"vereschaka" preserves production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting and joint frying of speck and bulb onions, potatoes cutting and frying in melted fat, carrots blanching and cutting, green beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with beet-root kvass and maintenance for swelling, the listed components mixing with flour, sour cream, sugar, salt and black hot pepper to produce garnish, pork cutting and frying in melted fat, pork, garnish and beet-roots kvass 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 method of producing canned "Vereshchaka", providing training recipe components, cutting, and joint frying bacon and onions, cutting and frying in melted fat potatoes, blanching and cutting carrots, cutting and freezing greens, freezing fresh beans green peas, passerovannye in melted fat, wheat flour, mixing the listed components with sour cream, sugar, salt and black pepper bitter with obtaining side dish, cutting and frying in melted pork fat, pork packing, side dish and beet kvass, sealing and sterilization (EN 2359477 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 production of canned "Vereshchaka", providing training recipe components, cutting, and joint frying bacon and onions, cutting and frying in melted fat potatoes, blanching and cutting carrots, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components is of fine flour, sour cream, sugar, salt and black pepper bitter with obtaining side dish, cutting and frying in melted pork fat, pork packing, side dish and beet kvass, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour the beet kvass and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

pork470,6-591,9
bacon18,8
melted fat13,2
onions91,4-92,6
potatoes289,8-305,7
carrots166,4-170,6
green peas164,1
greens15,7
meal of pumpkin seeds8,5
sour cream2,4
sugar2,4
Sol12
black pepper bitter0,2
beet kvassto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared bacon and onions are cut, mix in the recipe ratio and fry.

Prepared potatoes cut and fried in melted fat.

Prepared carrots blanched in hot water and cut.

Prepared greens cut and freeze.

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, .38-45), pour the beet kvass in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with sour cream, sugar, salt and black pepper bitter with obtaining a garnish.

Prepared pork cut and fried in melted fat.

Pork, garnish and beet kvass Packed in prescription ratio, sealed and sterilized to obtain the target product.

Races the odes components are based on norms of waste and losses of the respective raw materials. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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. 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.

Method of production of canned "Vereshchaka", providing training recipe components, cutting, and joint frying bacon and onions, cutting and frying in melted fat potatoes, blanching and cutting carrots, cutting and freezing greens, freezing fresh beans green peas, mixing the listed components with flour, sour cream, sugar, salt and black pepper bitter with obtaining side dish, cutting and frying in melted pork fat, pork packing, and garnish Colnago kvass, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour the beet kvass and incubated for swelling, and the components used in the following ratio, parts by weight:

pork470,6-591,9
bacon18,8
melted fat13,2
onions91,4-92,6
potatoes289,8-305,7
carrots166,4-170,6
green peas164,1
greens15,7
meal of pumpkin seeds8,5
sour cream2,4
sugar2,4
Sol12
black pepper bitter0,2
beet kvassbefore the release of the spruce product 1000.



 

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2 cl, 3 ex

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