RU2354156C1 - Method of producing preserves "marinated stew with lard salt pork" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed method of obtaining meat and vegetable preserves involves cutting, browning in the melted fat and gritting of carrots, parsley roots, celery and onion; cutting and frying in the melted fat potatoes; freezing asparagus; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with tomato paste, acetic acid, sugar, table salt and black bitter pepper to prepare garnish; cutting, larding salt pork and frying in the melted fat beef; packing beef, garnish and bone broth, sealing and sterilising.

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, sprinkling with pepper, frying in melted fat, pouring tomato sauce, stewing until cooked, separating beef from the sauce, cutting, pouring sauce and garnishing with fried potatoes and boiled asparagus to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: 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 preparing canned food “Dushenina marinated, stuffed with bacon” involves preparing the recipe components, cutting, sautéing in melted fat and carrot, parsley root, celery root and onion, cutting and frying in potato melted fat, cutting and freezing asparagus, straining wheat flour in melted fat and mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt and bitter black pepper from the floor by garnishing, cutting, fattening with bacon and frying in beef melted fat, packing of beef, side dish and bone broth at the following component consumption, parts by weight:

beef 482.9-496.89 bacon 71.43 melted fat 56.43 carrot 36.77-37.71 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 397.44-419.18 asparagus 235.71 Wheat flour 5.37 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 2.14 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. Prepared 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 asparagus is cut and 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 was for experimental product 1.4 × 10 ⁵ and the reference product 1.4 × 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 canned food, which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onions, cutting and frying in potato melted fat, cutting and freezing asparagus, wheat flour flour melting and mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt and bitter black pepper to obtain a side dish, cutting, fattening with bacon and frying in melted beef fat, f an asovka of beef, side dish and bone broth at the following consumption of components, parts by weight:
beef 482.9-496.89 bacon 71.43 melted fat 56.43 carrot 36.77-37.71 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 397.44-419.18 asparagus 235.71 Wheat flour 5.37 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 2.14 salt 12 black pepper 0.3 bone broth before the release of the target product 1000,
sealing and sterilization.