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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in butter, mixing with flour, sour cream, bone broth and salt, the mixture cooking to produce a sauce, beef liver cutting, mealing in wheat flour and frying in butter, the liver and sauce packing, sealing and sterilisation; in the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing bulb onions are milled, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.

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 producing 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 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 production of canned Liver fried in sour cream", providing training recipe components, cutting, passerovannye in butter and onions, mixing it with flour, sour cream, bone broth and salt and boiling with getting the sauce, cutting, 're breading in wheat flour and frying in butter beef liver, packing and liver sauce, sealing and sterilization according to the invention, in the composition of the sauce and the use of ground meal of pumpkin seeds, before mixing the onions chopped, ground sunflower seeds pumpkin filled with 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 onions are cut, passer in 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 functional purpose with the addition of pumpkin seeds To asnode: 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 allows to reduce adhesi is to the walls of the container obtained target product.

Method of production of canned Liver fried in sour cream", providing training recipe components, cutting, passerovannye in butter and onions, mixing it with flour, sour cream, bone broth and salt and boiling with getting the sauce, cutting, 're breading in wheat flour and frying in butter beef liver, packing and liver sauce, sealing and sterilization, characterized in that the composition of the sauce in the quality of flour used ground meal of pumpkin seeds, before mixing the onions chopped, ground sunflower seeds pumpkin filled with bone broth and incubated for swelling and components use the following ratio of expenses, parts by weight: