RU2528267C1 - 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, potatoes and pumpkin cutting and blanching, fresh green peas freezing, ground benincasa seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with milk, 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 for the manufacture of 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, cutting and blanching potatoes and pumpkins, freezing fresh green pea grain, passer in melted fat of wheat flour, mixing the listed components with milk, tomato paste, acetic acid, sugar, salt and bitter black pepper to obtain a side dish, cutting, shpiravanie bacon and roasting beef in melted fat, packing of beef, side dish and bone broth, sealing and sterilization (RU 2357546 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 of manufacturing canned food “Dushenina marinated, stuffed with bacon”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery and onion roots, cutting and blanching potatoes, freezing fresh grain green peas, mixing the listed components with flour, milk, tomato paste, acetic acid, sugar, salt and black bitter pepper to obtain a side dish, cutting, fattening with bacon and frying the use of beef, melted fat, packaging of beef, side dish and bone broth, sealing and sterilization, according to the invention, beninase is additionally used as a side dish, which is cut and blanched before mixing, and ground pumpkin seed meal, which is filled with bone broth and kept for swelling before mixing , and the components are used in the following ratio of costs, parts by weight:

beef 482.9-496.9 bacon 71,4 melted fat 17,2 carrot 36.8-37.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 potatoes 179-188.8 benincase 161.7 green pea 155.7 pumpkin seed meal 23.7 milk 32.1 tomato paste, in terms of 30% solids content 53.6 acetic acid, calculated on 80% concentration 2,5 sugar 2,5 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 potatoes and beninase are cut and blanched in hot water.

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 in the recipe ratio are mixed with milk, 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 “Konservplodoizot”, 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 manufacturing canned food “Dushenina pickled, stuffed with bacon”, which includes preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley root, celery root and onion, cutting and blanching potatoes, freezing fresh grain of green peas, mixing the listed components with flour, milk, 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 beef, side dish and bone broth, sealing and sterilization, characterized in that benignase is additionally used in the garnish, which is cut and blanched before mixing, and ground pumpkin seed meal, which is filled with bone broth and kept for swelling before mixing, and the components are used for the following ratio of costs, parts by weight:
beef 482.9-496.9 bacon 71,4 melted fat 17,2 carrot 36.8-37.7 parsley root 22.2-22.6 celery root 14.2-14.5 onion 10-10,2 potatoes 179-188.8 benincase 161.7 green pea 155.7 pumpkin seed meal 23.7 milk 32.1 tomato paste, in terms of 30% solids content 53.6 acetic acid, calculated on 80% concentration 2.5 sugar 2.5 salt 12 black pepper 0.3 bone broth before the release of the target product 1000