RU2507919C1 - Method for manufacture of preserves "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 for manufacture of preserves "Beef forced with garlic and speck" envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, 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. One additionally uses in the garnish composition benincasa that is cut and blanched (before mixing) and ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing) while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; benincasa - 180.9; green peas - 174.1; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of 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 making canned ″ Beef, seasoned with garlic and bacon ″, which provides for the preparation of recipe components, cutting and blanching potatoes and pumpkins, freezing fresh green peas, passer wheat flour, mixing these components with sour cream, milk, acetic acid, sugar, salt, black pepper and bay leaf to obtain a side dish, cutting, garlic and bacon fat and roasting beef in melted fat, packing beef, side dish and bone broth, sealing tion and sterilization (RU 2350145 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 of manufacturing canned food, “Beef, seasoned with garlic and bacon”, which includes preparing the recipe components, cutting and blanching potatoes, freezing fresh grain of green peas, mixing these components with sour cream, milk, acetic acid, sugar, salt, black pepper and bay leaf to obtain a side dish, cutting, stuffing with garlic and bacon and frying beef in melted fat, packing of beef, side dish and bone broth, sealing and erilizatsiyu according to the invention composed of a garnish Benincasa additionally used which is cut before mixing and blanched and ground pumpkin seed meal which is filled prior to 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 34 garlic 8.2-8.6 potatoes 200,2-211,1 benincase 180.9 green pea 174.1 pumpkin seed meal 11.6 sour cream 63.9 milk 35.9 acetic acid, calculated on 80% concentration 1,2 sugar 0.4 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 potatoes and beninase 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: InEP, 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 with bitter and bay leaves to obtain a side dish.

The prepared beef is cut, stuffed 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 remaining costs presented in the form of intervals cover their 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 “Konservlodo fruit ″, 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 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 manufacturing canned ″ Beef, seasoned with garlic and bacon ″, which provides for the preparation of recipe components, cutting and blanching potatoes, freezing fresh grain of green peas, mixing these components with sour cream, milk, acetic acid, sugar, salt, black pepper and bay leaf with bay leaf obtaining a side dish, cutting, dressing with garlic and bacon and frying beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization, characterized in that tave garnish Benincasa additionally used, which prior to mixing and cut blanched, and ground pumpkin seed meal which is filled prior to 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 34 garlic 8.2-8.6 potatoes 200,2-211,1 benincase 180.9 green pea 174.1 pumpkin seed meal 11.6 sour cream 63.9 milk 35.9 acetic acid, calculated on 80% concentration 1,2 sugar 0.4 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000