Method for manufacture of preserves "beef forced with garlic and speck"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves potatoes and scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.

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

A known method of manufacture of canned food "Beef, stuffed with garlic and bacon", providing training recipe components, cutting and blanching potatoes and zucchini, freezing fresh beans green peas, passerovannye wheat flour, mixing the listed components with sour cream, acetic acid, sugar, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, side dish and bone broth, sealing and sterilization (EN 2354160 C1, 2009).

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 manufacturing of canned food "Beef, stuffed with garlic and bacon", providing training recipe components, cutting and blanching potatoes and Kabakov, freezing fresh beans green peas, mixing the listed components with flour, sour cream, acetic acid, sugar, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef packing beef, garnish the bone broth sealing and sterilization according to the invention in the composition of the garnish optionally use the squash, which before mixing cut and blanched in hot water, tons of ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, wt. including:

The method is implemented as follows,

Prescription components prepared according to the traditional technology.

Prepared potatoes and squash are cut and blanched in hot water.

Prepared fresh corn green peas frozen.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 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, acetic acid, sugar, salt and powdered black pepper bitter and Bay leaf with obtaining a garnish.

Prepared beef cut, spigot garlic and bacon and fry in melted fat.

Beef, garnish and bone broth Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are useto the norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds meat category 1, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its costs is equivalent to the content of the acid by known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, S. 124).

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. Experienced product is completely out of the banks and control.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of manufacture of canned food "Beef, stuffed with garlic and bacon", including cutting and blanching potatoes and squash, freezing fresh beans green peas, fill bone broth ground meal of pumpkin seeds in zootoxin and weight about 1:5 and the shutter speed to swelling, mixing these components with sour cream, acetic acid, sugar, salt, black pepper bitter and Bay leaf from the receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, side dish and bone broth, sealing and sterilization, and the components used in the following ratio, wt. including: