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. The method provides for the preparation, cutting and blanching of the liver. Gravy it is cooked by boiling in water, flour, concentrate structuring food, mustard powder and salt, followed by mixing at a pressure above atmospheric with vegetable and cow butter, fried onions and gas-liquid miscellany black pepper and biomass of microorganisms of the genus Mortierella and/or Pythium and pressure relief to atmosphere. The dish is Packed in consumer packaging, sealed and sterilized. The invention provides reduced syneresis fats during storage of the product and increase its radioprotective properties.

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 sauce containing onions browned, flour, butter, vegetable oil, concentrate SOHO introduction when mixing in the digester onion passerovannogo, vegetable oil, wheat flour, concentrate structuring food, sodium salt, mustard powder, ground black pepper, cow butter and water, packing liver and gravy in consumer packaging, sealing and sterilization (EN 2102904 C1, 27.01.1998).

The disadvantage of this method is the syneresis of fat from the gravy.

The technical result of the invention is the reduction of syneresis and improve radioprotective 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 sauce containing onions browned, flour, butter, vegetable oil, concentrate structuring food, table salt, black pepper, mustard powder and water, packing liver and gravy in consumer packaging, sealing and sterilization according to the invention in the composition gravy impose additional gas-liquid miscella biomass of microorganisms selected from the group comprising Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, MortierelMortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarniensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, in the amount of about 0.1% by weight of the gravy in terms of the extract, black pepper is used in the form of gas-liquid miscella in the amount equivalent to the prescription, and the gravy is prepared by boiling in water, flour, concentrate structuring food, mustard powder and salt, followed by mixing under pressure above atmospheric with butter, vegetable oil, fried onions, gas-liquid miscella black pepper and liquid-gas miscellany biomass of microorganisms and pressure relief to atmosphere.

This allows to reduce the syneresis of fat from the gravy, to increase the shelf life of the target product and increase its radioprotective properties.

The method is implemented as follows.

Beef liver is prepared by washing, removing the film, removal of the gall ducts and lime inclusions, cut, blanched in hot water in the water and is extracted from blanshirovonnogo fluid. Onions Luna oil. Loose components sieved and passed through a magnetic trap. Butter smooth out, melt, and filtered. The oil filter. The microbial biomass and black pepper extracted with nonpolar liquefied gas and to separate miscella without separation of the extract and solvent. In a sealed cooking pot filled with prescription the quantity of water and with constant stirring consistently give table salt, flour, concentrate structuring food and mustard powder. When receiving a visually smooth it with constant stirring add the vegetable oil together with fried onions, melted butter and the gas-liquid miscella black pepper and biomass of microorganisms. Due to the presence in miscella liquefied gases, the pressure in the mixture is increased above atmospheric, and the lipid components together with liquefied gases readily diffuse in the solid components. Next, discharge pressure up to atmospheric, for example, by throttling the mixture. This leads to the boiling liquefied gas with a sharp increase in the dispersion of the components gravy and a uniform fine distribution of lipids in its entirety. the left of the product. Its shelf life is not less than 2.5 years without changing consumer properties and syneresis of lipids from the gravy.

Example.

The product is prepared according to the described technology in the next tab, wt. including:

Beef liver - 7980

The flour - 255

Butter - 877

Sunflower oil - 602

Onions - 1022

Concentrate structuring food - 254

Salt - 51

CO2-miscella pepper black 1% - 25

Powder mustard - 5

CO2-miscella biomass Mortierella alpina 1% - 50

After storage for 2.5 years syneresis of fat from the gravy not visually observed. Radioprotective properties were tested on the experimental group of grey rats, the survival rate after a single exposure within 30 days dose of 8 Gy was higher than in rats of the control group 2.5 times and 25% higher than in rats core group treated with the product prepared according closest analogue. A tasting of the products obtained by the proposed method and the closest analogue, did not reveal a significant difference.

Similar results were obtained for the products produced using each Misch lipid extracts, which quantitatively predominant polyunsaturated fatty acids.

Probably no difference organoleptic evaluation by tasting the products obtained by the proposed method and the closest analogue, due to the fact that the flavouring and aromatic substances onions, mustard powder and black pepper mask the characteristic taste and odour extracts of biomass that do not seem compatible with the taste and aroma of the liver, vegetable oil, or a sufficient adsorption of these substances concentrate structuring food and wheat flour.

Thus, the proposed method allows to reduce the syneresis of fat from the gravy, to increase the shelf life of the target product and increase its radioprotective properties.

Method for the production of lunch dishes from beef liver, providing training, cutting and blanching of the liver, cooking sauce containing onions browned, flour, butter, vegetable oil, concentrate structuring food, table salt, black pepper, mustard powder and water, packing liver and gravy in consumer packaging, sealing and sterilization, characterized in that with the with Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarniensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum, in the amount of about 0.1% by weight of the gravy in terms of the extract, before black used in the form of gas-liquid miscella in an amount equivalent to prescription and gravy is prepared by boiling in water, flour, concentrate structuring food, mustard powder and salt, followed by mixing under pressure above atmospheric with butter, vegetable oil, fried onions, gas-liquid miscella black pepper and liquid-gas miscellany biomass of microorganisms and pressure relief to atmosphere.

 

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