RU2350146C1 - Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" - Google Patents
Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" Download PDFInfo
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- RU2350146C1 RU2350146C1 RU2007140482/13A RU2007140482A RU2350146C1 RU 2350146 C1 RU2350146 C1 RU 2350146C1 RU 2007140482/13 A RU2007140482/13 A RU 2007140482/13A RU 2007140482 A RU2007140482 A RU 2007140482A RU 2350146 C1 RU2350146 C1 RU 2350146C1
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- RU
- Russia
- Prior art keywords
- beef
- garlic
- cutting
- milk
- wheat flour
- Prior art date
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- 235000015278 beef Nutrition 0.000 title claims abstract description 16
- 235000004611 garlic Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 title abstract description 6
- 235000015277 pork Nutrition 0.000 title abstract 2
- 244000245420 ail Species 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000013324 preserved food Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 7
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 240000002791 Brassica napus Species 0.000 claims abstract 2
- 238000012856 packing Methods 0.000 claims abstract 2
- 235000015241 bacon Nutrition 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 240000008100 Brassica rapa Species 0.000 claims description 5
- 235000012046 side dish Nutrition 0.000 claims description 5
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 244000147568 Laurus nobilis Species 0.000 claims 1
- 235000017858 Laurus nobilis Nutrition 0.000 claims 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000021189 garnishes Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287107 Passer Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Известен способ производства кулинарного блюда "Говядина, шпигованная чесноком и шпиком", предусматривающий пассерование пшеничной муки, резку, обрызгивание уксусом, маринование в течение 1-1,5 часов, шпигование чесноком и шпиком, посыпание поваренной солью и перцем, обжарку в топленом жире заливку питьевой водой и тушение до готовности говядины, добавление в конце тушения пшеничной муки, сметаны, перца и лаврового листа, отделение от соуса и резку говядины, ее заливку соусом и гарнирование отварным картофелем, репой в молочном соусе и консервированным зеленым горошком с получением готового блюда (Голунова Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.262).A known method of producing a culinary dish "Beef, stuffed with garlic and bacon", involving the passage of wheat flour, cutting, sprinkling with vinegar, pickling for 1-1.5 hours, roasting with garlic and bacon, sprinkling with salt and pepper, frying in melted fat pouring drinking water and stewing until the beef is ready, adding wheat flour, sour cream, pepper and bay leaf at the end of the stew, separating from the sauce and cutting the beef, pouring the sauce on it and garnishing with boiled potatoes, turnips in milk sauce and cons rvirovannym green peas to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, s.262).
Техническим результатом изобретения является получение новых консервов обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ изготовления консервов “Говядина, шпигованная чесноком и шпиком" предусматривает подготовку рецептурных компонентов, резку и бланширование картофеля и репы, замораживание свежего зерна зеленого горошка, пассерование пшеничной муки и смешивание перечисленных компонентов без доступа кислорода со сметаной, молоком, уксусной кислотой, сахаром, поваренной солью, перцем черным горьким и лавровым листом с получением гарнира, резку, шпигование чесноком и шпиком и обжарку в топленом жире говядины, фасовку говядины, гарнира и костного бульона при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of manufacturing canned food “Beef, seasoned with garlic and bacon” involves preparing the recipe components, cutting and blanching potatoes and turnips, freezing fresh green pea grains, stirring wheat flour and mixing these components without oxygen with sour cream, milk, acetic acid, sugar, table salt, bitter black pepper and bay leaf to obtain a side dish, cutting, roasting with garlic and bacon and frying in melted beef fat, fa RDCCH beef bone soup garnish and the next flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные картофель и репу нарезают и бланшируют. Подготовленное свежее зерно зеленого горошка подвергают замораживанию, желательно медленному. Подготовленную пшеничную муку пассеруют. Перечисленные компоненты смешивают без доступа кислорода со сметаной, молоком, уксусной кислотой, сахаром, поваренной солью, перцем черным горьким и лавровым листом с получением гарнира.Prescription components are prepared according to traditional technology. Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour passer. The listed components are mixed without oxygen with sour cream, milk, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf to obtain a side dish.
Подготовленную говядину нарезают, шпигуют чесноком и шпиком и обжаривают в топленом жире.The prepared beef is cut, stuffed with garlic and bacon and fried in melted fat.
Говядину, гарнир и костный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Beef, side dish and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме костного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход говядины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 1 год.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2·105 и для контрольного продукта 1,5·105 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. She was 2 · 10 5 for the experimental product and 1.5 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of manufacturing canned food, which includes the preparation of recipe components, cutting and blanching potatoes and turnips, freezing fresh green pea grains, storing wheat flour and mixing the listed components without oxygen with sour cream, milk, acetic acid, sugar, salt, bitter and laurel pepper with a sheet to obtain a side dish, cutting, dressing with garlic and bacon and frying in beef melted fat, packing of beef, side dish and bone broth at the next component consumption in, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007140482/13A RU2350146C1 (en) | 2007-11-01 | 2007-11-01 | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007140482/13A RU2350146C1 (en) | 2007-11-01 | 2007-11-01 | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2350146C1 true RU2350146C1 (en) | 2009-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007140482/13A RU2350146C1 (en) | 2007-11-01 | 2007-11-01 | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
Country Status (1)
| Country | Link |
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| RU (1) | RU2350146C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2500208C1 (en) * | 2013-02-06 | 2013-12-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2502350C1 (en) * | 2013-02-06 | 2013-12-27 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2510779C1 (en) * | 2013-02-06 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2511258C1 (en) * | 2013-02-07 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2127524C1 (en) * | 1997-10-16 | 1999-03-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method for producing canned meat and vegetable foods |
-
2007
- 2007-11-01 RU RU2007140482/13A patent/RU2350146C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2127524C1 (en) * | 1997-10-16 | 1999-03-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Method for producing canned meat and vegetable foods |
Non-Patent Citations (1)
| Title |
|---|
| ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.262. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2500208C1 (en) * | 2013-02-06 | 2013-12-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2502350C1 (en) * | 2013-02-06 | 2013-12-27 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2510779C1 (en) * | 2013-02-06 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
| RU2511258C1 (en) * | 2013-02-07 | 2014-04-10 | Олег Иванович Квасенков | Method for manufacture of preserves "beef forced with garlic and speck" |
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