RU2350154C1 - Production method of preserved product "moscow cutlets in onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Method of production meat and vegetable preserves includes preparation of the recipe components, cutting, blanching and chopping part of onion, cutting and chopping beef and pork fat oil, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat crumbs and frying in the melted fat to obtain cutlets, cutting, browning in the melted fat and straining carrots, parsley roots and the remaining part of onion, cutting and freezing greens, freezing fresh green peas, browning in the melted fat wheat flour, mixing in the oxygen free conditions carrots, parsley roots, strained part of onion, green peas, greens, wheat flour, tomato paste, acetic acid, sugar, table salt, black bitter pepper and laurel leaf, packing cutlet, the obtained mixture and bone broth, sealing and sterilising.

EFFECT: obtained meat and vegetable preserves with enhanced digestibility.

Description

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

A known method of producing a culinary dish "Moscow Cutlets with Onion Sauce", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, raw pork fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven to obtain cutlets, their side dishes of boiled peas, watering onion sauce and carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, p.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 production method of the canned product "Moscow Cutlets with Onion Sauce" involves preparing the recipe, cutting, blanching and chopping a portion of onions, cutting and chopping beef and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlet, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting and freezing greens, freezing fresh grain of green peas, sautéing wheat flour in melted fat, mixing carrot oxygen, parsley root, rubbed portion of onion without access onions, green peas, greens, wheat flour, tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following flow rate mponentov, parts by weight .:

beef 242.84-249.88 raw pork fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01-71.92 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.3 Bay leaf 0,03 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. Approximately 5/108 of the recipe amount of onions is chopped, blanched, and cutted. Prepared beef and raw pork fat are cut and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in melted fat to obtain cutlets.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf.

Cutlets, 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. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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. It amounted to a pilot product of 11.9 · 10 ⁴ and for the control 7 · 10 ^4, 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 a portion of onions, cutting and chopping beef and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, petra root ki and the remaining part of onions, cutting and freezing greens, freezing fresh grain of green peas, passing wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, green peas, greens, wheat flour, tomato paste without access acetic acid, sugar, table salt, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
beef 242.84-249.88 raw pork fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01-71.92 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000,
sealing and sterilization.