RU2462052C1 - Method for production of preserves "tail stew" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. The method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat, bulb onions cutting, sauteing in melted fat and milling, sunflower flour pouring with separated broth and maintenance for swelling, mixing bulb onions, sunflower flour, separated broth, sugar and red hot pepper to produce a sauce, the beef tails and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method of producing canned food "Stew from the tails", involving the preparation of recipe components, boiling in salted water, separating from the broth, disintegrating the beef tails on the vertebrae and frying beef tails in fat, chopping, passing onions in melted fat and chopping onion, passing in melted fat wheat flour, mixing onions, wheat flour, separated broth, tomato puree, sugar and red hot pepper and cooking to get sauce, packing beef tails and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p.204).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing preserves "Stew from tails", which involves preparing the recipe components, boiling in salted water, separating from the broth, dissecting the vertebrae in roasted fat and frying the beef tails, slicing, straining in melted fat and chopping the onion onion, mixing it with flour, separated broth, tomato puree, sugar and hot red pepper and cooking to obtain sauce, packing beef tails and sauce, sealing and sterilization, according to the invention, in the composition of the sou and use sunflower flour, which, prior to mixing pour broth separated and kept to swell, and the components used in the following ratio of expenses, parts by weight .:

beef tails 660 melted fat 28 onion 11.5-11.6 sunflower flour 12 tomato puree, in terms of 12% solids 176 sugar 2 salt 10.1 hot red pepper 0.2 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef tails are cooked in salted water for 30-45 minutes, separated from the broth, divided into vertebrae and fried in melted fat.

Prepared onions are chopped, sautéed in melted fat and chopped on a spinning top or a washing machine.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with separated broth in a weight ratio of about 1: 5 and allowed to swell.

Onions and sunflower flour in the recipe ratio are mixed with separated broth, tomato puree, sugar and ground red pepper. The resulting mixture is cooked for 10-15 minutes to obtain a sauce.

Beef tails and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, banks of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted in a tripod in an inverted position. After 8-10 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of obtaining canned meat "Tail Stew", which includes preparing the recipe components, boiling in salted water, separating from the broth, dissecting the beef tails on the vertebrae and frying the beef tails in melted fat, chopping the onion in melted fat and chopping the onion, mixing it with flour, separated broth, tomato puree, sugar and hot red pepper and cooking to obtain sauce, packing beef tails and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing, pour the separated broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
beef tails 660 melted fat 28 onion 11.5-11.6 sunflower flour 12 tomato puree, in terms of 12% solids 176 sugar 2 salt 10.1 hot red pepper 0.2 water before the release of the target product 1000