RU2301600C1 - Method for manufacturing canned food "minced zrazy with cabbage and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: it is necessary to prepare the suggested canned food due to soaking wheat bread in milk and cutting, meat should be cut followed by mixing the above-mentioned components with common salt and hot black pepper to obtain cutlet mass, onions should be chopped, fried in grease and partially grated. One should boil, peel and cut hens' eggs, cut parsley greens and mix ungrated part of onions, hens' eggs and parsley greens to obtain the stuffing to form it into cutlet mass to be breaded in wheat dry bread and fried in grease to obtain zrazy. New white head cabbage should be chopped and frozen, carrots and parsley root should be chopped, fried in grease and grated, wheat flour should be fried. Then one should mix carrots, parsley root, grated part of onions, wheat flour, bone broth, tomato paste, prepared mustard, acetic acid, sugar, common salt, cinnamon, nutmeg, hot black pepper, Jamaica pepper and laurel leaf to obtain the sauce. Zrazy, cabbage and sauce should be packed at the preset ratio of components, sealed and sterilized. The innovation enables to manufacture new canned food being of higher digestibility.

EFFECT: higher efficiency.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of producing a culinary dish "Zrazy chopped with boiled cabbage and onion and mustard sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread in a meat grinder, chopping meat in a meat grinder, mixing the listed ingredients with table salt and bitter black pepper to obtain cutlet mass, cutting and sautéing onion in melted fat, cooking, peeling and chopping chicken eggs, chopping parsley and mixing them to obtain minced meat stuffing minced meat in a patty mass, breading in wheat breadcrumbs and frying in melted fat 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 onion in melted butter, mixing it with red main sauce, boiling for 10-15 minutes, adding table mustard, Yuzhny sauce and table salt and dressing with margarine to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunov LE, Collection of recipes of food and food products for catering - SPb .: ProFIX, 2003, p.242, 293-294).

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 "Zrazy chopped with cabbage and onion sauce with mustard" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed components with salt and bitter black pepper to obtain a cutlet mass , cutting, sautéing in melted fat and partial rubbing of onions, boiling, peeling and cutting chicken eggs, cutting parsley, mixing non-mashed onions, chicken eggs and parsley greens to produce minced meat, molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh cabbage, chopping, sautéing in melted fat and rubbing carrots and parsley root, stirring wheat flour , mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, table mustard, acetic acid, sugar, table salt, cinnamon, nutmeg, black pepper, pepper fragrance and leafs to obtain sauce, packing zrazy, cabbage and sauce with the following flow components pbw .:

meat 274.7-359.06 wheat bread 48 milk 69 chicken eggs thirty wheat crackers 36 cabbage 407.93 parsley fifteen carrot 13.33-13.68 parsley root 3.6-3.66 onion 251.9-255.13 melted fat 74.7 Wheat flour 6.67 tomato paste 30% 12.71 table mustard 4.17 acetic acid 80% 0.02 sugar 3.34 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.24 allspice 0.01 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. Prepared meat 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. Prepared chicken eggs are boiled, peeled and chopped. Prepared parsley is chopped. The non-mashed portion of onions is mixed with chicken eggs and parsley to produce minced meat.

Stuffing is formed into a cutlet mass, breaded in breadcrumbs and fried in melted fat to obtain zraz.

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, table mustard, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to obtain a sauce.

Zrazy, 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 228 kg per 1 ton of the target product. 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 was 9.1 · 10 ⁴ for the experimental product and 6.9 · 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)

Method for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, cleaning and cutting eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with minced meat, forming the meat into a patty mass, breaded wheat bread crumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, sautéing wheat flour, mixing carrots, parsley root, mashed part of onion, wheat flour, , bone broth, tomato paste, mustard, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf with sauce, packing zraz, cabbage and sauce in the wake present flow components pbw .: meat 274.7-359.06 wheat bread 48 milk 69 chicken eggs thirty wheat crackers 36 cabbage 407.93 parsley fifteen carrot 13.33-13.68 parsley root 3.6-3.66 onion 251.9-255.13 melted fat 74.7 Wheat flour 6.67 tomato paste 30% 12.71 table mustard 4.17 acetic acid 80% 0.02 sugar 3.34 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.24 allspice 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000, sealing and sterilization.