Method for production of preserves "fried liver in sour cream"

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. The method envisages preparation of recipe components, bulb onions cutting, sauteing in melted butter and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth and salt, the mixture cooking to produce a sauce, beef liver cutting, mealing in wheat flour and frying in melted butter, the liver and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the manufactured product adhesion to container walls.

The invention relates to the technology of production of canned products.

A method of obtaining canned "Liver fried in sour cream", providing training recipe components, cutting, passerovannye in butter onions, passerovannye wheat flour, mixing the listed components with sour cream, bone broth and salt and boiling with getting the sauce, cutting, 're breading in wheat flour and frying in melted butter beef liver, packing and liver sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, p.185-186).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of producing canned "Liver fried in sour cream", providing training recipe components, cutting, passerovannye in butter onions, mixing it with sour cream, bone broth and salt and boiling with getting the sauce, cutting, 're breading in wheat flour and frying in melted butter beef liver, packing and liver sauce, sealing and sterilization according to the invention at the stage of obtaining the sauce when CME is Ivanyi use ground meal of pumpkin seeds, onions sliced, browned in melted butter and crushed while before mixing ground sunflower seeds pumpkin filled with bone broth and incubated for swelling, and the components used for the following expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions are cut, passer in melted butter and crushed on the top or rubbing machine.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages function is optional destination with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with sour cream, bone broth and salt. The resulting mixture is boiled for 10-15 minutes and add acetic acid with obtaining sauce.

Prepared beef liver, onions, paneer in wheat flour and fried in butter.

Liver and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.

Thus, the proposed method provides in order to reduce adhesion to the walls of the container obtained target product.

The method of producing canned "Liver fried in sour cream", providing training recipe components, cutting, passerovannye in butter onions, mixing it with sour cream, bone broth and salt and boiling with getting the sauce, cutting, 're breading in wheat flour and frying in melted butter beef liver, packing and liver sauce, sealing and sterilization, characterized in that the stage of obtaining the sauce when mixed use ground meal of pumpkin seeds, onion chopped, browned in melted butter and crushed while before mixing ground sunflower seeds pumpkin filled with bone broth and stand for swelling, and the components used for the following expenses, parts by weight: