RU2491838C1 - Method for manufacture of preserves "meat with beans" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe component preparation, beef and bulb onions cutting and combined frying in melted fat, green beans and cilantro, parsley and basil greens cutting and freezing, garlic cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method 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 of producing canned food "Meat and Beans", which includes preparing the recipe components, cutting and co-frying beef and onions in melted fat, cutting and freezing string beans and green cilantro, parsley and basil, cutting and blanching garlic, sautéing in melted fat flour, mixing the listed components with tomato paste, salt and black bitter pepper, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2322863 C1, 2008).

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 canned meat “Beans and Beans”, which involves preparing the recipe components, cutting and co-frying beef and onions in melted fat, cutting and freezing green beans and cilantro, parsley and basil, cutting garlic, mixing the listed components with flour, tomato paste, salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing vaniem poured bone broth and allowed to stand to swell, and components used in the following flow, pbw .:

beef 580-596.8 melted fat 35.3 onion 110.1-111.5 garlic 7.5-7.9 green beans 232.9 green cilantro 12.5 parsley 12.5 basil greens 12.5 sunflower flour 11.8 tomato paste in terms of 30% solids content 11.8 salt 12 black pepper 0.2 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef and onions are cut, mixed in the recipe ratio and fried in melted fat.

Prepared green beans and cilantro, parsley and basil are chopped and frozen.

Prepared garlic is chopped.

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.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground black pepper.

The resulting mixture and bone broth are packaged in a prescription 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.

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

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 of tin can No. 5 containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to 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)

The method of obtaining canned meat "Beans", which includes preparing the recipe components, cutting and co-frying beef and onions in melted fat, cutting and freezing green beans and cilantro, parsley and basil, cutting garlic, mixing these components with flour, tomato paste , salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with bone broth and you erzhivayut to swell, and components used in the following flow, pbw .:
beef 580-596.8 melted fat 35.3 onion 110.1-111.5 garlic 7.5-7.9 green beans 232.9 green cilantro 12.5 parsley 12.5 basil greens 12.5 sunflower flour 11.8 tomato paste in terms of 30% solids content 11.8 salt 12 black pepper 0.2 bone broth before the release of the target product 1000