UA16147U - Conserved meat and vegetable "valovyna tushkovana u prianomu sousi" (bullock meat stewed in a spicy sauce) - Google Patents

Abstract

Canned meat and vegetables contain minced meat and flavouring and aroma additives, in particular salt, drinking water, spices and seasonings. Minced and fried bullock meat or veal, butter or fat to fry the meat and vegetable additives, in particular fresh bulb onion, precooked by frying, and butter or a fat to precook the bulb onion by frying, fresh, peeled, comminuted tomatoes, fresh, shelled, comminuted garlic are used. Powdered black pepper, thyme, marjoram, dried dill, a powdered aromatizer for bullock meat, sodium glutamate are used as the spices and seasonings.

Description

Description of the invention

The useful model belongs to the food industry, in particular, to the production and storage of canned meat 2.

A dry meat product is known, containing boneless meat, cut into pieces 250 mm long and stewed, flavor and aromatic additives - salt, a mixture of spices, water and seasonings (SHA Mo5912, A23BA/00, 20041.

The specified meat product is dry and does not contain vegetable impurities, which reduces its organoleptic indicators. 70 The basis of a useful model is the task of creating canned meat and vegetables with high organoleptic indicators.

The task is solved by the fact that in canned meat and vegetables, which contain minced meat and taste-aromatic impurities - salt, drinking water, spices and seasonings, according to a useful model, beef or veal with a mass proportion of fat or with of connective tissue no more than 1495 or 2096, 12 chopped, fried and oil or fat for frying meat and vegetable additives - fresh sauteed onions and oil or fat for sauteing onions, fresh tomatoes, peeled, chopped, fresh garlic, peeled, ground, and ground black pepper, thyme, marjoram, dried dill, powdered flavoring - tallow, monosodium glutamate are additionally used as spices and seasonings, with the following ratio of components, wt. 90: beef or veal with a mass fraction of fat or connective tissue not exceeding 1495 or 2095, chopped, fried 24.0 oil or fat for frying meat 2.24 onions, fresh sautéed 6.0 oil or fat for sautéing onions 1.67 fresh tomatoes, peeled, chopped 10.0 tsp garlic fresh, peeled, chopped 1.5 table salt 0.8 ground black pepper 0.06 thyme 0.002 - marjoram 0.04 dried dill 0.1 powder flavoring - pine nuts 0.5 - monosodium glutamate 0.3 I«o) drinking water the rest. h-

The amount of oil or fat for sauteing onions is 2095 to the mass of fresh chopped onions.

The use of vegetable additives in preserves, quantitative and qualitative selection of components allows to create a product with high organoleptic indicators. "

Canned meat and vegetables "Beef stewed in spicy sauce" are made as follows. C 50 Preparation of raw materials c Inspected and checked carcasses are sent to division, felling, veining and sorting.

From" Frozen blocks of sinewy loin or veal are thawed, then inspected for foreign inclusions and the mass fraction of visible fat and connective tissue is determined. If necessary, the veal is sinewed, removing fat and connective tissue, lymph nodes, and large blood vessels.

Tenderloin meat with a mass fraction of fat and connective tissue no more than 1495 or 2090

Ge") are crushed on a meat-cutting machine or a meat grinder through a grate with a hole diameter of 7-10 mm or by hand.

Next, the meat is fried in oil or fat in the amount of 79% to the weight of the meat. - Fresh onions are cut, rotten and defective bulbs are removed, washed, chopped into a 20-inch sieve through a grate with a hole diameter of 5 mm, with a vegetable slicer, a cutter or by hand.

Fresh tomatoes are washed twice until dirt is completely removed, then rinsed. Prepared tm tomatoes are crushed by machines or by hand into pieces of arbitrary shape.

Fresh garlic is cleaned, rotten and defective particles are removed, washed and finely chopped through a grate with a hole diameter of 2 mm. 29 Preparation of canning mass c Prepared raw materials according to the recipe are mixed to a homogeneous mass, then drinking water is added, mixed again until the components are evenly distributed and transferred to packaging.

Packaging

Cans are packaged in bags made of the combined material RET/A/VOMISRR/ of 40 and 50 OG. 60 Packages are sealed by welding. Corked bags are loaded into autoclave baskets and sent to sterilization, which is carried out for 20-30 minutes at a temperature of 1182 and a back pressure of 0.22-0.25 MPa.

Claims (2)

The formula of the invention b5 -D- 1. Canned meat and vegetables, which contain minced meat and flavoring additives - salt, drinking water, spices and seasonings, which differ in that they use beef or veal with a mass fraction of fat or connective tissue no more than 1495 or 2095, chopped, fried and oil or fat for frying meat and vegetable additives - fresh sauteed onions and oil or fat for sauteing onions, fresh tomatoes, peeled and chopped, fresh garlic, peeled and chopped, and pepper is additionally used as spices and seasonings ground black pepper, thyme, marjoram, dried dill, powdered flavoring - tallow, monosodium glutamate with the following ratio of components, mass. 90: 70 beef or veal with a mass fraction of fat or connective tissue not more than 1495 or 2095, chopped, fried 24.0 oil or fat for frying meat 2.24 onions, fresh sautéed 6.0 75 oil or fat for sauteing onions 1.67 fresh tomatoes, peeled, chopped 10.0 fresh garlic, peeled, chopped 1.5 table salt 0.8 ground black pepper 0.06 thyme 0.002 marjoram 0.04 dried dill 0.1 powder flavoring - tallow 0.5 monosodium glutamate 0.3 drinking water the rest. shsh 2. Preserves according to claim 1, which differ in that the amount of oil or fat for sauteing onions is 2090 to the mass of fresh chopped onions. in the Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated "microcircuits", 2006, M 7, 15.07.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - (Se) oh - and? - (o) - Cheka" that 60 b5