RU2350162C1 - Method of preparation preserves "domashnie cutlets in sour cream and onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Method of preparation meat and vegetable preserves includes preparation of the recipe components, cutting, blanching and chopping part of onion, cutting and chopping beef, pork and beef fat oil, soaking in the drinking water and chopping wheat bread, mixing the above mentioned 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 butter to obtain cutlets, cutting and browning in the melted butter remaining part of onion, cutting and freezing sweet beans and greens, browning in the melted butter wheat flour, mixing in the oxygen free conditions of browned part of onion, sweet beans, greens, wheat flour, "Yuzhniy" sauce 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 preparing a culinary dish "Homemade cutlets with sour cream with onions", 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 a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in a frying pan afu with the receipt of cutlets, garnishing with boiled sugar beans, pouring sauce with sour cream and onions 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 of preparing canned food "Homemade cutlets with sour cream and onion" involves preparing the recipe, cutting, blanching and chopping a portion of 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 black bitter pepper to obtain a cutlet mass, its formation, breading in wheat bread crumbs and frying in melted m of butter to produce cutlets, cutting and sautéing the remaining portion of onions in ghee, cutting and freezing sugar beans and greens, sautéing wheat flour in ghee, mixing, without oxygen, sautéed portion of onions, sugar bean, greens, wheat flour, sauce "Southern" and table salt, packaging 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 29.31 onion 68.59-69.47 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 6.9 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. Approximately 2/17 of the recipe amount of onions is chopped, 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.

The rest of the onions are chopped and sautéed in melted butter. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce 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. 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 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 of preparing canned meat and vegetables, which includes preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and beef raw fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, sodium chloride and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and sautéing in ghee the remaining portion of onions, cutting and freezing sugar beans and greens, passing wheat flour in melted butter, mixing without access of oxygen the sautéed portion of onions, sugar beans, greens, wheat flour, Yuzhny sauce and table salt, packing the cutlets obtained mixture and sour cream at the following consumption of components, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 6.9 salt 12 black pepper 0.34 sour cream before the release of the target product 1000,
sealing and sterilization.