RU2330434C1 - Method of production of tinned food "beef roll" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tinned food is made by the following way. Beef is diced, partially chopped and fried all over with grease; chicken eggs are boiled, peeled and diced; parsley greens are cut and frozen; cauliflower is diced and blanched; carrots are sliced and blanched; fresh green peas are frozen and mixed in no-oxygen medium with sugar and table salt. Chopped beef, chicken eggs, parsley, cauliflower, carrots and table salt are mixed in no-oxygen medium to make forcemeat. Forcemeat is laid on cut beef and rolled. Thereafter rolls are packed with produced mixture and bone broth, 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 obtaining 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 chopped beef, chicken eggs, carrots and parsley with minced meat, beating and sprinkling chopped beef with table salt, layout on it rsha, laying cauliflower, twisting it into rolls, frying it in fat, pouring it with hot drinking water, stewing until ready and cutting it to the main component and garnish it with canned green peas to obtain the 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 for producing canned meat “Beef Roulade” involves preparing the recipe components, cutting, partial chopping and frying the beef with melted fat, cooking, cleaning and cutting chicken eggs, cutting and freezing parsley, cutting and blanching cauliflower, blanching and cutting carrots, freezing fresh grain of green peas and mixing them without oxygen with sugar and sodium chloride, mixing without oxygen cutted parts of beef, chicken eggs, green parsley, cauliflower, carrots and salt to obtain minced, its layout on part of the beef chopped and curling to obtain rolls, packing rolls, and the resulting mixture bone broth with the following flow components in parts by weight:

beef 374.59-385.45 melted fat 21.28 chicken eggs 40.59 carrot 46.67-47.87 cauliflower 79.26 green pea 436 parsley 33.25 sugar 6 salt 12 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. 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. Prepared fresh grain of green peas is subjected to freezing, preferably slow.

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.

Green peas are mixed without oxygen with sugar and sodium chloride.

Rolls, the resulting mixture and bone broth are Packed at the above component flow rate, 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 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 was 1.5 · 10 ⁵ for the experimental product and 1.1 · 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 of producing canned food, which includes preparing the recipe 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, freezing fresh green pea grains and mixing without oxygen access with sugar and sodium chloride, mixing without oxygen access of the cutted portion of beef, chicken eggs, parsley, cauliflower, carrots and table salt and with the production of minced meat, its layout on the sliced part of beef and twisting to obtain rolls, packing rolls, the resulting mixture and bone broth at the following consumption of components, parts by weight: beef 374.59-385.45 melted fat 21.28 chicken eggs 40.59 carrot 46.67-47.87 cauliflower 79.26 green pea 436 parsley 33.25 sugar 6 salt 12 bone broth before the release of the target product 1000, sealing and sterilization.