RU2330432C1 - Method of production of tinned food "beef roll" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tinned food is produced as follows. Beef is diced, partially chopped and fried all over with grease; chicken eggs are boiled, peeled and diced; parsley is cut and frozen; cauliflower is diced and blanched; carrots are blanched and sliced. Chopped beef, chicken eggs, parsley, cauliflower, carrots are mixed in no-oxygen medium with table salt to forcemeat, which is laid on cut beef thereafter rolled. Rolls and grease are packed up, tinned and sterilised.

EFFECT: tinned food has improved digestibility.

Description

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

A known method of producing a culinary dish "Beef Roulade", which includes cutting, partial grinding in a meat grinder and frying the ground beef, cooking and cutting carrots, cutting, blanching for 2-3 minutes in a solution of citric acid and freezing cauliflower, chopping parsley, cooking, peeling and cutting chicken eggs, mixing the chopped beef, chicken eggs, carrots and parsley with minced meat, beating and sprinkling the chopped beef with table salt, layout on minced meat, laying cauliflower, twisting it into rolls, frying it in fat, pouring it with hot drinking water, stewing until cooked and cutting it into a finished dish (Preserving food with cold. Recommendations 6B2940032D3 - Saratov: SEPO, 1992, p. 44-45 )

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 of producing canned meat “Beef Roulade” involves preparing the recipe components, cutting, partial chopping and frying the beef in melted fat, cooking, cleaning and cutting chicken eggs, cutting and freezing parsley, cutting and blanching cauliflower, blanching and cutting carrots, mixing without access of oxygen cutted part of beef, chicken eggs, parsley, cauliflower, carrots and salt to produce minced meat, its layout on the chopped part of the beef dynes and curling to obtain rolls, packing rolls and melted fat with the following flow components pbw .:

beef 749.18-770.89 chicken eggs 81.19 carrot 93.35-95.74 cauliflower 158.51 parsley 66.49 salt 12 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. The prepared beef is cut, about 1/4 of its recipe quantity is cutted and both parts are fried in melted fat. Prepared chicken eggs are boiled, peeled and chopped. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared cauliflower is cut and blanched in hot water. Prepared carrots are blanched and chopped. The cutted portion of beef, chicken eggs, parsley, cauliflower, carrots and sodium chloride are mixed without oxygen to produce minced meat. Stuffing is laid out on the chopped part of the beef and twisted to obtain rolls. Rolls and melted fat 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. Given in the form of an interval, the consumption of carrots covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 2.6 · 10 ⁵ for the experimental product and 2.2 · 10 ⁵ 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 the preparation of prescription components, cutting, partial chopping and frying in beef melted fat, cooking, cleaning and cutting chicken eggs, cutting and freezing parsley, cutting and blanching cauliflower, blanching and cutting carrots, mixing without access to oxygen of chopped parts of beef, chicken eggs, parsley, cauliflower, carrots and table salt to obtain minced meat, its layout on the chopped part of beef and twisting to obtain rolls, packing ru etov and melted fat with the following flow components pbw .: beef 749.18-770.89 chicken eggs 81.19 carrot 93.35-95.74 cauliflower 158.51 parsley 66.49 salt 12 melted fat before the release of the target product 1000, sealing and sterilization.