RU2452249C1 - "stewed meat in tomato filling" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Bulb onions are cut, sauteed in melted fat and milled. Hot bitter pepper is milled; sunflower flour is poured with drinking water and maintained for swelling. One mixes the listed components (while heated) with melted fat, tomato paste, sugar, salt and laurel leaf to produce filling. Meat is cut; meat and filling are packed into containers, sealed and sterilised.

EFFECT: invention allows to exclude the target product filling stratification.

Description

The invention relates to the production technology of canned meat.

A known method for the production of canned food “Braised meat in tomato”, involving the preparation of recipe components, cutting, sautéing in melted fat and chopping onions, chopping bitter pepper, mixing these components when heated with melted fat, tomato paste, sugar, salt and bay leaf with receiving pouring, cutting meat, packing meat and pouring, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, S. 61-62).

The disadvantage of this method is the delamination of the filling of the obtained target product.

The technical result of the invention is the elimination of delamination of the pouring of the obtained target product.

This result is achieved by the fact that in the canned meat production method stewed in tomato, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping bitter pepper, mixing these components when heated with melted fat, tomato paste, sugar, salt and bay leaf to obtain pouring, cutting meat, packing meat and pouring, sealing and sterilization, according to the invention, in addition to the filling, use sunflower m ku, which prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

meat 1031.1-1347.7 melted fat 32 onion 33.4-33.9 bitter peppers 4.1 sunflower flour 2.7 tomato paste, in terms of 30% solids content 32 sugar 10 salt 12 Bay leaf 0.08 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, sautéed in melted fat and chopped on a spinning top or a washing machine.

Prepared chilli peppers are ground in a spinning top.

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 when heated with melted fat, tomato paste, sugar, salt and ground bay leaf to obtain a fill.

Prepared meat is cut.

The meat and filling are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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 I. - M .: APPP Konservplodozyach, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses per estimated tab 855.81 kg per 1 ton of the target product. 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 this technical result, the products obtained by the described technology and by the closest analogue were packaged in cans No. 12, which, after cooling to room temperature, were opened. The filling of the experimental product had a uniform consistency, and the control product exfoliated, forming the upper layer of solidified fat.

Thus, the proposed method eliminates the delamination of the fill of the target product.

Claims (1)

Method for the production of canned meat "Braised meat in tomato", which includes preparing the recipe components, cutting, sautéing in melted fat and chopping onions, chopping bitter peppers, mixing these components when heated with melted fat, tomato paste, sugar, salt and bay leaf with receiving pouring, cutting meat, packing meat and pouring, sealing and sterilization, characterized in that the composition of the pouring additionally use sunflower flour, which is poured before mixing drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 1031.1-1347.7 melted fat 32 onion 33.4-33.9 bitter pepper 4.1 sunflower flour 2.7 tomato paste, in terms of 30% solids content 32 sugar 10 salt 12 Bay leaf 0.08 water before the release of the target product 1000