RU2300943C1 - 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; mutton chopping; blending of abovementioned components with table salt and black pepper to produce mince; onion cutting, roasting in melt fat and partial pulping; part of hen eggs cooking shelling, and cutting; parsley green cutting; blending of unpulped part of onion, cut eggs and parsley green to produce mince; fresh white cabbage shredding and freezing; carrot and parsley root cutting, roasting in melt fat, and chopping; wheat flour sautéing. Cutlet mass and mince are layered, rolled, while greasing with rest part of eggs, breaded in wheat crumbs and roasted to produce rolls. Onion, parsley root, pulped onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Rolls, 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 obtaining a culinary dish "Roulade with onion and egg with onion sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread in a meat grinder, chopping lamb in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass , cutting and sautéing onions in margarine, boiling, peeling and chopping chicken eggs, chopping parsley, mixing the listed ingredients to obtain minced meat, layout to the fat mass in an even layer with a thickness of 1.5-2 cm, laying minced meat on it, connecting the edges of the cutlet mass, twisting, laying on a baking sheet, greasing with chicken eggs, sprinkling with breadcrumbs, sprinkling with melted fat, baking for 30-40 minutes and cutting on portioned slices to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing onions in margarine, adding vinegar and black bitter pepper to it, cooking for 5 -7 minutes, adding red main sauce, cooking for 10-15 minutes and seasoning with margarine to obtain sauce and 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, 294-295).

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 “Roulade with onion and egg with onion sauce” involves preparing the recipe, soaking in the milk and chopping the wheat bread, mutting the lamb, mixing the listed ingredients with salt and bitter black pepper to obtain a cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed part of onion, chopped chicken eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the rest of the eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing fat and rub carrots and parsley root, wheat flour stirring, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, per tsa of black bitter and bay leaves to produce sauce, packing rolls, cabbage and sauce at the following component consumption, parts by weight:

mutton 364.51-398.95 wheat bread fifty milk 76.67 onion 255.9-259.18 cabbage 408.33 parsley 1667 carrot 13.33-13.67 parsley root 3.36-3.41 chicken eggs 60 wheat crackers 13.33 Wheat flour 6.67 tomato paste 30% 8.89 acetic acid 80% 0.125 melted fat 41.5 sugar 3.33 salt 12 black pepper 0.25 Bay leaf 0,03 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. The prepared mutton is cutted. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass.

Prepared onions are cut, sautéed in melted fat and rubbed about 1/4 of its prescription amount. About 4/9 of the recipe amount of chicken eggs is boiled, peeled and chopped. Prepared parsley is chopped. Non-mashed portions of onions, chopped chicken eggs and parsley are mixed to produce minced meat.

Cutlet mass and minced meat layered in layers, twist, moisten in the remainder of the eggs, bread in breadcrumbs and fry in melted fat to obtain rolls.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow.

Prepared carrots and parsley root are cut, sautéed in melted fat and wiped. Prepared wheat flour passer. The listed components are mixed with the mashed portion of onions, bone broth, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf to obtain a sauce.

Rolls, 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, lamb chopping, mixing the listed ingredients with table salt and bitter black pepper to produce a cutlet, cutting, sautéing in melted fat and partially rubbing the onions, cooking, cleaning and cutting parts of chicken eggs, cutting parsley, mixing non-mashed onions, chopped eggs and parsley with minced meat, layering cutlet layered th mass and forcemeat, twisting, wetting the rest of the eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, passerirovanie wheat , mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain a sauce, packing roll in, cabbage and sauce at the following consumption of components, parts by weight: mutton 364.51-398.95 wheat bread fifty milk 76.67 onion 255.9-259.18 cabbage 408.33 parsley 16.67 carrot 13.33-13.67 parsley root 3.36-3.41 chicken eggs 60 wheat crackers 13.33 Wheat flour 6.67 tomato paste in terms of 30% 8.89 acetic acid in terms of 80% 0.125 melted fat 41.5 sugar 3.33 salt 12 black pepper 0.25 Bay leaf 0,03 bone broth before the release of the target product 1000, sealing and sterilization.