RU2360519C1 - Production method of preserves "moscow cutlets in sour cream and tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for onion cutting, blanching and chopping. Beef and beef raw fallow are 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 white breadcrumbs and fried in melted butter to make cutlets. Runner beans and greens are cut and frozen, wheat flour is browned in the melted butter. Runner beans, herbs, wheat flour, tomato paste and table salt are mixed under oxygen-free conditions. The cutlets, obtained mixture is packed as well as sour cream in 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 vegetables.

There is a method of developing a culinary dish "Moscow Cutlets with Sour Cream with Tomato Sauce", which involves preparing the recipe components, 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 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, and x garnish with boiled green beans, pouring sauce with sour cream and onions 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. 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 of producing canned food “Moscow Cutlets with Sour Cream with Tomato” involves preparing the recipe, cutting, blanching and chopping 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 black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to obtain cutlets, cut ku and freezing of green beans and greens, passing wheat flour in melted butter, mixing without access of oxygen of green beans, greens, wheat flour, tomato paste and table salt, packaging of cutlets, the resulting mixture and sour cream at the following consumption of components, parts by weight:

beef 242.84-249.88 raw beef fat 30.83 melted butter 25.86 onion 4.03-4.09 green beans 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 tomato paste 30% 8.62 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. Prepared onions are cut, 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.

Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens 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. 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 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 of producing canned food, which includes preparing the recipe components, cutting, blanching and chopping 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 produce cutlets, cutting and freezing green beans and greens, passing in ghee wheat of whole flour, mixing without access of oxygen of string beans, greens, wheat flour, tomato paste and table salt, packaging of 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 25.86 onion 4.03-4.09 green beans 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 drinking water 71.72 tomato paste in terms of 30% 8.62 salt 12 black pepper 0.21 sour cream before the release of the target product 1000