RU2353112C1 - Method of production of preserved food "peasant cutlets with mushrooms" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention is related to the production technology of meat and vegetable preserved food. The canned food is cooked by cutting and browning onions in melted fat and blanching and cutting dried mushrooms. The listed ingredients are mixed with salt and black pepper to obtain a stuffing mass. Pork is cut and beaten, stuffing is formed in it, breaded in the wheat flour, soaked in the liaison, breaded in the wheat crumbs and fried in the melted fat to obtain cutlets. Asparagus is cut and frozen and mixed under oxygen-free conditions with culinary salt to obtain garnish. Cutlets, garnish and melted fat are packed, sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

A known method of preparing a culinary dish "Peasant cutlets with mushrooms", which includes shredding and sautéing in melted fat until onions are half-cooked, boiling and chopping dried mushrooms and mixing the listed ingredients with salt and pepper to produce minced meat, cutting and beating pork, molding into it minced meat, breading in wheat flour, wetting in a lezon, breading in breadcrumbs, deep-frying and garnishing with boiled asparagus to obtain the finished dish (L. Golunova, Collection of recipes and culinary s products of the near abroad - SPb. .: Profession, 2001 s.235-236).

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 “Peasant cutlets with mushrooms” involves preparing the recipe components, cutting and sautéing onion in melted butter, blanching and cutting dried mushrooms and mixing the listed ingredients with salt and bitter black pepper to produce minced meat, cutting and beating pork, forming minced meat in it, breading in wheat flour, wetting in an ice cream, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing vanie asparagus and its mixing with the oxygen-free sodium chloride to obtain a garnish, packing cutlets, garnish and melted fat with the following flow components pbw .:

pork 508.21-639.12 chicken eggs 32 dried mushrooms 27.27 onion 127.64-129.27 asparagus 600 Wheat flour 18.18 wheat crackers 43.64 salt 12 black pepper 0.2 melted fat 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 chopped and sautéed in melted fat. Prepared dried mushrooms are blanched and chopped. The listed components are mixed with salt and black bitter pepper to obtain minced meat. Stir the chicken eggs to get a lezon.

The prepared pork is chopped and beaten, and then minced into it, breaded in wheat flour, soaked in ice cream, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared asparagus is cut and subjected to freezing, preferably slow, and then mixed without oxygen with sodium chloride to obtain a side dish.

Cutlets, a side dish and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except melted fat, 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. 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they comply with SanPiN 2.3.2.1078-01.The warranty period for 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 test product of 2.3 · 10 ⁵ and the day of the control product of 1.9 · 10 ^5, 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 food, which includes preparing the recipe components, cutting and sautéing onion in melted fat, blanching and cutting dried mushrooms and mixing the listed ingredients with table salt and black bitter pepper to produce minced meat, cutting and beating pork, forming minced meat into it, and breading into wheat flour, wetting in an ice cream maker, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing asparagus and mixing it without oxygen access with cooked with oil to obtain a side dish, packing cutlets, side dish and melted fat at the following component consumption, parts by weight:
pork 508.21-639.12 chicken eggs 32 dried mushrooms 27.27 onion 127.64-129.27 asparagus 600 Wheat flour 18.18 wheat crackers 43.64 salt 12 black pepper 0.2 melted fat before the release of the target product 1000
sealing and sterilization.