UA16679U - CANNED MEAT AND VEGETABLES ôVEAL FRIED IN GEORGIAN WAYö - Google Patents

Abstract

Canned meat and vegetables contain minced meat and flavouring additives, in particular kitchen salt, drinking water, spices and seasonings. Minced and fried bullock meat or veal, oil or fat for frying meat and vegetable additives, in particular shredded bulb onion, uncooked peeled grated tomatoes, uncooked shelled shredded garlic are used. Ground black pepper, dried parsley, dried fennel, powdered bullock meat aromatizer, sodium glutamate are used as 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 stewed, flavor and aromatic additives - salt, a mixture of spices, water and seasonings (SHA Mo5912, A23BA/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 given task is solved by the fact that, according to a useful model, beef or veal with a mass proportion of fat or of connective tissue no more than 1495 or 19 2096, chopped, fried and oil or fat for frying meat and vegetable additives - fresh chopped onions, fresh peeled and chopped tomatoes, fresh peeled and chopped garlic, and ground black pepper is additionally used as spices and seasonings , dried parsley, dried dill, powdered flavoring - tallow, monosodium glutamate, with the following ratio of components, mass. 9o: beef or veal with a mass fraction of fat or connective tissue no more than 1495 or 2095, chopped, fried 21.5 fat for frying 2.01 fresh onions, chopped 80 fresh tomatoes, peeled, chopped 7.0 fresh garlic, peeled , chopped 1.0 boiled salt 0.8 tsp ground black pepper 0.02 dried parsley 01 dried dill 0.05 powdered flavoring - talc 0.5 sodium glutamate 0.3 in drinking water the rest. (Se)

The amount of oil or fat for frying meat is 795 to its mass. Gee)

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 "Georgian-style fried gelatin" are made as follows.

Preparation of raw materials

Inspected and checked carcasses are sent for splitting, depilation, veining and sorting. "

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. Y Y

Liver meat with a mass fraction of fat and connective tissue of no more than 1495 or 2090 is ground on a meat slicing machine or a gizzard through a grate with a diameter of 7-1 mm holes 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, rotten and defective bulbs are removed, washed, crushed on a grinder through

Ge") grid with a diameter of 5mm holes, vegetable cutters, cutters or by hand.

Fresh tomatoes are washed twice until dirt is completely removed, then rinsed. Prepared tomatoes

Me is crushed by machines or by hand into pieces of arbitrary shape. -I 20 Fresh garlic is cleaned, rotten and defective particles are removed, washed and finely chopped through a grate with a hole diameter of 2 mm. c Preparation of canning mass

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. 52 Packaging c Canned foods are packaged in bags of 40 and 50 g of the combined material RET/AI/VOMII/SRR/. Packages are sealed by welding. Corked bags are loaded into autoclave baskets and sent to sterilization, which is carried out for 20-30 minutes at a temperature of 1182 and a back pressure of 0.22-0.25 MPa.

Claims (2)

The formula of the invention 1. Canned meat and vegetables, containing minced meat and aromatic additives - table salt, drinking water, spices and seasonings, which differ in that they use beef or veal with a mass fraction because there is no more fat or connective tissue 1495 or 2095 chopped, fried and oil or fat for -D- meat frying and vegetable additives - fresh chopped onions, fresh peeled and chopped tomatoes, fresh peeled and chopped garlic, and as spices and seasonings, ground black pepper, dried parsley, dried dill, powdered flavoring - horsetail, monosodium glutamate are additionally used in the following ratio components, wt. 9o: beef or veal with a mass fraction of fat or connective tissue no more than 1495 or 2095 chopped, fried 21.5 "fat for frying 2.01 fresh chopped onions 8, fresh peeled tomatoes chopped 7.0 garlic fresh eyes and ground beef 1.0 table salt 0.8 ground black pepper 0.02 dried parsley 01 dried dill 0.05 powdered flavoring - tallow 0.5 monosodium 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 frying meat is 790 grams by weight. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 8, 15.08.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. In r h- (Se) (Se) yo - a - (22) (22) - 3e) 60 b5