RU2299614C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes wheat bread soaking in milk and chopping; meat chopping; blending of abovementioned components with table salt and black pepper to produce mince; forming thereof, breading in wheat breadcrumbs and roasting in melt fat to produce minced collops; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat, and pulping; salt cucumber chopping; wheat flour sautéing. Onion, carrot, parsley root, salt cucumber, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, black pepper, pimento, and bay leaf are blended to produce souse. Minced collops, cabbage and souse are pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Chops with boiled cabbage and red sauce with onions and cucumbers", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, chopping meat in a meat grinder, mixing the listed components with table salt and bitter black pepper with obtaining minced meat, molding it, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding to butter with a side dish, cutting and stewing pickles, cutting and sautéing onions in margarine, adding vinegar and black pepper to it, boiling for 5-7 minutes, adding red main sauce, cooking for 10-15 minutes , adding Yuzhny sauce and pickles and dressing with margarine to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p.24 2, 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 sauce with onions and cucumbers" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with salt and bitter black pepper to obtain minced meat , its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and about caviar of carrots, parsley and onions, chopping pickles on a top, sautéing wheat flour, mixing carrots, parsley root, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, sodium chloride, cinnamon, nutmeg, bitter black pepper, allspice and bay leaves to produce sauce, packing of meatballs, cabbage and sauce at the following component consumption, parts by weight:

Meat 401.2-524.41 Wheat bread 59.94 Milk 79.92 Wheat crackers 33.33 Cabbage 612.5 Melted fat 83 Wheat flour 13.33 Carrot 26.67-27.35 Parsley root 7.2-7.34 Onion 131.8-133.49 Salted cucumbers 60.67 Tomato paste in terms of 30% 21.6 Acetic acid in terms of 80% 0.26 Sugar 10 Salt 8 Cinnamon 0,029 Nutmeg 0.01 Black pepper 0.34 Allspice 0.02 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 pickles are ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice 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. 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. 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, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, chopping pickles on a top, pa curing of wheat flour, mixing of carrots, parsley root, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter pepper, allspice and bay leaf with sauce packing of meatballs, cabbage and sauce at the next component consumption, parts by weight: Meat 401.2-524.41 Wheat bread 59.94 Milk 79.92 Wheat crackers 33.33 Cabbage 612.5 Melted fat 83 Wheat flour 13.33 Carrot 26.67-27.35 Parsley root 7.2-7.34 Onion 131.8-133.49 Salted cucumbers 60.67 Tomato paste in terms of 30% 21.6 Acetic acid in terms of 80% 0.26 Sugar 10 Salt 8 Cinnamon 0,029 Nutmeg 0.01 Black pepper 0.34 Allspice 0.02 Bay leaf 0,07 Bone broth Before the release of the target product 1000, sealing and sterilization.