RU2359505C1 - Production method of preserved product "home-made cutlets in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by raw onions blanching and chopping, beef, pork and pork raw tallow cutting and chopping. White bread is soaked in drinking water and chopped. The specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Sugar peas and greens are cut and frozen. Wheat flour is sauteed in melted butter. Sugar peas, greens, wheat flour and table salt are mixed under oxygen-free conditions. The cutlets, obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.

EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.

Description

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

A known method of obtaining a culinary dish "Homemade cutlets with sour cream sauce", which includes preparing the recipe, cutting and grinding in a meat grinder beef, pork, raw pork 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, obtained eating cutlets, garnishing with boiled sugar peas, 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 catering establishments. - 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 for producing the canned product “Homemade cutlets with sour cream sauce” involves preparing the recipe, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and chopping wheat bread mixing the above components with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in melted oil to produce cutlets, cutting and freezing sugar peas and greens, passing wheat flour in melted butter, mixing sugar peas, greens, wheat flour and table salt without access to oxygen, packing the cutlets, the resulting mixture and sour cream at the following component consumption, wt.h .:

beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar peas 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 pork fat are chopped 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 sugar peas and greens are chopped and frozen, sugar peas are preferably slow, and greens are 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)

A method of obtaining a canned product, which includes preparing recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed components with chicken eggs, salt and pepper black bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing sugar peas and green Yeni, sautéing wheat flour in ghee, mixing sugar peas, greens, wheat flour and salt without oxygen, packing the patties, the resulting mixture and sour cream at the following component consumption, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar peas 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.