Meat-and-vegetable preserves preparation method

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Parsley roots and bulb onions are cut, blanched and strained. Carrots are blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, white dry wine, sugar, salt, citric acid, black hot pepper and laurel leaf. The meat is cut. Meat, the produced mixture and bone broth are packed. Then one performs 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 second dining dishes.

There is a method of cooking masoomeh canned, providing training recipe components, cutting, blanching and RUB parsley root and onions, blanching and RUB carrots, cutting and freezing greens, freezing fresh beans green peas, passerovannye in ghee wheat flour, mixing the listed components with milk, dry white wine, sugar, salt, citric acid, black pepper bitter and Bay leaf, cuts of meat, butchery meat mixture and bone broth, sealing and sterilization (EN 2358478 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 preparation masoomeh canned, providing training recipe components, cutting, blanching and RUB parsley root and onions, blanching and RUB carrots, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with flour, milk, dry white wine, sugar, salt, whether the Onna acid, pepper black bitter and Bay leaf, cuts of meat, butchery meat mixture and bone broth, sealing and sterilization according to the invention 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.

The prepared root parsley and onions are cut, blanched in hot water and wipe.

Prepared carrots blanched in hot water 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., 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, dry white wine, sugar, salt, citric acid and grind 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 is of other 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.

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.

The method of preparation masoomeh canned, providing training recipe components, cutting, blanching and RUB parsley root and onions, blanching and RUB carrots, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with milk, white dry the wine, sugar, salt, citric acid, black pepper bitter and Bay leaf, cuts of meat, butchery meat mixture and bone broth, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used for the following expenses, parts by weight: