RU2574470C1 - Method for manufacture of preserves "meat with honey" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: garlic and bulb onions are cut and sauteed in animal fat. Fresh ornamental cabbages are chopped and frozen. Beef and carrots are cut. One mixes the listed components with honey, sugar, salt and black hot pepper. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method for the production of canned “Meat with honey”, which includes preparing the recipe components, cutting and sautéing garlic and onions in animal fat, chopping and freezing fresh white cabbage, cutting beef and carrots, mixing these components with honey, bone broth, sugar, salt and black pepper, packaging of the mixture, sealing and sterilization (RU 2278553 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 method for the production of canned meat “Meat with honey”, which involves preparing the recipe components, cutting and sautéing garlic and onions in animal fat, chopping and freezing fresh cabbage, cutting beef and carrots, mixing the above components with honey, sugar , salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio Dov, wt. hours:

beef 684-703.8 animal fat 40 decorative cabbage 263.5 carrot 258.2-264.8 onion 120-121.5 garlic 32-33.8 honey 12 sugar 8 salt fifteen black pepper 0.8 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 garlic and onions are chopped and sautéed in animal fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared beef and carrots are chopped.

The listed components in the recipe ratio are mixed with honey, sugar, salt and ground black pepper.

The resulting mixture 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.

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 for the production of canned meat and honey, which involves preparing recipes, cutting and sautéing garlic and onions in animal fat, chopping and freezing fresh cabbage, cutting beef and carrots, mixing the listed ingredients with honey, sugar, salt and bitter black pepper, packaging of the mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
beef 684-703.8 animal fat 40 decorative cabbage 263.5 carrot 258.2-264.8 onion 120-121.5 garlic 32-33.8 honey 12 sugar 8 salt fifteen black pepper 0.8 bone broth before the release of the target product 1000