RU2576929C1 - Method for production of preserved "chopped beefsteak with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, listed components mixing with preserved green peas to produce garnish, chopping beef and pork fat and mixing with part of milk, part of salt and black hot pepper to produce minced meat, minced meat moulding and frying in melted butter to produce beefsteaks. Then wheat flour browning in melted butter and mixing with the remaining milk is performed, with bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves using of non-traditional vegetal raw materials without alteration of target product organoleptic properties.

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Description

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

A known method for the production of canned food "Beefsteak chopped with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh white cabbage, mixing these components with canned green peas to obtain a side dish, cutting beef and salted pork fat and mixed with part of the milk, part of the salt and bitter black pepper to produce minced meat, its molding and frying in ghee to obtain a steak owls sautéing in ghee wheat flour and its mixing with the remainder of the milk, bone broth, the remaining part of the sugar and salt to produce a sauce, steak packing, sauce and garnish, sealing and sterilizing (RU 2298343 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 "Beefsteak minced with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, chopping and freezing fresh cabbage, mixing the listed components with canned green peas to obtain garnish, chopping beef and bacon and mixing them with part of the milk, part of the salt and bitter black pepper to produce minced meat, its molding and frying in ghee with the teaching of steaks, the passage of wheat flour in melted butter and its mixing with the remaining part of the milk, bone broth, sugar and the remaining part of the salt to produce the sauce, packing of the steaks, side dish and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components use in the following ratio of costs, parts by weight:

beef 563.4-579.7 bacon 72 melted butter 50,2 potatoes 165-174 decorative cabbage 192.7 carrot 162.6-166.8 canned green peas 65,4 Wheat flour 10,2 milk 246 sugar 2 salt 12 black pepper 0.24 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 potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components in the recipe ratio are mixed with canned green peas to obtain a side dish.

The prepared beef and bacon are cut and chopped, and then mixed in a recipe ratio with about 17% of the recipe amount of milk, about 56% of the recipe amount of salt and ground black pepper to produce minced meat, which is formed and fried in melted butter to get steaks.

The prepared wheat flour is sautéed in melted butter, and then mixed in the recipe ratio with the remaining part of the milk, bone broth, sugar and the remaining part of the salt to form a sauce.

Beef steaks, garnish and sauce 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 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.

The canned food obtained using the described technology is similar in organoleptic properties 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 meat "Beefsteak chopped with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned green peas to obtain a side dish, cutting beef and bacon and mixing them with part of the milk, part of the salt and bitter black pepper to obtain minced meat, its molding and frying in ghee with the preparation of steaks, then flaxseed butter and wheat flour and mixing it with the remaining part of the milk, bone broth, sugar and the remaining part of the salt to produce sauce, packing steaks, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following cost ratio wt.h .:
beef 563.4-579.7 bacon 72 melted butter 50,2 potatoes 165-174 decorative cabbage 192.7 carrot 162.6-166.8 canned green peas 65,4 Wheat flour 10,2 milk 246 sugar 2 salt 12 black pepper 0.24 bone broth before the release of the target product 1000