RU2359523C1 - Production method of preserves "moscow cutlets in sour cream and onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for the part of onion formulated cutting and blanching. Beef and beef fat oil is cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted butter to make cutlets. The remaining onions is cut and sauteed in melted butter. Greens are cut and frozen, fresh green peas are frozen. Wheat flour is sauteed in melted butter. The browned part of onion, green peas, greens, wheat flour, "Yuzhniy" sauce and table salt are mixed under oxygen-free conditions. The cutlets, obtained mixture are packed as well as sour cream in specified ration of components. Then hermetic sealing and sterilisation follow.

EFFECT: obtaining new 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 producing a culinary dish "Moscow Cutlets with Sour Cream with Onion", which involves preparing the recipe, cutting and grinding in a meat grinder beef, raw beef fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with common 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 to obtain cutlets, their garnish with boiled green peas, watering with sour cream and onions and dressing 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. 292).

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 "Moscow Cutlets with Sour Cream with Onion" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to obtain a cat em, cutting and stewing the remaining portion of onions in ghee, cutting and freezing greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing, without oxygen, sautéed portion of onions, green peas, greens, wheat flour, sauce " South "and table salt, packaging of cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight:

beef 242.84-249.88 raw beef fat 30.83 melted butter 29.31 onion 64.55-65.38 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 6.9 salt 12 black pepper 0.21 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. Approximately 1/16 of the recipe amount of onions is chopped, blanched and cutted. Prepared beef and raw beef fat are chopped and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted.

The listed components are mixed with 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.

The rest of the onions are chopped and sautéed in melted butter. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce and table salt.

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 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 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 amounted to a pilot product of 11.9 · 10 ⁴ and for the control 7 · 10 ^4, 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, blanching and chopping a portion of onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting and sautéing in the ghee the remaining part of onions, cutting and freezing greens, freezing fresh grains of green peas, straining wheat flour in ghee, mixing the onions of onions, green peas, greens, wheat flour, Yuzhny sauce and table salt without oxygen, packing the cutlets, the resulting mixture and sour cream, sealing and sterilization at the following component consumption, parts by weight:
beef 242.84-249.88 raw beef fat 30.83 melted butter 29.31 onion 64.55-65.38 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 drinking water 71.72 South sauce 6.9 salt 12 black pepper 0.21 sour cream before the release of the target product 1000.