RU2353109C1 - Method of producing preserves "marinated stew with lard salt pork" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: recipe components are prepared. Carrots, parsley roots, celery roots and onions are browned in the melted fat and strained. Potatoes are sliced and fried in tallow. Cauliflower and apples are cut and blanched. The remaining part of carrots is blanched and cut. Fresh green peas are frozen. Wheat flour is sautéed in melted fat. The above-mentioned ingredients are mixed with tomato paste of 30%, acetic acid of 80%, sugar, culinary salt and hot black pepper under oxygen-free conditions to obtain side dish. Beef is sliced, larded and fried in the melted fat. Then beef, garnish and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserves is equal to 1.4·10⁵.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

A known method of preparing a culinary dish "Dushenina marinated, stuffed with bacon", involving the preparation of recipe components, cutting beef, bacon, carrots, parsley root, celery root and onion, pouring carrots, parsley root, celery root and onion with drinking water, cooking, adding vinegar and table salt at the end of cooking and cooling to obtain a marinade, pouring the beef with the marinade, holding for 24 hours, separating the beef, adding it with bacon, sprinkle the pepper with roasting in melted fat, pour the tomato sauce, stew until cooked, separate the beef from the sauce, cut, pour the sauce and garnish with fried potatoes, boiled cauliflower, stewed carrots with apples and canned green peas to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products neighboring countries .-- SPb .: Profession, 2001, p. 261).

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 preparation of the canned product "Dushenina marinated, stuffed with bacon" involves preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, parsley root, celery root and onion, cutting and frying in potato melted fat, cutting and blanching cauliflower and apples, blanching and cutting the rest of the carrots, freezing fresh green pea grains, stirring wheat flour in melted fat and mixing the pepper non-oxygen components with tomato paste, acetic acid, sugar, table salt and bitter black pepper to obtain a side dish, cutting, bacon and roasting in beef melted fat, packing beef, side dish and bone broth at the next consumption of components, wt.h .:

beef 482.9-496.89 bacon 71.43 melted fat 50,43 carrot 122.01-125.14 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 211.97-223.56 cauliflower 224.78 apples 19.37 green pea 93.43 Wheat flour 5.37 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 4.29 salt 12 black pepper 0.3 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. Approximately 22/73 of the prescription amount of carrots, parsley root, celery root and onions are chopped, sautéed in melted fat and rubbed. Prepared potatoes are cut and fried in melted fat. Prepared cauliflower and apples are cut and blanched in hot water. The rest of the carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride and bitter black pepper to obtain a side dish.

Prepared beef is cut, stuffed with 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 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 2.3.2.1078-01. 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. It amounted to an experimental product of 1.4 · 10 ⁵ and for the control product of 1.1 · 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 of preparing a canned product, which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing a portion of carrots, parsley root, celery root and onion, cutting and frying potato in melted fat, cutting and blanching cauliflower and apples, blanching and cutting the remaining parts of carrots, freezing fresh grain of green peas, passing wheat flour in melted fat and mixing the listed components without oxygen, tomato paste, acetic acid minutes, sugar, kitchen salt and black pepper to give garnish, cutting, shpigovanie bacon and roast beef in the melted fat, packing beef bone soup garnish and the next flow components pbw .:
beef 482.9-496.89 bacon 71.43 melted fat 50,43 carrot 122.01-125.14 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 211.97-223.56 cauliflower 224.78 apples 19.37 green pea 93.43 Wheat flour 5.37 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 4.29 salt 12 black pepper 0.3 bone broth before the release of the target product 1000
sealing and sterilization.