Method for production of preserves "daglanan goyun eti"

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, potatoes cutting and frying in melted fat, carrots, parsley roots, bulb onions and garlic cutting and sauteing in melted fat, dried plum blanching and cutting, green beans and cilantro greens cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper to produce garnish, mutton cutting and frying in melted fat, mutton, garnish and cherry plum puree packing, sealing and sterilisation.

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.

A known method of manufacture of canned “Daglan gown these”providing for the preparation of the recipe components, cutting and frying in melted fat potatoes, cutting, passerovannye in melted fat carrot, parsley root, onion and garlic, blanching and cutting prunes, cutting and freezing green beans and coriander, mixing the listed components with salt and black pepper bitter with obtaining side dish, cutting and frying in melted fat lamb, packing lamb, cherry garnish and puree, sealing and sterilization (EN 2353190 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 manufacture of canned “Daglan gown these”providing for the preparation of the recipe components, cutting and frying in melted fat potatoes, cutting, passerovannye in melted fat carrot, parsley root, onion and garlic, blanching and cutting prunes, cutting and freezing green beans and coriander, mixing the listed components with salt and pepper h is rnym bitter with the receiving side, cutting and frying in melted fat lamb, packing lamb, cherry garnish and puree, sealing and sterilization according to the invention, in the structure of the garnish optional 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, wt. including:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared potatoes cut and fried in melted fat.

Prepared carrots, parsley root, onion and garlic cut and passer in melted fat.

Prepared prunes are blanched in hot water and cut.

Prepared beans and coriander cut and freeze.

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 salt and black pepper bitter with obtaining a garnish.

Prepared mutton and fry in melted fat.

Lamb, garnish, Alice the th puree 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 mutton 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.

When using cherry puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an equivalent solids content for 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. 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 manufacture of canned food is Dalaman gown these”, providing training recipe components, cutting and frying in melted fat potatoes, cutting, passerovannye in melted fat carrot, parsley root, onion and garlic, blanching and cutting prunes, cutting and freezing green beans and coriander, mixing the listed components with salt and black pepper bitter with obtaining side dish, cutting and frying in melted fat lamb, packing lamb, cherry garnish and puree, sealing and sterilization, characterized in that the composition garnish optional use ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell and components used in the following ratio of expenses, parts by weight: