RU2513148C1 - Method for production of preserves "beef fillet cozido with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, blanching and partial straining, carrots blanching and cutting, turnip cutting and blanching, parsley greens cutting and freezing, fresh green peas freezing, the listed components mixing with tomato paste, salt, black hot pepper, thyme and laurel leaf, beef fillet cutting, mealing in wheat flour and frying in vegetable oil, beef fillet, the produced mixture and dry white wine packing, sealing and sterilisation. Additionally one uses in the sauce composition ground pumpkin seeds extraction cake that is preliminarily poured with dry white wine and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef fillet - 429.6; vegetable oil - 7.7; bulb onions - 351.8-356,3; carrots - 48.3-49.5; green peas - 93.3; turnip - 24.7; parsley greens - 3.2; wheat flour - 5.2; pumpkin seeds extraction cake - 9.3; tomato paste in conversion to 30% dry substances content - 5.7; salt - 12; black hot pepper - 0.86; thyme - 0.86; laurel leaf - 0.02; white dry wine 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 for the production of canned food "Cosido from lamb fillet with vegetables", which includes preparing the recipe components, cutting, blanching and partial rubbing of onions, blanching and cutting carrots, cutting and blanching turnips, cutting and freezing parsley, freezing fresh grain green peas, mixing the listed components with tomato paste, salt, bitter black pepper, thyme and bay leaf, cutting, breading in wheat flour and frying beef fillet in vegetable oil, packaging beef fillet, the resulting mixture and white dry wine, sealing and sterilization (RU 2331311 C1,2008).

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 "Cosido from beef fillet with vegetables", which involves preparing the recipe components, cutting, blanching and partial rubbing of onions, blanching and cutting carrots, cutting and blanching turnips, cutting and freezing parsley, freezing fresh green pea seeds, mixing the listed ingredients with tomato paste, salt, bitter black pepper, thyme and bay leaf, cutting, breading in wheat flour and frying in vegetable asle beef fillet, packing of beef fillet, the resulting mixture and white dry wine, sealing and sterilization according to the invention, the mixture also uses ground meal of pumpkin seeds, which is pre-filled with white dry wine and kept for swelling, and the components are used in the following cost ratio , parts by weight:

beef fillet 429.6 vegetable oil 7.7 onion 351.8-356.3 carrot 48.3-49.5 green pea 93.3 turnip 24.7 parsley 3.2 Wheat flour 5.2 pumpkin seed meal 9.3 tomato paste, in terms of 30% solids content 5.7 salt 12 black pepper 0.86 thyme 0.86 Bay leaf 0.02 dry white wine before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are cut and blanched, and then approximately 43% of its recipe amount is wiped.

Prepared carrots are blanched and chopped.

Prepared turnips are cut and blanched in hot water.

Prepared parsley is chopped and frozen.

Prepared fresh green pea grain is frozen.

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), pour dry white wine in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground pepper, black bitter, thyme and bay leaf.

The prepared beef fillet is cut, breaded in wheat flour and fried in vegetable oil.

Beef fillet, the resulting mixture and dry white wine 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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, 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 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 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)

Method for the production of canned food "Beef fillet cozido with vegetables", which involves preparing the recipe, cutting, blanching and partially rubbing onions, blanching and cutting carrots, cutting and blanching turnips, cutting and freezing parsley, freezing fresh green pea grains, mixing components with tomato paste, salt, bitter black pepper, thyme and bay leaf, cutting, breading in wheat flour and frying beef fillet in vegetable oil, packing beef fillet, obtained mixture and dry white wine, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with white dry wine and kept for swelling, and the components are used in the following ratio, wt.h. :
beef fillet 429.6 vegetable oil 7.7 onion 351.8-356.3 carrot 48.3-49.5 green pea 93.3 turnip 24.7 parsley 3.2 Wheat flour 5.2 pumpkin seed meal 9.3 tomato paste, in terms of 30% solids content 5.7 salt 12 black pepper 0.86 thyme 0.86 Bay leaf 0.02 dry white wine before the release of the target product 1000