RU2352168C1 - Method of production canned food "moscow cutlets in sour cream sauce" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention refers to food industry. Method includes 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 and table salt, packing cutlets, the obtained mixture and sour cream, sealing and sterilising.

EFFECT: canned food has improved 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 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 black bitter 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 garnish ment of boiled asparagus, cream sauce and watering 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 method of manufacturing the canned product "Moscow Cutlets with Sour Cream 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 breadcrumbs and frying in ghee to obtain departure, cutting and freezing and green asparagus, sautéing in ghee flour mix without access of oxygen asparagus, green, flour and salt, packing cutlets, and the resulting mixture of sour cream with the following flow components pbw .:

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 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 sodium chloride.

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 onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 a canned product, which includes preparing 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 wheat bread crumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and herbs, sautéing in ghee e flour mix without access of oxygen asparagus, green, flour and salt, packing cutlets, and the resulting mixture of sour cream, the next flow components pbw .:
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 salt 12 black pepper 0.21 sour cream before the release of the target product 1000,
sealing and sterilization.