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

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining carrots, white vegetables and bulb onions, wheat flour sauteing, the listed components mixing with bone broth, tomato paste, salt and black hot pepper to produce a sauce, fresh ornamental cabbages chopping and freezing, beef cutting, forcing with carrots and speck and frying in melted fat, beef, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method 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, while frying in the melted fat and RUB carrots, white roots and onions while frying the wheat flour, mixing the listed components with bone broth, tomato paste, salt and black pepper bitter with obtaining sauce, the shredder and freezing fresh white cabbage, cutting, spehovanie carrots and speck and frying in melted fat beef, packing beef, cabbage and sauce, sealing and sterilization (EN 2300926 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, while frying in the melted fat and RUB carrots, white roots and onions while frying the wheat flour, mixing the listed components with bone broth, tomato paste, salt and black pepper bitter with obtaining sauce, chopping and freezing of fresh cabbage, cutting, spehovanie carrots � by salted pork fat and frying in melted fat beef, packing beef, cabbage and sauce, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef422,5-434,8
fat30
tallow54
decorative cabbage500
carrots152-155,9
white roots30-3,2
onions57-57,7
wheat flour18
tomato paste in conversion to
A 30% solids content20
Sol12
black pepper bitter0,3
bone brothto the yield of the target product 1000

The method is implemented as follows.

R�capture components prepare by traditional technology.

Prepared carrots, white roots and onions are cut, passer in melted fat and wipe.

Prepared wheat flour passer.

These components prescription ratio mixed with bone broth, tomato paste, salt and powdered black pepper bitter with obtaining sauce.

Prepared fresh ornamental cabbage chopped and frozen.

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

Beef, cabbage and gravy 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 meat category II. 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 coinciding with prescription, carry out the conversion of its consumption at equivalent solids content for 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�ditches on organoleptic properties 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, while frying in the melted fat and RUB carrots, white roots and onions while frying the wheat flour, mixing the listed components with bone broth, tomato paste, salt and black pepper bitter with obtaining sauce, chopping and freezing of fresh cabbage, cutting, spehovanie carrots and speck and frying in melted fat beef, packing beef, cabbage and sauce, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

beef422,5-434,8
fat30
tallow54
decorative cabbage500
carrots152-155,9
baie�s roots 30-3,2
onions57-57,7
wheat flour18
tomato paste in conversion to
A 30% solids content20
Sol12
black pepper bitter0,3
bone brothto the yield of the target product 1000



 

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