RU2488285C1 - Method for production of preserves "stewed pork with caraway" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. The components are used at the following expenditure ratio, weight parts: pork - 378.7-476.2; melted fat - 49.6; bulb onions - 72-72.9; fresh white cabbages - 635; apples - 129; wheat flour - 15; sunflower flour - 30; sour cream - 75; salt - 12; CO₂ extract of black hot pepper - 0.08; CO₂ extract of caraway - 0.5; water till the target product yield is equal to 1000. Bulb onions are cut and sauteed in melted fat. Fresh white cabbages are chopped and frozen. Apples are cut. Sunflower flour is poured with drinking water and maintained for swelling. The listed components are mixed with sour cream, salt and CO₂-extracts of black hot pepper and caraway. Pork is cut, mealed in wheat flour and fried in melted butter. Then the pork, produced mixture and drinking water are packed, sealed and sterilised.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Braised pork with caraway seeds", which includes preparing the recipe components, cutting and sautéing onion in melted butter, chopping and freezing fresh white cabbage, cutting apples and mixing these components with sour cream, butter, salt and CO ₂ extracts bitter black pepper and caraway seeds, cutting, breading in wheat flour and frying pork in melted fat, packing of pork, the resulting mixture and drinking water, sealing and sterilization (RU 2281671 C1, 2006).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned pork and caraway production method of preserves, which includes preparing the recipe components, cutting and sautéing onion in melted fat, chopping and freezing fresh white cabbage, cutting apples and mixing the listed components with sour cream, salt and CO ₂ extracts black pepper and cumin, cutting, breading in wheat flour, and frying in the melted fat pork, pork butchery, the resulting mixture and drinking water, sealing and sterilization, according to zobreteniyu, additionally introduced into the mixture sunflower flour, which was previously poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:

pork 378.7-476.2 melted fat 49.6 onion 72-72.9 fresh white cabbage 635 apples 129 Wheat flour fifteen sunflower flour thirty sour cream 75 salt 12 Bitter black pepper CO ₂ extract 0.08 CO ₂ extract caraway 0.5 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in melted fat.

Prepared fresh white cabbage is chopped and frozen.

Prepared apples are chopped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with sour cream, salt and CO ₂ -extracts of black pepper and caraway seeds.

The prepared pork is cut, breaded in wheat flour and fried in ghee.

Pork, the resulting mixture and drinking water are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food “Braised pork with caraway seeds”, which includes preparing the recipe components, cutting and sautéing onion in melted butter, chopping and freezing fresh white cabbage, cutting apples and mixing the listed ingredients with sour cream, salt and CO ₂ extracts of black pepper and caraway seeds, cutting, breading in wheat flour and frying pork in melted fat, packing pork, the resulting mixture and drinking water, sealing and sterilization, characterized in that the mixture is additionally introduced yat sunflower flour, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pork 378.7-476.2 melted fat 49.6 onion 72-72.9 fresh white cabbage 635 apples 129 Wheat flour fifteen sunflower flour thirty sour cream 75 salt 12 Bitter black pepper CO ₂ extract 0.08 CO ₂ extract caraway 0.5 water before the release of the target product 1000