RU2360535C1 - Production method of canned product "domashnie cutlets with red souce, onion and cucumbers" - 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. Then it is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted fat and strained. Cutting and freezing asparagus and greens is performed, pickles are cut. Wheat flour is sauteed in melted fat. Carrots, parsley roots, strained raw onions, asparagus, gherkins, herbs, wheat flour, "Yuzhny" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and laurel 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 manufacturing a culinary dish "Homemade cutlets with red sauce with onions and cucumbers", 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 chopping wheat bread in a meat grinder, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its formation, breading in breadcrumbs, frying in melted fat and bringing to readiness in hot om cabinet with receiving cutlets, garnishing with boiled asparagus, pouring red sauce with onions and cucumbers 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 of manufacturing the canned product "Homemade cutlets with red sauce with onions and cucumbers" 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 black bitter pepper to obtain a cutlet mass, its molding, breading in wheat dry rye and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting and freezing asparagus and greens, cutting pickles, sautéing wheat flour in melted fat, mixing without oxygen carrots, parsley root, mashed onions, asparagus, pickles, herbs, wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packing of cutlets obtained cm EC and bone broth at the following consumption of components, parts by weight:

beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 salted cucumbers 18.93 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 8.62 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 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 10/93 of the recipe amount of onions is chopped, 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 melted fat to obtain cutlets.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared chopped pickles. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with South sauce, tomato paste, acetic acid, sugar, sodium chloride, 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 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 manufacturing a canned product, which includes 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, 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 remaining part of onions, cutting and freezing asparagus and greens, cutting pickles, passing wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, asparagus, pickles, greens, without access wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, table salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization at the next consumption of components, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 salted cucumbers 18.93 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 drinking water 68.97 South sauce 8.62 tomato paste in terms of 30% 13.79 acetic acid in terms of 80% 1.29 sugar 3.45 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000