RU2362360C1 - Production method of canned food "moscow cutlets in sour cream sauce" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and beef fat oil, soaking white bread in drinking water and chopping it. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. Then it is formed, coated with wheat white bredcrumbs and fried in melted butter to make cutlets. Asparagus and herbs are chopped and frozen. Wheat flour is sauteed in melted butter. Asparagus, herbs, wheat flour and table salt are mixed under oxygen-free conditions. Cutlets, obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of manufacturing a culinary dish "Moscow Cutlets with Sour Cream Sauce", which includes 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 table 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, their garlic ation of boiled asparagus, cream sauce and watering carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 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 manufacturing canned food "Moscow Cutlets with Sour Cream Sauce" involves 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 formation, breading in breadcrumbs and frying in ghee to obtain cutlets, cutting and the freezing of asparagus and greens, the passage of wheat flour in ghee, the mixing of asparagus, greens, wheat flour and common salt without oxygen, the packaging of cutlets, the resulting mixture and sour cream 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 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 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 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 sodium chloride.

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 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 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 manufacturing canned food, which includes preparing 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 asparagus and greens, passing in wheat flour ghee and mixing without access oxygen asparagus, herbs, wheat flour and salt, packaging of cutlets, the resulting mixture and sour cream 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 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 salt 12 black pepper 0.21 sour cream before the release of the target product 1000,
sealing and sterilization.