UA16149U - CANNED MEAT AND VEGETABLES "AZU PO-TATARSKIö (AZU IN THE TATARSÆ WAY) - Google Patents

Abstract

Canned meat and vegetables contain minced meat and flavouring and aroma additives, in particular drinking water, spices and seasonings. Minced and fried bullock meat or veal with fat or the connecting tissue which party by weight is no more than 14% or 20%, butter or fat to fry the meat, vegetable additives, in particular fresh bulb onion, precooked by frying, butter or fat to precook the onion by frying, comminuted peeled brined cucumbers, tomato paste 30%, wheat flour are used, and powdered black pepper, dried parsley, dried dill, dried paprika, a powdered aromatizer for bullock meat, sodium glutamate are additionally used as the spices and seasonings.

Description

Description of the invention

The useful model belongs to the food industry, in particular, to the production and storage of canned meat 2.

A dry meat product is known, containing boneless meat, cut into pieces 250 mm long and blunt, flavor and aromatic additives - salt, a mixture of spices, water and seasonings (SHA Mo 5912, A23B 4/00, 20041).

The specified meat product is dry and does not contain vegetable impurities, which reduces its organoleptic indicators. 70 The basis of a useful model is the task of creating canned meat and vegetables with high organoleptic indicators.

The problem is solved by the fact that in canned meat and vegetables, which contain minced meat and taste-aromatic impurities - table salt, drinking water, spices and seasonings, according to a useful model, beef or veal with a mass proportion of fat or connective tissue no more than 1495 or 19 2096, chopped, fried and oil or fat for frying meat and vegetable additives - fresh sauteed onions and oil or fat for sauteing onions, pickled pickles, peeled and chopped, tomato paste 30965, wheat flour , and as spices and seasonings, ground black pepper, dried parsley, dried dill are additionally used, as a powder flavoring - bulk, monosodium glutamate, with the following ratio of components, mass. 90: beef or veal with a mass fraction of fat or connective tissue not more than 1495 or 2095, chopped, fried 20.0 oil or fat for frying meat 1.87 onions, fresh sautéed 7.5 oil or fat for sautéing onions 2.08 salted cucumbers, peeled and chopped 8.5 tbsp tomato paste 3095 10.0 wheat flour 2.0 table salt 0.6 ground black pepper 0.01 ia dried parsley 0.05 dried dill 0.05 powdered flavoring - bulk 0 .5 - monosodium glutamate 0.3 I«o) drinking water the rest

The amount of oil or fat for sauteing onions is 2095 to the mass of fresh chopped onions

The use of vegetable additives in preserves, quantitative and qualitative selection of components allows to create a product with high organoleptic indicators. "

Canned meat and vegetables "Azu in Tatar style" are made as follows. C 50 Preparation of raw materials c Inspected and checked carcasses are sent to division, felling, veining and sorting.

From" Frozen blocks of sinewy loin or veal are thawed, then inspected for foreign inclusions and the mass fraction of visible fat and connective tissue is determined. If necessary, the veal is sinewed, removing fat and connective tissue, lymph nodes, and large blood vessels. - Tenderloin meat with a mass fraction of fat and connective tissue no more than 1495 or 2090

Ge") are crushed on a meat grinder or a grinder through a grate with a hole diameter of 7-10 mm or by hand.

Next, the meat is fried in oil or fat in the amount of 79% to the weight of the meat. - Fresh onions are cut, rotted and defective bulbs are separated, washed, crushed on a sledgehammer through a 20" grid with a hole diameter of 5 mm, vegetable slicers, cutters or by hand. Chopped onions are sautéed in oil or fat (2095 to the mass of raw chopped onions) for 15-20 minutes until golden brown, avoiding deep frying. The yield of sauteed onions is 6095 to the mass of fresh onions and oil or fat (crude fat for sauteing onions is crushed on a spindle through a grate with a diameter of 3-5 mm).

Salted cucumbers are washed with running cold water, skin is removed from old cucumbers and large seeds are removed. c Cans with tomato paste, if necessary, are washed, opened and transferred to prepare the recipe mixture.

Wheat flour is sifted.

Preparation of canning mass 60 Prepared raw materials according to the recipe are mixed to a homogeneous mass, then drinking water is added, mixed again until the components are evenly distributed and transferred to packaging.

Packaging

Canned food is packaged in bags made of the combined material RET/A/VOMI/SRR/ of 40 and 50 g. The bags are sealed by welding. Corked bags are loaded into autoclave baskets and sent for sterilization, which is carried out for 20-30 minutes at a temperature of 1182C and a back pressure of 0.22-0.25 MPa. -D-

Claims (2)

The formula of the invention ' : : : ' : : : N 1. Canned meat and vegetables containing minced meat and taste-aromatic additives - salt, drinking water, spices and seasonings, which differ in that they use beef or veal with a mass fraction of fat or connective tissue no more 14 95 or 20 95, chopped, fried, and oil or fat for frying meat, and vegetable additives - fresh sauteed onions and oil or fat for sauteing 70 onions, pickled cucumbers, peeled, chopped, tomato paste 30 95, wheat flour , and as spices and seasonings additionally use ground black pepper, dried parsley, dried dill, powdered flavoring - beef, sodium glutamate, with the following ratio of components, mass. 90: beef or veal with a mass fraction of fat or connective tissue not more than 14 95 or 20 95, chopped, fried 20.0 oil or fat for frying meat 1.87 onions, fresh sautéed 7.5 oil or fat for sauteed onions 2.08 pickled cucumbers, peeled, chopped 8.5 tomato paste ZO 95 10.0 wheat flour 2.0 and table salt 0.6 ground black pepper 0.01 dried parsley 0.05 dried dill 0.05 powder flavoring - bulk 0.5 sodium glutamate 0.3 - drinking water the rest. 2. Canned foods according to claim 1, which differ in that the amount of oil or fat for sauteing onions is 20 oz by weight of fresh chopped onions. "Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 7, 15.07.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. |se) yo - and? - (o) - Cheka» iChe) 60 b5