RU2349130C1 - Preserves "collops with sour cream sauce and tomato" production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the method of production meat and vegetable preserves by wetting in milk and chopping wheat bread, cutting and chopping meat, mixing the mentioned components with table salt and black bitter pepper to obtain cutlet mass, forming it, breading in the wheat crumbs and frying in the melted butter to obtain collops; cutting and freezing green, freezing fresh green peas, browning in the melted butter wheat flour, mixing in oxygen-free conditions of green peas, green, wheat flour, tomato paste and table salt, packing collops, the obtained mixture and sour cream, sealing and sterilising.

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 producing a culinary dish "Slices with sour cream and tomato sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping meat 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 an oven with receiving meatballs, garnishing them with boiled green peas, watering the sauce m sour cream with tomato and herbs with the receipt of the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.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 "Slices with sour cream and tomato sauce" involves preparing the recipe components, soaking in the milk and chopping the wheat bread, cutting and chopping the meat, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, passing into the top ene oil wheat flour, mixing an oxygen-free green peas, green, wheat flour, tomato paste and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:

meat 287.6-375.92 melted butter 27.42 green pea 527.42 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 8.06 salt 12 black pepper 0.2 sour cream 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 cut 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 ghee with the formation of meatballs.

Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste and table salt.

The meatballs, the resulting mixture and sour cream are packaged at the aforementioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 per estimated tab 238.71 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.

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 test product of 12.8 · 10 ⁴ and for the control of 7.3 · 10 ^4, 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 meat and vegetables, which includes preparing the recipe components, soaking in milk and chopping wheat bread, cutting and chopping meat, mixing the listed components with table salt and bitter black pepper to produce a cutlet mass, molding it, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, straining wheat flour in ghee, mixing without oxygen and green peas, green, wheat flour, tomato paste and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:
meat 287.6-375.92 melted butter 27.42 green pea 527.42 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 8.06 salt 12 black pepper 0.2 sour cream before the release of the target product 1000,
sealing and sterilization.