RU2363326C1 - Production method for tinned food "special collops in onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef and pork cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. Asparagus and herbs are chopped and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, asparagus, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Digestibility index is 2.2·10⁵.

EFFECT: enhanced digestibility.

Description

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

A known method of manufacturing a culinary dish "Special Chops with Onion Sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing the listed components with table salt and bitter black pepper to produce a cutlet mass, its molding, breading in breadcrumbs, roasting in melted fat and bringing to readiness in a cabinet oven with meatballs, garnishing with boiled asparagus, watering onions sauce and dressing with herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 291-292).

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 “Chops special with onion sauce” involves preparing the recipe components, soaking in the milk and chopping the wheat bread, cutting and chopping the beef and pork, mixing the listed components with salt and bitter black pepper to obtain a cutlet mass , its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing asparagus and greens, passing wheat flour in melted fat, mixing carrot oxygen, parsley root, onions, asparagus, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, bitter and bay leaves without access packing of meatballs, the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 386.19-397.38 pork 128.25-161.29 melted fat 48.23 asparagus 354.84 carrot 12.08-12.39 parsley root 3.21-3.26 onion 62.65-63.45 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 tomato paste 30% 12.9 acetic acid 80% 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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 milk and cutted. Prepared beef and pork are chopped and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. She was 2.2 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ for the control, 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, soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing the listed components with table salt and black bitter pepper to produce a cutlet, molding, breading in breadcrumbs and frying in melted bread fat with obtaining meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing asparagus and greens, sautéing in melted butter e wheat flour, mixing without oxygen carrots, parsley root, onions, asparagus, herbs, wheat flour, tomato paste, acetic acid, sugar, table salt, black bitter and bay leaves, packaging of meatballs, the resulting mixture and bone broth with the following consumption of components, parts by weight:
beef 386.19-397.38 pork 128.25-161.29 melted fat 48.23 asparagus 354.84 carrot 12.08-12.39 parsley root 3.21-3.26 onion 62.65-63.45 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 tomato paste 30% 12.9 acetic acid 80% 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000,
sealing and sterilization.