RU2277812C2 - Method for producing of infant canned food "beef rolls with cabbage and greens" - Google Patents

Abstract

FIELD: production of canned foods for infants.

SUBSTANCE: method involves preparing filler from frozen cabbage with greens and salt; forming rolls from farce with filler; dusting rolls; frying in butter; packaging together with sauce including tomato puree, sour cream and butter; pressurizing and sterilizing packaged product.

EFFECT: increased digestibility of base product.

Description

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

A known method of producing a semi-finished product for baby food "Beef rolls with cabbage and greens", which includes preparing the recipe components, preparing a pectin solution in water with a ratio by weight of 1:20, steaming rye or wheat bran in boiling water with a ratio by weight of 1: 4-1: 5 for 20-40 minutes, cooling to a temperature of no higher than 40 ° C, introducing a pectin solution and cooling to a temperature of no higher than 15 ° C, chopping beef on top, chopping onions, mixing the listed ingredients with salt and black pepper to produce minced meat, chopping parsley, dill and celery on a top, chopping and blanching fresh white cabbage, mixing them to get the filling, molding rolls with filling, breading them in breadcrumbs, packing and freezing (Shamkova N .T., Zaiko G.M., Shazzo F.R.Basics of healthy eating for schoolchildren - Krasnodar: KubGTU-KNIIHP, 2001, p. 88-102).

The technical result of the invention is to obtain a new type of canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food for baby food “Beef rolls with cabbage and greens” involves preparing the recipe components, preparing a pectin solution in water with a weight ratio of 1:20, steaming rye or wheat bran in boiling water at a ratio of weight 1: 4-1: 5 for 20-40 minutes, cooling to a temperature of no higher than 40 ° C, introducing a pectin solution and cooling the mixture to a temperature of no higher than 15 ° C, chopping beef on top, chopping onions, mixing the listed components with table salt and black bitter pepper to make minced meat, chopping parsley, dill and celery on a top, chopping and freezing fresh white cabbage, mixing them with table salt to get the filling, molding rolls with filling, breading them in breadcrumbs and frying in butter, mixing tomato puree, sour cream and butter, boiling the resulting mixture to a solids content of 21.5% to obtain a sauce, packing rolls with sauce at the next consumption of components ents, wt. hours:

beef 389.33-396 bran 32.32 pectin 10.78 salt 12,4 black pepper 0.21 onion 9.3-9.42 parsley 23.3 dill greens 23.3 celery greens 23.3 cabbage 440 breadcrumbs 26.94 tomato puree 12% 91.2 sour cream 10.7 butter 45.4 water before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pectin is dissolved in drinking water in a ratio by weight of 1:20. Prepared rye or wheat bran is steamed in boiling drinking water in a weight ratio of 1: 4 to 1: 5 for 20-40 minutes, as in the closest analogue, cooled to a temperature of no higher than 40 ° C and a pectin solution is introduced, and then cooled to a temperature not exceeding 15 ° C. Prepared beef is ground in a spinning top. Prepared onions are crushed, for example, on a spinning top. The listed components are mixed on a meat mixer with table salt and black bitter pepper to obtain minced meat.

Prepared parsley, dill and celery are chopped in a spinning top. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Greens are mixed with cabbage and salt to obtain a filling.

The minced meat and the filling are molded in the form of rolls, breaded in breadcrumbs and fried in butter.

Tomato puree is mixed with sour cream and melted butter. The resulting mixture is boiled to a solids content of 21.5% by weight to obtain a sauce.

Rolls and sauce are packaged in consumer containers at the above-mentioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except water, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum - to category II. The onion consumption shown as an interval covers its possible change during storage. It is accepted as minimum in the second calendar half year and maximum in the first. When using tomato puree with a solids content that does not coincide with the formulation, its consumption is converted to the equivalent solids content.

The canned food obtained according to the described technology is similar in organoleptic properties to a culinary dish prepared from a semi-finished product according to the closest analogue by adding the same sauce.

The guaranteed shelf life of the canned food, determined by the standard method, was 2 years.

Checking the digestibility of products obtained by the proposed method and from the semi-finished product according to the closest analogue by adding the same sauce in the same quantity was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 12.2 · 10 ⁴ for the experimental product and 8.7 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain a new type of canned food with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned foods for baby food, which includes preparing the recipe components, preparing a pectin solution in water with a mass ratio of 1:20, steaming rye or wheat bran in boiling water with a mass ratio of 1: 4-1: 5 for 20-40 minutes , cooling to a temperature of no higher than 40 ° C, introducing a pectin solution and cooling the mixture to a temperature of no higher than 15 ° C, chopping beef on top, chopping onions, mixing the above components with salt and bitter black pepper minced meat, chopping parsley, dill and celery greens on a top, chopping and freezing fresh white cabbage, mixing them with table salt to get the filling, forming rolls with filling, breading them in breadcrumbs and frying in butter, mixing tomato puree, sour cream and butter, boiling the resulting mixture to a solids content of 21.5% to obtain a sauce, packing rolls together with the sauce at the next consumption of components, wt. hours: Beef 389.33-396 Bran 32.32 Pectin 10.78 Salt 12,4 Black bitter pepper 0.21 Onion 9.3-9.42 Parsley 23.3 Dill greens 23.3 Celery greens 23.3 Cabbage 440 Breadcrumbs 26.94 Tomato Puree 12% 91.2 Sour cream 10.7 Butter 45.4 Water Before the release of the target product 1000 sealing and sterilization.