RU2300928C1 - Method for production of canned goods from beef and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation, namely beef cutting, forcing with carrot and speck, and roasting; fresh white cabbage shredding and freezing; carrot, white roots, and onion cutting, roasting in melt fat and pulping; wheat flour sautéing in melt butter. Carrot, white roots, onion, wheat flour, bone broth, tomato paste, table salt, and black pepper are blended to produce souse. Beef, cabbage, and souse are pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Braised beef with boiled cabbage", which includes preparing the recipe, cutting, filling with carrots and bacon, sprinkling with salt and black pepper bitter and frying in beef ghee, cutting and frying in carrot ghee, white root and onions, the passage of wheat flour, mixing beef, carrots, white roots, onions, tomato puree and broth, stewing until cooked, separation of beef, vegetables and liquid phase, slicing beef into portions, rubbing vegetables and introducing them into the liquid phase, adding wheat flour to make sauce, pouring beef with sauce and bringing to a boil to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain garnish and the formation of the finished dish from the main component and garnish (Godunova L.E., Collection of recipes for dishes and culinary products for catering - St. Petersburg: ProfiKS, 2003, p.242, 271-273).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned beef stewed with cabbage canned food production method involves preparing the recipe components, cutting, carrot and bacon fat and roasting beef, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, the passage of wheat flour, mixing carrots, white roots, onions, wheat flour, bone broth, tomato paste, table salt and black bitter pepper to obtain m sauce packing beef and cabbage sauce next flow components pbw .:

beef 422.54-434.78 cabbage 490 carrot 152-155.9 white roots 30-30,18 onion 57-57.73 Wheat flour eighteen tomato paste 30% twenty bacon thirty melted fat 54 salt 12 black pepper 0.3 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared beef is cut, stuffed with carrots and bacon and fried. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, white roots and onions are chopped, sautéed in melted fat and rubbed. Prepared wheat flour passer.

Then mix carrots, white roots, onions, wheat flour, bone broth, tomato paste, table salt and black bitter pepper to obtain a sauce.

Beef, cabbage and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

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 the 1st category, and the maximum corresponds to the use of meat of the 2nd category. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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.

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. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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. It amounted to a test product of 13.4 · 10 ⁴ and for the control product of 8.4 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cutting, carrots and bacon fat and roasting beef, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, stirring wheat flour, mixing carrots, white carrots roots, onions, wheat flour, bone broth, tomato paste, table salt and black bitter pepper to obtain sauce, packing beef, cabbage and sauce at the next component consumption in, parts by weight .: beef 422.54-434.78 cabbage 490 carrot 152-155.9 white roots 30-30,18 onion 57-57.73 Wheat flour eighteen tomato paste 30% twenty bacon thirty melted fat 54 salt 12 black pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.