Method for production of preserves "goat meat with vegetables"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, goat meat, bulb onions and greens cutting, garlic straining, wheat flour sauteing in melted butter, the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: goat meat - 545-596.5, melted butter - 12.5, potatoes - 250-263.7, ornamental cabbages - 176, carrots - 77.5-79.5, turnips - 67.5, parsley roots - 50-50.8, bulb onions - 75-76, garlic - 2.5-2.6, greens - 7.5, wheat flour - 7.5, salt - 12, black hot pepper - 0.13, laurel leaf - 0.05, bone broth till the target product yield is equal to 1000.

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.

The known method of production of canned "Goat meat with vegetables", providing training recipe components, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, chopping and freezing of fresh white cabbage, cutting goat meat, onions and herbs, RUB garlic, while frying in the melted butter wheat flour, mixing the listed components with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2292769 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 "Goat meat with vegetables", providing training recipe components, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, chopping and freezing of fresh cabbage, cutting goat meat, onions and herbs, RUB garlic, while frying in the melted butter wheat flour, mixing the listed components with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and St�realizatio, according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

goat545-596,5
ghee12,5
potatoes250-263,7
decorative cabbage176
carrots77,5-79,5
turnip67,5
parsley root50-50,8
onions75-76
garlicOf 2.5-2.6
greens7,5
wheat flour7,5
Sol12
black pepper bitter0,13
Bay leaf0,05
bone brothto the yield of the target product 1000

p> The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared potatoes, turnips and parsley root cut and blanched.

Prepared carrots are blanched and cut.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared goat meat, onion and greens are cut.

Prepared garlic rubbed.

Prepared wheat flour passer in melted butter.

These components prescription ratio is mixed with salt and milled black pepper bitter 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 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.

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�serve using non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned "Goat meat with vegetables", providing training recipe components, cutting and blanching potatoes, turnips and parsley root, blanching and cutting carrots, chopping and freezing of fresh cabbage, cutting goat meat, onions and herbs, RUB garlic, while frying in the melted butter wheat flour, mixing the listed components with salt, black pepper bitter 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.:

goat545-596,5
ghee12,5
potatoes250-263,7
decorative cabbage176
carrots77,5-79,5
turnip67,5
parsley root50-50,8
onions75-76
garlic Of 2.5-2.6
greens7,5
wheat flour7,5
Sol12
black pepper bitter0,13
Bay leaf0,05
bone brothto the yield of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, carrots, bulb onions and parsley and celery roots cutting and sauteing in melted butter, goose giblets, mutton and brined cucumbers cutting, the listed components mixing with cucumber brine, salt, black hot pepper and laurel leaf, 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.

FIELD: food industry.

SUBSTANCE: "Vegetable soup" preserves production method envisages recipe components preparation, potatoes, turnip and bulb onions cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages and sugar peas cutting and freezing, beans cooking till weight increases by 150%, pork cutting, the listed components mixing with salt and CO2- extract of pyrolysis wood, 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, meat and brined cucumbers cutting, the listed components mixing with wheat flour, salt, black hot pepper and laurel leaf, 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat and smoked pork products chopping and mixing with bread crumbs, part of salt and part of black hot pepper to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce garnish, goose cutting and frying in melted butter, mixing of white table wine, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the goose, garnish and sauce 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, millet cooking till weight increases by 150%, meat and greens cutting, the listed components mixing with salt, black hot pepper and laurel leaf, 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.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to methods for sterilisation of natural sweet pepper in jars SKO 1-82-1000. The method involves putting jars with pepper into the carrier ensuring air-tightness. Then one performs heating in a 130°C air flow at a rate of 1.75-2 m/s during 20 minutes, maintenance in 100°C water during 5 minutes in a position turned upside down during 5 minutes and cooling in a 20-25°C air flow at a rate of 7-8 m/s during 20 min. During processes of thermal treatment in a heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: invention ensures the ready product quality enhancement as well as thermal energy saving.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, white vegetables and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, beef cutting, forcing with carrots and speck and frying in melted fat, beef, cabbages and sauce 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method for production of preserves "Vegetable soup with meat" envisages recipe components preparation, carrots, white vegetables and bulb onions cutting and sauteing in animal fat, fresh ornamental cabbages chopping and freezing, potatoes and greens cutting, the listed components mixing with preserved green peas, wheat flour, animal fat, tomato paste, salt, black hot pepper and laurel leaf, meat cutting, the produced mixture, meat 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserves for alimentation of children aged 1 year. The method for production of preserves "Pureed liver soup" envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, calf liver, carrots and potatoes cutting, rice and pearl barley soaking, the listed components mixing with tomato juice and salt, the produced mixture soft cooking, straining, 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method for production of preserves "Soup with ornamental cabbages and pork" envisages recipe components preparation, pork cutting and frying in melted pork fat, bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages cutting and freezing, chicken eggs beating, the listed components mixing with soya bean sauce, culinary salt, sodium glutamate and black hot pepper, 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, white vegetables and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, beef cutting, forcing with carrots and speck and frying in melted fat, beef, cabbages and sauce 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.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Pork fried with cabbages" envisages recipe components preparation, pork cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages chopping and freezing, the listed components mixing with cream, tomato paste, sugar, salt, citric acid 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.

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Forced goat meat with stewed cabbages". This method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, goat meat cutting, forcing with garlic and frying in melted fat, goat meat, garnish and bone broth packing, sealing and sterilisation. Ornamental cabbage is used; the components are used at the following expenditure ratio, wt %: goat meat - 575.5-629.9; melted fat - 54; ornamental cabbages - 525; carrots - 24-24.6; parsley roots - 20-20.3; bulb onions - 48-48.6, garlic - 9.2 - 9.7, wheat flour - 7.2, tomato paste in conversion to 30% dry substances content - 20, acetic acid in conversion to 80% concentration - 0.68, sugar - 18, salt - 12, black hot pepper - 0.32, laurel leaf - 0.14, bone broth till the target product yield is equal to 1000.

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

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Forced stewed goat meat with cabbages". The proposed method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, parsley roots and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh cabbages chopping and freezing, goat meat cutting, forcing with carrots and parsley roots and frying in melted fat, goat meat, cabbages and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: goat meat - 431.7-472.4; melted fat - 54; ornamental cabbages - 500; carrots - 152-155.9; parsley roots - 87-88.4; bulb onions - 57-57.7; wheat flour - 18; tomato paste in conversion to 30% dry substances content - 20; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000.

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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mutton cutting and frying in melted fat, fresh ornamental cabbages chopping and freezing, the listed components mixing with wheat flour salt and black hot pepper, the produced mixture 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.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of meat-and-vegetal semi-products, ready products and minces for medical preventive, dietary and special alimentation. The method involves animal raw materials preparation and milling, mince preparation, moulding, cooling, freezing or culinary treatment. One uses beef cutlet meat with addition of pork fat or poultry meat or fish fillet. The vegetal protein is represented by "Vitazar" wheat germ flour paste with particles granulometric composition equal to 1-2 mm in an amount of 33-44% of the total raw materials weight. To obtain the paste, "Vitazar" flour is preliminarily hydrated with culinary salt solution during 15-45 minutes and enriched with aroma and spice components extracts with antibacterial and antioxidant effect; "Vitazar" flour and drinking water are taken at a ratio of 1:1.6-1.8. A quantitative ratio of the components is selected.

EFFECT: method allows to reduce technological losses, increase the ready products yield, efficiently use meat and vegetal raw materials, expand the range of semi-products or minces with high biological value, balanced amino acid, vitamin and mineral composition and good organoleptic indices which are well digested in the human organism.

4 cl, 2 tbl

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages cutting and freezing, the listed components mixing with preserved green peas to produce garnish, wheat flour sauteing in melted butter and mixing with milk, bone broth, sugar, salt, black hot pepper, red hot chilli pepper and laurel leaf to produce a sauce, goat meat cutting, forcing with garlic and frying in melted butter, the goat meat, garnish and sauce 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, mutton cutting, forcing with garlic and frying in melted fat, mutton, garnish 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.

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 mutton cutting, forcing with carrots and parsley roots and frying in melted fat, the mutton, garnish and sauce 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.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, parsley roots and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, pork cutting, forcing with carrots and parsley roots and frying in melted fat, pork, cabbages and sauce 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.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

Up!