Method for production of preserves "beef in mustard sauce"

FIELD: food industry.

SUBSTANCE: method for production of "Beef in mustard sauce" envisages recipe components preparation, carrots and bulb onions cutting and sauteing in melted fat, wheat flour sauteing, the listed components mixing with butter, sour cream, bone broth, tomato paste, table mustard, salt and CO2-extracts of caraway and black hot pepper, the mixture soft cooking and straining to produce a sauce, fresh white cabbages chopping and freezing, beef cutting, beef, cabbages and sauce packing, sealing and sterilisation. Fresh cabbages may be replaced with ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 486-500.1; melted fat - 21; butter - 30; carrots- 30-30.8; bulb onions - 21-21.3; wheat flour - 15; sour cream - 105; tomato paste in conversion to 30% dry substances content - 10; table mustard -9; salt - 12; CO2-extract of black hot pepper - 0.02; CO2-extract of caraway -0.25; bone broth - till the target product yield is equal to 1000.

EFFECT: production of 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 in mustard sauce", providing training recipe components, cutting and while frying in melted fat carrots and onions while frying the wheat flour, mixing the listed components with butter, sour cream, bone broth, tomato paste, dining mustard, salt and CO2-extracts of cumin and black pepper bitter, flash mixture and RUB with obtaining sauce, the shredder and freezing fresh white cabbage, cutting of beef, packing beef, cabbage and sauce, sealing and sterilization (EN 2281674 C1, 2006).

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 in mustard sauce", providing training recipe components, cutting and while frying in melted fat carrots and onions while frying the wheat flour, mixing the listed components with butter, sour cream, bone broth, tomato paste, dining mustard, salt and CO2-extracts of cumin and black pepper bitter, flash mixture and RUB with �rucenim sauce the shredder and the freezing of fresh cabbage, cutting of 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.:

beef486-500,1
tallow21
butter30
decorative cabbage648
carrots30-30,8
onions21-21,3
wheat flour15
sour cream105
tomato paste in conversion to
A 30% solids content10
dining mustard9
Sol12
CO2-extract of black pepper bitter0,02
CO2-extract of cumin0,25
bonethe broth till the target product yield 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared carrots and onions cut and passer in melted fat.

Prepared wheat flour passer.

These components prescription ratio mixed with melted butter, sour cream, bone broth, tomato paste, dining mustard, salt and CO2-extracts of black pepper bitter and cumin. The resulting mixture tenderize and RUB with obtaining sauce.

Prepared fresh ornamental cabbage chopped and frozen. Prepared beef cut.

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.

When using the�a combined 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. 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 in mustard sauce", providing training recipe components, cutting and while frying in melted fat carrots and onions while frying the wheat flour, mixing the listed components with butter, sour cream, bone broth, tomato paste, dining mustard, salt and CO2-extracts of cumin and black pepper bitter, flash mixture and RUB with obtaining sauce, chopping and freezing of fresh cabbage, cutting of beef, packing beef, cabbage and sauce, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef486-500,1
tallow21
butter30
decorative cabbage648
carrots30-30,8
onions21-21,3
wheat flour15
sour cream105
tomato paste in conversion to
A 30% solids content10
dining mustard9
Sol12
CO2-extract of black pepper bitter0,02
CO2-extract of cumin0,25
bone brothto the yield of the target product 1000



 

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