RU2512162C1 - "meat sauce" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the sauces production technology. The method envisages preparation of recipe components, beef cutting, boiling and mincing, bulb onions cutting, sauteing in melted fat and milling. Then speck is minced and all the components are mixed with flour, bone broth, salt, hot black pepper and laurel leaf. One proceeds with cooking, packing, sealing and sterilisation. Ground pumpkin seeds extraction cake is used for the sauce preparation. Expression cake is poured with bone broth and maintained for swelling before mixing.

EFFECT: invention usage will allow to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to technology for the production of sauces.

A known method for the production of canned food "Meat sauce", which includes preparing the recipe components, cutting, cooking and grinding on a top of beef, cutting, sautéing in melted fat and chopping onions, grinding on a top of bacon, passivation of wheat flour, mixing these components with bone broth, salt, black pepper and bay leaf, cooking, packaging, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 83-84).

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 “Meat Sauce”, which involves preparing the recipe components, cutting, cooking and chopping beef on top, cutting, sautéing in melted fat and chopping onion, chopping bacon on top, mixing the listed ingredients with flour , bone broth, salt, black pepper and bay leaf, cooking, packing, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is filled with bone broth before mixing it is kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 938.6-965.8 bacon 154 melted fat 10 onion 184-186.4 pumpkin seed meal 36 salt 12 black pepper 1,2 Bay leaf 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 beef is cut, boiled until tender and chopped on top.

Prepared onions are chopped, sautéed in melted fat and chopped on a spinning top or a washing machine.

The prepared fat is crushed on a top.

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 are mixed in a prescription ratio with bone broth, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for about 30 minutes, packaged, 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. Shown in the form of an interval onion consumption covers its 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. 12, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-12 minutes, the experimental product completely drained from the can, and the product by the closest analogue did not completely drip, but began to dry on the walls of the can.

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 sauce, which involves the preparation of recipe components, cutting, cooking and chopping in a beef top, cutting, sautéing in melted fat and chopping onions, chopping bacon for salmon, mixing the listed ingredients with flour, bone broth, salt, pepper black bitter and bay leaves, cooking, packing, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with bone broth and allowed to swell, and ponents are used in the following ratio of costs, parts by weight:
beef 938.6-965.8 bacon 154 melted fat 10 onion 184-186.4 pumpkin seed meal 36 salt 12 black pepper 1,2 Bay leaf 0.3 bone broth before the release of the target product 1000.