In the post-Soviet space, beef stew beforestill maintains its relevance as one of the main food products, the speed and quality of which in cooking do not require comment. To date (early 2016), the process of preparing this canned meat is relevant mainly for farms, to a lesser extent - in urban conditions.
Canned foods are prepared specifically for long (for a period of more than two to three years) storage.
Pasteurization is carried out at temperatures from 80 to100 degrees. Sterilization is carried out at temperatures from 100 to 120 degrees, respectively, at a pressure above atmospheric. Sterilization allows you to get rid of almost all vegetative and spore microorganisms.
Preservation of this product can be carried outin several ways. Beef stew is easiest to cook in a pressure cooker (or multivark): 150 g of fat, 12 grams of salt (a teaspoon with a slide) and one and a half grams of black pepper (half a teaspoon) per kilogram of boneless meat. Fat can be beef or pork. If the beef is fat, you can take lard in a smaller amount.
In the pressure cooker (multivark) it is necessary to pour water:for 1 kg of meat - one glass. During the quenching process (2 hours at a temperature of 100 degrees), water boils away, leaving only a little liquid - this is enough to put the cans tightly in the jar.
Meat must be cut into pieces weighing up to 30 grams, in which case the quenching will be short in time, and rearranging the stew will be easy.
In carefully washed and sterilized cans(it is better to heat them in the oven), shift the meat from the pressure cooker (multivark), roll up the lids (boil them before this for ten minutes). Leave to cool, transfer to a cold place with a stable temperature (cellar).
Stewed beef from animal meat older than 4 years (dark red meat) is cooked longer for about an hour, from veal - less for half an hour.
Meat should be cut into pieces (30 grams), put out for half an hour on fat in a deep sauté pan (you can in the grill) with the lid closed, making sure that the pieces of meat do not burn.
Transfer the meat tightly to sterilized cansShoulders (can be slightly higher), add salt to 1 teaspoon without a slide on a half-liter jar, peppers for five peas, one bay leaf, can be onions (no more than a quarter of a small bulb on the can). Put the filled jars in the pressure cooker on the stand (five-liter pressure cooker includes up to four jars), gently pour the water into the container. Water should not reach the neck of the cans, because when boiling it can get into them. On top, each jar is tightly closed with foil, so that there is no splashing of fat.
Spices and onions are best put on the bottom of the jar, and salt on meat.
Attention! You can not put jars on the bottom of the pressure cooker without a stand. Banks will burst!
To extinguish meat it is necessary more than two (usually 2,5 suffices) hours: before the beginning of boiling - on a strong fire, then on the weakest, watching, that steam left an even stream.
Leave the pressure cooker to cool for 30 minutes,then gently open the lid, take out the cans, roll up the lids (boil them before this for ten minutes). Leave to cool, move to a cold room.
To prepare 325 grams of stewed meatGOST (tin can) requires approximately 180 grams of beef. You can always count how much it costs. In the context of the inflationary process in the country, talking about the cost of products is useless - it changes too quickly. For today (the beginning of 2016) the price of beef without a bone - from 380 to 450 rubles. Therefore, beef stew (the highest grade) is cheaper than a hundred rubles - a fake, at best with limited shelf life (Gosrezerv), or first grade.
The label should read "Beefstew top grade ", specified in GOST 32125-2013. The words "beef stew" on the label indicate only one thing - canned food is not standard (not GOST), made according to the specifications of the manufacturer.
Theoretically until 2019 on store shelvescan be present beef stew of GOST 5284-84. The shelf life of these canned foods is up to 6 years, but they can be released during 2014, when the new GOST 32125-2013 was in operation.
For fans of beef stew completelyit is obvious that in the Soviet times this product was much tastier and better. What happened? Why is even the stew from Belarus (where they monitor compliance with the rules of production) by the amount of meat is different from the Soviet one?
The answer is obvious - the GOSTtechnical conditions for the production of these canned goods. If the previous (5284-84) GOST meat in the bank was 87% and only fat (11%), onions, salt, pepper, then under the new standard (32125-2013) in the composition - meat to 58%, protein to 15 %, fat to 10%, onion, salt, pepper. The new GOST makes it possible to add protein to canned food. And this changes not only the taste, but also the consistency of the finished product.
