RU2483582C1 - Method for preparation of preserves "stewed vegetables with meat" - 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 and potatoes cutting and frying in butter, carrots, bulb onions and white vegetables cutting and sauteing in butter. Fresh white cabbages are chopped and frozen, benincasa is cut and blanched, paprika and greens are cut; sunflower flour is poured with meat-and-bone broth and maintained for swelling. One performs the components mixing with green peas, tomato paste, meat-and-bone broth, black hot pepper, salt and laurel leaf. Prepared mixture is packed, sealed and sterilised.

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

Description

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

A known method of preparing canned food "Stewed vegetables with meat", which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, onions and white roots in butter, shredding and freezing fresh cabbage, cutting and blanching pumpkins, cutting vegetable pepper and greens, mixing the listed ingredients with green peas, tomato paste, meat and bone broth, salt, black pepper and bay leaf, packing the resulting mixture and, sealing and sterilization (RU 2276956 C2, 2006).

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 canned vegetables and meat canned food preparation method, which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, onions and white roots in butter, chopping and freezing fresh white cabbage, cutting vegetable pepper and greens, mixing the listed ingredients with green peas, tomato paste, meat and bone broth, salt, black pepper and bay leaf, packing the resulting mixture and, sealing and sterilization, the invention is additionally introduced during mixing Benincasa, which had been previously cut and blanch, and sunflower meal, meat and bone which had previously poured the broth and allowed to stand to swell, and components used in the following ratio costs wt. hours:

beef 289.3-293.8 butter 42.5 potatoes 128.6-130.9 fresh white cabbage 93 green pea 110.9 onion 131.5-133.2 carrot 97.8-100.3 white roots 39-39.6 benincase 94.9 vegetable pepper 91.2 greenery 5.92 sunflower flour 20.5 tomato paste, in terms of 30% solids content 17.8 salt 12 black pepper 0.3 Bay leaf 0.2 meat and bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef and potatoes are cut and fried in butter.

Prepared carrots, onions and white roots are cut and sautéed in butter.

Prepared fresh white cabbage is chopped and frozen.

Prepared beninase is cut and blanched in hot water.

Prepared vegetable peppers and greens are chopped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with meat and bone broth in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with green peas, tomato paste, meat and bone broth, salt and ground black pepper and bay leaf.

The resulting mixture is packaged, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards 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.

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 I. - M .: APPP Konservplodozyach, 1990, p. 124).

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. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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

Claims (1)

A method of preparing canned food “Stewed vegetables with meat”, which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, onions and white roots in butter, chopping and freezing fresh cabbage, cutting vegetable pepper and greens, mixing the listed components with green peas, tomato paste, meat and bone broth, salt, black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization, excellent the fact that when mixing is additionally introduced beninase, which is pre-cut and blanched, and sunflower flour, which is pre-filled with meat and bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 289.3-293.8 butter 42.5 potatoes 128.6-130.9 fresh white cabbage 93 green pea 110.9 onion 131.5-133.2 carrot 97.8-100.3 white roots 39-39.6 benincase 94.9 vegetable pepper 91.2 greenery 5.92 sunflower flour 20.5 tomato paste in terms of 30% solids content 17.8 salt 12 black pepper 0.3 Bay leaf 0.2 meat and bone broth before the release of the target product 1000