RU2331311C1 - Method of production of preserved food "cozido from beef fillet with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for application in food industry for production of meat and vegetable preserved food. Preserved food is cooked by cutting, blanching and partial rubbing of onions, blanching and cutting of carrots, cutting and blanching of turnips, cutting and freezing of parsley, freezing of fresh green peas. Prepared components are mixed without oxygen access with tomato paste, table salt, black bitter pepper, thyme and bay leaf. Then beef fillet is cut, coated with wheat flour and fried in vegetable oil, beef fillet is packed with prepared mixture and white dry wine, sealed and sterilised.

EFFECT: preparation of preserved food with higher assimilability.

Description

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

A known method of producing a culinary dish "Cosido of beef fillet with vegetables", which involves cooking part of onion for 2 minutes, cutting tomatoes, carrots, turnips, parsley and the remaining part of onion, rubbing with black pepper and salt, breading in wheat flour and fry for 15 minutes in olive oil of beef fillet, mixing chopped onions, tomatoes, thyme and bay leaf, laying on top of beef fillet, pouring with dry white wine and drinking water, bringing to a boil I, lid and bake in the oven at 300 ° С for 3 hours, separate the liquid phase, separate and rub vegetables, return the separated components, add turnips, carrots, boiled onions and table salt, bring to a boil, cover lid, stew for 1 hour in the oven, add canned green peas, warm for 2 minutes and sprinkle with parsley to get the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p. 159-160).

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 food "Cosido from beef fillet with vegetables" involves preparing the recipe, cutting, blanching and partially rubbing the onions, blanching and cutting carrots, cutting and blanching turnips, cutting and freezing parsley, freezing fresh grain green peas, mixing the listed components without oxygen access with tomato paste, table salt, bitter black pepper, thyme and bay leaf, cutting, breading in wheat flour and frying in vegetable oil beef fillet, packing of beef fillet, the resulting mixture and dry white wine at the following consumption of components, parts by weight:

beef fillet 429.55 vegetable oil 7.73 onion 351.8-356.31 carrot 48.25-49.48 green pea 93.64 turnip 24.74 parsley 3.22 Wheat flour 5.15 tomato paste 30% 5.73 salt 12 black bitter pepper 0.86 thyme 0.86 Bay leaf 0.02 dry white wine 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 onions are cut, blanched in and rubbed with approximately 3/7 of its prescription amount. Prepared carrots are blanched and chopped. Prepared turnips are cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper, thyme and bay leaf.

The prepared beef fillet is cut, breaded in wheat flour and fried in vegetable oil.

Beef fillet, the resulting mixture and dry white wine are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. For components of plant origin, the costs presented 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 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 1.9 · 10 ⁵ for the experimental product and 1.4 · 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, blanching and partially rubbing onions, blanching and cutting carrots, cutting and blanching turnips, cutting and freezing parsley, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, common salt, bitter black pepper, thyme and bay leaf, cutting, breading in wheat flour and frying in vegetable oil beef fillet, packing of beef fillet , the resulting mixture and dry white wine at the following consumption of components, parts by weight: beef fillet 429.55 vegetable oil 7.73 onion 351.8-356.31 carrot 48.25-49.48 green pea 93.64 turnip 24.74 parsley 3.22 Wheat flour 5.15 tomato paste 30% 5.73 salt 12 black bitter pepper 0.86 thyme 0.86 Bay leaf 0.02 dry white wine before the release of the target product 1000, sealing and sterilization.