Meat-and-vegetal preserves preparation method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes and pears cutting and blanching, green beans and thyme greens cutting and freezing, smoked pork products cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt and white pepper, the produced mixture and bone broth packing, sealing and sterilisation.

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

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

There is a method of cooking meat canned food, providing training recipe components, cutting and blanching potatoes and pears, cutting and freezing green beans and herbs of thyme, cutting spinakopita, mixing the listed components with wheat flour, salt and white pepper, packing the mixture and bone broth, sealing and sterilization (EN 2321290 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 cooking meat canned food, providing training recipe components, cutting and blanching potatoes and pears, cutting and freezing green beans and herbs of thyme, cutting spinakopita, mixing the listed components with salt and white pepper, packing the mixture and bone broth, 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 shadowsinstone expenses parts by weight of:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared potatoes and pears are cut and blanched in hot water.

Prepared beans and herbs thyme cut and freeze.

Prepared swingcomponent cut.

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 Boo what ionom in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the salt and pepper white.

The resulting mixture and bone broth 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 interval consumption of potatoes 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. 5 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 preparation of vegetable canned food, providing training recipe components, cutting and blanching potatoes and pears, cutting and freezing green beans and herbs of thyme, cutting spinakopita, mixing the listed components with salt and white pepper, packing the received mixture and bone broth, sealing and sterilization, characterized in that use 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: