RU2582785C1 - Method for production of preserved "chopped beefsteak with onions and vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs onions cutting and frying in melted butter, potatoes cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages chopping and freezing. Listed components are mixed with preserved green peas to produce garnish. Prepared beef and pork fat are chopped and mixed with part of milk, part of salt and black hot pepper to produce mince. It is moulded and fried in melted butter to produce beefsteaks. Wheat flour is browned in melted butter and mixed with remaining milk, bone broth, sugar and remaining salt to produce sauce. Beefsteaks, garnish and sauce are packed, sealed and sterilised.

EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials.

1 cl

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, cutting and frying in onion ghee, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned with green peas to obtain a side dish, chopping beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper to obtain minced meat f and frying in ghee with getting steaks, passing wheat flour in ghee and mixing it with the rest of the milk, bone broth, sugar and the rest of the salt to make sauce, packing the steaks, side dish and sauce, sealing and sterilization (RU 2298344 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 "Chopped Beef Steak with Onions and Vegetables in Milk Sauce", which involves preparing the recipe components, cutting and frying onion ghee, cutting and blanching potatoes, blanching and cutting carrots, chopping and freezing fresh cabbage, mixing the listed ingredients with canned green peas to obtain a side dish, chopping beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper obtained eat minced meat, molding it and fry it in ghee to get beef steaks, pass the wheat flour in ghee and mix it with the rest of the milk, bone broth, sugar and the rest of the salt to make sauce, pack the steaks, garnish and sauce, seal and sterilize , according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

beef 563.4-579.7 bacon 72 melted butter 64 potatoes 132-139.2 decorative cabbage 136.2 carrot 130-133.4 onion 117-118.5 canned green peas 52.3 Wheat flour 14.2 milk 205.2 sugar 1,6 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 onions are cut and fried in ghee.

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 20% 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 "Chopped beef steak with onions and vegetables in milk sauce", which includes preparing the recipe components, cutting and frying onion ghee, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned with green peas to obtain a side dish, chopping beef and bacon and mixing them with part of the milk, part of the salt and black bitter pepper to obtain the stuffing, molding and frying in ghee with getting steaks, straining wheat ghee in ghee and mixing it with the rest of the milk, bone broth, sugar and the rest of the salt to make the sauce, packing the steaks, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 563.4-579.7 bacon 72 melted butter 64 potatoes 132-139.2 decorative cabbage 136.2 carrot 130-133.4 onion 117-118.5 canned green peas 52.3 Wheat flour 14.2 milk 205.2 sugar 1,6 salt 12 black pepper 0.24 bone broth before the release of the target product 1000