RU2362458C1 - Production method for preserves "moscow" cutlets with red sauce, onion and pickled gherkins" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are cooked by cutting, blanching and chopping part of raw onions, cutting and chopping beef and beef raw tallow, soaking in drinking milk and chopping wheat bread, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, browning in melted fat and grating carrots, parsley roots and the rest of the raw onions, cutting and freezing asparagus and herbs, cutting pickles, browning in melted fat wheat flour, mixing of carrots, parsley roots, strained part onions, asparagus, pickles, herbs, wheat flour, "Yuzhny" sauce, tomato paste, acetic acid, sugar, salt, hot black pepper and bay leaves under oxygen-free conditions, packing of cutlets, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: expansion of technical facilities and dishes arsenal used in production of preserved food with higher 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 red sauce with onions and cucumbers", 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 above components with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving cutlets, their garnish 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.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 Red Sauce with Onions and Cucumbers" involves preparing the recipe components, cutting, blanching and chopping a portion of 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 melted fat with received we use meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting and freezing asparagus and greens, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed portion without access onions, asparagus, pickled cucumbers, herbs, 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 with eduyuschem flow components pbw .:

beef 242.84-249.88 raw beef fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01-71.92 pickles 18.93 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 8.62 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.3 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 5/108 of the recipe amount of onions is chopped, 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 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 pickled cucumbers cut. 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. 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 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 the recipe components, cutting, blanching and chopping a portion of 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 produce a cutlet mass, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and leaving parts of onions, cutting and freezing asparagus and greens, cutting pickled cucumbers, passing wheat flour in melted fat, mixing carrots, parsley root, mashed onions, asparagus, pickled cucumbers, herbs, wheat flour, sauce without access ", tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
beef 242.84-249.88 raw beef fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01-71.92 pickles 18.93 asparagus 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 drinking water 71.72 South sauce 8.62 tomato paste in terms of 30% 13.79 acetic acid in terms of 80% 1.29 sugar 3.45 table salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000,
sealing and sterilization.