RU2354166C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by potatoes cutting and blanching, carrots cutting and blanching, fresh green peas freezing, wheat flour browning and mixing of listed components with sour cream, acetic acid, sugar, salt hot black pepper and laurel leaf to obtain garnish, beef cutting, stuffing with garlic and salted pork fat and frying in melted beef fat, packing of beef, garnish and bone broth, sealing and sterilisation.

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 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 melted fat pouring drinking water and stewing until the beef is cooked, adding wheat flour, sour cream, pepper and bay leaf at the end of the stew, separating from the sauce and cutting the beef, pouring the sauce on it and garnishing with boiled potatoes, stewed carrots and canned virovannym green 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” provides for the preparation of recipe components, cutting and blanching potatoes, blanching and cutting carrots, freezing fresh grain of green peas, sautéing wheat flour and mixing these components without oxygen with sour cream , with acetic acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, cutting, roasting with garlic and bacon and frying in ghee e beef packing beef bone soup garnish and the next flow components pbw .:

beef 562.48-578.78 bacon 47.92 melted fat 41.53 garlic 8.18-8.63 potatoes 200.18-211.13 carrot 186.9-191.69 green pea 174.12 Wheat flour 11.98 sour cream 63.9 acetic acid 80% 1,2 sugar 2,4 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 carrots 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 of manufacturing canned food, which includes the preparation of prescription components, cutting and blanching potatoes, blanching and cutting carrots, freezing fresh green pea grains, stirring wheat flour and mixing the listed components without oxygen with sour cream, acetic acid, sugar, table salt, bitter black pepper and bay leaf to get a side dish, cutting, garlic and bacon fat and roasting in beef melted fat, packing beef, side dish and bone broth in the next race the course of the components, parts by weight:
beef 562.48-578.78 bacon 47.92 melted fat 41.53 garlic 8.18-8.63 potatoes 200.18-211.13 carrot 186.9-191.69 green pea 174.12 Wheat flour 11.98 sour cream 63.9 acetic acid 80% 1,2 sugar 2,4 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.