RU2360502C1 - Production method of canned food "domashnie cutlets in sour cream with tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Preserves are cooked by cutting, blanching and chopping onion, cutting and chopping beef and pork and pork raw fallow, soaking in the drinking water and chopping wheat bread, mixing the above mentioned components with chicken eggs, table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat crumbs and frying in the melted butter to obtain cutlets, cutting and freezing asparagus and greens, browning in the melted butter wheat flour, mixing in the oxygen free conditions of asparagus, greens, wheat flour, tomato paste and table salt, packing cutlets, the obtained mixture and sour cream, sealing and sterilising.

EFFECT: method allows receiving preserves, having the improved digestibility in comparison with the same culinary dish.

Description

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

A known method of manufacturing a culinary dish "Homemade cutlets with sour cream and tomato sauce", which includes preparing the recipe components, 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 above components with chicken eggs, salt and bitter black pepper to obtain the cutlet mass, its formation, breading in breadcrumbs, frying in melted fat and bringing to readiness in the frying cabinet fu with getting cutlets, garnishing with boiled asparagus, pouring sour cream with tomato sauce and decorating with greens to get 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 of manufacturing the canned product "Homemade patties with sour cream and tomato sauce" involves preparing the 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 bitter black pepper to obtain a cutlet mass, its formation, breading in wheat bread crumbs and roasting in ghee with obtaining cutlets, cutting and freezing asparagus and greens, passing wheat flour in ghee, mixing asparagus, greens, wheat flour, tomato paste and table salt without access, packing the cutlets, the resulting mixture and sour cream at the next consumption of components 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 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 tomato paste 30% 8.62 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 asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. 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 manufacturing 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 with the receipt of cutlets, cutting and freezing asparagus and herbs, pa serovanie in ghee flour mix without oxygen asparagus, green, wheat flour, tomato paste and salt, packing cutlets, and the resulting mixture of sour cream with the following flow components pbw .:
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 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 tomato paste 30% 8.62 salt 12 black pepper 0.34 sour cream before the release of the target product 1000,
sealing and sterilization.