RU2557230C1 - Method for production of preserves "beef in mustard sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of "Beef in mustard sauce" envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted fat, wheat flour sauteing, the listed components mixing with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO₂-extracts of caraway and black hot pepper, the mixture soft cooking and straining to produce a sauce, fresh white cabbages chopping and freezing, beef cutting, beef, cabbages and sauce packing, sealing and sterilisation. Fresh cabbages may be replaced with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 486-500.1; melted fat - 21; butter - 30; carrots- 30-30.8; bulb onions - 21-21.3; wheat flour - 15; sour cream - 105; tomato paste in conversion to 30% dry substances content - 10; table mustard -9; salt - 12; CO₂-extract of black hot pepper - 0.02; CO₂-extract of caraway -0.25; bone broth - till the target product yield is equal to 1000.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned ″ Beef in mustard sauce ″, which includes preparing the recipe, cutting and sautéing carrots and onions in melted fat, sautéing wheat flour, mixing the listed ingredients with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO ₂ -extracts of caraway seeds and black bitter pepper, boiling the mixture and rubbing it with sauce, shredding and freezing fresh cabbage, cutting beef, packing beef, cabbage You and sauce, sealing and sterilization (RU 2281674 C1, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for the production of canned ″ Beef in mustard sauce ″, which includes preparing the recipe components, cutting and sautéing carrots and onions in melted fat, sautéing wheat flour, mixing the listed components with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO ₂ extracts of caraway seeds and black bitter pepper, boiling the mixture and rubbing it with sauce, shredding and freezing fresh cabbage, cutting beef, packing beef, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 486-500.1 melted fat 21 butter thirty decorative cabbage 648 carrot 30-30.8 onion 21-21,3 Wheat flour fifteen sour cream 105 tomato paste, in terms of 30% solids content 10 table mustard 9 salt 12 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract caraway 0.25 bone broth until the desired product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in melted fat.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with melted butter, sour cream, bone broth, tomato paste, table mustard, salt and CO ₂ extracts of black pepper and caraway seeds. The resulting mixture is boiled and rubbed to obtain a sauce.

Prepared fresh ornamental cabbage is chopped and frozen. Prepared beef is chopped.

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 shown 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 I. - M .: APPP "Preserved fruit", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties and chemical composition to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned ″ Beef in mustard sauce ″, which includes preparing the recipe, cutting and sautéing carrots and onions in melted fat, sautéing wheat flour, mixing the listed ingredients with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO ₂ -extracts of caraway seeds and black bitter pepper, boiling the mixture and wiping it with a sauce, shredding and freezing fresh cabbage, cutting beef, packing beef, cabbage and sauce, sealing w and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 486-500.1 melted fat 21 butter thirty decorative cabbage 648 carrot 30-30.8 onion 21-21,3 Wheat flour fifteen sour cream 105 tomato paste, in terms of 30% solids content 10 table mustard 9 salt 12 Bitter black pepper CO ₂ extract 0.02 CO ₂ extract caraway 0.25 bone broth before the release of the target product 1000