RU2363309C1 - Production method of canned food "home-made cutlets in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are cooked by cutting, blanching and chopping onions, cutting and chopping beef, pork and beef fat oil, soaking white bread in drinking water and chopping it. Then the above-mentioned ingredients are mixed with chicken eggs, culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce cutlets that are breaded in wheat breadcrumbs and fried in melted butter to obtain cutlets. Sugar peas and greens are frozen. Wheat flour is sauteed in melted butter. Sugar peas, greens, wheat flour and culinary salt are mixed under oxygen-free conditions to produce garnish. The cutlets, obtained mixture and sour cream are packed, pressurised and sterilised.

EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.

Description

A known method of obtaining a culinary dish "Homemade cutlets with sour cream sauce", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, beef raw fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with eggs, 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 with eating cutlets, garnishing with boiled sugar peas, pouring sour cream sauce and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public 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 for producing canned food "Cutlets homemade with sour cream sauce" involves preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw beef 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 formation, breading in breadcrumbs and frying in ghee obtained we use cutlets, cutting and freezing sugar peas and greens, passing wheat flour in melted butter, mixing sugar peas, greens, wheat flour and table salt without access, packing the cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight:

beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar peas 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 water 68.97 salt 12 black pepper 0.34 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, pork and raw beef fat are cut 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 ghee to obtain cutlets.

Prepared sugar peas and greens are cut and subjected to freezing, sugar peas preferably slow, and greens - 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 producing canned food, which includes preparing recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and beef raw fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and black pepper bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing sugar peas and greens, passer e in ghee flour mix without access of oxygen sugar peas, vegetables, flour and salt, packing cutlets, and the resulting mixture of sour cream with the following flow components pbw .:
beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 sugar peas 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 8.62 drinking water 68.97 table salt 12 black pepper 0.34 sour cream before the release of the target product 1000
sealing and sterilization.