RU2350207C1 - "onar" meat-and-vegetable rolls preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the production technology of meat and vegetable preserved food. Mincemeat are produced by cutting and blanching white mushrooms, blanching and mincing garlic, mincing fat and mixing the said components with salt and black pepper. Rolls are obtained by cutting and beating pork, minced meat is placed on it, rolls are made and fried in cooking fat. Garnish is obtained by cutting, blanching and straining potatoes, cutting and browning in margarine onions and beetroot, cutting and freezing string beans, browning in margarine wheat flour. Potatoes, raw onions, beet, string beans, wheat flour, sour-cream, sugar, salt and black pepper are mixed without access for oxygen. Rolls, garnish and mushroom broth are packed, pressurised and sterilised.

EFFECT: canned food has improved digestibility.

Description

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

There is a method of preparing a culinary dish "Onar Rolls", which includes preparing the recipe components, cutting and joint grinding with salted bacon and garlic, cooking, separating from the broth and cutting porcini mushrooms and mixing the listed components to obtain minced meat, cutting and sautéing in onion margarine onion, sautéing in margarine and cooling to a temperature of 60-70 ° C of wheat flour, adding to it part of the mushroom broth, kneading to a homogeneous consistency, adding the remaining part of the mushroom broth , cooking for 25-30 minutes, adding salt and pepper at the end of cooking, filtering, adding onions and bringing to a boil to get a sauce, cutting, beating and sprinkling pork with table salt, laying minced meat on it, twisting, frying in the culinary fat, pouring sauce and stewing until cooked to obtain the main component and garnishing with mashed potatoes, beets, stewed in sour cream sauce and canned green beans to obtain the finished dish (L. Golunova Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p.145-146).

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 preparing canned meat and vegetable rolls “Onar” involves preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on top, chopping bacon on top and mixing the listed ingredients with table salt and bitter black pepper to produce minced meat , cutting and beating pork, laying out the minced meat on it, twisting and frying in cooking oil to produce rolls, cutting, blanching and rubbing potatoes, cutting and asserting onion and beetroot in margarine, cutting and freezing green beans, passing in wheat flour margarine and mixing potato, onion, beetroot, string bean, wheat flour, sour cream, milk, table salt and bitter pepper without access garnish, packing rolls, garnish and mushroom broth at the next component consumption, parts by weight;

pork 590.36-742.42 cooking oil 33.33 margarine 29.51 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 140.4-142.2 beet 125.38-130.43 potatoes 118.05-124.5 green beans 122.22 Wheat flour 18.06 sour cream 27.78 milk 16.67 sugar 1,67 salt 12 black pepper 0.3 mushroom 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. Prepared porcini mushrooms are cut and blanched in hot water. Prepared garlic is blanched and ground in a spinning top. The prepared fat is crushed on a top. The listed components are mixed with salt and black bitter pepper to obtain minced meat.

The prepared pork is chopped and beaten, and then the minced meat is laid on it, twisted and fried in cooking oil to produce rolls.

Prepared potatoes are cut, blanched in and wiped. Prepared onions and beets are chopped and sautéed in margarine. Prepared green beans are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in margarine. The listed components are mixed without oxygen with sour cream, milk, sugar, salt and black bitter pepper to obtain a side dish.

Rolls, side dish and mushroom broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ 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 vegetable rolls, which includes preparing the recipe components, cutting and blanching porcini mushrooms, blanching and chopping garlic on top, chopping bacon and tops and mixing the listed ingredients with table salt and bitter black pepper to get minced meat, cutting and beating pork, laying out pork, layout minced meat, twisting and frying in cooking oil to obtain rolls, cutting, blanching and rubbing potatoes, cutting and sautéing onion margarine and beets, cutting and freezing green beans, passing wheat flour in margarine and mixing potato, onions, beets, green beans, wheat flour, sour cream, milk, table salt and bitter pepper without access to obtain a side dish, packing rolls, garnish and mushroom broth at the following consumption of components, parts by weight:
pork 590.36-742.42 cooking oil 33.33 margarine 29.51 bacon 33.33 White mushrooms 203.17 garlic 8.53-9 onion 140.4-142.2 beet 125.38-130.43 potatoes 118.05-124.5 green beans 122.22 Wheat flour 18.06 sour cream 27.78 milk 16.67 sugar 1,67 salt 12 black pepper 0.3 mushroom broth before the release of the target product 1000,
sealing and sterilization.