Method for production of preserves "tripe with pork brisket in tomato sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. The method envisages preparation of recipe components, carrots and bulb onions cutting, sauteing bone fat and milling, garlic milling, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with bone broth, tomato paste, sugar, salt, cloves, black hot pepper and laurel leaf, the mixture cooking and acetic acid addition to produce a sauce, tripe cutting, cooking and cutting, salted pork brisket cutting, the tripe, brisket and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned products.

A method of producing canned "Tripe pork ribs in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat and chopping carrots and onions, chopping garlic, passerovannye wheat flour, mixing the listed components with bone broth, tomato paste, sugar, salt, cloves, black pepper bitter and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, cooking and cutting scar, cut salt pork ribs, packing tripe, brisket and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s-197).

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 "Tripe pork ribs in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat and chopping carrots and onions, chopping garlic, mixing the listed components with flour, bone broth, that is based pasta, sugar, salt, cloves, black pepper bitter and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, cooking and cutting scar, cut salt pork ribs, packing tripe, brisket and sauce, sealing and sterilization according to the invention in the composition of the sauce using 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 and onions are cut, passer in bone fat and crushed on the top or rubbing machine. The prepared crushed garlic on the top.

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 bone broth, tomato paste, sugar, salt and powdered cloves, black pepper bitter and Bay leaf. The floor is i.i.d. mixture is boiled for 10-15 minutes and add prescription amount of acetic acid with obtaining sauce.

Prepared tripe cut into large pieces 1-1,5 kg, cook until done and cut.

Prepared salted pork belly cut.

Tripe, brisket and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of 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. 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 on the most Blimber is someone similar to no.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Tripe pork ribs in tomato sauce", providing training recipe components, cutting, passerovannye in bone fat and chopping carrots and onions, chopping garlic, mixing the listed components with flour, bone broth, tomato paste, sugar, salt, cloves, black pepper bitter and Bay leaf, cooking and adding acetic acid to obtain the sauce, cutting, cooking and cutting scar, cut salt pork ribs, packing tripe, brisket and sauce, sealing and sterilization, characterized in that the composition of the sauce using 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: