Method for production of preserves "tail stew"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef tails cooking in lightly salted water, separation from broth, fragmentation per vertebrae and frying in melted fat. One performs bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with separated broth and maintenance for swelling, mixing bulb onions, pumpkin seeds extraction cake, separated broth, sugar and red hot chilli pepper to produce a sauce. The beef tails and sauce are packed, sealed and sterilised.

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

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

A method of obtaining canned Stew from tails', providing training prescription of components boiling in salted water, separating from the broth, the segmentation of the vertebrae and frying in melted beef fat tails, cutting, passerovannye in melted fat and chopping onions, passerovannye in melted fat, wheat flour, mix onions, wheat flour, filtered broth, tomato puree, sugar and pepper red hot and boiling with obtaining sauce, beef packing tails and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971 s.204).

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 Stew from tails', providing training prescription of components boiling in salted water, separating from the broth, the segmentation of the vertebrae and frying in melted beef fat tails, cutting, passerovannye in melted fat and chopping onions, mixing it with flour, set aside the broth, including Tim puree, sugar and red pepper burning and boiling with obtaining sauce, beef packing tails and sauce, sealing and sterilization according to the invention in the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour separated 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 beef tails cooked in salted water for about 30-45 minutes, separated from the broth, dissected along the vertebrae and fry in melted fat.

Prepared onions are cut, passer in melted fat 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 functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour on the broth in a ratio by weight of about 1:5 and incubated for swelling.

Onions and sunflower seeds pumpkin in the recipe ratio is mixed with the separated broth, tomato puree, sugar and pepper red hot. The resulting mixture is boiled for 10-15 minutes with obtaining sauce.

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

When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of interval consumption repcatlog the onion 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 banks type I-82-500 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod neck down. After 8-10 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 allows to reduce adhesion to the walls of the container obtained target product.

The method of producing canned Stew from tails', providing training prescription of components boiling in salted water, separating from the broth, the segmentation of the vertebrae and frying in melted beef fat tails, cutting, passerovannye in melted fat and chopping onions, mixing it with flour, set aside the broth, tomato puree, sugar and red pepper burning and boiling with obtaining sauce, beef packing tails and sauce, sealing and sterilization, characterized in that the composition of the sauce in the quality of flour used ground meal of pumpkin seeds, which before mixing pour broth and separated stand for swelling, and the components used in the following is the ratio of expenses parts by weight: