RU2349147C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The proposed preserve preparation method includes the following operations. The recipe components are prepared according to traditional technology. Prepared potatoes are cut and blanched. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Prepared wheat flour is browned. The above-mentioned ingredients are mixed with tinned sweet corn, sour cream, milk, acetic acid, sugar, culinary salt, bitter black pepper and laurel leaf under oxygen-free conditions to obtain garnish. Prepared beef is cut, stuffed with garlic and salted pork fat and fried in melted fat. Beef, garnish and bone broth are packaged, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

Description

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

A known method of producing a culinary dish "Beef, stuffed with garlic and bacon", involving the passage of wheat flour, cutting, sprinkling with vinegar, pickling for 1-1.5 hours, roasting with garlic and bacon, sprinkling with salt and pepper, frying in ghee, pouring with drinking water and stewing until the beef is cooked, adding wheat flour, sour cream, pepper and bay leaf at the end of the stewing, separating the sauce from the sauce and cutting the beef, pouring it with sauce and garnishing with boiled potatoes, corn in milk sauce canned peas to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, s.262).

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 of manufacturing canned food “Beef, seasoned with garlic and bacon” involves preparing the recipe components, cutting and blanching potatoes, freezing fresh green pea grains, stirring the wheat flour and mixing the listed components without oxygen with canned sugar corn, sour cream, milk, acetic acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, cutting, roasting with garlic and bacon and roasting in melted fat beef packing beef bone soup garnish and the next flow components pbw .:

beef 562.48-578.78 bacon 47.92 melted fat 33.95 garlic 8.18-8.63 potatoes 200.18-211.13 sweet corn 119.81 green pea 174.12 Wheat flour 11.58 sour cream 63.9 milk 35.94 acetic acid 80% 1,2 sugar 0.4 salt 12 black pepper 0.2 Bay leaf 0.08 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 potatoes are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour passer. The listed components are mixed without oxygen with canned sweet corn, sour cream, milk, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf to obtain a side dish.

The prepared beef is cut, stuffed with garlic and bacon and fried in melted fat.

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 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 2.3.2.1078-01. 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. She was 2 · 10 ⁵ for the experimental product and 1.5 · 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 of manufacturing canned food, which includes the preparation of prescription components, cutting and blanching potatoes, freezing fresh green pea grains, storing wheat flour and mixing the listed components without oxygen with canned sweet corn, sour cream, milk, acetic acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, cutting, garlic and bacon fat and roasting beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization at the following component consumption, parts by weight:
beef 562.48-578.78 bacon 47.92 melted fat 33.95 garlic 8.18-8.63 potatoes 200.18-211.13 sweet corn 119.81 green pea 174.12 Wheat flour 11.58 sour cream 63.9 milk 35.94 acetic acid in terms of 80% 1,2 sugar 0.4 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000