RU2585837C1 - Method for production of preserved "chopped beefsteak with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing of canned second courses. Method comprises preparation of recipe ingredients. Pre-processed potatoes are cut and blanched. Pre-processed carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Listed components are mixed with canned sweet maize to produce garnish. Beef and pork fat are chopped and mixed with one part of milk, one part of salt, and black hot pepper to produce mince. Mince is moulded and fried in melted butter to produce beefsteaks. Wheat flour is sautéed 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 allows to get new type of canned food using nonconventional vegetable raw materials.

1 cl

Description

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

There is a method of producing canned food "Minced beef steak 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 sweet corn 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 s, 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 2298341 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 method for producing canned food “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 sweet corn 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 half by cooking steaks, straining wheat flour in melted butter and mixing it with the remaining part of the milk, bone broth, sugar and the remaining part of the salt to produce sauce, packing the steaks, side dish and sauce, sealing and sterilizing, according to the invention, use decorative cabbage, and the components are used when the following ratio of costs, wt. hours:

beef 563.4-579.7 bacon 72 melted butter 50,2 potatoes 165-174 decorative cabbage 192.7 carrot 162.8-166.8 canned sweet corn 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 a prescription ratio are mixed with canned sweet corn 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)

A method of obtaining canned food "Minced beef steak 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 these components with canned sweet corn to obtain a side dish, cutting out beef and salted pork fat 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, passerving to the top wheat butter and mixing it with the rest of the milk, bone broth, sugar and the rest of the salt to obtain a sauce, packing steaks, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used at 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 sweet corn 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