RU2348235C1 - Production method of preserves "special collops with sour cream sauce and onions" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by white meat soaking in milk and chopping, beef and pork cutting and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, coating in white breadcrumps and frying in melted butter to obtain collops, raw onions cutting and browning in melted butter, green beans and herbs cutting and freezing, wheat flour browning in melted butter, mixing of raw onions, green beans, herbs, wheat flour, "Yuzhny" sauce and salt under oxygen-free conditions, packing of collops, obtained mixture and sour cream, sealing and sterilisation.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

There is a method of preparing a culinary dish "Special Chops with Sour Cream with Onion", which involves preparing the recipe, soaking in wheat and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing these ingredients with bitter salt and black pepper obtaining the cutlet mass, its molding, breading in breadcrumbs, roasting in melted fat and bringing to readiness in the oven with receiving meatballs, garnishing them with boiled sugar salt, watering with sour cream sauce and onions and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.291-292).

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 preparing canned food “Chicken specials with sour cream with onions” involves preparing the recipe, soaking in the milk and chopping the wheat bread, cutting and chopping the beef and pork, mixing the listed ingredients with table salt and bitter black pepper cutlet mass, its molding, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and sautéing onion ghee, cutting and freezing sugar beans and greens, straining wheat flour in ghee, mixing without onion oxygen, sugar beans, greens, wheat flour, Yuzhny sauce and table salt, packing the meatballs, the resulting mixture and sour cream at the next component consumption, wt.h .:

beef 386.19-397.38 pork 128.25-161.29 melted butter 43.55 sugar bean 354.84 onion 56.61-57.34 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 South sauce 6.45 salt 12 black pepper 0.2 sour cream 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 wheat bread, preferably stale, is soaked in milk and cutted. Prepared beef and pork are chopped and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat breadcrumbs and fried in ghee with the formation of meatballs.

Prepared onions are chopped and sautéed in ghee. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce and table salt.

The meatballs, the resulting mixture and sour cream are packaged at the aforementioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The onion 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 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 2.2 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ for the control, 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 preparing canned meat and vegetables, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing the listed ingredients with table salt and black bitter pepper to produce a cutlet, shaping it, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and sautéing in onion ghee, cutting and freezing sugar beans and greens, sautéing in wheat ghee oh flour mix without access of oxygen onions, sugar beans, vegetables, flour sauce "Southern" and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:
beef 386.19-397.38 pork 128.25-161.29 melted butter 43.55 sugar bean 354.84 onion 56.61-57.34 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 South sauce 6.45 salt 12 black pepper 0.2 sour cream before the release of the target product 1000,
sealing and sterilization.