RU2344720C1 - Production method for preserved rolls - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: preserves are produced by blanching and cutting dried white mushrooms, blanching and mincing garlic, mincing fat and mixing the said components with salt and black pepper to produce mincemeat. Pork meat is cut and beaten, minced meat is placed on it, rolls are made and fried in cooking oil. Potatoes are cut, blanched and mashed, onions and carrots are cut and browned in margarine, fresh green peas is frozen, wheat flour is browned in margarine. Then, in oxygen-free atmosphere, potatoes, onions, carrots, green peas, wheat flour, sour cream, milk, sugar, salt and black pepper are mixed to produce garnish. Rolls, garnish and mushroom broth are packed, pressurised and sterilised.

EFFECT: improved digestibility.

Description

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

There is a method of developing a culinary dish ″ Onions ″ Onar ″, which includes preparing the recipe components, cutting and grinding together the salted fat and garlic, boiling, separating the decoction and cutting dried porcini mushrooms and mixing the listed ingredients to obtain minced meat, cutting and sautéing in margarine onions, sautéing in margarine and cooling to a temperature of 60-70 ° C of wheat flour, adding to it part of the mushroom broth, kneading to a homogeneous consistency, adding the remaining part of the mushroom decoction, boiling for 25-30 minutes, adding salt and pepper at the end of cooking, straining, adding onions and boiling to obtain a sauce, cutting, beating and sprinkling pork with salt, laying minced meat on it, twisting, frying in cooking oil, pouring the sauce and stewing until ready to get the main component and garnishing it with mashed potatoes, carrots, stewed in sour cream sauce and canned green peas to obtain the finished dish (L. Golunova A collection of recipes for dishes and culinary products of the peoples of Russia, - St. Petersburg: ProfiKS, 2003, p.145-146).

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 rolls involves preparing the recipe components, blanching and cutting dried porcini mushrooms, blanching and chopping garlic tops, chopping bacon and tops and mixing the listed ingredients with table salt and bitter black pepper to produce minced meat, cutting and beating pork, laying out the minced meat on it, twisting and frying in cooking oil to produce rolls, cutting, blanching and rubbing potatoes, cutting and sautéing in marga onions and carrots, freezing fresh green pea grains, passing wheat flour in margarine and mixing potato, onions, carrots, green peas, wheat flour, sour cream, milk, table salt and bitter pepper without access, to obtain a side dish, packing of rolls, side dish and mushroom broth at the following component consumption, parts by weight:

pork 590.36-742.42 cooking oil 33.33 margarine 29.51 bacon 33.33 dried porcini mushrooms 66.67 garlic 8.53-9 onion 140.4-142.2 carrot 118.3-121.33 potatoes 118.05-124.5 green pea 121.11 Wheat flour 18.06 sour cream 27.78 milk 16.67 sugar 1,67 salt 12 black pepper 0.3 mushroom 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 dried porcini mushrooms are blanched and chopped. Prepared garlic is blanched and ground in a spinning top. The prepared fat is crushed on a top. The listed components are mixed with salt and black bitter pepper to obtain minced meat.

The prepared pork is chopped and beaten, and then the minced meat is laid on it, twisted and fried in cooking oil to produce rolls.

Prepared potatoes are cut, blanched in and wiped. Prepared onions and carrots are chopped and sautéed in margarine. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in margarine. The listed components are mixed without oxygen with sour cream, milk, sugar, salt and black bitter pepper to obtain a side dish.

Rolls, side dish and mushroom broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 2.3.2.1078-01. 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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 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 rolls, which includes preparing the recipe components, blanching and cutting dried porcini mushrooms, blanching and chopping garlic tops, chopping bacon and tops and mixing the listed ingredients with table salt and bitter black pepper to produce minced meat, cutting and beating the pork, laying out the pork minced meat, twisting and frying in cooking oil to produce rolls, cutting, blanching and rubbing potatoes, cutting and sautéing onions and carrots in margarine, deputy framing fresh green pea grains, transferring wheat flour in margarine and mixing potato, onions, carrots, green peas, wheat flour, sour cream, milk, sugar, salt and bitter pepper without access to obtain a side dish, packing rolls, side dishes and mushroom broth at the following consumption of components, parts by weight:
pork 590.36-742.42 cooking oil 33.33 margarine 29.51 bacon 33.33 dried porcini mushrooms 66.67 garlic 8.53-9 onion 140.4-142.2 carrot 118.3-121.33 potatoes 118.05-124.5 green pea 121.11 Wheat flour 18.06 sour cream 27.78 milk 16.67 sugar 1,67 salt 12 black pepper 0.3 mushroom broth before the release of the target product 1000,
sealing and sterilization.