Method for preparation of preserves "stewed cabbages with mutton"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, bulb onions cutting and sauteing in melted butter, mutton cutting, the listed components mixing with tomato paste, salt and caraway, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method 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.

Known method of preparing canned "Cabbage stewed with lamb", providing training prescription components, the shredder and freezing fresh white cabbage, cutting and blanching potatoes, cutting and while frying in melted butter onions, cutting lamb, mixing the listed components with tomato paste, salt and cumin, packing the mixture and bone broth, sealing and sterilization (EN 2302751 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 preparation of canned "Cabbage stewed with lamb", providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting and while frying in melted butter onions, cutting lamb, mixing the listed components with tomato paste salt and cumin, packing the mixture and bone broth, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

mutton239,8-262,5
ghee10
decorative cabbage416,7
potatoes256-270
onions62,4-63,2
tomato paste in conversion to
A 30% solids content55,6
Sol12
cumin2
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 potatoes are cut and blanched.

Prepared onions cut and passer in melted butter.

Prepared mutton.

These components prescription ratio mixed with tomato paste, salt and ground cumin.

The obtained mixture and bone broth Packed in prescription COO�wear 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 mutton 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 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 - M: APP "Conservative", 1990, p. 124).

Obtained according to the described technology preserves on organoleptic properties and chemical composition 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 preparation of canned "Cabbage stewed with lamb", providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting and while frying in melted butter onions, cut�the lamb, mixing the listed components with salt and cumin, 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.:

mutton239,8-262,5
ghee10
decorative cabbage416,7
potatoes256-270
onions62,4-63,2
tomato paste in conversion to
A 30% solids content55,6
Sol12
cumin2
bone brothto the yield of the target product 1000



 

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