RU2507924C1 - Method for production of preserves "chopped 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 involves 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, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, mixing cabbages, potatoes and carrots with preserved sweet maize to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.

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

Description

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

There is a method of producing canned food "Minced beef steak with vegetables in milk sauce", which involves preparing the recipe components, cutting the beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper to obtain minced meat, molding it and frying it in ghee to obtain beef steaks , cutting and freezing fresh white cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned sweet corn to obtain a garnish RA, sautéing wheat flour in ghee and mixing it with the rest of the milk, bone broth, sugar and the rest of the salt to form a sauce, packing the steaks, side dish and sauce, sealing and sterilization (RU 2298341 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 method for producing canned meat “Beefsteak minced with vegetables in milk sauce”, which involves preparing the recipe components, cutting the beef and bacon and mixing them with part of the milk, part of the salt and bitter black pepper to obtain the forcemeat, molding and frying in melted butter to get steaks, cutting and freezing fresh cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned sugar corn to obtain a side dish, mixing flour, the remaining part of milk, bone broth, sugar and the remaining part of salt to obtain sauce, packing the steaks, side dish and sauce, sealing and sterilization according to the invention, use ground pumpkin seed meal, which is poured with bone broth before mixing and incubated 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 sweet corn 65,4 pumpkin seed meal 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 about 17% of the recipe amount of milk, about 40% of the recipe amount of salt and ground black pepper to produce minced meat, which is formed and fried in melted butter to get 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 sweet corn to obtain a side dish.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 ), is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell, and then mixed with the rest of the milk, bone broth, sugar and the rest of the salt in a prescription ratio to form a 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 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)

The method of obtaining canned meat "Beefsteak chopped with vegetables in milk sauce", including chopping beef and salted pork fat and mixing it with part of the milk, part of the salt and black bitter pepper to obtain minced meat, molding and frying it in ghee to produce beef steaks, cutting and freezing fresh white cabbage, cutting and blanching potatoes, blanching and cutting carrots and mixing cabbage, potatoes and carrots with canned sweet corn to obtain a side dish, pouring ground pumpkin seed meal with bone broth m in a ratio by weight of about 1: 5, the exposure for swelling and mixing it with the remaining part of milk, bone broth, sugar and the rest of the salt to obtain sauce, packing of steaks, side dish and sauce, sealing and sterilization, and the components are used in the following ratio 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 sweet corn 65,4 pumpkin seed meal 40,4 milk 246 sugar 2 salt 12 black pepper 0.24 bone broth before the release of the target product 1000