RU2512194C1 - Method for production of preserves "fried liver in sour cream" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in butter, mixing with flour, sour cream, bone broth and salt, the mixture cooking to produce a sauce, beef liver cutting, mealing in wheat flour and frying in butter, the liver and sauce packing, sealing and sterilisation; in the sauce composition the flour is represented by ground pumpkin seeds extraction cake; before mixing bulb onions are milled, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. All the components are taken at preset components ratio.

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

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Fried liver in sour cream", which includes preparing the recipe components, cutting and sautéing onion in butter, sautéing wheat flour, mixing the listed ingredients with sour cream, bone broth and salt and cooking to produce sauce, cutting, breading in wheat flour and frying in beef liver butter, packing liver and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3 - M .: Food industry, 1971, p.185-186).

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 method for the production of canned food “Fried liver in sour cream”, which involves preparing the recipe components, cutting and sautéing onion in butter, mixing it with flour, sour cream, bone broth and salt and cooking to produce sauce, cutting, breading in wheat flour and frying in butter of beef liver, packing of the liver and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used in the sauce, chopped onions before mixing ayut, ground meal pumpkin seeds pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:

beef liver 935 butter 61.1 onion 21.1-21.5 Wheat flour 28.6 pumpkin seed meal 25.74 sour cream 189 salt 10.8 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 onions are chopped, sautéed in butter and chopped in a spinning top or wiper.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45 ), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with sour cream, bone broth and salt. The resulting mixture is cooked for 10-15 minutes and acetic acid is added to obtain a sauce.

Prepared beef liver is cut, breaded in wheat flour and fried in butter.

The liver and sauce 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. Shown in the form of an interval onion consumption covers its 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 foods “Roasted liver in sour cream”, which involves preparing the recipe components, cutting and sautéing onion in butter, mixing it with flour, sour cream, bone broth and salt and cooking to make sauce, cutting, breading in wheat flour and frying in beef liver butter, packing of the liver and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds as flour, chopped onion before mixing, ground meal of seeds pumpkins are poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef liver 935 butter 61.1 onion 21.1-21.5 Wheat flour 28.6 pumpkin seed meal 25.74 sour cream 189 salt 10.8 bone broth before the release of the target product 1000