RU2571649C1 - Method for preparation of preserves "stewed vegetables with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, white vegetables and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, scallops cutting and blanching, paprika and greens cutting. Then one performs the listed components mixing with green peas, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and meat-and-bone broth packing, sealing and sterilisation.

EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.

Description

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

A known method of preparing canned food "Braised vegetables with meat", which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, white roots and onions in butter, shredding and freezing fresh cabbage, cutting and blanching in the meat and bone broth of zucchini, 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 resultant mixture, sterilizing and sealing (RU 2280376 C2, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the canned vegetables and meat canned food preparation method, which involves preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, white roots and onions in butter, chopping and freezing fresh cabbage, cutting vegetable pepper and greens, mixing the listed ingredients with green peas, tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and meat and bone broth, sealing tion and sterilization, according to the invention in the composition of the mixture additionally use squash, which are pre-cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 289.3-293.8 butter 47.5 potatoes 160.8-163.6 decorative cabbage 94.9 carrot 97.8-100.3 white roots 39-39.6 onion 131.5-133.2 vegetable pepper 91.2 squash 102.5 green pea 138.6 greenery 5.9 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, white roots and onions are chopped and sautéed in butter.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared squash cut and blanch.

Prepared vegetable pepper and herbs are chopped.

The listed components in the recipe ratio are mixed with green peas, tomato paste, salt, ground black pepper, bitter and bay leaves.

The resulting mixture and meat and bone broth are packaged in a prescription ratio, 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. - А .: APPP Konservplodoizomat, 1990, p. 124).

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

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method of preparing canned foods "Stewed vegetables with meat", which includes preparing the recipe components, cutting and frying beef and potatoes in butter, cutting and sautéing carrots, white roots and onions in butter, chopping and freezing fresh cabbage, cutting vegetable pepper and greens mixing the listed components with green peas, tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and meat and bone broth, sealing and sterilization, characterized in that then in the composition of the mixture additionally used squash, which are pre-cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 289.3-293.8 butter 47.5 potatoes 160.8-163.6 decorative cabbage 94.9 carrot 97.8-100.3 white roots 39-39.6 onion 131.5-133.2 vegetable pepper 91.2 squash 102.5 green pea 138.6 greenery 5.9 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