Method for manufacture of preserves "stewed mutton with green beans"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, mutton cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with flour, sour cream and salt, the produced mixture 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 production of canned food “Lamb stew with green beans”, providing training recipe components, cutting and frying in melted butter lamb, cutting, passerovannye in butter onions, cutting and freezing green beans, mixing the listed components with wheat flour and salt, packing the mixture and sour cream, sealing and sterilization (EN 2335935 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 food “Lamb stew with green beans”, providing training recipe components, cutting and frying in melted butter lamb, cutting, passerovannye in butter onions, cutting and freezing green beans, mixing the listed components with flour, sour cream and salt, packing the mixture, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour drinking water and stand for on the uhane, 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 mutton and fry in melted butter.

Prepared onions cut and passer in melted butter.

Prepared green beans cut and freeze.

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), pour drinking water, the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio mix with sour cream and salt.

The resulting mixture was Packed, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of mutton corresponds to using meat category I, and the maximum corresponds to using meat category II. 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. 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 production of canned food “Lamb stew with green beans”, providing training recipe components, cutting and frying in melted butter lamb, cutting, passerovannye in toplin the m oil onions, cutting and freezing green beans, mixing the listed components with flour, sour cream and salt, packing the mixture, sealing and sterilization, characterized in that 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: