IPC classes for russian patent Method for production of preserves "tripe with pork brisket in tomato sauce". RU patent 2511049. (RU 2511049):
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FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing in bone fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, tripe cutting, cooking and cutting, smoked pork brisket cutting, the tripe, brisket and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
The invention relates to the technology of production of canned products.
A method of obtaining of canned "Tripe with pork brisket in tomato sauce", providing training prescription components, cutting, passerovannye in the bone and fat shredding carrots and onions, crushing garlic, passerovannye wheat flour, mixing of these components with bone broth, tomato paste, sugar, salt, cloves, black pepper bitter and Bay leaf, boiling and add acetic acid with getting the sauce, cutting, cooking and cutting scar, cutting smoked pork ribs, packing scar, bacon and sausage, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-197).
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 obtaining of canned "Tripe with pork brisket in tomato sauce", providing training prescription components, cutting, passerovannye in bone and fat shredding carrots and onions, crushing garlic, mixing of these components with bone broth, tomato paste, sugar, salt, cloves, black pepper bitter and Bay leaf, boiling and add acetic acid with getting the sauce, cutting, cooking and cutting scar, cut the smoked pork ribs, packing scar, bacon and sausage, sealing and sterilization, according to the invention, at the stage of obtaining the sauce by mixing using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling and components use in the following expenses parts by weight: scar 912,8
smoked pork belly 72
bone fat 36,7 carrot 65-66,7 onions
130-131,7 garlic
1,54-1,56
meal pumpkin seeds 21,6
tomato paste, in terms of
30%dry substance 102
acetic acid, in recalculation on
80%-s ' concentration 0,47 sugar 3 salt 3
carnation 0,1
black pepper bitter 0,5
Bay leaf 0,17
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 carrots and onions cut, passer in the bone and fat crush on the top or protirochnuju the machine. Prepared crushed garlic on top.
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.
These components prescription ratio is mixed with bone broth, tomato paste, sugar, salt and powdered cloves, black pepper bitter and Bay leaf. The mixture boil for 10-15 minutes and add a prescription number of acetic acid with getting the sauce.
Prepared by scar is cut into large pieces on 1-1,5 kg, cook until cooked and cut.
Prepared smoked pork ribs are cut.
The scar, bacon and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
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, exercise - calculation 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).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.
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.
A method of producing canned "Tripe with pork brisket in tomato sauce", providing training prescription components, cutting, passerovannye in the bone and fat shredding carrots and onions, crushing garlic, mixing of these components c bone broth, tomato paste, sugar, salt, cloves, black pepper bitter and Bay leaf, boiling and add acetic acid with getting the sauce, cutting, cooking and cutting scar, cutting smoked pork ribs, packing scar, bacon and sausage, sealing and sterilization, wherein on the process of getting the sauce by mixing using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following expenses parts by weight: scar 912,8
smoked pork belly 72
bone fat 36,7 carrot 65-66,7 onions
130-131,7 garlic
1,54-1,56
meal pumpkin seeds 21,6
tomato paste, in terms of
30%dry substance 102
acetic acid, in recalculation on
80%-s ' concentration 0,47 sugar 3 salt 3
carnation 0,1
black pepper bitter 0,5
Bay leaf 0,17
bone broth
to the exit of the desired product 1000
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