RU2102904C1 - Method for preparation of dinner dish from beef liver "pechen po-biryulevski" - Google Patents

Abstract

FIELD: technology of products preparation of long-term storage with radioprotecting action. SUBSTANCE: method involves preparing, cutting and blanching of beef liver; mixing in given ratio and packing in sealed package liver, onion fried in vegetable oil, butter, wheat flour, texturized food concentrate, cracked black pepper, salt, ground mustard and water. Mixture is packed in sealed package and heat sterilized. All the components are taken in given ratio by mass. EFFECT: improved tastiness.

Description

 The invention relates to a technology for the production of a long-term storage product from beef liver with radioprotective properties.

 A known method for the production of a dinner dish of beef liver, including the preparation and cutting of the liver, adding to it ground black pepper, salt, flour, frying in cow oil, adding onions in vegetable oil and packing [1].

 The disadvantage of this method is the impossibility of long-term storage of the finished product and a sharp deterioration in its organoleptic properties after repeated heating.

 The technical result of the invention is to obtain a long-term storage product that does not lose the organoleptic properties of a traditional dish of Russian cuisine after repeated heating, which has radioprotective properties.

This result is achieved by the fact that in the method for producing a dinner dish of beef liver, including preparing and cutting the liver, adding onions, ground black pepper, table salt, flour, cow’s oil, cooked in vegetable oil, the liver is cooked by blanching before adding of other components, water, mustard powder and concentrate structuring food are additionally introduced into the mixture, packaging is carried out in airtight containers, and the packaged product is subjected to heat sterilization tion, wherein the components are mixed in the following proportion by weight:
Beef liver - 5000-7980
Wheat flour - 220-255
Cow butter - 860-877
Vegetable oil - 590-602
Onions - 580-1022
Structuring food concentrate - 250-254
Salt - 50-51
Ground black pepper - 5-5,1
Mustard Powder - 5-5.1
Water - 2440-2933.

 This allows you to get a canned lunch dish from beef liver, suitable for storage for at least 2 years, which has a radioprotective effect and preserves the organoleptic properties of a traditional dish of Russian cuisine after reheating.

 The method is implemented as follows.

 Beef liver is prepared by washing, removing film and removing bile ducts and calc inclusions, cut, blanched in water, removed from blanching fluid. Onions are freed from the feather, the bottom and cover leaves, washed, cut into circles and passaged in vegetable oil. Bulk components are sieved and passed through a magnetic trap. Cow butter is melted and filtered. The remaining fluid ingredients are also filtered. Next, mixing is carried out in accordance with the formulation while heating all components except the liver. The resulting fill and liver are Packed in airtight containers, which are then subjected to heat sterilization. Thus obtained finished product is stored without changing consumer properties for at least 2 years, retains the organoleptic properties of traditional dishes of Russian cuisine after repeated heating and has a radioprotective effect.

 Example.

•1,8. Полученный продукт хранится без изменения потребительских свойств в течение 2 лет и обладает органолептическими свойствами свежеприготовленного традиционного блюда русской кухни после повторного разогрева.Prepare the liver with beef - cut into pieces weighing 150-200 g and blanch in boiling water for 15 minutes. Blanching water is drained, and the liver is cut into pieces weighing 10-15 g and transferred to the packaging. Prepare the onion - cut into circles with a thickness of 3-5 mm and passer in butter "Kuban" according to TU 18-2 / 38-80. Cow butter "Amateur" according to GOST 37-91 melt and filter. The remaining components are prepared and mixed in a stainless steel digester with the sequential introduction of sautéed onions together with vegetable oil, wheat flour, structured food concentrate according to TU 49-1171-85, common salt, mustard powder, ground black pepper, melted cow butter and water with a weight ratio of 5800: 590: 220: 250: 50: 5: 5: 860: 2933. The mixture is brought to a boil, boiled for 3 minutes and transferred to the packaging. During packaging, 5000 parts by weight are added to the mixture. the liver. Packing is carried out in tin cans N 3, which are rolled up and sterilized according to the regime

• 1.8. The resulting product is stored without changing consumer properties for 2 years and has the organoleptic properties of freshly prepared traditional dishes of Russian cuisine after repeated heating.

 The radioprotective properties of the product were tested on an experimental group of gray rats, whose survival after a single exposure for 30 days with a dose of 8 Gy was 2 times higher than in rats of the control group.

 Thus, the proposed method allows to obtain a long-term storage product with radioprotective effect, having organoleptic properties of a traditional dish of Russian cuisine after reheating.

Claims (1)

A method for the production of a beef liver dinner dish, including preparing and cutting a liver, adding onion, ground black pepper, table salt, flour, cow butter, heat treated liver and packing to it, characterized in that the liver is heat treated by blanching in water before adding the remaining components, water is additionally added to the mixture, mustard powder and food structuring concentrate, packaging is carried out in an airtight container, and the packaged product is subjected to thermal sterilization, while the components are mixed in the following ratio by weight:
Beef liver 5000 7980
Wheat flour 220 255
Cow butter 860 877
Vegetable oil 590 602
Onions 580 1022
Structuring concentrate food 250 254
Salt 50 51
Ground black pepper 5 5.1
Mustard Powder 5 5.1
Water 2440 2933о