RU2527862C1 - Method for production of preserved product "marinated dushenina forced with speck" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, part of carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, the remaining carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce 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 product “Dushenina marinated, stuffed with bacon", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, parsley root, celery root and onions, cutting and frying potatoes in melted fat, blanching and cutting the remaining parts of carrots, freezing fresh green pea grains, passing wheat flour in melted fat, mixing the above components with sour cream, tomato paste, acetic acid d, sugar, salt and bitter black pepper to obtain a side dish, cutting, fattening with bacon and frying beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization (RU 2362353 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 the production of the canned product “Dushenina marinated, stuffed with bacon”, which involves preparing the recipe components, cutting, sautéing in melted fat and wiping some carrots, parsley root, celery root and onion, cutting and frying in melted fat potatoes, blanching and cutting the rest of the carrots, freezing fresh green pea grains, mixing the listed ingredients with flour, sour cream, tomato paste, acetic acid, sugar, salt and bitter black pepper to obtain a side dish, cutting, fattening with bacon and frying beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing and allowed to swell , and the components are used in the following ratio of costs, parts by weight:

beef 482.9-496.9 bacon 71,4 melted fat 44.3 carrot 200.6-205.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 potatoes 265-279.5 green pea 155.7 pumpkin seed meal 9.9 sour cream 25.7 tomato paste, in terms of 30% solids content 53.6 acetic acid, calculated on 80% concentration 2,5 sugar 4.3 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 18% of the recipe amount of carrots, parsley root, celery root and onions are chopped, sautéed in melted fat and wiped.

Prepared potatoes are cut and fried in melted fat.

The rest of the 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, tomato paste, acetic acid, sugar, salt and ground black pepper to obtain a side dish.

Prepared beef is cut, stuffed with 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 tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP “Konservplodoizot”, 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. 5, 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 product “Marinated, stuffed with salted pork fat”, which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing part of the carrots, parsley root, celery root and onion, cutting and frying the potato in melted fat, blanching and cutting the remaining part carrots, freezing fresh grain of green peas, mixing the listed ingredients with flour, sour cream, tomato paste, acetic acid, sugar, salt and black bitter pepper with a half garnish, cutting, fattening with bacon and frying beef in melted fat, packing beef, side dish and bone broth, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with bone broth and kept for swelling before mixing, and the components are used in the following ratio, parts by weight:
beef 482.9-496.9 bacon 71,4 melted fat 44.3 carrot 200.6-205.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 potatoes 265-279.5 green pea 155.7 pumpkin seed meal 9.9 sour cream 25.7 tomato paste in terms of 30% solids content 53.6 acetic acid in terms of 80% concentration 2.5 sugar 4.3 salt 12 black pepper 0.3 bone broth before the release of the target product 1000