RU2511115C1 - Method for manufacture of preserves "beef forced with garlic and speck" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots blanching and cutting, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation; the method specificity is as follows: one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). The components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 51.1; garlic - 8.2-8.6; carrots - 280.4-287.5; green peas - 261.2; pumpkin seeds extraction cake - 9.6; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; 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 producing canned food "Beef, stuffed with garlic and bacon", involving the preparation of recipe components, blanching and cutting carrots, freezing fresh grain of green peas, passer wheat flour, mixing these components with sour cream, acetic acid, salt, black pepper and bay leaf to obtain 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 (RU 2355200 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 canned food “Beef, seasoned with garlic and bacon”, which involves preparing the recipe components, blanching and cutting carrots, freezing fresh grain of green peas, mixing the listed components with sour cream, acetic acid, salt, bitter black pepper and bay leaf to obtain a side dish, cutting, garlic and bacon dressing and roasting beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization, according to grounded, they 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 ratio of costs, parts by weight:

beef 562.5-578.8 bacon 47.9 melted fat 51.1 garlic 8.2-8.6 carrot 280.4-287.5 green pea 261.2 pumpkin seed meal 9.6 sour cream 63.9 acetic acid in terms of 80% concentration 1,2 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 carrots are blanched and chopped.

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, acetic acid, salt and ground pepper, black 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 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 acetic acid with a concentration that does not coincide with the prescription, they recalculate its costs for the equivalent acid content according to the known dependencies (Collection of technological instructions for the production of canned food. Volume 1 / - 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. 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)

The method of obtaining canned food "Beef, stuffed with garlic and bacon", which includes preparing the recipe components, blanching and cutting carrots, freezing fresh green pea grains, mixing the listed components with sour cream, acetic acid, salt, black pepper and bay leaf to obtain a side dish, cutting , filling with garlic and bacon and frying beef in melted fat, packing of beef, side dish and bone broth, sealing and sterilization, characterized in that they use ground meal seed pumpkins, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
beef 562.5-578.8 bacon 47.9 melted fat 51.1 garlic 8.2-8.6 carrot 280.4-287.5 green pea 261.2 pumpkin seed meal 9.6 sour cream 63.9 acetic acid in terms of 80% concentration 1,2 salt 12 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000