Method for production of canned goods from beef and cabbage

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; carrot, parsley root, and onion cutting and roasting in melt fat; fresh white cabbage shredding and freezing; wheat flour roasting. Carrot, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid (calculated as 30 %), sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Beef, garnish, and bone broth 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 and braised cabbage, providing training recipe components, cutting, spehovanie bacon, sprinkling black pepper bitter and salt and frying beef with getting the main component, cutting, passerovannye in melted fat carrot, parsley root and onions, passerovannye tomato puree and wheat flour, the shredder fresh cabbage, its pouring the broth, vinegar, melted fat and tomato puree, stewing until soft, add the carrots, parsley root, onion, pepper and Bay leaf, stewing until tender, adding wheat flour, sugar and salt and bring to a boil 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, spakowany the bacon and roast beef, cutting and passerovannye in melted fat carrot, parsley root and onions, chopping and freezing of fresh cabbage, passerovannye wheat flour, mixing without oxygen carrots, parsley root, onion, cabbage, wheat flour, tomato paste, calculated on 30%, acetic acid, sugar, salt, black pepper bitter and Bay leaf from the receiving side, the packaging of beef, garnish and bone broth, sealing and sterilization in following the flow of components, parts by weight:

beef563,38-579,71
bacon72
melted fat54
cabbage fresh cabbage514,5
carrots24-24,62
parsley root20-20,32
onions48-48,62
wheat flour7,2
tomato paste in terms of 30%20
acetic acid 80%0,675
sugar18
salt12
black pepper bitter0,32
Bay leaf0,14
bone broth to 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 carrots, parsley root and onions are cut and passer in melted fat. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared wheat flour passer.

Then without oxygen mix carrots, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid, sugar, salt, black pepper bitter and Bay leaf with obtaining a garnish.

Beef, garnish and bone broth 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 meat category II. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. When using acetic acid of a concentration, not upadaya with prescription, its consumption is recalculated to equivalent content of the anhydrous acid. 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 a 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 2.3.2.1078. 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 about the arch beef, cutting and passerovannye in melted fat carrot, parsley root and onions, chopping and freezing of fresh cabbage, passerovannye wheat flour, mixing without oxygen carrots, parsley root, onion, cabbage, wheat flour, tomato paste, calculated on 30%, acetic acid, sugar, salt, black pepper bitter and Bay leaf from the receiving side, the packaging of beef, garnish and bone broth, sealing and sterilization in following the flow of components, parts by weight:

Beef563,38-579,71
Bacon72
Melted fat54
Cabbage fresh cabbage514,5
Carrots24-24,62
Parsley root20-20,32
Onions48-48,62
Wheat flour7,2
Tomato paste in terms of 30%20
Acetic acid 80%0,675
Sugar18
Salt12
Black pepper bitter0,32
Bay leaf0,14
Bone Boo is on To the output of the target product 1000



 

Same patents:

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.

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41 cl

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EFFECT: canned goods of increased digestion value.

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EFFECT: higher efficiency.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

41 cl

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: higher efficiency of manufacturing.

41 cl

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EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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