RU2300938C1 - Method for production of canned goods from meat and vegetables - Google Patents

Method for production of canned goods from meat and vegetables Download PDF

Info

Publication number
RU2300938C1
RU2300938C1 RU2005136697/13A RU2005136697A RU2300938C1 RU 2300938 C1 RU2300938 C1 RU 2300938C1 RU 2005136697/13 A RU2005136697/13 A RU 2005136697/13A RU 2005136697 A RU2005136697 A RU 2005136697A RU 2300938 C1 RU2300938 C1 RU 2300938C1
Authority
RU
Russia
Prior art keywords
beef
wheat
salt
chopping
black pepper
Prior art date
Application number
RU2005136697/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2005136697/13A priority Critical patent/RU2300938C1/en
Application granted granted Critical
Publication of RU2300938C1 publication Critical patent/RU2300938C1/en

Links

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 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; wheat flour sautéing. Wheat flour is blended with sour cream, bone broth, tomato paste, table salt, black pepper, 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 sour cream with tomato", 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, chopping and arch in salted water of fresh white cabbage and adding butter to it to obtain a side dish, boiling tomato puree to half the original volume, mixing with sour cream sauce, boiling, filtering and bringing to a boil to obtain a sauce, forming a finished dish from the main component, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - 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 the production of canned food “Homemade cutlets with cabbage and sour cream with tomato” involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onions, 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 cutlets, chopping and freezing Table of fresh cabbage, sautéing wheat flour and its mixing with cream, bone broth, tomato paste, table salt, black pepper and bay leaf to obtain sauce, packing cutlets and sauce cabbage next flow components pbw .:

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 55 Wheat flour 8.33 onion 8-8,1 sour cream 83.33 tomato paste 30% 5.55 Salt 12 Black pepper 0.41 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 and onions 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 prepared wheat flour is sautéed and mixed with sour cream, bone broth, tomato paste, table salt, bitter black pepper 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. 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)

  1. A method for the production of canned food, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, beef raw fat and onions, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain minced meat, molding it breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, passaging wheat flour and mixing it with sour cream, bone broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain sauce, packing cutlets, cabbage and sauce at 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 cabbage 612.5 melted fat 55 Wheat flour 8.33 onion 8-8,1 sour cream 83.33 tomato paste in terms of 30% 5.55 salt 12 black pepper 0.41 Bay leaf 0,03 melted fat before the release of the target product 1000,
    sealing and sterilization.
RU2005136697/13A 2005-11-28 2005-11-28 Method for production of canned goods from meat and vegetables RU2300938C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2005136697/13A RU2300938C1 (en) 2005-11-28 2005-11-28 Method for production of canned goods from meat and vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2005136697/13A RU2300938C1 (en) 2005-11-28 2005-11-28 Method for production of canned goods from meat and vegetables

Publications (1)

Publication Number Publication Date
RU2300938C1 true RU2300938C1 (en) 2007-06-20

Family

ID=38314194

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2005136697/13A RU2300938C1 (en) 2005-11-28 2005-11-28 Method for production of canned goods from meat and vegetables

Country Status (1)

Country Link
RU (1) RU2300938C1 (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2481018C1 (en) * 2012-01-13 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"
RU2481036C1 (en) * 2012-01-10 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2481035C1 (en) * 2012-01-10 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2482741C1 (en) * 2012-07-24 2013-05-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"
RU2498637C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Dietary preserves production method
RU2501381C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2519633C1 (en) * 2013-04-08 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Кубанский государственный технологический университет Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2566030C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "home-made cutlets with cabbage and sour cream sauce with tomatoes"
RU2566040C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "home-made cutlets with cabbage and sour cream sauce with onion"
RU2576120C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Process for producing of canned dish "homemade cutlets with cabbage and sour sauce with tomato"
RU2576124C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Method for producing canned food "homemade meat chops with cabbage and sour cream sauce with onions"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: Профикс, 2003, с.242, 293. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение "расчеты расхода сырья, выхода полуфабрикатов и готовых изделий", с.685-804. Технология консервирования плодов и овощей контроль качества продукции. - М.: Агропромиздат, 1992, с.85. *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2481036C1 (en) * 2012-01-10 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2481035C1 (en) * 2012-01-10 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2481018C1 (en) * 2012-01-13 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"
RU2482741C1 (en) * 2012-07-24 2013-05-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"
RU2501381C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2498637C1 (en) * 2013-02-11 2013-11-20 Олег Иванович Квасенков Dietary preserves production method
RU2519633C1 (en) * 2013-04-08 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Кубанский государственный технологический университет Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato"
RU2566030C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "home-made cutlets with cabbage and sour cream sauce with tomatoes"
RU2566040C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "home-made cutlets with cabbage and sour cream sauce with onion"
RU2576120C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Process for producing of canned dish "homemade cutlets with cabbage and sour sauce with tomato"
RU2576124C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Method for producing canned food "homemade meat chops with cabbage and sour cream sauce with onions"

Similar Documents

Publication Publication Date Title
RU2353137C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2352171C1 (en) Method for manufacturing preserved product "home-made cutlets with fat"
RU2359480C1 (en) Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins"
RU2362463C1 (en) Method of production of canned product "home-made cutlets with red sauce, onions and cucumbers"
RU2360523C1 (en) Method for producing "home-made cutlets in red main sauce" preserves
RU2348259C1 (en) Production method for tinned food "domashnie cutlets with onion sauce and mustard"
RU2300981C1 (en) Method for manufacturing canned food "cutlets novinka"
RU2357535C1 (en) Method of producing canned "minced collops with onions sauce"
RU2363308C1 (en) Production method of preserved product "home-made cutlets in onion sauce"
RU2292784C1 (en) Canned goods from fish and vegetables
RU2300276C1 (en) Method for manufacturing canned food "fish quenelles with cabbage and sour cream with tomato sauce"
RU2278551C2 (en) Method for production of canned goods
RU2353117C1 (en) Production method of preserves "moscow cutlets in sour cream and tomato sauce"
RU2299657C1 (en) Method for manufacturing canned food "bitochki with cabbage and sour cream-tomato sauce"
RU2278550C2 (en) Method for production of canned fish-and-vegetable goods
RU2300242C1 (en) Method for manufacturing canned food "specific bitochki with cabbage and red sauce with onions and cucumbers"
RU2280386C1 (en) Canned goods
RU2300980C1 (en) Method for manufacturing canned food "goloubets with fish po-latvijski"
RU2360561C1 (en) Production method for tinned food "collops in red main sauce"
RU2292821C1 (en) Method for production of canned goods from fish and vegetables
RU2300262C1 (en) Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato"
RU2347406C1 (en) "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2352170C1 (en) Method of production canned food "home-made cutlets in sour cream sauce"
RU2358523C1 (en) Production method of "poultry with garnish white sauce and egg" preserved product
RU2353116C1 (en) Preparation method of "poultry with garnish white sauce and egg" preserved product