Method for production of preserves "forced mutton with vegetables in milk sauce"

FIELD: food industry.

SUBSTANCE: method for production of preserves "Forced mutton with vegetables in milk sauce" envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh cabbages cutting and freezing, the listed components mixing with preserved sugar maize 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, mutton meat cutting, forcing with garlic and frying in melted butter, the mutton meat, garnish and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: mutton meat - 575.5-629.9, garlic - 9.2-9.7, melted butter - 26.2, carrots - 162.6-166.8, potatoes - 165-174.2, preserved sweet maize - 65.4, ornamental cabbages - 170.2, wheat flour - 10.2, milk - 204, sugar - 2, salt - 10, black hot pepper - 0.2, red hot chilli pepper - 0.1, laurel leaf - 0.12, 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.

A method of producing of canned food "Lamb stuffed with vegetables in milk sauce", providing training recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, mixing the listed components with canned sweet corn with getting garnish, while frying in the melted butter wheat flour and mix with milk, bone broth, sugar, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, cutting, spehovanie garlic and frying in melted butter lamb, packing lamb, garnish and sauce, sealing and sterilization (EN 2300924 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 obtaining of canned food "Lamb stuffed with vegetables in milk sauce", providing training recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, mixing the listed components with canned sweet corn with getting garnish, pass�a lo g in ghee wheat flour and mixing with milk, bone broth, sugar, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, cutting, spehovanie garlic and frying in melted butter lamb, packing lamb, garnish and sauce, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

mutton575,5-629,9
garlic9,2-9,7
ghee26,2
carrots162,6-166,8
potatoes165-174,2
canned sweet cornFor 65.4
decorative cabbageTo 170.2
wheat flour10,2
milk204
sugar2
Sol10
black pepper bitter0,
the red hot chilli peppers0,1
Bay leaf0,12
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared potatoes are cut and blanched.

Prepared carrots are blanched and cut.

Prepared fresh ornamental cabbage is cut and frozen.

These components prescription ratio is mixed with canned sweet corn with getting garnish.

Prepared wheat flour passer in melted butter and then in prescription ratio is mixed with milk, bone broth, sugar, salt and milled black pepper bitter, pepper red hot and Bay leaf with obtaining sauce.

Prepared mutton, stuffed with garlic and fried in melted butter.

Lamb, garnish and sauce 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 ispolzovaniya 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 vegetable raw materials without changing the organoleptic properties of the target product.

Method of obtaining of canned food "Lamb stuffed with vegetables in milk sauce", providing training recipe components, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, mixing the listed components with canned sweet corn with getting garnish, while frying in the melted butter wheat flour and mix with milk, bone broth, sugar, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, cutting, spehovanie garlic and frying in melted butter lamb, packing lamb, garnish and sauce, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

mutton575,5-629,9
garlic9,2-9,7
ghee26,2
carrots162,6-166,8
potatoes165-174,2
canned sweet cornFor 65.4
decorative cabbageTo 170.2
wheat flour10,2
milk204
sugar2
Sol10
black pepper bitter0,2
the red hot chilli peppers0,1
Bay leaf0,12
bone brothto the yield of the target product 1000



 

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

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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.

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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.

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SUBSTANCE: method for preparation of fur seal meat in jelly envisages raw material handling, thermal treatment in salt solution, cooling, portioning and packaging into a consumer container, pouring with a 25-35°C jellying solution in an amount of 10-15% of the total quantity of the jellying solution and cooling for filling consolidation with subsequent additional pouring of the jellying solution till the normal condition achievement, the container closure and cooling prior to the jellying process completion. Raw materials are represented by 3-4-months' old fur seals, the ratio of meat to jellying solution being 3:1, respectively. The jellying solution is prepared based on fish-and-vegetable broth, gelatine, salt and acetic acid or based on water solution with spices, a mixture of aromatic herbs, gelatine and citric acid.

EFFECT: obtainment of a high quality product with full set of indispensable amino acids, high content of A and B group vitamins, mineral elements including essential elements.

2 tbl, 2 ex

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