RU2292772C1 - Method for production of canned goods from beef and cabbage - 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; carrot, parsley root, and onion cutting and roasting in melt fat; fresh white cabbage shredding and freezing; wheat flour roasting. Carrot, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid (calculated as 30 %), sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Beef, garnish, and bone broth 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 manufacturing a culinary dish "Beef scalloped with stewed cabbage", which includes preparing the recipe components, cutting, stuffing with bacon, sprinkling black pepper and salt and frying beef to obtain the main component, cutting and sautéing carrot, parsley root and onion in melted fat onions, sautéing tomato puree and wheat flour, chopping fresh cabbage, pouring it with broth, adding vinegar, melted fat and tomato puree, stewing until half cooked, add pouring carrots, parsley, onions, peppers and bay leaves, stewing, adding wheat flour, sugar and table salt and bringing to a boil to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E., Collection 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 sautéing carrots, parsley and onions in melted fat, chopping and freezing fresh white cabbage, sautéing wheat flour, mixing without access oxygen of carrots, parsley root, onions, cabbage, wheat flour, tomato paste in terms of 30%, acetic acid, sugar, salt, black pepper and laurel fox that with obtaining a side dish, packing of beef, side dish and bone broth, sealing and sterilization at the following component consumption, parts by weight:

beef 563.38-579.71 bacon 72 melted fat 54 fresh white cabbage 514.5 carrot 24-24.62 parsley root 20-20.32 onion 48-48.62 Wheat flour 7.2 tomato paste in terms of 30% twenty acetic acid 80% 0.675 sugar eighteen table salt 12 black pepper 0.32 Bay leaf 0.14 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 carrots, parsley root and onions are chopped and sautéed in melted fat. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared wheat flour passer.

Then, without oxygen, carrots, parsley root, onions, cabbage, wheat flour, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf are mixed together to produce a side dish.

Beef, side dish and bone broth 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 meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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)

Method for the production of canned food, which includes preparing the recipe components, cutting, fattening with beef and roasting beef, cutting and sautéing carrot, parsley and onion in melted fat, chopping and freezing fresh cabbage, passerizing wheat flour, mixing carrot oxygen without access, parsley root , onions, cabbage, wheat flour, tomato paste in terms of 30%, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf to obtain a side dish, packaging ovyadiny, garnish and bone broth, sealing and sterilizing the next flow components pbw .: Beef 563.38-579.71 Bacon 72 Melted fat 54 Fresh white cabbage 514.5 Carrot 24-24.62 Parsley root 20-20.32 Onion 48-48.62 Wheat flour 7.2 Tomato paste in terms of 30% twenty Acetic acid 80% 0.675 Sugar eighteen Common salt 12 Black pepper 0.32 Bay leaf 0.14 Bone broth Before the release of the target product 1000