RU2300242C1 - Method for manufacturing canned food "specific bitochki with cabbage and red sauce with onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to soaking in milk and cutting wheat bread, cutting the beef and the pork and mixing the mentioned components with common salt and hot black pepper to obtain the stuffing followed by forming, breading it in wheat dry bread and frying in grease to obtain bitochki; then one should chop and freeze new white cabbage, cut, fry in grease and grate carrots, parsley root and onions, reduce pickled cucumbers upon a chopper, fry wheat flour and mix carrots, parsley root, onions, pickled cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar with common salt, cinnamon, nutmeg, hot black pepper, Jamaica pepper and laurel leaf to obtain the sauce. Then bitochki, cabbage and sauce should be packed at the preset ratio of components followed by sealing and sterilization. The innovation enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

Description

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

There is a method of producing a culinary dish "Special Chops with Boiled Cabbage and Red Sauce with Onions and Cucumbers", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, chopping beef and pork in a meat grinder, mixing the listed components with table salt and pepper black bitter to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white-cabbage in salted water pears and adding butter to it to obtain a side dish, cutting and stewing pickles, cutting and sautéing onions in margarine, adding vinegar and black pepper to it, boiling for 5-7 minutes, adding red main sauce, cooking for 10-15 minutes, adding Yuzhny sauce and pickles and dressing with margarine to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunova L.E. A collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 242, 291).

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 food “Chicken specials with cabbage and red sauce with onions and cucumbers” involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with table salt and bitter black pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in melted fat with the production of meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, parsley and onions, chopping pickles on the top, stirring wheat flour, mixing carrots, parsley root, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, cook salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaves to obtain sauce, packaging of meatballs, cabbage and sauce and the following consumption of components, parts by weight:

beef 338.03-347.83 pork 29.8 wheat bread 59.94 milk 79.92 wheat crackers 33.33 cabbage 612.5 melted fat 83 Wheat flour 13.33 carrot 26.67-27.35 parsley root 7.2-7.34 onion 131.8-133.49 salted cucumbers 60.67 tomato paste in terms of 30% 21.6 acetic acid in terms of 80% 0.26 sugar 10 salt 8 cinnamon 0,029 nutmeg 0.01 black pepper 0.34 allspice 0.02 Bay leaf 0,07 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 milk and cutted. Prepared beef and pork are chopped. The listed components are mixed with salt and black bitter pepper to obtain minced meat. The minced meat is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.

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

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared pickles are ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to obtain a sauce.

The meatballs, cabbage and sauce are packaged at the above-mentioned 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the 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 in 1 cm ³ product. It amounted to 12.3 · 10 ⁴ for the experimental product and 7.5 · 10 ⁴ for the control product, 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, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed components with table salt and black bitter pepper to obtain minced meat, molding it, breading in wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, chopping salted tops cucumbers, wheat flour stirring, mixing carrots, parsley root, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter pepper, allspice and bay leaf with obtaining the sauce, packing of meatballs, cabbage and sauce at the following consumption of components, parts by weight: beef 338.03-347.83 pork 112.05-140.91 wheat bread 59.94 milk 79.92 wheat crackers 33.33 cabbage 612.5 melted fat 83 Wheat flour 13.33 carrot 26.67-27.35 parsley root 7.2-7.34 onion 131.8-133.49 salted cucumbers 60.67 tomato paste in converted to 30% 21.6 acetic acid in recalculated to 80% 0.26 sugar 10 salt 8 cinnamon 0,029 nutmeg 0.01 black pepper 0.34 allspice 0.02 Bay leaf 0,07 bone broth before the release of the target product 1000, sealing and sterilization.