RU2189765C1 - Method of producing dinner dish from beef liver - Google Patents

Abstract

FIELD: food industry, particularly, technology of producing product with long-term storage life. SUBSTANCE: method involves preparation, cutting and blanching of liver. Sauce is prepared by boiling in water of wheat flour, gelling food concentrate, ground mustard and common salt with the following mixing under pressure higher than atmospheric one with vegetable oil and cow butter, onion fried without fat and gas-and-liquid miscellas of black pepper and biomass of microorganisms of Mortierella and/or Pythium genus, and releasing of pressure up to atmospheric one. The dish is prepacked in consumer's containers, sealed and sterilized. EFFECT: increased syneresis of fats at product storage, and increased radioprotective properties of product. 1 ex

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 dinner dish of beef liver, involving the preparation, cutting and blanching of the liver, preparation of gravy containing onions, passerovanny wheat flour, cow butter, vegetable oil, structuring edible concentrate, table salt, ground black pepper, mustard powder and water, by sequentially introducing, with stirring, a cooked onion, vegetable oil, wheat flour, edible concentrate, table salt, mustard Foot powder, ground black pepper, butter and water, packing the liver and gravy in consumer packaging, sterilization and sealing (RU 2102904 C1, 27.01.1998).

 The disadvantage of this method is the syneresis of fat from gravy.

 The technical result of the invention is to reduce syneresis and increase the radioprotective properties of the target product.

 This result is achieved by the fact that in the method of producing a dinner dish of beef liver, which involves preparing, cutting and blanching the liver, preparing gravy containing onions, passerized wheat flour, cow butter, vegetable oil, structured edible concentrate, table salt, black pepper, mustard powder and water, packing of the liver and gravy in consumer packaging, sealing and sterilization, according to the invention, the gas-liquid miscella micro-biomass micelle is additionally added to the gravy -organisms selected from the group consisting of Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, MortiereHa globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarniensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, in an amount of about 0.1% by weight of gravy in terms of extract, black pepper is used in the form of gas-liquid miscella, equivalent to the recipe and gravy is prepared by boiling wheat flour, a concentrate structuring edible, mustard powder and table salt in water, followed by mixing under pressure above atmospheric with cow's oil, vegetable oil, sauteed onions, gas-liquid miscella of black pepper and g azo-liquid micelle of biomass of microorganisms and depressurization to atmospheric.

 This allows you to reduce the syneresis of fat from gravy, increase the shelf life of the target product and enhance its radioprotective properties.

 The method is implemented as follows.

 Beef liver is prepared by washing, removing the film, removing the bile ducts and calcareous inclusions, cut, blanched in water and removed from the blanching fluid. Onions are inspected, freed from the feather, the bottom of the integumentary leaves, washed, cut into circles and sautéed in vegetable oil. Bulk components are sieved and passed through a magnetic trap. Peel the butter, melt it and filter it. Vegetable oil is filtered. The biomass of microorganisms and black pepper are extracted with non-polar liquefied gas and miscella is separated without separation of the extract and extractant. A prescription amount of water is poured into a sealed digester and, with constant stirring, table salt, wheat flour, and concentrate structuring food and mustard powder are successively introduced. Upon receipt of a visually homogeneous mass, vegetable oil is added to it with constant stirring together with onion, melted cow butter and gas-liquid miscella of black pepper and microorganism biomass. Due to the presence of liquefied gases in miscells, the pressure in the mixture rises above atmospheric pressure, and the lipid components together with liquefied gases easily diffuse into solid components. Then carry out pressure relief to atmospheric, for example by throttling the mixture. This leads to boiling of the liquefied gas with a sharp increase in volume, dispersion of the gravy components and an even finely divided distribution of lipids in its volume. Next, the liver is Packed in consumer packaging together with gravy, sealed and sterilized to obtain the target product. Its shelf life is at least 2.5 years without changing consumer properties and lipid syneresis from gravy.

 Example.

The product is prepared according to the described technology in the next tab components, wt. hours:
Beef liver - 7980
Wheat flour - 255
Cow Butter - 877
Sunflower oil - 602
Onions - 1022
Structuring food concentrate - 254
Common salt - 51
CO ₂ micelli of black pepper 1% - 25
Mustard Powder - 5
Mortierella alpina biomass CO ₂ micelle 1% - 50
After storage for 2.5 years, the syneresis of fat from gravy is not visually observed. Radioprotective properties were tested on an experimental group of gray rats, the survival rate of which after a single exposure for 30 days with a dose of 8 Gy was higher than that of rats of the control group by 2.5 times and 25% higher than in rats of the base group receiving the product prepared by the closest analogue. Tasting evaluation of products obtained by the proposed method and the closest analogue did not allow to reveal a significant difference.

 Similar results were obtained for products produced using each miscella of all the listed biomass of microorganisms, which is probably due to the similar qualitative composition of their lipid extracts, in which quantitatively prevail polyunsaturated fatty acids.

 Probably, the absence of a difference in the organoleptic evaluation when tasting the products obtained by the proposed method and the closest analogue is explained by the fact that the taste and aromatic substances of onions, mustard powder and black pepper mask the characteristic taste and smell of biomass extracts, which seem incompatible with taste and aroma of liver and vegetable oil, or a sufficiently complete sorption of these substances by concentrate structuring food and wheat flour.

 Thus, the proposed method allows to reduce the syneresis of fats from gravy, increase the shelf life of the target product and enhance its radioprotective properties.

Claims (1)

 A method for the production of a beef liver dinner dish, which involves preparing, cutting and blanching a liver, preparing gravy containing sauteed onions, wheat flour, cow butter, vegetable oil, food structuring concentrate, table salt, black pepper, mustard powder and water, liver packing and gravy in consumer packaging, sealing and sterilization, characterized in that a gas-liquid miscella of the biomass of microorganisms selected from the group is added to the gravy, including boiling Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarniensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var . sterilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, in an amount of about 0.1% by weight of gravy in terms of extract, before black, they are used as gas-liquid miscella in an amount equivalent to the recipe and gravy is prepared by boiling in water wheat flour, concentrate structuring edible, mustard powder and table salt, followed by mixing under pressure above atmospheric with cow's butter, vegetable oil, sauteed onions, gas-liquid miscella of black pepper and azozhidkostnoy miscella microbial biomass and depressurization to atmospheric pressure.