Method for manufacture of preserved product "marinated dushenina forced with speck"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, apples cutting and frying in melted fat, tomatoes cutting and blanching, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth 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 manufacturing a canned product Ushenina marinated, stuffed with bacon", providing for the preparation of the recipe components, cutting, passerovannye in melted fat and RUB parts of carrot, parsley root, celery root and onions, cutting and frying in melted fat apples, cutting and blanching tomatoes, blanching and cutting the remaining part of the carrot, freezing fresh beans green peas, passerovannye in melted fat, wheat flour, mixing the listed components with sour cream, tomato paste, acetic acid, sugar, salt and black pepper bitter with the receiving side, cutting, spehovanie bacon and roasting in the melted fat of the beef packing beef, garnish and bone broth, sealing and sterilization (EN 2348216 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 manufacturing a canned product Ushenina marinated, stuffed with bacon", providing for the preparation of the recipe components, cutting, passeron the tion in melted fat and RUB parts of carrots, parsley root, celery root and onions, cutting and frying in melted fat apples, cutting and blanching tomatoes, blanching and cutting the remaining part of the carrot, freezing fresh beans green peas, mixing the listed components with flour, sour cream, tomato paste, acetic acid, sugar, salt and black pepper bitter with the receiving side, cutting, spehovanie bacon and frying in melted fat beef, beef packing, side dish 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 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.

Trained approximately 19% of the prescription number carrots, parsley root, celery root and onions are cut, passer in melted fat and wipe.

Follow the nye apples are cut and fried in melted fat.

Prepared tomatoes are cut and blanched in hot water.

The rest of the carrots are blanched in hot water and cut.

Prepared fresh corn green peas frozen.

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 sour cream, tomato paste, acetic acid, sugar, salt and black pepper bitter with obtaining a garnish.

Prepared beef cut, spigot bacon and fry in melted fat.

Beef, garnish 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 losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content, the e coinciding with 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).

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. 5 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.

A method of manufacturing a canned product Ushenina marinated, stuffed with bacon", providing for the preparation of the recipe components, cutting, passerovannye in melted fat and RUB parts of carrot, parsley root, celery root and onions, cutting and frying in melted fat apples, cutting and blanching tomatoes, blanching and cutting the remaining part of the carrot, freezing fresh beans green peas, cm is shivanie listed components with flour, sour cream, tomato paste, acetic acid, sugar, salt and black pepper bitter with the receiving side, cutting, spehovanie bacon and frying in melted fat beef, beef packing, side dish 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 in the following ratio of expenses, parts by weight: