RU2519687C1 - Method for production of preserves "stewed forced beef with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, white vegetables and bulb onions and their mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, beef cutting, forcing with the remaining carrots and speck roots and frying in melted fat, fresh white cabbage chopping and freezing, beef, cabbages and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8; speck -30; melted fat - 50.2; fresh white cabbages - 490; carrots - 152-155.9; white vegetables - 30-30.2; bulb onions - 57-57.7; pumpkin seeds extraction cake - 18; tomato paste in conversion to 30% dry substances content - 23.8; salt - 12; black hot pepper - 0.3; 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

A known method for the production of canned food "Braised beef with cabbage", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing part of the carrots, white roots and onions, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, salt and bitter black pepper to get the sauce, cutting, filling with the rest of the carrots and bacon and frying the beef in melted fat, chopping and freezing fresh white cabbage, packing g beef, cabbage and sauce, sealing and sterilization (RU 230092801, 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 canned meat production method "Braised beef with cabbage", which involves preparing the recipe components, cutting, sautéing in melted fat and wiping some carrots, white roots and onions and mixing them with bone broth, tomato paste, salt and bitter black pepper to get the sauce, cutting, roasting with the rest of the carrots and bacon and frying the beef in melted fat, chopping and freezing fresh white cabbage, packing the beef, cabbage and sauce , Sealing and sterilization, the invention is used ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

beef 422.5-434.8 bacon thirty melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 white roots 30-30,2 onion 57-57.7 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 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 about 48% of the recipe amount of carrots, white roots and onions are chopped, sautéed in melted fat and wiped.

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 bone broth, tomato paste, salt and ground black pepper to obtain a sauce.

The prepared beef is cut, stuffed with the rest of the carrots and bacon and fried in melted fat.

Prepared fresh white cabbage is chopped and frozen.

Beef, cabbage and sauce 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 tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to 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 completely out of the can, but the product by 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 meat "Braised beef with cabbage", which involves preparing the recipe, cutting, sautéing in melted fat and wiping part of the carrots, white roots and onions and mixing them with bone broth, tomato paste, salt and bitter black pepper to obtain a sauce , cutting, filling with the rest of the carrots and bacon and frying beef in melted fat, shredding and freezing fresh cabbage, packing beef, cabbage and sauce, sealing and sterilization, I distinguish which consists in the use of 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 422.5-434.8 bacon thirty melted fat 50,2 fresh white cabbage 490 carrot 152-155.9 white roots 30-30,2 onion 57-57.7 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content 23.8 salt 12 black pepper 0.3 bone broth before the release of the target product 1000