RU2360522C1 - Method for producing "home-made cutlets in red main sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for part of formulated onion cutting, blanching and chopping. Beef, pork and pork raw fallow are cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with chicken eggs, table salt and hot black pepper to obtain cutlet mass. Cutlet mass is formed, coated with wheat breadcrumbs and fried in melted butter to obtain cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted butter and strained. Greens are cut and frozen, fresh green peas are frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained part of raw onions, green peas, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture is packed as well as bone broth 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.

A known method of producing a culinary dish "Homemade cutlets with red main 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 listed components with chicken eggs, salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in the oven obtaining cutlets, garnishing them with boiled green peas, pouring red main 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 production method of the canned product "Homemade Cutlets with Red Main Sauce" involves preparing the recipe components, cutting, blanching and chopping a portion of 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 breadcrumbs and frying an arch in melted fat to produce cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting and freezing greens, freezing fresh grain of green peas, straining wheat flour in melted fat, mixing carrot oxygen without access, parsley root, mashed onion, green peas, greens, wheat flour, tomato paste, sugar, salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth in the wake component consumption, wt. hours:

beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 22.41 carrot 16.14-16.55 parsley root 4.29-4.36 onion 16.14-16.34 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 tomato paste 30% 17.24 sugar 4.31 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth 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 1/2 of the recipe amount of onions is chopped, blanched in 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 melted fat to obtain cutlets.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. 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 melted fat. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, 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 Ι category, and the maximum corresponds to the use of meat ΙΙ category. 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. 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 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 producing a canned product, which includes preparing recipe components, cutting, blanching and chopping a portion of 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, sodium chloride and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat rub carrots, parsley root and the rest of onions, cutting and freezing greens, freezing fresh green pea grains, stirring wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, green peas, greens, wheat flour , tomato paste, sugar, salt, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization 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 fat 22.41 carrot 16.14-16.55 parsley root 4.29-4.36 onion 16.14-16.34 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 drinking water 68.97 tomato paste in terms of 30% 17.24 sugar 4.31 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000