RU2364270C1 - Production method for preserves "home-made cutlets with red sauce, onion and pickled gherkins" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method provides for the part of onion formulated cutting and blanching. Beef, pork and beef fat oil is cut and chopped. White bread is soaked in drinking water and chopped. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the remaining part of raw onions are cut, browned in melted fat and strained. Asparagus and herbs are chopped and frozen, marinated cucumbers are cut. Wheat flour is sauteed in melted fat. The carrots, parsley roots, strained part of raw onions, asparagus, marinated cucumbers, greens, wheat flour, "Yuzhniy" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The cutlets, obtained mixture and bone broth are packed at specified ratio of components. Then hermetic sealing and sterilisation follow.

EFFECT: product digestibility improvement.

Description

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

A known method of manufacturing a culinary dish "Homemade cutlets with red sauce with onions and cucumbers", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, raw beef fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its formation, breading in breadcrumbs, frying in melted fat and bringing to a ready heat in a cupboard to receive cutlets, garnish with boiled asparagus, watering with 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. 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 of manufacturing canned food "Homemade cutlets with red sauce with onions and cucumbers" involves the preparation of recipe components, cutting, blanching and cutting parts of onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in melted fat with obtaining cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions, cutting and freezing asparagus and greens, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrot oxygen without access, parsley root , mashed portions of 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 at the following consumption of components, parts by weight:

beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 pickles 18.93 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 8.62 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.43 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 10/93 of the recipe amount of onions is chopped, 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 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 cut and frozen, asparagus preferably slow, and greens 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. 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. 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 manufacturing canned food, which includes preparing the recipe components, cutting, blanching and chopping a portion of 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 pepper black bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots vee, parsley root and the rest of onions, cutting and freezing asparagus and greens, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, asparagus, pickled cucumbers, greens, 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, sealing and sterilization at the following consumption of components, wt. .:
beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 pickles 18.93 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 drinking water 68.97 South sauce 8.62 tomato paste in terms of 30% 13.79 acetic acid in terms of 80% 1.29 sugar 3.45 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000