RU2561160C1 - Method for production of preserves "stewed beef with dried plums" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserves "Stewed beef with dried plums" envisages recipe components preparation, beef cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, fresh cabbages chopping and freezing, dried plums cutting, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 422.5-434.8; melted fat - 54; ornamental cabbages - 500; bulb onions -90-91.2; dried plums - 50; tomato paste in conversion to 30% dry substances content - 20; salt - 12; black hot pepper - 0.15; laurel leaf - 0.06; 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 food "Braised beef with prunes", which includes preparing the recipe components, cutting and frying beef in melted fat, cutting and sautéing onion in melted fat, chopping and freezing fresh white cabbage, cutting prunes, mixing the listed ingredients with tomato salt, bitter black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization (RU 2300251 C1, 2007).

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 canned meat production method “Braised beef with prunes”, which involves preparing the recipe components, cutting and frying beef in melted fat, cutting and sautéing onion in melted fat, chopping and freezing fresh cabbage, cutting prune, mixing the above components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative empty, and the components are used in the following ratio of costs, parts by weight:

beef 422.5-434.8 melted fat 54 decorative cabbage 500 onion 90 = 91.2 prunes fifty tomato paste in terms of 30% solids content twenty salt 12 black pepper 0.15 Bay leaf 0.06 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 beef is cut and fried in melted fat.

Prepared onions are chopped and sautéed in melted fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared prune is cut.

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

The resulting mixture 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. Shown in the form of an interval onion consumption covers its 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. - А .: APPP Konservplodoizomat, 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 food "Braised beef with prunes", which includes preparing the recipe components, cutting and frying beef in melted fat, cutting and sautéing onion in melted fat, chopping and freezing fresh cabbage, cutting prunes, mixing the listed ingredients with tomato paste, salt black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used when the corresponding ratio of costs, parts by weight:
beef 422.5-434.8 melted fat 54 decorative cabbage 500 onion 90-91.2 prunes fifty tomato paste in terms of 30% solids content twenty salt 12 black pepper 0.15 Bay leaf 0.06 bone broth before the release of the target product 1000