RU2507910C1 - Method for production of preserves "stewed liver in sour cream sauce with tomato paste and bulb onions with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce, liver cutting, mealing in wheat flour and frying in melted fat, fresh white cabbages chopping and freezing, liver, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured 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 liver in sauce sour cream with tomato and onion and cabbage", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing onion, sautéing part of the wheat flour in melted fat and mixing the listed components with sour cream, bone broth , tomato paste, salt, black pepper and bay leaf to obtain sauce, cutting, breading in the remaining part of wheat flour and frying in melted liver fat, shredding and freezing with white cabbage, packing of liver, cabbage and sauce, sealing and sterilization (RU 2298960 C1, 2007).

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 meat production method “Braised liver in sauce sour cream with tomato and onion and cabbage”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing the onion and mixing it with flour, sour cream, bone broth, tomato paste, salt, black pepper and bay leaf to obtain sauce, cutting, breading in wheat flour and frying in melted liver fat, chopping and freezing fresh white cabbage, packing liver, cabbage and sou CA, sealing and sterilization, according to the invention in the composition of the sauce use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio, wt.h .:

liver 480-510 melted fat 39.3 fresh white cabbage 490 onion 107.1-108.5 Wheat flour 17.1 pumpkin seed meal 33 sour cream 120 tomato paste, in terms of 30% solids content 99 salt 12 black pepper 0.3 Bay leaf 0.06 bone broth 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 cut, sautéed in melted fat and wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with sour cream, bone broth, tomato paste, salt and ground pepper with black bitter and bay leaves to obtain a sauce.

The prepared liver is cut, breaded in wheat flour and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

The liver, cabbage and sauce are packaged in a prescription 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 maximum liver consumption corresponds to the use of beef liver, and the minimum corresponds to the use of other types of liver. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 1990, p. 124).

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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 liver in sauce sour cream with tomato and onion and cabbage", including preparing the recipe components, cutting, sautéing in melted fat and rubbing the onion and mixing it with flour, sour cream, bone broth, tomato paste, salt, black pepper bitter and bay leaves to produce sauce, cutting, breading in wheat flour and frying in melted liver oil, chopping and freezing fresh cabbage, packing the liver, cabbage and sauce, sealing and sterilization, different the fact that in the composition of the sauce they use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
liver 480-510 melted fat 39.3 fresh white cabbage 490 onion 107.1-108.5 Wheat flour 17.1 pumpkin seed meal 33 sour cream 120 tomato paste, in terms of 30% solids content 99 salt 12 black pepper 0.3 Bay leaf 0.06 bone broth before the release of the target product 1000