RU2357459C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by tomatoes cutting and blanching, fresh green peas freezing, wheat flour browning and mixing of listed components with sour cream, milk, acetic acid, sugar, salt, hot black pepper and bay 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: preserves possess better digestibility comparing to similar dishes.

Description

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

A known method of obtaining 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 it with sauce and tomatoes and peas in milk sauce to obtain the finished dish (G Lunow LE Collection of recipes of dishes and culinary products of the near abroad - 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 for producing the canned product “Beef Sheathed with Garlic and Lard” provides for the preparation of recipe components, cutting and blanching of tomatoes, freezing fresh green pea grains, stirring wheat flour and mixing the listed components without oxygen with sour cream, milk, and vinegar acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, cutting, stuffing with garlic and bacon and frying in melted beef fat s, packaging of beef, side dish and bone broth at the following component consumption, parts by weight:

beef 562.48-578.78 bacon 47.92 melted fat 26.36 garlic 8.18-8.63 tomatoes 179.87 green pea 261.18 Wheat flour 13.58 sour cream 63.9 milk 71.88 acetic acid 80% 1,2 sugar 0.8 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 tomatoes are cut and blanched in hot water. 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, milk, 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. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 obtaining a canned product, which includes preparing the recipe components, cutting and blanching tomatoes, freezing fresh green pea grains, storing wheat flour and mixing the listed components without oxygen with sour cream, milk, acetic acid, sugar, sodium chloride, bitter and bay leaves with a side dish, cutting, stuffing with garlic and bacon and frying in melted fat of beef, packing of beef, side dish and bone broth at the next consumption of comp nents, parts by weight .:
beef 562.48-578.78 bacon 47.92 melted fat 26.36 garlic 8.18-8.63 tomatoes 179.87 green pea 261.18 Wheat flour 13.58 sour cream 63.9 milk 71.88 acetic acid 80% 1,2 sugar 0.8 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.