Method for production of preserves "smoked meat with cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in melted pork fat, fresh white cabbages chopping and freezing, garlic straining, the listed components mixing with marjoram to produce garnish, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with meat-and-bone broth, salt, black hot pepper and CO2-extract of pyrolysis wood to produce a sauce, meat cutting, meat, garnish and sauce 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.

There is a method of production of canned Smoked meat with cabbage, providing training recipe components, cutting, passerovannye in melted pork fat, onions, chopping and freezing of fresh cabbage, RUB garlic and mixing these components with marjoram with getting garnish, passerovannye wheat flour and mix with meat and bone broth, salt, black pepper bitter and CO2-extract pyrolysis of wood with obtaining sauce, cuts of meat, butchery, meat, side dish and sauce, sealing and sterilization (EN 2282373 C1, 2006).

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 Smoked meat with cabbage, providing training recipe components, cutting, passerovannye in melted pork fat, onions, chopping and freezing of fresh cabbage, RUB garlic and mixing these components with marjoram with getting garnish, passerovannye wheat flour and mix with masoko the NYM broth salt, black pepper bitter and CO2-extract pyrolysis of wood with obtaining sauce, cuts of meat, butchery, meat, side dish and sauce, sealing and sterilization according to the invention, in the composition of the sauce optionally use the ground meal of pumpkin seeds, which before mixing pour meat and bone broth and incubated for swelling, and the components used in the following ratio of expenses, wt.h.:

meat542,2-708,2
melted lard6,4
fresh cabbage490
onions58,5-59,3
garlic6,2-6,5
wheat flour11
meal of pumpkin seeds14,7
Sol12
marjoram0,3
black pepper bitter0,4
CO2-extract pyrolysis of wood0,004
meat and bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions cut and passer in melted pork fat.

Prepared fresh cabbage chopped and frozen.

Prepared garlic rubbed.

These components in the recipe ratio is mixed with marjoram obtaining a garnish.

Prepared wheat flour passer.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A. G., Dvorkin, A., Kasyanov, I. Development of technology sausages functional purpose with the addition of pumpkin seeds - Krasnodar: INEP, 2008, S. 38-45), pour meat and bone broth in a ratio by weight of about 1:5 and incubated for swelling.

Wheat flour and meal of pumpkin seeds in the recipe ratio is mixed with meat and bone broth, salt, ground black pepper bitter and CO2-extract pyrolysis of wood with obtaining sauce.

Prepared meat cut.

Meat, garnish and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms ododo and losses of the respective raw materials. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The costs of other types of meat are intermediate and are determined taking into account the norms of waste and losses on the settlement tab 450 kg per 1 t of the target product. 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. 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 Smoked meat with cabbage, providing training recipe components, cutting, passerovannye in melted pork fat, onions, chopping and freezing of fresh cabbage, RUB garlic and mixing these components with marjoram with getting garnish, passerovannye p is technoi flour and mix with meat and bone broth, salt, black pepper bitter and CO2-extract pyrolysis of wood with obtaining sauce, cuts of meat, butchery, meat, side dish and sauce, sealing and sterilization, characterized in that the composition sauce optionally use the ground meal of pumpkin seeds, which before mixing pour meat and bone broth and incubated for swelling, and the components used in the following ratio of expenses, wt.h.:

meat and bone broth
meat542,2-708,2
melted lard6,4
fresh cabbage490
onions58,5-59,3
garlic6,2-6,5
wheat flour11
meal of pumpkin seeds14,7
Sol12
marjoram0,3
black pepper bitter0,4
CO2-extract pyrolysis of wood0,004
to the output of the target product 1000



 

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