RU2452245C1 - Method for production of "fried liver in tomato sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared; carrots and bulb onions are cut, sauteed in melted fat and milled. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, hot black pepper and laurel leaf. The mixture is cooked to produce a sauce; liver is cut, mealed in wheat flour and fried in melted fat. The listed components are packed into containers, sealed and sterilised.

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 tomato sauce", which includes preparing the recipe, cutting, sautéing in melted fat and chopping carrots and onions, sautéing wheat flour, mixing it with bone broth, cooking, adding carrots, onions, tomato paste , sugar, salt, black pepper and bay leaf and boiling to obtain sauce, cutting, breading in wheat flour and frying in melted liver fat, packing of the listed components, sealing and sterilization June (Collection of technological instructions for the production of canned food, Volume III. - M .: Pishchepromizdat, 1963, p. 414-417).

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 tomato sauce”, which involves preparing the recipe components, cutting, sautéing in melted fat and chopping carrots and onions, mixing them with flour, tomato paste, bone broth, sugar, salt , black pepper and bay leaf and cooking to obtain sauce, cutting, breading in wheat flour and frying in melted liver fat, packaging of the listed components, sealing and sterilization, according to the invention, in the composition sauce used sunflower flour, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

liver 960.96-1003.86 melted fat 40 carrot 5.18-5.31 onion 10.36-10.5 sunflower flour 21.7 Wheat flour 42.9 tomato paste, in terms of 30% solids content 74,4 sugar 3,1 salt 9.6 black bitter pepper 0.465 Bay leaf 0.155 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 carrots and onions are chopped, sautéed in melted fat and chopped in a spinning top or pulper.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with tomato paste, bone broth, sugar, salt and ground pepper, black bitter and bay leaves. The resulting mixture is cooked for 10-15 minutes to obtain a sauce.

The prepared liver is cut, breaded in wheat flour and fried in melted fat.

The liver and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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 costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The maximum consumption of the liver corresponds to the use of beef liver, and the minimum corresponds to the use of other types of liver. 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.

To confirm the technical result indicated, tin can No. 8, containing products obtained by the described technology and the closest analogue, was 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 food “Fried liver in tomato sauce”, which involves preparing the recipe, cutting, sautéing in melted fat and chopping carrots and onions, mixing them with flour, tomato paste, bone broth, sugar, salt, bitter and bay leaves and cooking with sauce, cutting, breading in wheat flour and frying in melted liver fat, packing of the listed components, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, before mixing, fill in bone broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
liver 960.96-1003.86 melted fat 40 carrot 5.18-5.31 onion 10.36-10.5 sunflower flour 21.7 Wheat flour 42.9 tomato paste, in terms of 30% solids content 74,4 sugar 3,1 salt 9.6 black pepper 0.465 Bay leaf 0.155 bone broth before the release of the target product 1000