Method for production of canned goods from beef and vegetables

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage and canned green pea are blended in oxygen-free atmosphere to produce garnish. Flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf to produce sauce. Beef, garnish, and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology masoomeh canned.

A known method for the production of culinary dishes of Beef larded with vegetables in milk sauce", providing training recipe components, cutting, spehovanie bacon, sprinkling black pepper bitter and salt and frying beef with getting the main component, cutting and pripuskanie with fat carrots, potatoes and fresh cabbage, mix with canned peas and a sauce of milk and boiling for 1-2 minutes with the receiving side and the formation of ready meals from the main component and a side dish (Godunov LE, a Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s, 250-251).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned envisages preparation of recipe components, cutting, spehovanie bacon and roast beef, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, passerovannye in ghee wheat flour, mixing without oxygen potatoes, carrots, cabbage and conse vorovannogo green peas with getting garnish mixing wheat flour, milk, bone broth, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, packing beef, garnish and sauce, sealing and sterilization in following the flow of components, parts by weight:

beef563,38-579,71
bacon72
melted butter26,2
carrots162,6-166,77
potatoes165-174,2
green peas65,4
cabbage fresh cabbage166,8
milk204
wheat flour10,2
sugar2,04
salt10
black pepper bitter0,2
peppers red hot0,1
Bay leaf0,12
bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared beef cut, spigot bacon and fry. Prepared potatoes are cut and blanched in hot water. Training is blennow carrots blanched in hot water and cut. Prepared fresh cabbage cut and subjected to freezing, it is desirable slow. Prepared wheat flour passer in melted butter.

Then without oxygen mix potatoes, carrots, cabbage and canned green peas with getting a garnish.

Mix wheat flour, milk, bone broth, sugar, salt, black pepper, bitter peppers red hot and Bay leaf with obtaining sauce.

Beef, garnish and sauce is Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using beef category II. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical characteristics similar to cooking a dish for the closest analogue, and the safety requirements of SanPiN 2.3.21078. Guaranteed shelf life of canned defined by the standard method, amounted to 1 year.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 1,5·105and for the control of product 1,2·105respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training recipe components, cutting, spehovanie bacon and roast beef, cutting and blanching potatoes, blanching and cutting carrots and freezing of fresh cabbage, passerovannye in ghee wheat flour, mixing without oxygen potatoes, carrots, cabbage fresh cabbage and canned green peas with getting garnish, mixing wheat flour, milk, bone broth, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, packing beef, garnish and sauce, sealing and sterilization in the following R is the gathering components, parts by weight of:

Beef563,38-579,71
Bacon72
Melted butter26,2
Carrots162,6-166,77
Potatoes165-174,2
Green peas65,4
Cabbage fresh cabbage166,8
Milk204
Wheat flour10,2
Sugar2,04
Salt10
Black pepper bitter0,2
Peppers red hot0,1
Bay leaf0,12
Bone brothTo the output of the target product 1000



 

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2 cl, 3 ex

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