabbage chopped and blanched in hot water.

Prepared onions cut and passer in melted fat.

These components in the recipe ratio is mixed with ground sunflower seeds pumpkin 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), melted fat, tomato paste, citric acid, sugar, salt and powdered black pepper bitter, allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes.

Prepared swingcomponent cut.

Swingcomponent and steamed mixture Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions of the producers who actually canned. Volume I-M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the 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. 6 containing the products obtained according to the described technology and the closest analogue was heated to 60°C., opened and established in the tripod upside down. Experienced product is completely out of the banks and control.

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

Method of production of canned food "vegetable Soup from fresh cabbage with smoked pork", providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in melted fat onions, mixing the listed components with melted fat, tomato paste, citric acid, sugar, salt, black pepper bitter, allspice and Bay leaf and fire with constant stirring, cutting spinakopita, packing swineko is Canasta and stewed mixture, sealing and sterilization, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight: