RU2350158C1 - Method of production canned food "moscow cutlets in sour cream with tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Method of obtaining meat and vegetable preserves includes preparation of the recipe components, cutting, blanching and chopping onion, cutting and chopping beef and pork fat oil, soaking in the drinking water and chopping wheat bread, mixing the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat crumbs and frying in the melted butter to obtain cutlets, cutting and freezing asparagus and greens, browning in the melted butter wheat flour, mixing in the oxygen free conditions of asparagus, greens, wheat flour, tomato paste and table salt, packing cutlets, the obtained mixture and sour cream, 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 manufacturing a culinary dish "Moscow Cutlets with Sour Cream and Tomato Sauce", involving the preparation of recipe components, cutting and grinding in a meat grinder beef, raw pork fat and onions, soaking in drinking water and grinding wheat bread in a meat grinder, mixing the listed components with common 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, garnishing them with boiled asparagus, pouring sauce with sour cream and onions and decorating with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 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 method of manufacturing the canned product "Moscow Cutlets with Sour Cream and Tomato Sauce" involves preparing the recipe components, cutting, blanching and chopping 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 to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in ghee with the floor the training of cutlets, cutting and freezing asparagus and herbs, sautéing wheat flour in ghee, mixing without the oxygen of asparagus, greens, wheat flour, tomato paste and table salt, packing the cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight :

beef 242.84-249.88 raw pork fat 30.83 melted butter 25.86 onion 4.03-4.09 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 tomato paste 30% 8.62 salt 12 black pepper 0.21 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 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 ghee to obtain cutlets.

Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are 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. 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 accepted as the minimum 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 of manufacturing canned meat and vegetables, which includes preparing the recipe components, cutting, blanching and chopping 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 to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and herbs, sautéing in ghee butter egg flour, mixing without access oxygen of asparagus, greens, wheat flour, tomato paste and table salt, packaging of cutlets, the resulting mixture and sour cream at the following consumption of components, parts by weight:
beef 242.84-249.88 raw pork fat 30.83 melted butter 25.86 onion 4.03-4.09 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 tomato paste 30% 8.62 salt 12 black pepper 0.21 sour cream before the release of the target product 1000,
sealing and sterilization.