RU2527858C1 - Method for production of preserves "marinated dushenina forced with speck" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method of producing canned food "Dushenina marinated, stuffed with bacon", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onion, blanching and cutting beets, freezing fresh green pea grain, sautéing fat of wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt and black bitter pepper to obtain a side dish, cutting, fattening with bacon and frying at the same time captivity beef fat, packaging of beef, side dish and bone broth, sealing and sterilization (RU 2347394 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing canned food “Dushenina marinated, stuffed with bacon”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onion, blanching and cutting beets, freezing fresh grain green peas, mixing the listed components with flour, tomato paste, acetic acid, sugar, salt and black bitter pepper to obtain a side dish, cutting, fattening with bacon and frying in a melted butter beef, packing of beef, garnish and bone broth, sealing and sterilization, according to the invention use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:

beef 482.9-496.9 bacon 71,4 melted fat 22.2 carrot 66.8-37.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 beet 274.5-285 green pea 233.6 pumpkin seed meal 34.2 tomato paste, in terms of 30% solids content 53.6 acetic acid, calculated on 80% concentration 2,5 sugar 2.1 salt 12 black pepper 0.3 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 carrots, parsley root, celery root and onions are chopped, sautéed in melted fat and rubbed.

Prepared beets are blanched and chopped.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components are mixed in a recipe ratio with tomato paste, acetic acid, sugar, salt and ground black pepper to obtain a side dish.

Prepared beef is cut, stuffed with bacon and fried in melted fat.

Beef, side dish and bone broth are packaged in a prescription 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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of obtaining canned food "Dushenina marinated, stuffed with bacon", which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onion, blanching and cutting beets, freezing fresh green pea grains, mixing the listed components with flour, tomato paste, acetic acid, sugar, salt and bitter black pepper to obtain a side dish, cutting, fattening with bacon and frying beef in melted fat, packing of beef, side dish and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio, parts by weight:
beef 482.9-496.9 bacon 71,4 melted fat 22.2 melted fat 22.2 carrot 66.8-37.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 beet 274.5-285 green pea 233.6 pumpkin seed meal 34.2 tomato paste in terms of 30% solids content 53.6 acetic acid in terms of 80% concentration 2.5 sugar 2.1 salt 12 black pepper 0.3 bone broth before the release of the target product 1000