RU2292771C1 - Method for production of canned goods from beef and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage and canned green pea are blended in oxygen-free atmosphere to produce garnish. Flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf to produce sauce. Beef, garnish, and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of producing a culinary dish "Beef with vegetables in milk sauce", which includes preparing the recipe, cutting, stuffing with lard, sprinkling with black pepper and salt and frying beef to obtain the main component, cutting and seasoning carrots, potatoes and fresh fat white cabbage, mixing them with canned green peas and milk sauce and boiling for 1-2 minutes to obtain a side dish and forming a finished dish from the main component and side dish (Year Unova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 250-251).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned food production method involves preparing recipe components, cutting, fattening with beef and frying beef, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing fresh white cabbage, straining wheat flour in ghee, mixing without oxygen potatoes, carrots, cabbage and canned green peas with a side dish, mixing wheat flour, milk, bone broth, salt, black bitter pepper, p CAR red hot and leafs to obtain sauce, beef packing, sauce and garnish, sealing and sterilizing the next flow components pbw .:

beef 563.38-579.71 bacon 72 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 fresh white cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 table salt 10 black pepper 0.2 hot red pepper 0.1 Bay leaf 0.12 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 beef is cut, stuffed with bacon and fried. Prepared potatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee.

Then, without oxygen, potatoes, carrots, cabbage and canned green peas are mixed to obtain a side dish.

Wheat flour, milk, bone broth, sugar, salt, bitter black pepper, red hot pepper and bay leaf are mixed to form a sauce.

Beef, garnish and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of beef of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 1.5 · 10 ⁵ for the experimental product and 1.2 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cutting, fattening with beef and roasting beef, cutting and blanching potatoes, blanching and cutting carrots and freezing fresh cabbage, passing wheat flour in ghee, mixing potato, carrot, fresh cabbage in oxygen and canned green peas with a side dish, mixing wheat flour, milk, bone broth, salt, black bitter pepper, red hot pepper go and bay leaf with sauce, packing beef, garnish and sauce, sealing and sterilization at the following component consumption, parts by weight: Beef 563.38-579.71 Bacon 72 Melted butter 26.2 Carrot 162.6-166.77 Potatoes 165-174.2 Green pea 65,4 Fresh white cabbage 166.8 Milk 204 Wheat flour 10,2 Sugar 2.04 Common salt 10 Black pepper 0.2 Hot red pepper 0.1 Bay leaf 0.12 Bone broth Before the release of the target product 1000