Method for production of preserves "forced beef with stewed cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to the technology of production of preserved second lunch dishes.

The known method of production of canned food "Beef, stuffed with braised cabbage", providing training recipe components, cutting and while frying in melted fat carrot, parsley root and onions, chopping and freezing of fresh white cabbage, while frying wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with obtaining side dish, cutting, spehovanie by salted pork fat and frying in melted fat beef, packing beef, garnish and bone broth, sealing and sterilization (EN 2292772 C1, 2007).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned food "Beef, stuffed with braised cabbage", providing training recipe components, cutting and while frying in melted fat carrot, parsley root and onions, chopping and freezing of fresh cabbage, while frying wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with obtaining ha�ner, cutting, spehovanie by salted pork fat and frying in melted fat beef, packing beef, garnish and bone broth, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef563,4-579,7
fat72
tallow54
decorative cabbage525
carrots24-24,6
parsley root20-20,3
onions48-48,6
wheat flour7,2
tomato paste in conversion to
A 30% solids content20
acetic acid, in recalculation on
80% concentration0,68
sugar 18
Sol12
black pepper bitter0,32
Bay leaf0,14
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared carrots, parsley root and onions are cut and passer in melted fat.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared wheat flour passer.

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

Prepared beef cut, stuffed with bacon and fried in melted fat.

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

The costs of the components are given taking into account 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 Masa category. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out recalculation of their costs on an equivalent solids content and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I. Moscow: APP "Conservative", 1990, p. 124).

Obtained according to the described technology preserves on organoleptic properties and chemical composition similar to the product on the closest analogue.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned food "Beef, stuffed with braised cabbage", providing training recipe components, cutting and while frying in melted fat carrot, parsley root and onions, chopping and freezing of fresh cabbage, while frying wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, pepper black bitter and Bay leaf with obtaining side dish, cutting, espionage�a lo g pork fat and frying in melted fat beef, packing of beef, garnish and bone broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef563,4-579,7
fat72
tallow54
decorative cabbage525
carrots24-24,6
parsley root20-20,3
onions48-48,6
wheat flour7,2
tomato paste in conversion to
A 30% solids content20
acetic acid, in recalculation on
80% concentration0,68
sugar18
Sol 12
black pepper bitter0,32
Bay leaf0,14
bone brothto the yield of the target product 1000



 

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