Method for production of preserves "pelmeni with cabbages in pork broth"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, pork and bulb onions cutting, the listed components mixing with sesame seeds, soya bean sauce, part of salt and black hot pepper to produce mince, greens cutting, mixing milk, wheat flour, chicken eggs and the remaining salt to produce dough, dough rolling and cutting, mince moulding into dough to produce pelmeni and their frying in melted fat, pelmeni, greens and pork bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to technology of manufacturing canned concentrates of first lunch dishes.

The known method of production of canned food "Dumplings with cabbage in pork broth", providing training prescription components, the shredder and freezing fresh white cabbage, cutting of pork and onions, mixing the listed components with sesame seed, soy sauce, part salt and black pepper bitter with obtaining meat, cut greens, mixing milk, wheat flour, chicken eggs, and remaining part of salt with getting dough, rolling and cutting, forming stuffing in the dough with obtaining dumplings and frying in melted fat, packing of dumplings, greens and pork bone broth, sealing and sterilization (EN 2286698 C1, 2006).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned food "Dumplings with cabbage in pork broth", providing training prescription components, chopping and freezing of fresh cabbage, cutting of pork and onions, mixing the listed components with sesame seed, soy sauce, part salt and black pepper bitter with obtaining meat, cut greens, mixing milk, PSEN�: flour, chicken eggs and the remaining part of salt with getting dough, rolling and cutting, forming stuffing in the dough with obtaining dumplings and frying in melted fat, packing of dumplings, greens and pork bone broth, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

pork200,8-252,5
tallow50
chicken eggs15
onions187,2-189,5
decorative cabbageOf 166.6
sesame seed7
greens12,5
wheat flour135
milk70
soy sauce5
Sol15
black pepper bitter1,2
pork bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared pork and onion slice.

These components prescription ratio is mixed with sesame seed, soy sauce, approximately 60% of the prescription amount of salt and powdered black pepper bitter with getting the stuffing.

Prepared greens cut.

Prepared milk, wheat flour, chicken eggs, and the remaining part of the salt is mixed in prescription ratio with getting the dough rolled out and cut, and then formed into the stuffing with obtaining dumplings.

The dumplings are fried in the melted fat.

Dumplings, greens and pork bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account norms of waste and losses of the respective raw materials. Minimum �the consumption of pork corresponds to using pork cut, and the maximum corresponds to using pork meat. Given in the form of interval consumption of onions covers the 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.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned food "Dumplings with cabbage in pork broth", providing training prescription components, chopping and freezing of fresh cabbage, cutting of pork and onions, mixing the listed components with sesame seed, soy sauce, part salt and black pepper bitter with obtaining meat, cut greens, mixing milk, wheat flour, chicken eggs, and remaining part of salt with getting dough, rolling and cutting, forming stuffing in the dough with obtaining dumplings and frying in melted fat, packing of dumplings, greens and pork bone broth, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

pork200,8-252,5
tallow50
chicken eggs15
onions187,2-189,5
decorative cabbageOf 166.6
sesame seed7
greens12,5
wheat flour135
milk70
soy sauce5
Sol15
black pepper bitter1,2
pork bone brothto the yield of the target product 1000



 

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