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Method for production of preserves "marinated dushenina forced with speck". RU patent 2513615.

IPC classes for russian patent Method for production of preserves "marinated dushenina forced with speck". RU patent 2513615. (RU 2513615):

A23L1/314 -

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Method for production of preserves "marinated dushenina forced with speck" / 2513614
Method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted butter and straining, potatoes cutting and blanching, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with milk, 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.

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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, 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 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 ensures reduction of the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second lunch dishes.

A method of obtaining of canned "Ushenina marinated, larded a bacon", providing training prescription components, cutting, passerovannye in melted fat and wiping parts carrots, parsley root, root celery and onions, blanching and cutting remainder of carrots, freezing fresh beans, green peas, passerovannye in melted fat of wheat flour, mixing of these components with tomato paste, acetic acid, sugar, salt and pepper black bitter with the receiving side, cutting, spehovanie bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization (RU 2357558 C1, 2009).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the method of obtaining of canned "Ushenina marinated, larded a bacon", providing training prescription components, cutting, passerovannye in melted fat and RUB part carrots, parsley root, root celery and onions, blanching and cutting remainder of carrots, freezing fresh beans, green peas, mixing of these components with flour, 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, garnish and bone broth, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling and components used in the following ratio of expenses parts by weight:

beef

482,9-496,9

bacon 71,4

the grease)

22,2 carrot

295,8-303,3

parsley root

the 22.2 and 22.6

celery

14,2-14,5

onions 10-10,2

green peas

233,6

meal pumpkin seeds

34,2

tomato paste, in terms of

30%dry substance

53,6

acetic acid, in recalculation on

80%-s ' concentration

2,5 sugar 2,1 salt 12

black pepper bitter

0,3

bone broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared by approximately 12% of prescription number carrots, parsley root, celery and onions cut, passer in melted fat and wipe.

The remaining part of carrots blanched in hot water and cut.

Prepared fresh corn, green peas, frozen.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio mixed with tomato paste, acetic acid, sugar, salt and pepper black bitter with the receiving side.

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

Beef, side and bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Minimum consumption of beef corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, and/or acetic acid of a concentration that does not coincide with prescription, carry out a recalculation of their costs equivalent to the content of dry substances and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №5 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and the product is closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

A method of producing canned "Ushenina marinated, larded a bacon", providing training prescription components, cutting, passerovannye in melted fat and RUB part carrots, parsley root, root celery and onions, blanching and cut the remaining part carrots, freezing fresh beans, green peas, mixing of these components with flour, 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, garnish and bone broth, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: