RU2300936C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; beef and pork chopping; blending of abovementioned components with table salt and black pepper to produce mince; forming thereof, breading in wheat breadcrumbs and roasting in melt fat to produce minced collops; fresh white cabbage shredding and freezing; onion cutting, roasting in melt fat, and chopping; wheat flour sautéing. Onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, black pepper, pimento, and bay leaf are blended to produce souse. Minced collops, 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.

There is a method of producing a culinary dish "Chops with boiled cabbage and sour cream with onions", which involves preparing the recipe, soaking in milk and chopping wheat bread in a meat grinder, chopping beef and pork in a meat grinder, mixing the listed ingredients with table salt and bitter black pepper obtaining minced meat, molding it, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding 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 the sauce and forming 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, 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 specialties with cabbage and sour cream with onion” involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with salt and bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted meat fat and chopping onions, stirring wheat flour, mixing onions, wheat flour, sour cream, 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 73.33 onion 119-120.53 Wheat flour 13.33 sour cream 133.33 tomato paste 30% 6.12 acetic acid 80% 0,03 sugar 2.73 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.33 allspice 0.01 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 onions are cut, sautéed in melted fat and chopped in a spinning top. 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.

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 pork meat. 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 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 chopping onions, spinning wheat flour, mixing onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf with sauce, packing of meatballs, cabbage and sauce at the next consumption of components wt.h .: 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 73.33 onion 119-120.53 Wheat flour 13.33 sour cream 133.33 tomato paste 30% 6.12 acetic acid 80% 0,03 sugar 2.73 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.33 allspice 0.01 Bay leaf 0,07 bone broth before the release of the target product 1000, sealing and sterilization.