RU2501337C1 - Method for manufacture of preserved product "beef forced with garlic and speck" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, tomatoes cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.

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

Description

A known method of obtaining a canned product "Beef, stuffed with garlic and bacon", involving the preparation of recipe components, cutting and blanching of tomatoes, freezing fresh green peas, passer wheat flour, mixing these components with sour cream, milk, acetic acid, sugar, salt, pepper black bitter and bay leaves to obtain a side dish, cutting, garlic and bacon fat and roasting beef in melted fat, packing beef, side dish and bone broth, seal sterilization and sterilization (RU 2357459 C1, 2009).

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 a canned product “Beef, seasoned with garlic and bacon”, which involves preparing recipe components, cutting and blanching tomatoes, freezing fresh green pea grains, mixing these components with flour, sour cream, milk, acetic acid, sugar , salt, pepper, black bitter and bay leaves to obtain a side dish, cutting, stuffing with garlic and bacon and frying beef in melted fat, packaging of beef, side dish and bone broth, g Sealing and sterilization, according to the invention, as a meal use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following flow rate ratio, parts by weight:

beef 562.5-578.8 bacon 47.9 melted fat 26,4 garlic 8.2-8.6 tomatoes 179.9 green pea 261.2 pumpkin seed meal 13.6 sour cream 63.9 milk 71.9 acetic acid, calculated on 80% concentration 1,2 sugar 0.8 salt 12 black pepper 0.2 Bay leaf 0.08 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 tomatoes are cut and blanched in hot water.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InZP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with sour cream, milk, acetic acid, sugar, salt and ground black pepper bitter and bay leaves to obtain a side dish.

The prepared beef is cut, minced with garlic and bacon and fried in melted fat.

Beef, side dish 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 category I meat, and the maximum corresponds to the use of category II meat. The consumption of garlic given as an interval covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its costs for the equivalent acid content are recalculated according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservlodozyach, 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, 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 out of the can completely, but the control did not.

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

Claims (1)

A method of obtaining a canned product "Beef, seasoned with garlic and bacon", which includes preparing the recipe components, cutting and blanching tomatoes, freezing fresh green pea grains, mixing the listed components with flour, sour cream, milk, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a side dish, cutting, filling with garlic and bacon and roasting beef in melted fat, packing of beef, side dish and bone broth, sealing and sterilization, distinguishing by the fact that the flour is used as a ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
beef 562.5-578.8 bacon 47.9 melted fat 26,4 garlic 8.2-8.6 tomatoes 179.9 green pea 261.2 pumpkin seed meal 13.6 sour cream 63.9 milk 71.9 acetic acid, calculated on 80% concentration 1,2 sugar 0.8 salt 12 black bitter pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000