RU2302181C1 - 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; meat and onion chopping; blending of abovementioned components with table salt, and black pepper to produce mince; forming thereof; breading in wheat flour and roasting in melt fat to produce quenelles; fresh white cabbage shredding and freezing; wheat flour sautéing. Wheat flour, sour cream, bone broth, table salt, black pepper, and bay leaf are blended to produce souse. Quenelles, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Meatballs with boiled cabbage in sour cream with tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread in a meat grinder, chopping meat and onions in a meat grinder, mixing these ingredients with bitter salt and black pepper with the production of minced meat, its molding, breading in flour and frying in melted fat to obtain meatballs, laying them in 1-2 rows, pouring sour cream and tomato sauce and stewing for 5 -10 minutes to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public enterprises nutrition - St. Petersburg: ProfiKS, 2003, p.242, 296-297).

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 meat "Meatballs with Cabbage in Sour Cream with Tomato Sauce" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat and onions, mixing the listed ingredients with salt and bitter black pepper minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, sautéing wheat flour and its mixing with cream, bone broth, tomato paste, table salt, black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce with the following flow components pbw .:

meat 320.48-418.9 wheat bread 56 milk 77 cabbage 428.75 onion 24.5-24.81 Wheat flour 48.13 melted fat 58.63 sour cream 131.25 tomato paste 30% 8.75 salt 12 black pepper 0.31 Bay leaf 0.05 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 and onions are chopped. The listed components are mixed with salt and black bitter pepper to obtain minced meat. Stuffing is formed, breaded in wheat flour and fried in melted fat to obtain meatballs.

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.

Meatballs, cabbage and sauce are Packed at the above 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 266 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. 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 11.1 · 10 ⁴ for the experimental product and 7.9 · 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)

A method for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat and parts of onions, mixing the listed components with table salt and bitter black pepper to produce minced meat, molding it, breading in wheat flour and frying in melted fat with meatballs, chopping and freezing fresh white cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, tomato paste, table salt , Black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce with the following flow components pbw .: meat 320.48-418.9 wheat bread 56 milk 77 cabbage 428.75 onion 24.5-24.81 Wheat flour 48.13 melted fat 58.63 sour cream 131.25 tomato paste 30% 8.75 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000, sealing and sterilization.