RU2349158C1 - Method of production tinned food "special collops with fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food with increased digestibility is cooked by soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing of listed components with table salt and hot black pepper to obtain cutlet mass, its forming, breading in wheat crumbs and frying in melted butter to obtain collops, asparagus and herbs cutting and freezing, mixing it table salt under oxygen-free conditions, packing of collops, obtained mixture and sour cream, sealing and sterilisation.

EFFECT: production of tinned food which has improved digestibility.

Description

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

There is a method of manufacturing a culinary dish "Special Chips with Fat", 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 obtain a cutlet mass , its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in the oven with the production of meatballs, garnishing with boiled asparagus, watering with melted with casting oil 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. 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 “Chips special with fat” 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 wheat bread crumbs and frying in melted fat to produce meatballs, cutting and freezing asparagus and greens and mixing them without oxygen with sodium chloride, f Asovka of the meatballs, the resulting mixture and melted fat at the following component consumption, parts by weight:

beef 443.4-456.25 pork 147.26-172.41 asparagus 407.41 greenery 18.52 wheat bread 85.19 wheat crackers 55.56. milk 111.11 salt 12 black pepper 0.2 melted fat 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 asparagus and greens are cut and subjected to freezing, asparagus is preferably slow, greens are preferably fast, and then mixed without oxygen with sodium chloride.

The meatballs, the resulting mixture and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except melted fat, 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.

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 2 years.

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 an experimental product of 2.4 · 10 ⁵ and for the control 2 · 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 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 and freezing asparagus and greens and mixing them without oxygen with sodium chloride, packing of meatballs, the resulting mixture and melted fat when traveling consumption of components, parts by weight:
beef 443.4-456.25 pork 147.26-172.41 asparagus 407.41 greenery 18.52 wheat bread 85.19 wheat crackers 55.56 milk 111.11 salt 12 black pepper 0.2 melted fat before the release of the target product 1000,
sealing and sterilization.