RU2346507C1 - "chisinau-style minced collops" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation process is as follows. Milk is blended with part of the chicken eggs formulated to produce liaison. Pork is sliced, chopped and mixed with the chicken eggs remaining and culinary salt for a homogenous farce formation. The farce is moulded to produce collops that are rolled in wheat flour, steeped in the liaison and fried in melted butter. Potatoes are sliced, blanched and strained; fresh green peas are frozen. The potatoes, green peas and culinary salt are mixed together under oxygen-free conditions to produce garnish. The collops, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility.

Description

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

A known method of obtaining a culinary dish "Chicken meat Chisinau", which involves mixing milk and part of the chicken eggs to obtain a lezone, chopping pork in a meat grinder, mixing it with the rest of the chicken eggs, whipping, molding, exposure to cold for 1-1.5 hours, breading in wheat flour, soaking in a blender, frying on margarine for 7-10 minutes and garnishing with mashed potatoes and boiled green peas to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad rd - SPb. .: Profession, 2001 s.203-204).

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 obtaining the canned food “Chicken meat in Chisinau” involves preparing the recipe components, mixing part of the milk and part of the chicken eggs to produce a lezone, cutting and chopping the pork and mixing it with the remaining part of the chicken eggs and common salt to obtain the stuffing , its molding, breading in wheat flour, soaking in a blender and frying in ghee to produce meatballs, cutting, blanching and rubbing potatoes, freezing fresh green pea grains and mixing and oxygen without potatoes, green peas and salt to give a garnish, packing meat balls, and a garnish ghee next flow components pbw .:

pork 464,4-577 chicken eggs 160 potatoes 289.75-305.59 green pea 297.27 Wheat flour 18.18 milk 18.18 salt 12 melted butter 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 milk and approximately 1/2 of the prescription amount of chicken eggs are mixed to produce a leeson.

The prepared pork is chopped and cut, and then mixed with the rest of the eggs and sodium chloride to obtain minced meat. The minced meat is molded, breaded in wheat flour, moistened in a blender and fried in ghee with the formation of meatballs.

Prepared potatoes are cut, blanched in and wiped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride to obtain a side dish.

The meatballs, side dish and ghee are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except ghee 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. The potato 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 2.3.2.1078-01. 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 a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 obtaining a canned product, which includes preparing the recipe components, mixing part of the milk and part of the chicken eggs to obtain a lezone, cutting and chopping pork and mixing it with the remaining part of the eggs and common salt to obtain the forcemeat, its molding, breading in wheat flour, wetting in lyezone and frying in ghee with obtaining meatballs, cutting, blanching and rubbing potatoes, freezing fresh grain of green peas and mixing potato oxygen, greens peas and salt to give a garnish, packing meat balls, and a garnish ghee next flow components pbw .:
pork 464,4-577 chicken eggs 160 potatoes 289.75-305.59 green pea 297.27 Wheat flour 18.18 milk 18.18 salt 12 melted butter before the release of the target product 1000,
sealing and sterilization.