RU2349176C1 - Production method of preserves "domashniye cutlets with sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of meat and vegetables canned food manufacturing. Canned food is cooked by preparing of recipe components, raw onions cutting, blanching and chopping, beef, beef fat oil cutting and chopping, wheat bread soaking in drinking water and chopping, mixing of listed components with chicken eggs salt and hot black pepper to obtain cutlet mass, its forming, breading in white breadcrumbs and frying in melted butter to obtain cutlets, carrots, parsley root and the rest of the raw onions cutting, browning in melted fat and grating, green beans and herbs cutting and freezing, wheat flour browning in melted fat, mixing of green beans, herbs, wheat flour, tomato paste and salt under oxygen-free conditions, packing of cutlets, 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.

A known method of developing a culinary dish "Homemade cutlets with sour cream and tomato sauce", which includes preparing the recipe, cutting and grinding in a meat grinder beef, pork, beef raw fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the above components with chicken eggs, salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in the oven y with obtaining cutlets, garnishing them with boiled green beans, pouring sauce with sour cream and tomato 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. 293).

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 "Homemade cutlets with sour cream and tomato sauce" involves preparing the recipe, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its formation, breading in wheat bread crumbs and frying in ghee obtaining cutlets, cutting and freezing green beans and greens, straining wheat flour in ghee, mixing the oxygen of green beans, greens, wheat flour, tomato paste and table salt, packing the meatballs, the resulting mixture and sour cream at the following component consumption, wt. hours:

beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 tomato paste 30% 8.62 salt 12 black pepper 0.34 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 onions are cut, blanched and cutted. Prepared beef, pork and raw beef fat are cut and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with chicken eggs, salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

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 tomato paste and table salt.

Cutlets, the resulting mixture and sour cream are Packed at the above 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. 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. 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. It was 12 · 10 ⁴ for the experimental product and 6.9 · 10 ⁴ 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 meat and vegetables, which includes preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and pepper black bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with the receipt of cutlets, cutting and freezing green beans and green and, passing wheat flour in ghee, mixing without access of oxygen of string beans, greens, wheat flour, tomato paste and table salt, packing of cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 tomato paste 30% 8.62 salt 12 black pepper 0.34 sour cream before the release of the target product 1000,
sealing and sterilization.