RU2348322C1 - "onar" rolls preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are produced by cutting and blanching 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. Potato is cut and fried in melted fat, raw onions are cut and browned in margarine, fresh green peas are frozen, wheat flour is browned in margarine. Potatoes, raw onions, green peas, wheat flour, salt and black pepper are mixed without access for oxygen to get side dish. Rolls, garnish and mushroom broth are packed, pressurised and sterilised.

EFFECT: enhanced digestibility.

Description

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

There is a method of producing a culinary dish "Onar Rolls", which includes preparing the recipe components, cutting and joint grinding with salted salted pork and garlic, cooking, separating from the broth and cutting porcini mushrooms and mixing the listed components to produce minced meat, cutting and sautéing in onion 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 broth, cooking for 25-30 minutes, adding salt and pepper at the end of cooking, filtering, adding onions and boiling to obtain a sauce, cutting, beating and sprinkling pork with table salt, laying minced meat on it, twisting, frying in cooking oil , pouring sauce and stewing until ready to get the main component and garnishing it with fried potatoes, beets, stewed in sour cream sauce and canned green peas to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products Russian peoples. - 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 Onar rolls involves preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on top, chopping bacon on top and mixing the listed ingredients with 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 and frying in melted fat of potatoes, cutting and sautéing in marga the onion and beetroot, freezing fresh green pea grains, transferring wheat flour in margarine and mixing potato, onion, beetroot, green peas, wheat flour, sour cream, sodium chloride and bitter pepper with a garnish, packing rolls , garnish and mushroom broth at the following consumption of components, parts by weight:

pork 590.36-742.42 cooking oil 33.33 melted fat 7.41 margarine 22.84 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 104.4-142.2 beet 125.38-130.43 potatoes 188.37-217.35 green pea 121.11 Wheat flour 18.06 sour cream 27.78 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 porcini mushrooms are cut and blanched in hot water. 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 and fried in melted fat. Prepared onions and beets 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, 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 for the production of canned rolls, which includes preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on a top, chopping bacon and fat on top and mixing the listed components with table salt and bitter black pepper to produce minced meat, cutting and beating pork, laying it out minced meat, twisting and frying in cooking oil to obtain rolls, cutting and frying in melted fat of potatoes, cutting and sautéing onions and beets in margarine, frozen eating fresh green pea grains, transferring wheat flour in margarine and mixing potato, onions, beets, green peas, wheat flour, sour cream, sugar, salt and black pepper without access to get a side dish, packing rolls, side dish and mushroom broth at the following consumption of components, parts by weight:
pork 590.36-742.42 cooking oil 33.33 melted fat 7.41 margarine 22.84 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 140.4-142.2 beet 125.38-130.43 potatoes 188.37-217.35 green pea 121.11 Wheat flour 18.06 sour cream 27.78 sugar 1,67 salt 12 black pepper 0.3 mushroom broth before the release of the target product 1000,
sealing and sterilization.