Method for production of preserves "mutton with vegetables"

FIELD: food industry.

SUBSTANCE: method for production of preserves "Mutton with vegetables" envisages recipe components preparation, potatoes, turnips and parsley roots cutting and blanching, carrots blanching and cutting, fresh cabbages chopping and freezing, mutton, 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 %: mutton - 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: production of 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 food "Lamb stew 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 mutton, 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 2292767 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 food "Lamb stew 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 mutton, 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 get spayed.´┐Żorganization, according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt. including:

mutton545-596,5
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

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 mutton, 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 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.

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 ´┐Żrastitelnogo raw materials without changing the organoleptic properties of the target product.

Method of production of canned food "Lamb stew 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 mutton, 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.:

mutton545-596,5
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



 

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

2 cl, 3 ex

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