Method for production of preserves "pork with grits and vegetables"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh ornamental cabbages chopping and freezing, wheat grits washing, the listed components mixing with tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture and meat-and-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 the technology of production of preserved second lunch dishes.

A method of producing canned "Pork with barley and vegetables", providing training prescription components, grinding on top of pork, cutting and while frying in pork fat carrots and onions, the shredder and freezing fresh white cabbage, rinse wheat grains, mixing the listed components with tomato paste, salt, pepper black bitter, fragrant pepper, Bay leaf and bone broth, packing the obtained mixtures, sealing and sterilization (EN 2276957 C2, 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 producing canned "Pork with barley and vegetables", providing training prescription components, grinding on top of pork, cutting and while frying in pork fat carrots and onions, chopping and freezing of fresh cabbage, rinse wheat grains, mixing the listed components with tomato paste, salt, pepper black bitter, allspice and Bay leaf, packing the mixture and bone broth, sealing and sterilization according to the invention use a decorative tray�the and the components used in the following ratio of expenses, wt.h.:

pork434,2-546
lard47,6
wheat groats186,7
carrots85-87,2
onions153,1-155,1
decorative cabbage321,9
tomato paste in conversion to
A 30% solids content23
Sol11,7
black pepper bitter0,08
allspice0,19
Bay leaf0,08
meat and bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared pork Ismail�up on the top.

Prepared carrots and onions cut and passer in pork fat.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared wheat cereal washed.

These components prescription ratio mixed with tomato paste, salt and milled black pepper bitter, allspice and Bay leaf.

The obtained mixture and 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 consumption of pork corresponds to using pork cut, and the maximum corresponds to using pork meat. 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 coinciding with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - Μ.: APP "Conservative", 1990, p. 124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

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

A method of producing canned "Pork with barley and vegetables", providing training prescription components, grinding on top of pork, cutting and while frying in pork fat carrots and onions, chopping and freezing of fresh cabbage, rinse wheat grains, mixing the listed components with tomato paste, salt, pepper black bitter, allspice and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

pork434,2-546
lard47,6
wheat groats186,7
carrots85-87,2
onions153,1-155,1
decorative cabbage321,9
tomato paste in conversion to
A 30% solids content23
salt 11,7
black pepper bitter0,08
allspice0,19
Bay leaf0,08
meat and bone brothto the yield of the target product 1000



 

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