RU2188567C1 - Method of preparing dinner dish from beef liver - Google Patents

Abstract

FIELD: technology of preparing product from beef liver of long-term storage. SUBSTANCE: method involves preparing, cutting and blanching of liver. Simultaneously prepared is liquor which includes butter, vegetable oil, onion fried without oil, CO₂-oil-seed meal of carrot seeds, mustard seeds and rice meal taken in ratio by mass 3:1:1, common salt, ground black pepper and water. Then liver and liquor are packaged in consumer package, sealed and sterilized. The prepared product possesses radio-protective properties. EFFECT: simplified formula of liquor and simultaneous improvement of organoleptical properties of conserved beef liver. _

Description

 The invention relates to a technology for the production of a long-term storage product from beef liver with radioprotective properties.

 A known method for the production of a lunch dish of beef liver, which includes preparing, cutting and blanching the liver, preparing gravy, including wheat flour, cow butter, vegetable oil, sauteed onions, structuring edible concentrate, ground black pepper, salt, mustard powder and water, packing of the liver and gravy in consumer packaging, sealing and sterilization (RU 2102904 C1, 01/27/1998).

 The disadvantage of this method is the complexity of the formulation of gravy and not high enough organoleptic properties of the target product.

 The technical result of the invention is to simplify the formulation of gravy and improve the organoleptic properties of the target product.

This result is achieved by the fact that in the method for producing a dinner dish of beef liver, which involves preparing, cutting and blanching the liver, preparing gravy, including cow butter, vegetable oil, sauteed onions, ground black pepper, salt and water, packing the liver and gravy in a consumer packaging, sealing and sterilization, according to the invention, a CO ₂ meal of a mixture of carrot seeds, mustard seeds and rice flour, taken in a ratio by weight of 3: 1: 1, is additionally introduced into the gravy, and the components are used Use in the following ratio by weight:
Beef liver - 5000 - 7980
Cow butter - 860 - 877
Vegetable oil - 590 - 602
Passioned onions - 580 - 1022
Salt - 50 - 51
Ground black pepper - 50 - 51
CO ₂ meal of a mixture of carrot seeds, mustard seeds and rice flour - 475 - 514
Water - 2440 - 2933
The method is implemented as follows.

Beef liver is prepared by washing, removing film and removing bile ducts and calc inclusions, cut, blanched in water, removed from blanching fluid. Onions are freed from the feather, the bottom and cover leaves, washed, cut into circles and sautéed in vegetable oil. Bulk components are sieved and passed through a magnetic trap. Ground black pepper is additionally sterilized in an airtight container. Peel the butter, melt it and filter it. Other fluid components are also filtered. Next, gravy is prepared by sequentially loading into the digester with constant mixing of the prescribed amounts of water, a СО ₂ meal of a mixture of carrot seeds, mustard seeds and rice flour, table salt, melted cow's butter, sautéed onions together with vegetable oil and ground black pepper. The resulting gravy and liver are Packed in consumer packaging, sealed and sterilized to obtain the target product.

 The lower limit of the content of each component corresponds to the product that received the best tasting score. The upper limit of the content of each component is calculated by the method of determining the consumption of raw materials.

It should be noted that the used CO ₂ meal is a waste of the perfumery and cosmetic industry and does not require the use of special technologies to obtain it.

 During the tasting, it was noted that the canned product obtained by the proposed method, compared with that obtained by the closest analogue, has a more delicate taste and aroma.

 The shelf life of the product obtained by the proposed method corresponds to the closest analogue and is 2 years.

 The radioprotective properties of the product were tested on an experimental group of outbred gray rats, the survival rate of which after a single irradiation for 30 days with a dose of 8 Gy was 10% higher than in rats of the base group receiving the product prepared according to the closest analogue.

 Thus, the proposed method allows for a simplified formulation to obtain a product with improved organoleptic properties, which has slightly increased radioprotective properties.

Claims (1)

A method for the production of a beef liver dinner dish, which includes preparing, cutting and blanching the liver, preparing gravy, including cow butter, vegetable oil, sauteed onion, ground black pepper, salt and water, packing the liver and gravy in consumer packaging, sealing and sterilizing characterized in that the gravy is further added a mixture of CO ₂ -shrot carrot seed, mustard seed and rice fasciculi taken in a weight ratio of 3: 1: 1, and the components used in the following proportions by weight e:
Beef liver - 5000-7980
Cow butter - 860-877
Vegetable oil - 590-602
Passed onions - 580-1022
Salt - 50-51
Ground black pepper - 50-51
СО _{2 -} meal of a mixture of carrot seeds, mustard seeds and rice flour - 475-514
Water - 2440-2933