RU2361470C1 - Production method for tinned food "collops in white steam sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain a cutlet mass and the last is formed to obtain collops. White roots and onions are cut, blanched and strained. Greens are cut and frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted fat. White roots, raw onions, green peas, evens, wheat flour, milk, white dry wine, sugar, salt, citric acid, hot black pepper and bay leaf are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index of the preserve is equal to 1.3·10⁵.

EFFECT: enhanced preserve digestibility.

Description

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

There is a method of producing a culinary dish "Steam Chips with Steam Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread in a meat grinder, cutting and grinding beef in a meat grinder, mixing the listed components with softened butter, table salt and bitter black pepper with the receipt of the cutlet mass, its molding and steaming with the receipt of the meatballs, their garnish with green peas in milk sauce, watering with steam sauce and decorating greens y with the receipt of the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - SPb .: ProfiKS, 2003, p.297).

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 meat “Cloves with steam sauce” involves preparing the recipe components, soaking in drinking water and chopping wheat bread, cutting and chopping the beef, mixing the listed components with table salt and bitter black pepper to obtain the cutlet mass and its shaping with the production of meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, passerving in wheat flour ghee, mixing without oxygen of white roots, onions, green peas, greens, wheat flour, milk, dry white wine, sugar, table salt, citric acid, bitter black pepper and bay leaf, packing of cakes, the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 356.81-367.15 melted butter 46.25 white roots 8.4-8.54 onion 10.53-10.67 green pea 272.5 greenery 16.67 wheat bread 60 Wheat flour 15.42 milk 75 dry white wine 25 water 73.33 sugar 0.83 salt 12 lemon acid 0.25 black pepper 0.2 Bay leaf 0.1 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. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. Prepared beef is chopped and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded to form a meatball.

Prepared white roots and onions are chopped, blanched and wiped. 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 milk, dry white wine, sugar, table salt, citric acid, bitter black pepper and bay leaf.

The meatballs, 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. 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 amounted to a pilot product of 1.3 · 10 ⁵ and for the control 1.1 · 10 ^5, 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 involves preparing the recipe components, soaking in drinking water and chopping wheat bread, cutting and chopping beef, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass and molding it to produce meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grains of green peas, straining wheat flour in ghee, mixing without access to puss a garden of white roots, onions, green peas, greens, wheat flour, milk, dry white wine, sugar, table salt, citric acid, black bitter pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth at the following consumption of components, wt .h .:
beef 356.81-367.15 melted butter 46.25 white roots 8.4-8.54 onion 10.53-10.67 green pea 272.5 greenery 16.67 wheat bread 60 Wheat flour 15.42 milk 75 dry white wine 25 water 73.33 sugar 0.83 salt 12 lemon acid 0.25 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000
sealing and sterilization.