RU2352170C1 - Method of production canned food "home-made cutlets in sour cream sauce" - Google Patents

Method of production canned food "home-made cutlets in sour cream sauce" Download PDF

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Publication number
RU2352170C1
RU2352170C1 RU2008105962/13A RU2008105962A RU2352170C1 RU 2352170 C1 RU2352170 C1 RU 2352170C1 RU 2008105962/13 A RU2008105962/13 A RU 2008105962/13A RU 2008105962 A RU2008105962 A RU 2008105962A RU 2352170 C1 RU2352170 C1 RU 2352170C1
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RU
Russia
Prior art keywords
wheat
cutting
cutlets
chopping
salt
Prior art date
Application number
RU2008105962/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2008105962/13A priority Critical patent/RU2352170C1/en
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Publication of RU2352170C1 publication Critical patent/RU2352170C1/en

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Abstract

FIELD: food products.
SUBSTANCE: invention refers to food industry. Method includes cutting, blanching and chopping onion, cutting and chopping beef and 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 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 developing a culinary dish "Homemade cutlets with sour cream sauce", which includes preparing the recipe components, 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 listed components with eggs, table 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 with eating cutlets, garnishing them with boiled green beans, pouring sour cream sauce and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - 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 producing canned food “Homemade cutlets with sour cream sauce” involves preparing the recipe, cutting, blanching and chopping 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 breadcrumbs and frying in ghee obtained using cutlets, cutting and freezing green beans and greens, passing wheat flour in melted butter, mixing without access of oxygen of green beans, greens, wheat flour and table salt, packing the meatballs, 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 25.86
onion 8.07-8.17
green beans 568.97
greenery 17.24
wheat bread 44.83
wheat crackers 13.79
Wheat flour 8.62
water 68.97
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. Prepared onions are cut, 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.
Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens 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 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 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 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)

  1. A method of producing canned food, which includes preparing recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and black pepper bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with the receipt of cutlets, cutting and freezing asparagus and herbs, sautéing in melted om oil of wheat flour, mixing without access oxygen of asparagus, herbs, wheat flour and salt, packing of cutlets, the resulting 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 25.86 onion 8.07-8.17 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 salt 12 black pepper 0.34 sour cream before the release of the target product 1000,

    sealing and sterilization.
RU2008105962/13A 2008-02-20 2008-02-20 Method of production canned food "home-made cutlets in sour cream sauce" RU2352170C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2008105962/13A RU2352170C1 (en) 2008-02-20 2008-02-20 Method of production canned food "home-made cutlets in sour cream sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2008105962/13A RU2352170C1 (en) 2008-02-20 2008-02-20 Method of production canned food "home-made cutlets in sour cream sauce"

Publications (1)

Publication Number Publication Date
RU2352170C1 true RU2352170C1 (en) 2009-04-20

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RU2008105962/13A RU2352170C1 (en) 2008-02-20 2008-02-20 Method of production canned food "home-made cutlets in sour cream sauce"

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RU (1) RU2352170C1 (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483600C1 (en) * 2012-01-13 2013-06-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2503289C1 (en) * 2013-01-25 2014-01-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce"
RU2504235C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2504238C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce"
RU2504236C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2504239C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream and tomato sauce"
RU2504237C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with sour cream sauce"
RU2505140C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red main sauce"
RU2505144C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with onion sauce"
RU2505138C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with onion sauce and mustard"
RU2505139C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with onion sauce and mustard"
RU2511108C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and onions"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Сборник рецептур блюд и кулинарных изделий народов России. - С.-Пб.: ПрофиКС, 2003, с.90, 355, 360-361. Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - С.-Пб.: ПрофиКС, 2003, с.292. *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483600C1 (en) * 2012-01-13 2013-06-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2503289C1 (en) * 2013-01-25 2014-01-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce"
RU2504235C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2504238C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce"
RU2504236C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce"
RU2504239C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream and tomato sauce"
RU2504237C1 (en) * 2013-01-25 2014-01-20 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with sour cream sauce"
RU2505140C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red main sauce"
RU2505144C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with onion sauce"
RU2505138C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with onion sauce and mustard"
RU2505139C1 (en) * 2013-01-25 2014-01-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with onion sauce and mustard"
RU2511108C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and onions"

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