RU2298965C1 - Method for production of canned goods from meat and cabbage - Google Patents

Abstract

FIELD: production of canned goods from meat and vegetables.

SUBSTANCE: wheat bread is soaked in milk and chopped, meat is chopped. Abovementioned components are blended with table salt and black pepper to produce mince. Mince is formed, breaded in wheat rusk flour and roasted in melt fat to produce minced collops. Fresh cabbage is shredded and frozen. Souse is produced. Minced collops, cabbage and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Chops with boiled cabbage and red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread in a meat grinder, chopping meat in a meat grinder, mixing the listed ingredients with table salt and bitter black pepper to produce minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding plums to it oil with a side dish, cutting and sautéing carrots, parsley and onions in melted fat, adding tomato puree and sautéing for 10-15 minutes, sautéing wheat flour, cooling it to 70-80 ° С, mixing with bone broth, adding vegetable passerovka with tomato, cooking at low boil for 45-60 minutes, adding sugar, table salt, black pepper and bay leaf, rubbing and bringing to a boil to obtain a sauce and forming the finished dish from the main component, side dish and from Ousa (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 242, 291).

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 the production of canned meat "Cabbage and red main sauce" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with table salt and bitter black pepper to obtain minced meat, forming it , breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing pestilence ov, parsley root and onion, wheat flour passer, mixing carrots, parsley root, onion, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper and bay leaf to obtain sauce, packing of meatballs, cabbage and sauce at the next consumption of components, parts by weight:

Meat 401.2-524.41 Wheat bread 59.94 Milk 79.92 Wheat crackers 33.33 Cabbage 612.5 Melted fat 60 Wheat flour 16.67 Carrot 33.33-34.19 Parsley root 9-9.14 Onion 16-16,21 Tomato Paste 30% 22.22 Sugar 8.33 Salt 12 Black pepper 0.33 Bay leaf 0,07 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 meat is cutted. The listed components are mixed with salt and black bitter pepper to obtain minced meat. The minced meat is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow,

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, sugar, table salt, bitter black pepper and bay leaf to obtain a sauce.

The meatballs, cabbage and sauce are packaged at the above-mentioned 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 333 kg per 1 ton of the target product. 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. 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. 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 12.3 · 10 ⁴ for the experimental product and 7.5 · 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 for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with table salt and bitter black pepper to obtain minced meat, molding it, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, shredding and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, sautéing wheat flour, mixing m orcovy, parsley root, onion, wheat flour, bone broth, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packaging of meatballs, cabbage and sauce at the following consumption of components, parts by weight: Meat 401.2-524.41 Wheat bread 59.94 Milk 79.92 Wheat crackers 33.33 Cabbage 612.5 Melted fat 60 Wheat flour 16.67 Carrot 33.33-34.19 Parsley root 9-9.14 Onion 16-16,21 Tomato Paste 30% 22.22 Sugar 8.33 Salt 12 Black pepper 0.33 Bay leaf 0,07 Bone broth Before the release of the target product 1000 sealing and sterilization.