Method for production of preserves "meat shchi with fresh cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in fat, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, the listed components mixing with wheat flour, tomato paste, red paprika puree, salt and black hot pepper, meat cutting, the produced mixture, meat and laurel leaf 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 "meat Soup with fresh cabbage", providing training recipe components, cutting and while frying in fat carrots, white roots and onions, the shredder and freezing fresh white cabbage, cutting and blanching potatoes, mixing the listed components with wheat flour, tomato paste, puree red vegetable pepper, salt and black pepper bitter, packing the obtained mixtures, meat and Bay leaf, sealing and sterilization (EN 2278593 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 production of canned "meat Soup with fresh cabbage", providing training recipe components, cutting and while frying in fat carrots, white roots and onions, chopping and freezing of fresh cabbage, cutting and blanching potatoes, mixing the listed components with wheat flour, tomato paste, puree red vegetable pepper, salt and black pepper bitter, packing the obtained mixtures, meat and Bay leaf, sealing and sterilization according to the invention used�comfort decorative cabbage, meat before filling cut, and the components used in the following ratio of expenses, wt.h.:

meatOf 241.7-315,9
fat51
decorative cabbage583,9
potatoes155-171,7
carrots83,5-86,5
white roots9,6-9,8
onions87-88,5
wheat flour19,1
tomato paste 30%Of 40.8
puree red peppers 7%20,4
Sol20,4
black pepper bitter0,51
Bay leaf0,51

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared carrots, white roots and onions �UK are cut and passer in fat.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared potatoes are cut and blanched.

These components prescription ratio mixed with wheat flour, tomato paste, puree red vegetable pepper, salt and powdered black pepper bitter.

Prepared meat cut.

Meat, obtained mixture and Bay leaf are Packed up 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 meat corresponds to using pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account norms of waste and losses on the settlement tab 200 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.

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.

JV�mode of production of canned "meat Soup with fresh cabbage", providing training recipe components, cutting and while frying in fat carrots, white roots and onions, chopping and freezing of fresh cabbage, cutting and blanching potatoes, mixing the listed components with wheat flour, tomato paste, puree red vegetable pepper, salt and black pepper bitter, packing the obtained mixtures, meat and Bay leaf, sealing and sterilization, characterized in that the decorative cabbage, meat before filling cut, and the components used in the following ratio of expenses, wt.h.:

meatOf 241.7-315,9
fat51
decorative cabbage583,9
potatoes155-171,7
carrots83,5-86,5
white roots9,6-9,8
onions87-88,5
wheat flour19,1
tomato paste 30%Of 40.8
20,4
Sol20,4
black pepper bitter0,51
Bay leaf0,51



 

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