RU2493735C1 - Method for production of preserves "stewed forced beef with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, white vegetables and bulb onions and their mixing with flour, bone broth, tomato paste, salt and black hot pepper to produce a sauce, beef cutting, forcing with the remaining carrots and speck roots and frying in melted fat, fresh white cabbage chopping and freezing, beef, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; white vegetables - 30-30.2; bulb onions - 57-57.7; sunflower flour - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

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

A known method for the production of canned beef roasted beef with cabbage ", which includes preparing the recipe components, cutting, pasting in melted fat and rubbing part of the carrots, white roots and onions, passer wheat flour, mixing these components with bone broth, tomato paste, salt and bitter black pepper to get the sauce, cutting, filling with the rest of the carrots and bacon and frying the beef in melted fat, chopping and freezing fresh cabbage, packing g beef, cabbage and sauce, sealing and sterilization (RU 2300928 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 "Braised beef with cabbage", which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, white roots and onions and mixing them with flour, bone broth, tomato paste , salt and bitter black pepper to obtain a sauce, cutting, filling with the remaining carrots and bacon and frying beef in melted fat, shredding and freezing fresh cabbage, packing beef, cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, wt.h .:

beef 422.5-434.8 bacon thirty melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 white roots 30-30,2 onion 57-57.7 sunflower flour eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 0.3 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 about 48% of the recipe amount of carrots, white roots and onions are chopped, sautéed in melted fat and rubbed.

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 bone broth, tomato paste, salt and ground black pepper to obtain a sauce.

The prepared beef is cut, stuffed with the rest of the carrots and bacon and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

Beef, cabbage and sauce 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 the 1st category, and the maximum corresponds to the use of meat of the 2nd category. 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 "Konservlodozyot", 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. 8 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)

Method for the production of canned meat "Braised beef with cabbage", which involves preparing the recipe, cutting, sautéing in melted fat and rubbing part of the carrots, white roots and onions and mixing them with flour, bone broth, tomato paste, salt and black bitter pepper with obtaining sauce, cutting, filling with the remaining carrots and bacon and frying beef in melted fat, shredding and freezing fresh white cabbage, packing beef, cabbage and sauce, sealing and sterilization, about characterized by the fact that they use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 422.5-434.8 bacon thirty melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 white roots 30-30,2 onion 57-57.7 sunflower flour eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 0.3 bone broth before the release of the target product 1000