RU2298344C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: beef and speck are chopped and blended with milk, table salt and black pepper to produce mince. Mince is formed and roasted in melt butter to produce beefsteaks. Prepared fresh white cabbage is shredded and frozen. Potato is cut and blanched. Prepared carrot is blanched and cut. Prepared onion is cut and roasted in melt butter. Abovementioned components are blended in oxygen-free atmosphere with canned green pea to produce garnish. Wheat flour is sautéed in melt butter and blended with milk, bone broth, sugar, and table salt to produce souse. Beefsteaks, garnish, and souse 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.

A known method of producing a culinary dish "Chopped beef steak with onions and vegetables in milk sauce", which includes preparing the recipe components, chopping beef in a meat grinder, cutting bacon, mixing the listed components with milk, table salt and bitter black pepper to produce minced meat, molding and frying to obtain the main component, cutting, sprinkling with wheat flour and deep-fried onions, cutting and stewing fat with carrots, potatoes and fresh white cabbage, mixing them with canned green peas, milk sauce, sugar and table salt and cooking for 1-2 minutes to obtain a side dish and the formation of the finished dish from the main component, onions and side dish (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p. 289).

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 method for the production of canned meat "Beefsteak chopped with vegetables in milk sauce" involves preparing the recipe components, chopping beef and bacon and mixing them with milk, table salt and bitter black pepper to obtain minced meat, molding it and frying it in ghee to get steaks, cutting and freezing fresh cabbage, cutting and blanching potatoes, blanching and cutting carrots, cutting and frying in ghee, onion, sautéing in melted butter e wheat flour, mixing without oxygen oxygen of cabbage, potatoes, carrots, onions and canned green peas to obtain a side dish, mixing wheat flour, milk, bone broth, sugar and table salt to obtain sauce, packing the steaks, side dish and sauce at the next flow components, parts by weight:

beef 563.38-579.71 bacon 72 cabbage 133.44 potatoes 132-139.22 carrot 130-133.42 onion 117-118.5 green pea 52.32 milk 205.2 melted butter 64 Wheat flour 14.16 sugar 1,63 salt 12 black pepper 0.24 bone broth  before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows

Prescription components are prepared according to traditional technology. Prepared beef and bacon are cut and mixed with milk, salt and black bitter pepper to obtain minced meat. Stuffing is molded and fried in ghee to get steaks.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared onions are cut and fried in ghee. Further, the listed components are mixed without oxygen with canned green peas to obtain a side dish.

The prepared wheat flour is sautéed in ghee and mixed with milk, bone broth, sugar and table salt to form a sauce.

Beef steaks, 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 melted fat, 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. 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 18 months.

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 for the experimental product 1.4 · 10 ⁵ and for the control product 1.2 · 10 ^5, 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 involves preparing the recipe components, chopping beef and bacon and mixing them with milk, table salt and bitter black pepper to produce minced meat, molding and frying it in ghee to produce steaks, cutting and freezing fresh white cabbage, cutting and blanching potatoes, blanching and cutting carrots, cutting and frying in ghee, onion, straining wheat flour in ghee, mixing oxygen without cabbage, potatoes, carrots, onions and canned green peas to obtain a side dish, mixing wheat flour, milk, bone broth, sugar and table salt to obtain sauce, packing beef steaks, side dish and sauce at the following component consumption, parts by weight: Beef 563.38-579.71 Bacon 72 Cabbage 133.44 Potatoes 132-139.22 Carrot 130-133.42 Onion 117-118.5 Green pea 52.32 Milk 205.2 Melted butter 64 Wheat flour 14.16 Sugar 1,63 Salt 12 Black pepper 0.24 Bone broth Before the release of the target product 1000 sealing and sterilization.