RU2358510C1 - Production method for preserves veal escalope with orange peel - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is performed by cutting and browning carrots, parsley roots and onions in vegetable oil. Garlic and orange peel are blanched and strained. Green parsley and celery are cut and frozen. The above-mentioned ingredients are mixed with tomato paste, culinary salt, hot black pepper, bayberry and bay leaf under oxygen-free conditions. Veal is cut, beaten, coated with wheat flour and fried in vegetable oil; veal is packed with prepared mixture and white dry wine at specified ratio of components. Then hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

There is a method of manufacturing a culinary dish "Veal escalope stewed with orange peel", which includes cutting carrots, parsley root, celery root, onions, garlic, tomatoes and parsley and celery, rubbing orange peel, cutting, beating, sprinkling seasoning "Vegeta" breading in flour and frying in veal vegetable oil, laying carrots, parsley root, celery and onion in the same oil, sautéing, adding tomatoes, stewing, adding veal, orange peel, garlic, parsley celery, white wine, salt and pepper and quenching under the foil in the oven to obtain finished dishes (Reasonable I. Recipe for lunch -. M .: Gaia iterum, 2000, p.128).

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 the production of canned food “Veal escalope stewed with zest of orange” involves preparing the recipe, cutting and sautéing carrots, parsley root, celery root and onions, blanching and rubbing garlic and orange zest, cutting and freezing parsley and celery greens, mixing the listed components without oxygen with tomato paste, table salt, bitter black pepper, allspice and bay leaf, cutting, beating, pa curing in wheat flour and roasting veal in vegetable oil, packing veal, the resulting mixture and white dry wine at the following component consumption, parts by weight:

veal 734.84-756.14 vegetable oil 43,48 celery root 27.07-27.5 parsley root 27.07-27.5 carrot 30.52-31.3 onion 40.7-41.22 garlic 5.57-5.87 parsley 21.74 celery greens 54.35 orange peel 21.74 tomato paste 30% 14.49 salt 12 black pepper 0.3 allspice 0.6 Bay leaf 0.2 dry white wine 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 carrots, parsley root, celery root and onions are chopped and sautéed in vegetable oil. Prepared garlic and orange zest are blanched and wiped. Prepared parsley and celery are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper, allspice and bay leaf.

The prepared veal is cut, beaten, breaded in wheat flour and fried in vegetable oil.

Veal, the resulting mixture and dry white wine are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of veal corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 physicochemical parameters to the culinary dish in the closest analogue, and according to safety indicators, they comply with 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 2.6 · 10 ⁵ and for the control product of 2.1 · 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 for the production of canned food, which includes preparing the recipe components, cutting and sautéing carrots, parsley root, celery and onion root in vegetable oil, blanching and rubbing garlic and orange zest, cutting and freezing parsley and celery greens, mixing the listed components without oxygen and tomato paste, table salt, bitter black pepper, allspice and bay leaf, cutting, beating, breading in wheat flour and frying in veal vegetable oil, packing t lyatiny obtained mixture and dry white wine, sealing and sterilizing the next flow components pbw .:
veal 734.84-756.14 vegetable oil 43,48 celery root 27.07-27.5 parsley root 27.07-27.5 carrot 30.52-31.3 onion 40.7-41.22 garlic 5.57-5.87 parsley 21.74 celery greens 54.35 orange peel 21.74 tomato paste in in terms of 30% 14.49 salt 12 black pepper 0.3 allspice 0.6 Bay leaf 0.2 dry white wine before the release of the target product 1000