RU2455837C1 - Method for production of preserves "chopped roast beef" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef cutting and mincing, its mixing with salt to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce roast beefs, carrots, bulb onions cutting, sauteing in melted fat to produce garnish, mixing sunflower flour, tomato paste, bone broth, sugar, salt, black hot pepper and laurel leaf, cooking the mixture (while continuously stirred) to produce a sauce, packing the roast beefs, garnish and sauce, their sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method for the production of canned food "Roast beef chopped", involving the preparation of recipe components, cutting and grinding on a top of beef, mixing it with salt to obtain minced meat, its molding, breading in dried flour and frying in melted fat to obtain roast beef, cutting and sautéing in melted fat of carrots and onions to obtain a side dish, sautéing wheat flour in melted fat, mixing it with tomato paste, bone broth, sugar, salt, black pepper and bay leaf and boiling with received sauce, packing roast beef, garnish and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p.90-92).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the roasted beef chopped canned meat production method, which involves preparing the recipe components, cutting and grinding beef on a top, mixing it with salt to produce minced meat, shaping it, breading in dried flour and frying in melted fat to produce roast beef , cutting and sautéing carrots and onions in melted fat to obtain a side dish, mixing flour, tomato paste, bone broth, sugar, salt, black pepper and bay leaf and cooking to obtain sauce, faso the taste of roast beef, side dish and sauce, the sealing and sterilization, according to the invention, sunflower flour is used in the sauce, it is cooked with constant stirring, and the components are used in the following ratio, wt.h .:

beef 1038.6-1068.7 melted fat 75,2 carrot 68.4-70.1 onion 91.2-92.4 cracker flour 66.8 sunflower flour 12.8 tomato paste, in terms of 30% solids content 118.4 sugar 2 salt 13,4 black bitter pepper 0.32 Bay leaf 0.16 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared beef is cut and ground in a spinning top, and then mixed with salt in a recipe ratio to obtain minced meat, which is molded, breaded in dried flour and fried in melted fat to obtain roast beef.

Prepared carrots and onions are cut and sautéed in melted fat to obtain a side dish.

Prepared sunflower flour according to TU 9146-034-27147091-09, tomato paste, bone broth, sugar, salt and ground pepper, black bitter and bay leaves are mixed in a recipe ratio and cooked with constant stirring until the weight is reduced by about 15% to obtain a sauce.

Roast beefs, side dish and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M .: APPP Konservplodozyach, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. 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. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 3, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned "Roast beef chopped", which includes preparing the recipe components, cutting and grinding beef on a top, mixing it with salt to produce minced meat, shaping it, breading in dried flour and frying in melted fat to produce roast beef, cutting and sautéing in melted fat carrots and onions to obtain a side dish, mixing flour, tomato paste, bone broth, sugar, salt, black pepper and bay leaf and cooking to get sauce, packing roast beef, side dish and sauce, seal ization and sterilization, characterized in that the composition of the sauce uses sunflower flour, it is cooked with constant stirring, and the components are used in the following ratio of costs, parts by weight:
beef 1038.6-1068.7 melted fat 75,2 carrot 68,4-70,1 onion 91.2-92.4 cracker flour 66.8 sunflower flour 12.8 tomato paste, in terms of 30% solids content 118.4 sugar 2 salt 13,4 black pepper 0.32 Bay leaf 0.16 bone broth before the release of the target product 1000