Method for manufacture of preserved product "beef forced with garlic and speck". RU patent 2512042.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, green beans cutting and 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 - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; beet-roots - 194.1-202; green beans -175.7; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; 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 lunch dishes.

A method of producing canned product "Beef, stuffed with garlic and bacon", providing training prescription components, cutting and roasting in melted fat potato, blanching and cutting beet, cutting and freezing green beans, passerovannye wheat flour, mixing of these components with sour cream, acetic acid, sugar, salt, pepper black bitter and Bay leaf with receiving side, cutting, spehovanie garlic and bacon and roasting in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization (RU 2351195 C1, 2009).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the method of production of canned product "Beef, stuffed with garlic and bacon", providing training prescription components, cutting and roasting in melted fat potato, blanching and cutting beet, cutting and freezing green beans, mixing of these components with sour cream, acetic acid, sugar, salt, pepper black bitter and Bay leaf with receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

562,5-578,8

the grease)

potatoes

296,3-312,5

194,1-202

green beans

meal pumpkin seeds

sour cream

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

Bay leaf

bone broth

to the exit of the desired product 1000

The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared potatoes cut and fry in melted fat. Prepared beet blanched in hot water and cut. Prepared beans cut and freeze. Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.

These components prescription ratio is mixed with sour cream, acetic acid, sugar, salt and grind black pepper bitter and Bay leaf with obtaining a garnish.

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

Beef, side and bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Minimum consumption of beef corresponds to the meat of the I category, and the maximum corresponds to the use of meat category II. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

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

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely out of banks, and no control.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

Method of production of canned product "Beef, stuffed with garlic and bacon", providing training prescription components, cutting and roasting in melted fat potato, blanching and cutting beet, cutting and freezing green beans, mixing of these components with sour cream, acetic acid, sugar, salt, pepper black bitter and Bay leaf with receiving side, cutting, spehovanie garlic and bacon and frying in melted fat beef, beef packing, garnish and bone broth, sealing and sterilization, characterized in that use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

562,5-578,8

the grease)

potatoes

296,3-312,5

194,1-202

green beans

meal pumpkin seeds

sour cream

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

Bay leaf

bone broth

to the exit of the desired product 1000