RU2363296C1 - Production method of preserves "moscow cutlets in sour cream and onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: part of raw onions are cut, blanched and chopped. Beef and beef raw tallow are sliced and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white bredcrumbs and fried in melted butter to make cutlets. The remaining onions is cut and sauteed in melted butter. Green beans and herbs are cut and frozen. Wheat flour is sauteed in melted butter. The browned part of onion, runner beans, greens, wheat flour, "Yuzhny" sauce and table salt are mixed under oxygen-free conditions. The cutlet, obtained mix and sour cream are packed. Then they are sealed and sterilised.

EFFECT: enhanced digestibility.

Description

There is a method of developing a culinary dish "Moscow Cutlets with Sour Cream with Onion", which involves 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 common 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 to obtain cutlets, them arnirovanie boiled green beans, watering sauce with onions and sour cream 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 producing canned food "Moscow Cutlets with Sour Cream with Onion" involves preparing the recipe, cutting, blanching and chopping a portion of onion, 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 wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and sautéing the remaining portion of onions in ghee, cutting and freezing green beans and greens, sautéing wheat flour in ghee, mixing, without oxygen, sautéed portion of onions, green beans, greens, wheat flour, Yuzhny sauce and table salt packing 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 29.31 onion 64.55-65.38 green beans 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 6.9 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. Approximately 1/16 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 ghee to obtain cutlets.

The rest of the onions are chopped and sautéed in melted butter. Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce and table salt.

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 producing 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 ingredients with bitter salt and black pepper to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting and sautéing in the ghee the remaining part of onions, cutting and s freezing of green beans and greens, wheat flour passing in melted butter, mixing of onions, onions, green beans, wheat flour, Yuzhny sauce and table salt without oxygen access, packaging of cutlets, the resulting mixture and sour cream at the next consumption of components, parts by weight:
beef 242.84- 249.88 raw beef fat 30.83 melted butter 29.31 onion 64.55-65.38 green beans 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 drinking water 71.72 South sauce 6.9 table salt 12 black pepper 0.21 sour cream before the release of the target product 1000,
sealing and sterilization.