RU2512170C1 - Method for production of preserves "tail stew" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and black hot pepper to produce a sauce, the beef tails and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Stew from the tails", which includes preparing the recipe components, boiling in salted water, separating from the broth, disintegrating the beef tails on the vertebrae and frying the beef tails in the melted fat, chopping the onion in the melted fat and chopping the onion, and passing in the melted fat wheat flour, mixing onions, wheat flour, separated broth, tomato puree, sugar and black bitter pepper and cooking to get sauce, packing beef tails and sauce, sealing and sterilization uw (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.204).

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 the production of canned food “Ragout from the tails”, which involves preparing the recipe components, boiling in salted water, separating from the broth, disintegrating the beef tails in melted fat, cutting, sautéing in melted fat and chopping onion onion, mixing it with flour, separated broth, tomato puree, sugar and bitter black pepper and cooking to make sauce, packing beef tails and sauce, sealing and sterilization, according to the invention, in the composition ousa used ground pumpkin seed meal, which is separated prior to mixing pour broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:

beef tails 660 melted fat 28 onion 11.5-11.6 pumpkin seed meal 12 tomato puree, in terms of 12% solids 176 sugar 2 salt 10.1 black pepper 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef tails are boiled in salted water for 30-45 minutes, separated from the broth, divided into vertebrae and fried in melted fat.

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

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 the separated broth in a mass ratio of about 1: 5 and stand for swelling.

Onions and meal of pumpkin seeds in a recipe ratio are mixed with separated broth, tomato puree, sugar and ground black pepper. The resulting mixture is cooked for 10-15 minutes to obtain a sauce.

Beef tails and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. 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 this technical result, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted in a tripod with the neck down. After 8-10 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, 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)

A method for the production of canned meat "Tail Stew", which involves preparing the recipe components, boiling in salted water, separating from the broth, dissecting the beef tails on the vertebrae and frying the beef tails in melted fat, chopping and melting the onion in melted fat and mixing it with flour, separated broth, tomato puree, bitter sugar and pepper and cooking to obtain a sauce, packing beef tails and sauce, sealing and sterilization, characterized in that hammers use hammers as flour th meal of pumpkin seeds, which before mixing is poured with a separated broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef tails 660 melted fat 28 onion 11.5-11.6 pumpkin seed meal 12 tomato puree, in terms of 12% solids 176 sugar 2 salt 10.1 black pepper 0.2 water before the release of the target product 1000