RU2355253C1 - Method of producing preserves "marinated stew with lard salt pork" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: meat and vegetable preserves includes cutting, browning in the melted fat and straining part of carrots, parsley roots, celery and onion; cutting and blanching potatoes, blanching and cutting the remaining part of carrots; freezing fresh green peas; browning in the melted fat wheat flour and mixing of the listed components without oxygen access with milk, 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: high digestibility.

Description

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

A known method of manufacturing a culinary dish "Dushenina marinated, stuffed with bacon", involving the preparation of recipe components, cutting beef, bacon, carrots, parsley root, celery root and onions, 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 ready, separating the beef from the sauce, cutting, pouring the sauce and garnishing with boiled potatoes, carrots in milk sauce and canned green peas to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of neighboring countries. - 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 manufacturing canned food "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 blanching potatoes, blanching and cutting the remaining parts of carrots, freezing fresh green pea grains, passing wheat flour in melted fat and mixing the above components without oxygen, milk, tomato paste, vinegar acid, sugar, salt and bitter black pepper to obtain a side dish, cutting, bacon and roasting in melted beef fat, packing of beef, side dish and bone broth at the following components consumption, parts by weight:

beef 482.9-496.89 bacon 71.43 melted fat 41.07 carrot 176.67-181.2 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 179.02-188.81 green pea 155.71 Wheat flour 7.16 milk 32.14 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 2.5 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 11/53 of the recipe amount of carrots, parsley root, celery root and onions are chopped, sautéed in melted fat and rubbed. Prepared potatoes 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 milk, 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 manufacturing canned food, which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrot, parsley root, celery root and onion, cutting and blanching potatoes, blanching and cutting the remaining part of the carrot, freezing fresh green pea grain, sautéing in melted fat of wheat flour and mixing the above components without oxygen with milk, tomato paste, acetic acid, sugar, sodium chloride and bitter black pepper to obtain arnira, 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 41.07 carrot 176.67-181.2 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 179.02-188.81 green pea 155.71 Wheat flour 7.16 milk 32.14 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 2.5 salt 12 black pepper 0.3 bone broth before the release of the target product 1000,
sealing and sterilization.