RU2300294C1 - Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to preparing all necessary recipe components, then wheat bread should be soaked in drinking water and chopped, the prepared beef, pork, beef raw fat and a part of onions should be chopped; the above-mentioned components should be mixed with hens' eggs, common salt and hot black pepper to obtain the stuffing to form, bread it in wheat dry bread and fry it in grease to obtain cutlets, new white cabbage should be chopped and frozen, the residual part of onions should be chopped, fried in grease and grated, wheat flour should be fried and mixed with grated part of onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, common salt, cinnamon, nutmeg, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack the cutlets, cabbage and sauce followed by sealing and sterilization to obtain the target product. The innovation enables to obtain canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Homemade cutlets with boiled cabbage and sour cream with onions", which involves preparing the recipe, soaking in drinking water and chopping bread in a meat grinder, chopping beef, pork, raw beef and onion meat, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain the main component shredder and var in salted water, fresh white cabbage and adding butter to it to obtain a side dish, cutting and sautéing onions in margarine, mixing it with sour cream sauce and Yuzhny sauce and bringing to a boil to obtain a sauce and forming a finished dish from the main component, garnish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering establishments. - SPb .: ProfiKS, 2003, p.242, 293).

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 canned food production method involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed ingredients with chicken eggs, salt and bitter black pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in melted fat with the receipt of cutlets, chopping and freezing fresh white cabbage, cutting, sautéed it in melted fat and rubbing the remaining part of onions, storing wheat flour, mixing the rubbed part of onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, salt, cinnamon, nutmeg, black pepper, pepper fragrant and bay leaves with sauce, packing cutlets, cabbage and sauce with the following consumption of components, parts by weight:

beef 169.01-173.91 pork 83.13-104.54 raw beef fat 6.67 chicken eggs 3.33 wheat bread 43.33 water 66.67 wheat crackers 13.33 White cabbage 612.5 melted fat 58.33 Wheat flour 6.66 onion 67.5-68.37 sour cream 66.67 tomato paste in terms of 30% 3.06 acetic acid in terms of 80% 0.02 sugar 1.37 table salt 12 cinnamon 0.01 nutmeg 0.01 black pepper 0.41 allspice 0.01 Bay leaf 0,03 melted fat 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, pork, raw beef fat and approximately 2/17 parts of the onion recipe amount are chopped. The listed components are mixed with chicken eggs, 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 melted fat, 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. 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 in 1 cm ³ product. It amounted to a test product of 9.5 · 10 ⁴ and for a control product of 7.5 · 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 prescription ingredients, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing these components with chicken eggs, salt and bitter black pepper to obtain minced meat molding, breading in wheat breadcrumbs and frying in melted fat to produce cutlets, chopping and freezing fresh white cabbage, cutting, straining in melted fat and rubbing whole onion, wheat flour stirring; mixing the rubbed onion, wheat flour, sour cream, bone broth, tomato paste, sugar acetic acid, salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to make sauce, packing of cutlets, cabbage and sauce at the following component consumption, parts by weight: Beef 169.01-173.91 Pork 83.13-104.54 Raw Beef Fat 6.67 Chicken eggs 3.33 Wheat bread 43.33 Water 66.67 Wheat crackers 13.33 White cabbage 612.5 Melted fat 58.33 Wheat flour 6.66 Onion 67.5-68.37 Sour cream 66.67 Tomato paste in terms of 30% 3.06 Acetic acid in terms of 80% 0.02 Sugar 1.37 Common salt 12 Cinnamon 0.01 Nutmeg 0.01 Black pepper 0.41 Allspice 0.01 Bay leaf 0,03 Melted fat before the release of the target product 1000, sealing and sterilization.