RU2357565C1 - 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. Preserves are cooked by blanching and cutting beetroots, freezing fresh green peas, browning wheat flour and mixing of the listed components with sour cream, acetic acid, table 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: this allows expanding range of technical means and dishes used in manufacturing of canned food which ensure increase of its digestibility.

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 ghee, pouring with potable water and stewing until the beef is cooked, adding wheat flour, sour cream, pepper and bay leaf at the end of the stewing, separating the beef from the sauce and cutting it, pouring it with sauce and garnishing with boiled beets and boiled green peas with Niemi finished dish (Golunova 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 canned meat “Beef, seasoned with garlic and bacon” involves preparing the recipe components, blanching and cutting beets, freezing fresh green pea grains, stirring wheat flour and mixing the listed components without access of oxygen with sour cream, acetic acid, and cooked salt, bitter black pepper and bay leaf to obtain a garnish, cutting, roasting with garlic and bacon and frying in melted beef fat, packing of beef, side dish and bone go broth at the following consumption of components, parts by weight:

beef 562.48-578.78 bacon 47.92 melted fat 51.12 garlic 8.18-8.63 beet 306.93-319.31 green pea 261.18 Wheat flour 9.58 sour cream 63.9 acetic acid 80% 1,2 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 beets 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, 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 producing canned food, which involves preparing recipe components, blanching and cutting beets, freezing fresh green pea grains, storing wheat flour and mixing the listed components without oxygen with sour cream, acetic acid, sodium chloride, bitter black pepper and bay leaf to obtain a side dish, cutting , stuffing with garlic and bacon and frying in melted beef fat, packing 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 51.12 garlic 8.18-8.63 beet 306.93-319.31 green pea 261.18 Wheat flour 9.58 sour cream 63.9 acetic acid in terms of 80% 1,2 table salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.