Method for the production of lunch dishes from beef liver

 

(57) Abstract:

The invention relates to the production technology of the product of long-term storage of beef liver. The method provides for the preparation, cutting and blanching of the liver. Simultaneously prepare gravy, including butter, vegetable oil, sauté onions, CO2-meal mix of carrot seeds, mustard seeds and rice husking bran, taken in the ratio by weight of 3:1:1, table salt, ground black pepper and water. Then the liver and gravy Packed in consumer packaging, sealed and sterilized. The finished product has radioprotective properties. The method provides a simplified recipe gravy, while improving the organoleptic properties of conserved beef liver.

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

A method of producing a dining dishes from beef liver, providing training, cutting and blanching of the liver, cooking gravy, including flour, butter, vegetable oil, sauté onions, concentrate structuring food is kind of container, sealing and sterilization (EN 2102904 C1, 27.01.1998).

The disadvantage of this method is the complexity of the recipe gravy and not enough high organoleptic properties of the target product.

The technical result of the invention is to simplify the recipe gravy and improving the organoleptic properties of the target product.

This result is achieved in that in the method of manufacturing a dining dishes from beef liver, providing training, cutting and blanching of the liver, cooking gravy, including butter, vegetable oil, sauté onions, ground black pepper, table salt and water, packing liver and gravy in consumer packaging, sealing and sterilization according to the invention in gravy impose additional CO2-meal mix of carrot seeds, mustard seeds and rice husking bran, taken in the ratio by weight of 3:1:1, and the components used in the following proportions by weight:

Beef liver - 5000 - 7980

Butter - 860 - 877

Vegetable oil - 590 - 602

Onions browned - 580 - 1022

Salt - 50 - 51

Ground black pepper - 50 - 51

CO2-meal mix of carrot seeds, mustard seeds and rice is avleat by washing, remove the foil and remove the bile ducts and calcareous inclusions, cut, blanched in hot water in the water extracted from blanshirovonnogo fluid. Onions release from the pen, Donets and outer leaves, wash, cut into circles and passer in vegetable oil. Loose components sieved and passed through a magnetic trap. Ground black pepper optional sterilized in an airtight container. Butter smooth out, melt, and filtered. Filtering is also subjected to other fluid components. Next, carry out the preparation of the gravy by successive loading to the digester with constant stirring prescription quantities of water, CO2-meal mix of carrot seeds, mustard seeds and rice husking bran, salt, melted cow butter, passerovannogo onions together with vegetable oil and ground black pepper. Received gravy and liver Packed in consumer packaging, sealed and sterilized to obtain the target product.

The lower limit of the content of each of the components corresponds to the product received the best tasting evaluation. The upper limit of the content of each component is calculated according to the method of determining the races is practical industry and does not require the use of special technologies.

When tasting, it is noted that the canned product obtained by the proposed method compared with that obtained for the closest analogue has a more delicate taste and aroma.

The shelf life of the product obtained by the proposed method corresponds to the closest analogue and is 2 years.

Radioprotective properties of the product were tested on the experimental group mongrel grey rats, the survival rate after a single exposure within 30 days dose of 8 Gy was 10% higher than in rats core group treated with the product prepared according closest analogue.

Thus, the proposed method allows for a simplified recipe to obtain a product with improved organoleptic properties, which has several high radioprotective properties.

Method for the production of lunch dishes from beef liver, providing training, cutting and blanching of the liver, cooking gravy, including butter, vegetable oil, sauté onions, ground black pepper, table salt and water, packing liver and gravy in consumer packaging, sealing and sterilization, characterized in, th is the rate of mass 3: 1: 1, and the components used in the following proportions by weight:

Beef liver - 5000-7980

Butter - 860-877

Vegetable oil - 590-602

Onions browned - 580-1022

Salt - 50-51

Ground black pepper - 50-51

CO2-meal mix of carrot seeds, mustard seeds and rice husking bran - 475-514

Water - 2440-2933

 

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FIELD: food-processing industry, in particular, canning of granular caviar with the use of preservative.

SUBSTANCE: method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.

EFFECT: provision for harmlessness, microbiological safety of product and prolonged shelf life.

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