RU2284130C1 - Method for production of canned noisette with cabbage - Google Patents

Abstract

FIELD: cannery industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes beef, onion, and stale bread chopping and blending thereof with black pepper and table salt to produce mince followed by noisette forming therefrom. Fresh white cabbage is shredded and frost, gardenstuff is cut. Wheat flour is roasted and blended with melted butter. Hard cheese is ground and blended with pulled bread. Cabbage, noisette, gardenstuff, flour with butter, cheese with pulled bread and milk are successively pre-packed, sealed and sterilized.

EFFECT: target product with increased nutrient value.

Description

The invention relates to the production technology of canned meat and vegetable.

There is a method of manufacturing a culinary dish "Meatballs with cabbage", which includes preparing the recipe components, freezing, defrosting and chopping beef together with onions and white bread, mixing them with black pepper and salt to produce minced meat, shaping it to produce meatballs, cutting fresh white cabbage in large portions vertically, laying in salted water, boiling, swelling and drying, sautéing wheat flour in ghee, adding milk to it and boiling for 5 minutes to get the sauce, cutting the greens, rubbing the cheese and mixing it with breadcrumbs, sequentially placing cabbage, meatballs and greens in a deep pan, pouring the sauce, sprinkling cheese with breadcrumbs and baking in the oven to obtain the target product (Food preservation cold.Recommendations 6B2940032D3 - Saratov: SEPO, 1992, p.60-61).

The technical result of the invention is to obtain new 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 meatballs with cabbage involves preparing the recipe components, chopping beef, onions and stale white bread, mixing them with table salt and bitter black pepper to produce minced meat, forming meatballs from it, chopping and freezing fresh white cabbage, cutting greens, storing wheat flour and mixing it with ghee, rubbing hard cheese and mixing it with breadcrumbs, sequential packing cabbage, meatballs, herbs, wheat flour with ghee, cheese with breadcrumbs and milk at the following consumption of components, parts by weight:

beef 422.5-434.8 cabbage 600 onion 17.7-17.8 greenery 12.5 stale white bread twenty Wheat flour 45 melted butter 40 breadcrumbs thirty cheese fifty black pepper 0.1 salt 7 milk 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 beef, onions and stale white bread are ground in a spinning top, mixed with black pepper and salt to obtain minced meat and formed from it meatballs.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow.

Prepared greens are cut.

Prepared wheat flour is sautéed and mixed with ghee.

Prepared hard cheese is rubbed and mixed with breadcrumbs.

Next, cabbage, meatballs, greens, wheat flour with ghee, cheese with breadcrumbs and milk are sequentially packaged with milk at the aforementioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except milk 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 corresponds to the use of meat of category II. The onion consumption indicated in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is identical in terms of organoleptic and physico-chemical characteristics to the culinary dish by the closest analogue, and according to safety indicators, it complies with the requirements of SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue 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 for the experimental product 14.3 · 10 ⁴ and for the control product 9.9 · 10 ^4, respectively.

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

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, chopping beef, onions and stale white bread on a top, mixing them with table salt and bitter black pepper to make minced meat, forming meatballs from it, chopping and freezing fresh white cabbage, cutting greens, sautéing wheat flour and its mixing with ghee, rubbing hard cheese and mixing it with breadcrumbs, sequential packing of cabbage, meatballs, greens, wheat flour with ghee aslom cheese with breadcrumbs and the next flow of milk components, in parts by weight .: Beef 422.5-434.8 Cabbage 600 Onion 17.7-17.8 Greenery 12.5 Stale white bread twenty Wheat flour 45 Melted butter 40 Breadcrumbs thirty Cheese fifty Black bitter pepper 0.1 Salt 7 Milk Before the release of the target product 1000 sealing and sterilization.