Method for production of preserves "stewed veal with vegetables"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, lagenaria and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water 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.

A known method of manufacture of canned food "Beef stew with vegetables, providing training recipe components, cutting and blanching the tomatoes, zucchini and onions, blanching and washing carrots, cutting and freezing spinach and green onions, cut veal, passerovannye in ghee wheat flour, mixing the listed components with sodium chloride, calcium gluconate and Bay leaf, packing the mixture and drinking water, sealing and sterilization (EN 2358479 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 in that in the method of manufacture of canned food "Beef stew with vegetables, providing training recipe components, cutting and blanching the tomatoes and onions, blanching and washing carrots, cutting and freezing spinach and green onions, cut of beef, mixing the listed components with flour, salt and Bay leaf, packing the mixture and drinking water, sealing and sterilization according to the invention in a mixture of Ni is sustained fashion use lagenaria, which is pre-cut and blanched in hot water, and ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, 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 tomatoes, lagenaria and onions are cut and blanched in hot water.

Prepared carrots plansyou is used.

Prepared spinach and green onions cut and freeze.

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

These components in the recipe ratio is mixed with salt and crushed Bay leaf.

The resulting mixture and drinking water 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. The minimum flow veal corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their 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, scry is Ali and installed 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.

The way we produce canned "Veal stew with vegetables", including the preparation of recipe components, cutting and blanching the tomatoes and onions, blanching and washing carrots, cutting and freezing spinach and green onions, cut of beef, mixing the listed components with flour, salt and Bay leaf, packing the mixture and drinking water, sealing and sterilization, characterized in that the mixture additionally use the lagenaria, which is pre-cut and blanched in hot water, and ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio costs, parts by weight: