Method for production of "tripe in tomato sauce" preserves

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, bulb onions and white vegetables cutting, sauteing in bone fat and milling, the listed components mixing with tomato paste, acetic acid, sugar, salt, cloves and black hot pepper, tripe cutting and milling, the listed components, laurel leaf and bone fat packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing); laurel leaf is introduced into the mixture; tripe is packed individually. 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 products.

A method of producing canned "Tripe in tomato sauce", providing training recipe components, cutting, passerovannye in bone and fat shredding carrots, bulb onions and white vegetables, chopping garlic, passerovannye wheat flour, cutting and grinding of the scar, mixing the listed components with tomato paste, acetic acid, sugar, salt, cloves and black pepper bitter, packing Laurel received a mixture of fat and bone, sealing and sterilization (Reference canned. Volume 3 - M: Food industry, 1971, s-196).

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 in tomato sauce", providing training recipe components, cutting, passerovannye in bone and fat shredding carrots, bulb onions and white vegetables, mixing the listed components with tomato paste, acetic acid, sugar, salt, cloves and black pepper bitter, cutting, and grinding of the scar, the packaging listed the components, Laurel and bone fat, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, Bay leaf injected into the mixture, the scar is Packed individually, 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 bone 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 recipe ratio is mixed with the tomato paste, acetic acid, sugar, salt and powdered cloves, black pepper bitter and Bay leaf with obtaining sauce.

Prepared tripe cut and milled on the top or the cutter.

Scar, sauce and bone grease Packed in prescription ratio, sealed and sterilized to obtain the target product.

When using tomato is asty with solids content, not coincident with the 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 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 "Tripe in tomato sauce", providing training recipe components, cutting, passerovannye in bone and fat shredding carrots, bulb onions and white vegetables, Pach is the use of these components with tomato paste, acetic acid, sugar, salt, cloves and black pepper bitter, cutting, and grinding of the scar, the packaging of these components, Bay leaf and bone fat, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, Bay leaf injected into the mixture, the scar is Packed individually, and the components used in the following ratio of expenses, parts by weight: