RU2480061C1 - Method for production of preserves "hashed beefsteak with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks. Then one performs fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas to produce garnish. The method envisages sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce. Then the beefsteaks, garnish and sauce are packed, sealed and sterilised.

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

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Beefsteak chopped with vegetables in milk sauce", which includes preparing the recipe components, chopping beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper to obtain the forcemeat, molding it and frying in ghee to obtain the steaks , cutting and freezing fresh white cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned green peas to obtain a garnish caviar, straining wheat butter in ghee and mixing it with the rest of the milk, bone broth, sugar and the rest of the salt to produce sauce, packing the steaks, side dish and sauce, sealing and sterilization (RU 2298343 C1, 2007).

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 canned meat production method "Beefsteak minced with vegetables in milk sauce", which involves preparing the recipe components, chopping beef and bacon and mixing them with part of the milk, part of the salt and bitter black pepper to produce minced meat, molding and frying in ghee to get steaks, cutting and freezing fresh cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned greens with peas to obtain a side dish, mixing the flour, the remaining part of the milk, bone broth, sugar and the remaining part of the salt to obtain the sauce, packing the steaks, side dish and sauce, sealing and sterilizing, according to the invention, sunflower flour is used, which is poured with bone broth and mixed before mixing for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 563.4-579.7 bacon 72 melted butter 40 fresh white cabbage 188.8 potatoes 165-174 carrot 162.6-166.8 canned green peas 65,4 sunflower flour 40,4 milk 246 sugar 2 salt 12 black pepper 0.24 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared beef and bacon are chopped and mixed in a recipe ratio with approximately 17% of the recipe amount of milk, approximately 40% of the recipe amount of salt and ground black pepper to produce minced meat, which is molded and fried in melted butter to obtain steaks.

Prepared fresh white cabbage is cut and frozen.

Prepared potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Cabbage, potatoes and carrots in a prescription ratio are mixed with canned green peas to obtain a side dish.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell, and then mixed with the remaining part of milk, bone broth, sugar and the rest of salt in a recipe ratio to obtain sauce .

Beef steaks, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. 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. The remaining costs presented in the form of intervals cover their 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by the closest analogue did not.

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

Claims (1)

Method for the production of canned meat "Minced beef steak with vegetables in milk sauce", which includes preparing the recipe components, chopping beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper to produce minced meat, its molding and frying in ghee, to obtain the steaks, cutting and freezing fresh cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned green peas to obtain a side dish, mix the preparation of flour, the remaining part of milk, bone broth, sugar and the remaining part of salt to produce sauce, packing of steaks, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and allowed to swell, and components are used in the following ratio of costs, parts by weight:
beef 563.4-579.7 bacon 72 melted butter 40 fresh white cabbage 188.8 potatoes 165-174 carrot 162.6-166.8 canned green peas 65,4 sunflower flour 40,4 milk 246 sugar 2 salt 12 black pepper 0.24 bone broth before the release of the target product 1000