RU2345581C1 - Method for manufacturing of canned "lithuanian zrazy" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked boiling, shelling and cutting chicken eggs, cutting and blanching a part of onions in tallow. Kaunas bread is cut and dried, fat is cut and the said ingredients are mixed with salt and black pepper to obtain a smooth mass. Beef is sliced and beaten, the above mass is put on the beef slices, the slices rolled, floured in a part of wheat flour and fried in tallow to obtain zrazy. Potatoes and pumpkin are cut and blanched; fresh green peas are frozen. The rest part of onions is cut, browned in melted butter and strained. The rest part of wheat flour is browned in melted butter; green peas, strained onions, pumpkin with browned wheat flour, sour cream, milk, sugar, salt and laurel leaf are mixed without oxygen access to obtain garnish. Zrazy, garnish and bone broth are packed, sealed and sterilised.

EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.

Description

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

A known method of obtaining a culinary dish "Lithuanian Zrazy", which includes cutting and sautéing until half cooked in melted fat of onions, boiling, peeling and chopping chicken eggs, scalding and cutting bacon, cutting and drying Kaunas bread and mixing the listed ingredients with salt and pepper with obtaining minced meat, cutting and beating beef, laying out the minced meat on it, twisting, sprinkling with salt and pepper, breading in wheat flour, frying in melted fat, pouring in broth, stewing under a lid with a weak singing for 30-40 minutes, pouring sour cream with onion, stewing for 10-15 minutes, adding bay leaf, stewing for 5 minutes and garnishing with boiled potatoes, canned green peas and pumpkin in milk sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products of the near abroad, - St. Petersburg: Profession, 2001, p. 44-45).

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 the canned product "Lithuanian Zrazy" involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onion parts in melted fat, cutting and drying Kaunas bread, cutting bacon and mixing the listed components with common salt and black bitter pepper to produce minced meat, cutting and beef beef, laying out the minced meat on it, twisting, breading in part of wheat flour and frying in melted fat to obtain zraz, cut cooking and blanching potatoes and pumpkins, freezing fresh green pea grains, cutting, sautéing in melted butter and rubbing the remaining part of onions, passerving the remaining part of wheat flour in ghee and mixing potato, green peas, mashed onions, pumpkin , a portioned portion of wheat flour, sour cream, milk, sugar, salt and bay leaf to obtain a side dish, packing zraz, side dish and bone broth at the following component consumption, parts by weight:

beef 365.58-376.18 chicken eggs 30.05 bacon 27.32 melted fat 21.86 melted butter 29.54 onion 76.72-77.7 potatoes 342.38-361.11 green pea 74.45 pumpkin 77.33 Kaunas bread 35.52 Wheat flour 11.1 sour cream 85.38 milk 12.81 sugar 0.17 salt 12 black pepper 0.1 Bay leaf 0.08 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 chicken eggs are boiled, peeled and chopped. Approximately 3/4 of the recipe amount of onions is chopped and sautéed in melted fat. Prepared Kaunas custard bread from a mixture of peeled rye flour and wheat flour of the 2nd grade (Ershov P.S. Collection of recipes for bread and bakery products, St. Petersburg: Gidrometeoizdat, 2000, p. 152-153), cut and dried, preferably to weight reduction by 35-40%. Prepared bacon cut. The listed components are mixed with salt and black bitter pepper to obtain minced meat.

The prepared beef is cut and beaten, and then the minced meat is spread on it, twisted, breaded in approximately 1/4 of the recipe amount of wheat flour and fried in melted fat to obtain zrazy.

Prepared potatoes and pumpkin are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The remaining onions are chopped, sautéed in melted butter and rubbed. The rest of the wheat flour is passaged in ghee. The listed components are mixed without oxygen with sour cream, milk, sugar, salt and bay leaf to obtain a side dish.

Zrazy, garnish 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. 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 obtaining a canned product, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onion parts of melted onion, cutting and drying Kaunas bread, cutting bacon and mixing the listed ingredients with table salt and bitter black pepper to obtain minced meat , cutting and beating of beef, laying out minced meat on it, twisting, breading in part of wheat flour and frying in melted fat to obtain zraz, cutting and blanching potatoes and pumpkins, freezing f fresh green pea grain, cutting, sautéing in melted butter and rubbing the remaining portion of onions, sautéing the remaining portion of wheat flour in melted butter and mixing without oxygen of potatoes, green peas, mashed portion of onion, pumpkin, sautéed wheat flour, sour cream , milk, sugar, salt and bay leaf to obtain a side dish, packing zraz, side dish and bone broth at the following component consumption, parts by weight:
beef 365.58-376.18 chicken eggs 30.05 bacon 27.32 melted fat 21.86 melted butter 29.54 onion 76.72-77.7 potatoes 342.38-361.11 green pea 74.45 pumpkin 77.33 Kaunas bread 35.52 Wheat flour 11.1 sour cream 85.38 milk 12.81 sugar 0.17 salt 12 black pepper 0.1 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.