RU2353124C1 - Method for manufacturing canned "minced collops po-kishenevski" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The recipe components are prepared as follows. Milk is blended with part of the chicken eggs formulated to produce liaison; pork is sliced, chopped and mixed with the chicken eggs remaining and culinary salt for a homogenous farce formation. The farce is formed, breaded in the wheat flour, soaked in liaison and fried in the melted butter to obtain collops. Potatoes are cut, blanched and strained, fresh green peas are frozen, the rest of the wheat flour is browned in melted butter. Potatoes, preserved sweet corn, green peas, browned wheat flour, rest of milk; sugar and salt are mixed without access of oxygen to get side dish. Collops, garnish and melted butter 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 vegetables.

A known method of obtaining a culinary dish "Chicken meat Chisinau", which involves mixing milk and part of the chicken eggs to obtain a lezone, chopping pork in a meat grinder, mixing it with the rest of the chicken eggs, whipping, molding, exposure to cold for 1-1.5 hours, breading in wheat flour, soaking in a leeson, frying on margarine for 7-10 minutes and garnishing with corn in milk sauce, canned green peas and mashed potatoes to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.203-204).

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 producing canned meat “Chisinau in Chisinau” involves preparing the recipe components, mixing part of the milk and part of the chicken eggs to produce a lezone, cutting and chopping the pork and mixing it with the remaining part of the chicken eggs and common salt to obtain the minced meat, its molding, breading in part of wheat flour, soaking in a blender and frying in ghee to produce meatballs, cutting, blanching and rubbing potatoes, freezing fresh green pea grains, passers the remaining portion of the wheat flour in ghee and mixing without oxygen of potatoes, canned sweet corn, green peas, the steamed portion of the wheat flour, the remaining portion of milk, sugar and table salt to obtain a side dish, packaging of meatballs, side dish and ghee at the next consumption of components wt.h .:

pork 464,4-577 chicken eggs 160 potatoes 193.16-203.73 sweet corn 136.36 green pea 198.18 Wheat flour 20.45 milk 63.64 sugar 0.45 salt 12 melted butter 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. About 2/7 of the prescription amount of milk and about 1/2 of the prescription amount of chicken eggs are mixed to produce a lezone.

The prepared pork is chopped and cut, and then mixed with the rest of the eggs and sodium chloride to obtain minced meat. The minced meat is molded, breaded in approximately 8/9 of the recipe amount of wheat flour, moistened in a blender and sautéed in ghee to form a meatball.

Prepared potatoes are cut, blanched in and wiped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The rest of the wheat flour is passaged in ghee. The listed components are mixed without oxygen with canned sweet corn, the rest of the milk, sugar and salt to obtain a side dish.

The meatballs, side dish and ghee are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except ghee 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 potato 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 2 years,

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 1.3 · 10 ⁵ and for a control product of 1 · 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 producing canned food, which involves preparing the recipe components, mixing part of the milk and part of the eggs to produce a lezone, cutting and chopping the pork and mixing it with the remaining part of the eggs and common salt to obtain the forcemeat, its molding, breading in part of the wheat flour, soaking in leeson and frying in ghee with the production of meatballs, cutting, blanching and rubbing potatoes, freezing fresh green pea grains, passing the remaining portion of wheat flour in ghee and with mixing without access of oxygen of potatoes, canned sweet corn, green peas, a portion of wheat flour, the remaining part of milk, sugar and salt to obtain a side dish, packaging of meatballs, side dish and ghee at the following component consumption, parts by weight:
pork 464,4-577 chicken eggs 160 potatoes 193.16-203.73 canned sweet corn 136.36 green pea 198.18 Wheat flour 20.45 milk 63.64 sugar 0.45 salt 12 melted butter before the release of the target product 1000
sealing and sterilization.