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Method for production of preserves "stewed meat with stewed cabbages". RU patent 2510829.

IPC classes for russian patent Method for production of preserves "stewed meat with stewed cabbages". RU patent 2510829. (RU 2510829):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/314 -

A23B4/00 - General methods for preserving meat, sausages, fish or fish products

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FIELD: food industry.

SUBSTANCE: method involves fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, white vegetables and bulb onions to produce garnish, mixing the pumpkin seeds extraction cake and the strained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the meat cutting and frying in melted fat, the meat, garnish and sauce packing, sealing and sterilisation.

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

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

The known method of production of canned Meat "stewed with stewed cabbage", providing training prescription components, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, white roots and onions, passerovannye in melted fat of wheat flour, mixing cabbage and not wiped parts carrots, white roots and onions with obtaining a side dish, mix of wheat flour and grated pieces of carrots, white roots and onions with bone broth, tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and roasting in the melted fat of the meat packing of meat, garnish and sauce, sealing and sterilization (RU 230092701, 2007).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the method of production of canned Meat "stewed with stewed cabbage", providing training prescription components, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, white roots and onion, mix cabbage and not wiped parts carrots, white roots and onions obtaining a side dish, mix grated pieces of carrots, white roots and onions with flour, bone broth, tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and roasting in the melted fat of the meat packing of meat and garnish sauce, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

meat

361,5-472,4

the grease)

51,1

fresh white cabbage

228,6 carrot 65-66,7 parsnip

40,8-41,5

onions 68-68,9

sunflower meal

25,7

tomato paste, in terms of

30%dry substance

33,3

acetic acid, in recalculation on

80%-s ' concentration

0,45 sugar 12 salt 12

black pepper bitter

0,38

Bay leaf

0,04

bone broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared of fresh cabbage and chopped frozen.

Prepared carrots, white roots and onions cut and passer in melted fat, and then wipe approximately 67% of prescription number carrots, approximately 75% of prescription number of white roots and approximately 50% of prescription quantities of onions.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.

Prepared meat cut and fry in melted fat.

Cabbage and not wiped part carrots, white roots and onions mixed prescription in relation to the receiving side.

Meal pumpkin seeds and wiped part carrots, white roots and onions prescription ratio is mixed with bone broth, tomato paste, acetic acid, sugar, salt and grind black pepper bitter and Bay leaf with getting the sauce.

Meat, garnish and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. 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 300 kg per 1 t of the target product. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out a recalculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of production of canned Meat "stewed with stewed cabbage", including the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and partial RUB carrots, white roots and onions, fill ground sunflower seeds, pumpkin bone broth in the ratio by weight of about 1:5 and shutter speed for swelling, mixing cabbage and not wiped parts carrots, white roots and onions with obtaining a side dish, mix of sunflower seeds pumpkin and pureed parts carrots, white roots and onions with bone broth, tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with getting the sauce, cutting and roasting in the melted fat of the meat packing of meat, garnish and sauce, sealed and sterilized with getting the target product, and the components used in the following ratio, in parts by weight: