RU2300937C1 - 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 drinking water and chopping; beef, pork, beef fat, and part of onion chopping; blending of abovementioned components with hen eggs, table salt and black pepper to produce mince; forming thereof, breading in wheat bread crumbs and roasting in melt fat to produce cutlets; fresh white cabbage shredding and freezing; carrot, parsley root, and rest part of onion cutting, roasting in melt fat and pulping; wheat flour sautéing. Wheat flour, carrot, parsley root, and pulped onion are blended with bone broth, tomato paste, table mustard, acetic acid, sugar, table salt, cinnamon, nutmeg, black pepper, pimento, and bay leaf to produce souse. 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 producing a culinary dish "Homemade cutlets with boiled cabbage and onion and mustard sauce", 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 wa rku in salted water of fresh white cabbage and adding butter to it to obtain a side dish, cutting and sautéing onion in melted butter, mixing it with red main sauce, boiling for 10-15 minutes, adding mustard, Yuzhny sauce and table salt and dressing with margarine to obtain sauce and the formation of 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 establishments. - St. Petersburg: 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 method for producing canned food “Homemade cutlets with cabbage and onion and mustard sauce” involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the above components with chicken eggs, 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 baking fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, mustard acetic acid, sugar, sodium chloride, cinnamon, nutmeg, bitter black pepper, allspice and bay leaves to obtain sauce, packing 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 cabbage 612.5 melted fat 63.17 Wheat flour 6.67 carrot 13.33-13.68 parsley root 3.6-3.66 onion 73.9-74.85 tomato paste 30% 12.71 table mustard 8.33 acetic acid 80% 0.127 sugar 5.05 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 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 1/18 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.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, table mustard, acetic acid, sugar, table salt, 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. 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 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 bread crumbs and frying in melted fat to produce cutlets, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing pestilence ov, parsley root and the rest of onions, wheat flour stirring, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, table mustard, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf with sauce, packing 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 cabbage 612.5 melted fat 63.17 Wheat flour 6.67 carrot 13.33-13.68 parsley root 3.6-3.66 onion 73.9-74.85 tomato paste 30% 12.71 table mustard 8.33 acetic acid 80% 0.127 sugar 5.05 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 0.01 Bay leaf 0,03 melted fat before the release of the target product 1000, sealing and sterilization.