METHOD FOR PRODUCTION OF PRESERVES "TOMATO SAUCE WITH BEEF" Russian patent published in 2012 - IPC A23L1/31 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for production of meat and vegetable preserves. The method envisages recipe components preparation. Then one performs salting of preliminarily milled meat raw material using Protepsin enzyme preparation solution prepared by the following way: the ratio of water to Protepsin solution is equal to 5:1. One performs the meat raw material frying, preparation of bone raw material and broth cooking. One proceeds with preparation of vegetables, theirs sauteing, all the components mixing, pasteurisation, sealing and sterilisation. The initial components are used at the following ratio, weight parts: second grade trimmed beef treated with Protepsin solution - 15, bone broth - 59, carrots - 7, bulb onions - 7, tomato paste - 6, structure-forming agent - 3, vegetable oil - 3, mixture of preserving agents (i.e. benzoic acid and sodium benzoate) at a ratio of (1:1) - 0.2, culinary edible salt - 1.5, ground black pepper - 0.25, basil -0.5, parsley -0.3. The structure-forming agent is represented by starch, carrageenan, soya flour.

EFFECT: invention ensures enhancement of the product organoleptic indices, maximum balance of food components in terms of chemical composition, the production process intensification, involvement of low grade meat raw material into the production process.

2 cl, 5 tbl