RU2298995C1 - Method for production of canned goods from meat and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: wheat bread is soaked in drinking water and chopped, beef, pork fat and part of onion are chopped. Abovementioned components are blended with table salt and black pepper to produce mince. Mince is formed to produce cutlets. Fresh cabbage is shredded and frozen. Souse is produced. Cutlets, cabbage and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of obtaining a culinary dish "Moscow Cutlets with boiled cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread in a meat grinder, chopping beef, raw pork fat and onions in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and cooking in salted ode fresh white cabbage and add butter to it to obtain a side dish, cut and pass the onions in margarine, mix it with sour cream sauce and Yuzhny sauce, bring to a boil to get the sauce and form the finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 292).

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 producing canned food "Moscow cutlets with cabbage and sour cream with onions" involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping the beef, raw pork fat and onions, mixing the listed ingredients with common salt and black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and wiping the remaining part of onion, passer wheat flour, mixing the mashed portion of onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, pepper bitter black, allspice and bay leaf with obtaining sauce, packing cutlets, cabbage and sauce at the following component consumption, parts by weight:

beef 234.74-241.55 raw pork fat 29.8 wheat bread 46.67 water 69.33 wheat crackers 13.33 cabbage 612.5 onion 63.5-64.31 melted fat 58.33 Wheat flour 6.67 sour cream 66.67 tomato paste 30% 3.06 acetic acid 80% 0.02 sugar 1.37 salt 12 cinnamon 0.01 nutmeg 0.01 black pepper 0.27 allspice 0.01 Bay leaf 0,03 bone broth 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 wheat bread, preferably stale, is soaked in drinking water and cutted. Prepared beef, raw pork fat, and approximately 1/16 of the onion recipe amount are chopped. The listed components are mixed with salt and black bitter pepper to obtain minced meat. Stuffing is formed, breaded in wheat breadcrumbs and fried in melted fat to obtain cutlets.

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

The rest of the onions are chopped, sautéed in melted fat and rubbed. Prepared wheat flour passer. The listed components are mixed with sour cream, bone broth, tomato paste, acetic acid, sugar, sodium chloride, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to obtain a sauce.

Cutlets, cabbage and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent dry matter content. The onion consumption shown 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 similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to 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 per 1 cm ^{3 of} product. It was 9 · 10 ⁴ for the experimental product and 7.2 · 10 ⁴ for the control product.

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

Claims (1)

A method of producing canned food, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, part of the listed ingredients with table salt and bitter black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing the remaining part of onions, p sowing wheat flour, mixing the mashed portion of onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to obtain sauce, packing cutlets, cabbage and sauce, at the following consumption of components, parts by weight: Beef 234.74-241.55 Raw pork fat 29.8 Wheat bread 46.67 Water 69.33 Wheat crackers 13.33 Cabbage 612.5 Onion 63.5-64.31 Melted fat 58.33 Wheat flour 6.67 Sour cream 66.67 Tomato Paste 30% 3.06 Acetic acid 80% 0.02 Sugar 1.37 Salt 12 Cinnamon 0.01 Nutmeg 0.01 Black pepper 0.27 Allspice 0.01 Bay leaf 0,03 Bone broth Before the release of the target product 1000, sealing and sterilization.