Meat-and-vegetable preserves production method

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, tomato paste, sugar, salt, black hot pepper and laurel leaf, meat cutting, the meat, the produced mixture and bone broth packing, sealing and sterilisation.

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

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

A method of producing masoomeh canned, providing training recipe components, cutting, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with milk, tomato paste, sugar, salt, black pepper bitter and Bay leaf, cuts of meat, butchery meat mixture and bone broth, sealing and sterilization (EN 2358507 C1, 2009).

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 by the production method masoomeh canned, providing training recipe components, cutting, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with milk, tomato paste, sugar, salt, black pepper bitter and Bay leaf, cuts of meat, butchery meat mixture and bone Bolo is a, sealing and sterilization according to the invention in the mixture optionally use the 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, parsley root and onions are cut, passer in melted butter and wipe.

Prepared greens cut and freeze.

Prepared fresh corn green peas frozen.

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 milk, tomato paste, sugar, salt and powdered black pepper bitter and Bay leaf.

Prepared meat cut.

Meat obtained 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 p is the impact of the relevant raw materials. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 278 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.

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 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 manufacturing masaood the x canned, including the preparation of recipe components, cutting, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with milk, tomato paste, sugar, salt, black pepper bitter and Bay leaf, cuts of meat, butchery meat mixture and bone broth, sealing and sterilization, characterized in that the mixture additionally 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: