RU2354158C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: tinned food is made by cutting and frying in melted fat potatoes, cutting and browning in the melted fat carrots and parsley roots, blanching and cutting prunes, freezing fresh green peas, browning wheat flour. The above-mentioned ingredients are mixed with sour cream, acetic acid, sugar, culinary salt and hot black pepper and laurel leaf under oxygen-free conditions to obtain side dish. Beef is sliced, stuffed with garlic and salted pork fat and fried in the melted fat. Beef, garnish and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

There is a method of developing 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 potable water and stewing until the beef is cooked, adding wheat flour, sour cream, pepper and bay leaf at the end of the stew, separating the beef from the sauce and cutting it, pouring it with sauce and garnishing with fried potatoes, stewed carrots with prunes and boiled green peas to obtain the finished dish (Golunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.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 producing canned food “Beef, seasoned with garlic and bacon” involves preparing the recipe components, cutting and frying in the melted fat of potatoes, cutting and sautéing the carrots and parsley root in the melted fat, blanching and cutting the prunes, freezing fresh green grain peas, passivation of wheat flour and mixing the listed components without oxygen with sour cream, acetic acid, sugar, salt, bitter black pepper and bay leaf obtained using a garnish, cutting, stuffing with garlic and bacon and frying in melted fat of beef, packing of beef, side dish and bone broth at the following consumption of components, parts by weight:

beef 562.48-578.78 bacon 47.92 melted fat 54.14 garlic 8.18-8.63 potatoes 296.28-312.48 carrot 132.8-136.2 parsley root 10.47-10.63 prunes 22.7 green pea 174.12 Wheat flour 9.58 sour cream 63.9 acetic acid 80% 1,2 sugar 4.2 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 fried in melted fat. Prepared carrots and parsley root are chopped and sautéed in melted fat. Prepared prunes are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour passer. The listed components are mixed without oxygen with sour cream, 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 for producing canned food, which involves preparing recipe components, cutting and frying carrots and parsley root in melted fat of potatoes, blanching and cutting prunes, freezing and cutting prunes, freezing fresh green pea grains, storing wheat flour and mixing the listed components without oxygen access sour cream, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a side dish, cutting, stuffing with garlic and bacon and frying in ghee ovyadiny, packing beef bone soup garnish and the next flow components pbw .:
beef 562.48-578.78 bacon 47.92 melted fat 54.14 garlic 8.18-8.63 potatoes 296.28-312.48 carrot 132.8-136.2 parsley root 10.47-10.63 prunes 22.7 green pea 174.12 Wheat flour 9.58 sour cream 63.9 acetic acid in terms of 80% 1,2 sugar 4.2 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.