RU2350156C1 - Method of preparation tinned food "domashnie cutlets in onion and mustard 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, pork and pork fat oil, soaking in drinking water and chopping wheat bread, mixing the listed components with chicken eggs, 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, "Yuzhniy" sauce, tomato paste, sugar, table salt, mustard, 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 "Homemade cutlets with onion and mustard sauce", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, raw pork 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 peas, pouring onion sauce with mustard and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering. - 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 production method of the canned product "Homemade patties with onion and mustard sauce" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and wheat bread cutter, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and about frying in melted fat to produce cutlets, 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, straining wheat flour in melted fat, mixing carrot oxygen without access, parsley root, mashed onion, green peas, greens, wheat flour, Yuzhny sauce, tomato paste, sugar, salt, mustard, black bitter and bay leaves, packaging of cutlets, the resulting mixture and deleterious broth with the following flow components pbw .:

beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 8.62 tomato paste 30% 13.79 sugar 3.45 salt 12 mustard 0.43 black pepper 0.43 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 10/93 of the recipe amount of onions is chopped, blanched and cutted. Prepared beef, pork and raw pork fat are chopped 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 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 South sauce, tomato paste, sugar, table salt, mustard, 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. 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. 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 a portion of onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and prot caviar of carrots, parsley root and the remaining part of onions, cutting and freezing greens, freezing fresh green pea grains, stirring wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, green peas, greens, wheat flour , South sauce, tomato paste, sugar, salt, mustard, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 8.62 tomato paste 30% 13.79 sugar 3.45 salt 12 mustard 0.43 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000,
sealing and sterilization.