RU2357551C1 - Method of producing preserves "marinated stew with lard salt pork" - Google Patents

Method of producing preserves "marinated stew with lard salt pork" Download PDF

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Publication number
RU2357551C1
RU2357551C1 RU2007139932/13A RU2007139932A RU2357551C1 RU 2357551 C1 RU2357551 C1 RU 2357551C1 RU 2007139932/13 A RU2007139932/13 A RU 2007139932/13A RU 2007139932 A RU2007139932 A RU 2007139932A RU 2357551 C1 RU2357551 C1 RU 2357551C1
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RU
Russia
Prior art keywords
cutting
melted fat
beef
salt
frying
Prior art date
Application number
RU2007139932/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2007139932/13A priority Critical patent/RU2357551C1/en
Application granted granted Critical
Publication of RU2357551C1 publication Critical patent/RU2357551C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to production of meat and vegetable preserved food. Preserves preparation includes cutting, browning in the melted fat and gritting carrots, parsley roots, celery roots and onion; cutting and frying in the melted fat potatoes; blanching and cutting beetroots, cutting and freezing runner beans, browning in the melted fat wheat flour and mixing of the listed components under oxygen free conditions with sour cream, 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: invention allows manufacturing of canned food with good digestibility.

Description

The invention relates to the production technology of canned meat and vegetables.
A known method of producing a culinary dish "Dushenina marinated, stuffed with bacon", involving the preparation of recipe components, cutting beef, bacon, carrots, parsley root, celery root and onion, 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 cooked, separating beef from the sauce, cutting, pouring sauce and garnishing with fried potatoes, beets in sour cream sauce and canned green beans to produce the finished dish (L. Golunova, Collection of recipes for dishes and culinary products from 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 for the production of canned product “Dushenina marinated, stuffed with bacon” involves preparing the recipe components, cutting, sautéing in melted fat and carrot, parsley root, celery root and onion, cutting and frying in potato melted fat, blanching and cutting beets, cutting and freezing green beans, passing wheat flour in melted fat and mixing the listed components without oxygen with sour cream, tomato paste, vinegar oh acid, sugar, table salt and black pepper to give garnish, 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 44.29
carrot 36.77-37.71
parsley root 22.23-22.59
celery root 14.23-14.46
onion 10.03-10.16
potatoes 264.96-279.45
beet 173.6-180.6
green beans 157.14
Wheat flour 6.8
sour cream 25.71
tomato paste 30% 53.57
acetic acid 80% 2.5
sugar 4.29
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. Prepared carrots, parsley root, celery root and onions are chopped, sautéed in melted fat and rubbed. Prepared potatoes are cut and fried in melted fat. Prepared beets are blanched and chopped. Prepared green beans are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with sour cream, 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)

  1. A method of producing a canned product, which includes preparing recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onions, cutting and frying in potato melted fat, blanching and cutting beets, cutting and freezing green beans, sautéing melted fat of wheat flour and mixing the listed components without oxygen with sour cream, tomato paste, acetic acid, sugar, salt and bitter black pepper to obtain side dish, cutting, fattening with bacon and frying in beef melted fat, packing of beef, side dish and bone broth at the following component consumption, parts by weight:
    beef 482.9-496.89 bacon 71.43 melted fat 44.29 carrot 36.77-37.71 parsley root 22.23-22.59 celery root 14.23-14.46 onion 10.03-10.16 potatoes 264.96-279.45 beet 173.6-180.6 green beans 157.14 Wheat flour 6.8 sour cream 25.71 tomato paste 30% 53.57 acetic acid 80% 2.5 sugar 4.29 salt 12 black pepper 0.3 bone broth before the release of the target product 1000,

    sealing and sterilization.
RU2007139932/13A 2007-10-30 2007-10-30 Method of producing preserves "marinated stew with lard salt pork" RU2357551C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2007139932/13A RU2357551C1 (en) 2007-10-30 2007-10-30 Method of producing preserves "marinated stew with lard salt pork"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2007139932/13A RU2357551C1 (en) 2007-10-30 2007-10-30 Method of producing preserves "marinated stew with lard salt pork"

Publications (1)

Publication Number Publication Date
RU2357551C1 true RU2357551C1 (en) 2009-06-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2007139932/13A RU2357551C1 (en) 2007-10-30 2007-10-30 Method of producing preserves "marinated stew with lard salt pork"

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2455863C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2455861C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of "belarusian pork goulash" preserves
RU2512847C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2512856C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2512844C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2511913C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2510653C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2512860C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2511543C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "chopped roast beef"
RU2513825C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.261. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2455863C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2455861C1 (en) * 2011-03-21 2012-07-20 Олег Иванович Квасенков Method for production of "belarusian pork goulash" preserves
RU2511543C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "chopped roast beef"
RU2511913C1 (en) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Method for production of preserves "vegetables with meat"
RU2512856C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2512844C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2510653C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "marinated dushenina forced with speck"
RU2512860C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2512847C1 (en) * 2013-05-27 2014-04-10 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"
RU2513825C1 (en) * 2013-05-27 2014-04-20 Олег Иванович Квасенков Method for production of preserves "marinated dushenina forced with speck"

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