RU2347390C1 - Method for manufacturing canned "minced collops po-kishinevski" - 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 to prepare mince. The mince is moulded to produce collops that are rolled in wheat flour, steeped in the liaison and fried in melted butter. Potatoes and turnip are cut and blanched; fresh green peas are frozen. The remaining wheat flour is browned in the melted butter. The potatoes, turnip, green peas and culinary salt are mixed together under oxygen-free conditions to produce the garnish. The collops, garnish and melted butter are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility.

1 cl

Description

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

A known method of producing a culinary dish "Chisinau-style meatballs", which involves mixing milk and part of the chicken eggs to produce a lezone, chopping pork in a meat grinder, mixing it with the rest of the chicken eggs, whipping, molding, holding in the cold for 1-1.5 hours, breading in wheat flour, soaking in a lezon, frying on margarine for 7-10 minutes and garnishing turnips in milk sauce, canned green peas and boiled potatoes to obtain the finished dish (Golunova L.E. Collection of recipes culinary products of the near abroad -. 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 producing canned meat “Chisinau 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 minced meat, its molding, breading in part of wheat flour, soaking in a blender and frying in ghee to produce meatballs, cutting and blanching potatoes and turnips, freezing fresh green peas, passers the remaining portion of wheat flour in ghee and mixing without oxygen of potatoes, turnips, green peas, a portion of wheat flour, the remaining portion of milk, sugar and table salt to obtain a side dish, packaging of meatballs, side dish and ghee with the following consumption of components, wt .h .:

pork 464,4-577 chicken eggs 160 potatoes 227.84-240.3 turnip 190.23 green pea 198.18 Wheat flour 20.45 milk 63.64 sugar 0.45 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. About 2/7 of the prescription amount of milk and about 1/2 of the prescription amount of chicken eggs are mixed to produce a lezone.

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 approximately 8/9 of the recipe amount of wheat flour, moistened in a blender and sautéed in ghee to form a meatball.

Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The rest of the wheat flour is passaged in ghee. The listed components are mixed without oxygen with the remaining part of the milk, sugar and salt 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they correspond 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)

Method for the production of canned meat “Chisinau-style Chicken”, which provides for the preparation of 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 minced meat, molding it, breading into parts of wheat flour, wetting in a leeson and frying in ghee with the production of meatballs, cutting and blanching potatoes and turnips, freezing fresh grain of green peas, and passing the remaining butter in ghee Asti wheat flour and mixing without access of oxygen potatoes, turnips, green peas, browned part of the wheat flour, the remainder of milk, sugar 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 227.84-240.3 turnip 190.23 green pea 198.18 Wheat flour 20.45 milk 63.64 sugar 0.45 salt 12 melted butter before the release of the target product 1000,
sealing and sterilization.