Method for production of preserves "vegetables with meat"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting and sauteing in melted fat, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one mixes the listed components (while heated) with tomato paste, salt, hot black pepper and laurel leaf to produce dressing. Then one performs potatoes cutting and blanching, soya beans blanching till double weight increase, potatoes and soya beans mixing, meat cutting and frying in melted fat. Then one proceeds with meat, the produced mixture and dressing 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 second dining dishes.

A known method of producing canned Vegetables with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat and chopping carrots, onions and white vegetables, mixing the listed components when heated with melted fat, tomato paste, salt, black pepper bitter and Bay leaf with getting refills, cutting and blanching potatoes, blanching to a twofold increase in mass soybeans, mixing the listed components, cutting and frying in melted fat meat packing and meat mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).

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 producing canned Vegetables with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat and chopping carrots, onions and white vegetables, mixing the listed components when heated with tomato is ASTA, salt, black pepper bitter and Bay leaf with getting refills, cutting and blanching potatoes, blanching to a twofold increase in mass soybeans, mixing potatoes and soybeans, cutting and frying in melted fat meat packing meat mixture and filling, sealing and sterilization according to the invention, in the composition of the filling additionally use ground meal of pumpkin seeds, which before mixing pour 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 carrots, onions and parsnip cut, passer in melted fat and crushed on the top or rubbing machine.

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 prescription mix ratio when heated with tomato paste, salt and powdered black pepper bitter and Bay leaf with getting refills.

Prepared potatoes are cut and blanched in hot water.

Prepared soy blanched in hot water up to a twofold increase in mass.

Potatoes and soybeans are mixed in a prescription value.

Prepared meat cut and the appeal is more in the melted fat.

Meat obtained mixture and the dressing 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 lactic 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. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The costs of other types of meat are intermediate and are determined taking into account the norms of waste and losses on the settlement tab 200 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. 9 containing products obtained by the described process engineer is and the closest analogue, dissected and mounted in the tripod upside down. Experienced product is completely flowed out of banks. Refill product at the closest analogue is not completely drained away, and began to dry on the walls of banks.

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

The method of producing canned Vegetables with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat and chopping carrots, onions and white vegetables, mixing the listed components when heated with tomato paste, salt, black pepper bitter and Bay leaf with getting refills, cutting and blanching potatoes, blanching to a twofold increase in mass soybeans, mixing potatoes and soybeans, cutting and frying in melted fat meat packing meat mixture and filling, sealing and sterilization, characterized in that the filling additionally use ground sunflower seeds pumpkin, before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: