Method for production of preserves "solyanka with meat"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for manufacture of preserves "Solyanka with meat" envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, fresh white cabbages shredding, meat and carrots cutting, the listed components mixing with tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation; the flour is represented by ground pumpkin seed extraction cake that is poured with drinking water and maintained for swelling before mixing. All the components are taken at preset components ratio.

EFFECT: invention 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 production of canned Solyanka with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat onions, chopping fresh cabbage, cut of meat and carrots, passerovannye wheat flour, mixing the listed components with tomato paste, sugar, salt, black pepper bitter and Bay leaf, packing the mixture, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, p.150-153).

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 Solyanka with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat onions, chopping fresh cabbage, cut of meat and carrots, mixing the listed components with flour, tomato paste, sugar, salt, black pepper bitter and Bay leaf, packing the mixture, sealing and sterilization according to the invention using ground meal CE is Jan pumpkin, 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.

Components of the prescription prepare what about the traditional technology.

Prepared onions cut and passer in melted fat.

Prepared fresh cabbage chopped.

Prepared meat and carrots cut.

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 recipe ratio is mixed with tomato paste, sugar, salt and powdered black pepper bitter and Bay leaf. The resulting mixture was Packed, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for 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 Zan who seize an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 370 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. 1 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.

Method of production of canned Solyanka with meat", providing for the preparation of the recipe components, cutting, passerovannye in melted fat onions, chopping fresh cabbage, cut of meat and carrots, mixing the listed components with flour, tomato paste, sugar, salt, black pepper bitter and Bay leaf, packing the mixture, sealing and sterilization, characterized in that the quality of flour used 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: