UA16151U - Canned meat and vegetables "yazyk pid frantsuzkym sousom" (tongue under the french sauce) - Google Patents

Abstract

Canned meat and vegetables contain minced meat, flavouring and aroma additives, in particular drinking water, spices and seasonings. Precooked minced bullock tongue and vegetable additives, in particular comminuted fresh bulb onion, precooked by frying, and butter or fat to precook the onion by frying, comminuted blanched champignons, wheat flour are used. Dried vegetable cream, powdered black pepper, a powdered aromatizer for mushrooms, 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 containing boneless meat, cut into pieces 250 mm long and stewed, with flavor and aroma additives - salt, a mixture of spices, water and seasonings (SHA Mo 5912, А23В А/00, 20041.

The specified meat product is dry and does not contain vegetable impurities, which reduces its organoleptic indicators.

The basis of a useful model is the task of creating canned meat products with high organoleptic indicators.

The task is solved by the fact that in canned meat and vegetables, which contain minced meat and taste-aromatic impurities - salt, drinking water, spices and seasonings, according to a useful model, raw tongue blanched, chopped and vegetable impurities - onion are used fresh, chopped, sautéed and 12 oil or fat for sautéing onions, mushrooms - champignons, chopped, blanched, wheat flour, and as spices and seasonings, dry vegetable cream, ground black pepper, powdered flavoring - mushrooms, monosodium glutamate, in the following ratio of components, mass. 9o: raw tongue, blanched, chopped 24.0 fresh onion, chopped, sautéed 10.0 oil or fat for sautéing onions 2.18 mushrooms - champignons, chopped, blanched 10.0 wheat flour 14 dry vegetable cream 15 .5 table salt 0.8 tsp ground black pepper 0.02 powder flavoring - mushrooms 02 sodium glutamate 0.3 - drinking water the rest. yu

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, the quantitative and qualitative selection of components allows you to create a product with high organoleptic indicators. "I

Canned meat and vegetables "Tongue in French sauce" are made as follows. 3o Preparation of raw materials -

The raw tongue is ground on a meat grinder or a meat grinder through a grate with a diameter of 7-1 mm or by hand and blanched.

Fresh onions are cut, rotted and defective bulbs are removed, washed, crushed on a grinder through a grate with a diameter of 5 mm, vegetable cutters, cutters or by hand. Chopped onions are sauteed in oil or fat (2095 to the mass of raw chopped onions) for 15-20 minutes until they become golden, without allowing them to brown too much. The yield of sauteed onions is 6095 to the mass of fresh onions and oil or fat (raw fat for "sauteing onions is crushed on a grater through a grate with a diameter of 3-5 mm). " Fresh champignons are thoroughly washed twice with cold running water, inspected, selecting unusable ones , crushed and covered, rinsed again with cold water and cut into arbitrary shapes. Dried mushrooms are inspected, blackened and foreign impurities are removed, then the mushrooms are soaked in water in a ratio of 1:4 - for 15-20 minutes.

F Wheat flour is sifted.

Preparation of canned mass - Dry vegetable cream is mixed with wheat flour and table salt, then gradually add 20 ml of drinking water and mix thoroughly, preventing the formation of lumps. The remaining components are added to the obtained mass according to the recipe, mixed and served for packaging. "From Packaging

Canned food is packaged in 40 and 50g bags made of RET/AI/VOMII/SRR/combined material. Packages 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. with

Claims (2)

Formula of the invention 6o 1. Canned meat and vegetables containing minced meat and taste-aromatic additives - salt, drinking water, spices and seasonings, which differ in that they use raw, blanched, chopped tongue and vegetable additives - onions fresh onions, chopped, sautéed and oil or fat for sautéing onions, mushrooms, champignons chopped, blanched, wheat flour, and as spices and seasonings, dry vegetable cream, ground black pepper, powdered flavoring - mushrooms, monosodium glutamate, in the following ratio components, mass 95: -D- raw tongue, blanched, chopped 24.0 fresh onion, chopped, sautéed 10.0 oil or fat for sautéing onions 2.18 mushrooms, champignons, chopped, blanched 10.0 wheat flour 14 dry vegetable cream 15.5 kitchen salt 0.8 pepper black ground 0.02 70 mushroom flavoring powder 02 monosodium glutamate 0.3 drinking water the rest. 2. Preserves according to claim 1, which differ in that the amount of oil or fat for sauteing onions is 20 75 5 to the mass 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. z z - iv) - (Se) yo - and? - (22) - 1 - 60 b5