RU2357433C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by potatoes cutting and frying in melted fat, turnip-rooted cabbage, string beans and red cabbage cutting and freezing, wheat flour browning and mixing of listed components with sour cream, acetic acid, sugar, salt, calcium acetate, hot black pepper and laurel leaf to obtain garnish, beef cutting, stuffing with garlic and salted pork fat and frying in melted fat, packing of beef, garnish and bone broth, sealing and sterilisation. Then obtained product is packed, sealed and sterilised.

EFFECT: invention allows manufacturing of canned food with increased 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 at the end of the stewing of wheat flour, sour cream, pepper and bay leaf, separating from the sauce and cutting the beef, pouring it in the sauce and garnishing with fried potatoes, boiled kohlrabi, and lettuce boiled cabbage and boiled green beans 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 for producing the canned product “Beef Sheathed with Garlic and Lard” involves preparing the recipe components, cutting and frying in the melted fat of potatoes, cutting and freezing kohlrabi, green beans and red cabbage, stirring the wheat flour and mixing the listed components without access of oxygen with sour cream, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and bay leaf to obtain a side dish, cutting, shpigirovanie esnokom and bacon and roast beef in the melted fat, packing beef bone soup garnish and the next flow components pbw .:

beef 562.48-578.78 bacon 47.92 melted fat 46.81 garlic 8.18-8.63 potatoes 296.28-312.48 kohlrabi 175.02 red cabbage 105.67 green beans 105.43 Wheat flour 9.58 sour cream 63.9 acetic acid 80% 0.9 sugar 1.44 salt 12 calcium acetate 0.3 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 kohlrabi, green beans and red cabbage are chopped and frozen, kohlrabi and green beans are preferably slow, and red cabbage is preferably fast. Prepared wheat flour passer. The listed components are mixed without oxygen with sour cream, acetic acid, sugar, sodium chloride, calcium acetate, 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 producing a canned product, which includes preparing the recipe components, cutting and frying in potato melted fat, cutting and freezing kohlrabi, green beans and red cabbage, passerizing wheat flour and mixing the listed components without oxygen with sour cream, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and bay leaf to obtain a side dish, cutting, roasting with garlic and bacon and frying in melted beef fat, packaging of beef, garlic ira bone broth and the next flow components pbw .:
beef 562.48-578.78 bacon 47.92 melted fat 46.81 garlic 8.18-8.63 potatoes 296.28-312.48 kohlrabi 175.02 red cabbage 105.67 green beans 105.43 Wheat flour 9.58 sour cream 63.9 acetic acid 80% 0.9 sugar 1.44 salt 12 calcium acetate 0.3 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.