Method for production of preserves "stewed forced goat meat with stewed cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and partial straining, mixing cabbages, the unstrained parts of carrots, parsley roots and bulb onions to produce garnish, wheat flour sauteing and mixing with the strained parts of carrots, parsley roots and bulb onions, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the goat meat cutting, forcing with carrots and parsley roots and frying in melted fat, the goat meat, garnish and sauce 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 the technology of production of preserved second lunch dishes.

The known method of production of canned "stuffed Goat stew with braised cabbage", providing training prescription components, the shredder and freezing fresh white cabbage, cutting, while frying in the melted fat and partial RUB carrots, parsley root and onions, mix cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, while frying the wheat flour and mix with pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, cutting, spehovanie carrots and parsley root and frying in melted fat goat meat, goat packing, garnish and sauce, sealing and sterilization (EN 2296480 C1, 2007).

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 "stuffed Goat stew with braised cabbage", providing training prescription components, chopping and freezing of fresh cabbage, cutting, while frying in the melted fat and partial �recircu carrots, parsley root and onions, mix cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, while frying the wheat flour and mix with pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, cutting, spehovanie carrots and parsley root and frying in melted fat goat meat, goat packing, garnish and sauce, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

goat431,7-472,4
tallow54
decorative cabbage350
carrots172-176,4
parsley root97,8 at 99.1
onions95-96,2
wheat flour22,8
tomato paste in conversion to/td>
A 30% solids contentA 33.3
acetic acid, in recalculation on
80% concentration0,45
sugar12
Sol12
black pepper bitter0,36
Bay leaf0,04
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 carrots, parsley root and onions are cut, passer in melted fat and wipe about 25% of the prescription number carrots, approximately 27% of the prescription number parsley root and approximately 60% of the prescription quantity of onions.

Cabbage and not wiped parts of carrot, parsley root and onion mix prescription in relation to the receiving side dish.

Prepared wheat flour passerby�, and then in prescription ratio is mixed with pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt and grind black pepper bitter and Bay leaf with obtaining sauce.

Prepared goat meat is cut, stuffed with carrots and parsley root and fried in melted fat.

Goat meat, garnish and sauce 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 consumption of goat meat 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.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out recalculation of their costs on an equivalent solids content and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I. Moscow: APP "Conservative", 1990, p. 124).

Obtained according to the described technology preserves on organoleptic with�the 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 "stuffed Goat stew with braised cabbage", providing training prescription components, chopping and freezing of fresh cabbage, cutting, while frying in the melted fat and partial RUB carrots, parsley root and onions, mix cabbage and not wiped parts of carrot, parsley root and onions with getting garnish, while frying the wheat flour and mix with pureed parts carrot, parsley root and onions with bone broth, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining sauce, cutting, spehovanie carrots and parsley root and frying in melted fat goat meat, goat packing, garnish and sauce, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

goat431,7-472,4
tallow54
Deco�exploring cabbage 350
carrots172-176,4
parsley root97,8 at 99.1
onions95-96,2
wheat flour22,8
tomato paste in conversion to
A 30% solids contentA 33.3
acetic acid, in recalculation on
80% concentration0,45
sugar12
Sol12
black pepper bitter0,36
Bay leaf0,04
bone brothto the yield of the target product 1000



 

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