Method for preparation of preserved product "beef forced with garlic and speck"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and frying in melted fat, cauliflower and apples cutting and blanching, carrots blanching and cutting, fresh green peas freezing, 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 fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 44.4; garlic - 8.2-8.6; potatoes - 237-250; cauliflower - 251.4; apples - 21.7; carrots - 95.3-97.8; green peas - 104.5; pumpkin seeds extraction cake - 9.6; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second dining dishes.

Known method of preparing canned product "Beef, stuffed with garlic and bacon", providing training recipe components, cutting and frying in melted fat potatoes, cutting and blanching cauliflower and apples, blanching and cutting carrots, 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 2357460 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 by the method of preparation of the canned product "Beef, stuffed with garlic and bacon", providing training recipe components, cutting and frying in melted fat potatoes, cutting and blanching cauliflower and apples, blanching and cutting carrots for Oriana fresh beans green peas, 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 according to the invention using 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, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared potatoes cut and fried in melted fat. Prepared cauliflower and apples are cut and blanched in hot water. Prepared carrots blanched in hot water and cut. 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, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in Rotz is the turn 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 based on norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, 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, p.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 installed in a rack is 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 preparation of canned product "Beef, stuffed with garlic and bacon", providing training recipe components, cutting and frying in melted fat potatoes, cutting and blanching cauliflower and apples, blanching and cutting carrots, freezing fresh beans green peas, 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, characterized in that use ground meal pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: