RU2300938C1 - 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 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.