RU2349154C1 - Method of production tinned food "special collops in sour-cream sauce" - Google Patents

Method of production tinned food "special collops in sour-cream sauce" Download PDF

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Publication number
RU2349154C1
RU2349154C1 RU2008103744/04A RU2008103744A RU2349154C1 RU 2349154 C1 RU2349154 C1 RU 2349154C1 RU 2008103744/04 A RU2008103744/04 A RU 2008103744/04A RU 2008103744 A RU2008103744 A RU 2008103744A RU 2349154 C1 RU2349154 C1 RU 2349154C1
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RU
Russia
Prior art keywords
wheat
salt
collops
cutting
mixing
Prior art date
Application number
RU2008103744/04A
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Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2008103744/04A priority Critical patent/RU2349154C1/en
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Publication of RU2349154C1 publication Critical patent/RU2349154C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: canned food with increased digestibility is cooked by soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat crumbs and frying in melted butter to obtain collops, runner beans and herbs cutting and freezing, wheat flour browning in melted butter, mixing of runner beans, herbs, wheat flour, and table salt under oxygen-free conditions, packing of collops, obtained mixture and sour cream, sealing and sterilisation.
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 developing a culinary dish "Special Chips with Sour Cream Sauce", which involves preparing the recipe components, soaking in wheat 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 produce a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving meatballs, their garnish with boiled green beans, pouring with sour cream sauce and dressing 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 for producing canned food “Chicken Beans Special with Sour Cream Sauce” involves preparing the recipe components, 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 to obtain a cutlet mass , its molding, breading in wheat bread crumbs and frying in ghee with the production of meatballs, cutting and freezing green beans and greens, passing in wheat ghee hydrochloric flour mix without access of oxygen green beans, vegetables, flour and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components in parts by weight ,:

beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 green beans 354.84 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 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 green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride.

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 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)

  1. A method of producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing the listed components with table salt and black bitter pepper to produce a cutlet, shaping it, breading in breadcrumbs and frying in melted bread butter with the production of meatballs, cutting and freezing green beans and greens, passing wheat flour in ghee, mixing without oxygen of green beans, greens, wheat flour and salt, packing of meatballs, the resulting mixture and sour cream at the following component consumption, parts by weight:
    beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 green beans 354.84 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 salt 12 black pepper 0.2 sour cream before the release of the target product 1000,

    sealing and sterilization.
RU2008103744/04A 2008-02-06 2008-02-06 Method of production tinned food "special collops in sour-cream sauce" RU2349154C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2008103744/04A RU2349154C1 (en) 2008-02-06 2008-02-06 Method of production tinned food "special collops in sour-cream sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2008103744/04A RU2349154C1 (en) 2008-02-06 2008-02-06 Method of production tinned food "special collops in sour-cream sauce"

Publications (1)

Publication Number Publication Date
RU2349154C1 true RU2349154C1 (en) 2009-03-20

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2475070C1 (en) * 2012-07-11 2013-02-20 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2480104C1 (en) * 2012-07-11 2013-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2514265C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОЛУНОВА Л.Е. Сборник рецептур блюд кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2003, с.291-292. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты выхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2475070C1 (en) * 2012-07-11 2013-02-20 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2480104C1 (en) * 2012-07-11 2013-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"
RU2514265C1 (en) * 2013-03-29 2014-04-27 Олег Иванович Квасенков Method for production of preserves "special round rissoles with sour cream sauce"

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