RU2349123C1 - Method of production tinned food "special collops in red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; cutting and chopping beef and pork; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted fat to obtain collops; cutting, browning in the melted fat and straining carrots, parsley roots and onion; cutting and freezing sweet beans and greens; browning in the melted fat wheat flour; mixing in the oxygen free conditions carrots, parsley roots, onion, sweet beans, greens, wheat flour, "Yuzhniy" sauce, tomato paste, sugar, table salt, mustard, black bitter pepper and laurel leaf; packing collops, the obtained mixture and bone broth; sealing and sterilising.

EFFECT: production of tinned food which has improved digestibility.

Description

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

There is a method of preparing a culinary dish "Special Chips with Red Main Sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving meatballs, garnishing them with boiled sugar olyu, watering sauce and red primary color carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, pp 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 for preparing canned food “Chicken Beans Special with Red Main Sauce” 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 salt and bitter black pepper to produce a cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, straining in melted fat and rubbing carrots, parsley root and lettuce of onions, cutting and freezing sugar beans and greens, passing wheat flour in melted fat, mixing carrot, parsley root, onions, sugar beans, greens, wheat flour, tomato paste, sugar, table salt, bitter pepper bay leaf, packaging of cakes, the resulting mixture and bone broth at the following component consumption, parts by weight:

beef 386.19-397.38 pork 128.25-161.29 melted fat 37.1 sugar bean 354.84 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 bone 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 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 melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

The meatballs, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 2.2 · 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 food, 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 melted bread fat with obtaining meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar beans and greens, passaging in t captive fat of wheat flour, mixing without oxygen of carrots, parsley root, onions, sugar beans, greens, wheat flour, tomato paste, sugar, table salt, black bitter and bay leaves, packing of meatballs, the resulting mixture and bone broth the next component consumption, parts by weight:
beef 386.19-397.38 pork 128.25-161.29 melted fat 37.1 sugar bean 354.84 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000,
sealing and sterilization.