RU2354178C1 - "collops po-kishinevski" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: 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 part of wheat flour, soaked in liaison and fried in the melted butter to obtain collops. Potatoes are cut, blanched and strained, pumpkin is blanched and cut, fresh green peas are frozen, the rest of the wheat flour is browned in melted butter. The potatoes, pumpkin, green peas, browned wheat flour, sugar and culinary salt are mixed together under oxygen-free conditions to produce the garnish. 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.

There is a method of developing a culinary dish "Chisinau-style meatballs", which involves mixing milk and part of chicken eggs to produce a lezone, chopping pork in a meat grinder, mixing it with the remaining part of chicken eggs, whipping, molding, keeping in the cold for 1-1.5 hours, breading in wheat flour, soaking in a lezon, frying on margarine for 7-10 minutes and garnishing with pumpkin, canned green peas and mashed potatoes to prepare the finished dish (L. Golunova, Collection of recipes and cookbook 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 of producing canned meat “Chisinau in Chisinau” involves preparing the recipe components, mixing 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 salt to obtain the minced meat molding, breading in part of wheat flour, soaking in a blender and frying in ghee with the production of meatballs, cutting, blanching and rubbing potatoes, cutting and blanching pumpkins, freezing fresh green grain peas, passing the remaining part of wheat flour in ghee and mixing potato, pumpkin, green peas, portioned part of wheat flour, sugar and table salt without access to obtain a side dish, packing of meatballs, side dish and ghee at the following consumption of components, wt. hours:

pork 464,4-577 chicken eggs 160 potatoes 193.16-203.73 pumpkin 245.77 green pea 198.18 Wheat flour 20.91 milk 18.18 sugar 0.75 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. The prepared milk and approximately 1/2 of the prescription amount of chicken eggs are mixed to produce a leeson.

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 20/23 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 pumpkin is cut and blanched in hot water. 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 sugar and sodium chloride 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 milk and part of the chicken eggs to produce a lezon, cutting and chopping pork and mixing it with the remaining part of the eggs and table salt to produce the minced meat, its molding, breading in part of the wheat flour, wetting in the blender and frying in ghee with the production of meatballs, cutting, blanching and rubbing potatoes, cutting and blanching pumpkins, freezing fresh grain of green peas, passing the remaining h in ghee part of wheat flour and mixing without oxygen oxygen of potatoes, pumpkin, green peas, a portion of wheat flour, sugar and salt to obtain a side dish, packaging of meatballs, side dish and ghee at the following consumption of components, parts by weight:
pork 464,4-577 chicken eggs 160 potatoes 193.16-203.73 pumpkin 245.77 green pea 198.18 Wheat flour 20.91 milk 18.18 sugar 0.75 salt 12 melted butter before the release of the target product 1000,
sealing and sterilization.