RU2350158C1 - Method of production canned food "moscow cutlets in sour cream with tomato sauce" - Google Patents
Method of production canned food "moscow cutlets in sour cream with tomato sauce" Download PDFInfo
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- RU2350158C1 RU2350158C1 RU2008104358/04A RU2008104358A RU2350158C1 RU 2350158 C1 RU2350158 C1 RU 2350158C1 RU 2008104358/04 A RU2008104358/04 A RU 2008104358/04A RU 2008104358 A RU2008104358 A RU 2008104358A RU 2350158 C1 RU2350158 C1 RU 2350158C1
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- Prior art keywords
- cutting
- wheat
- chopping
- asparagus
- cutlets
- Prior art date
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- 235000015142 cultured sour cream Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013324 preserved food Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title abstract description 5
- 235000015067 sauces Nutrition 0.000 title description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title description 3
- 240000003768 Solanum lycopersicum Species 0.000 title description 3
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 235000019197 fats Nutrition 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 5
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 235000013367 dietary fats Nutrition 0.000 claims description 6
- 239000010520 ghee Substances 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000012813 breadcrumbs Nutrition 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000020992 canned meat Nutrition 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 7
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract description 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 2
- 235000017804 Piper guineense Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 241000234427 Asparagus Species 0.000 description 6
- 238000000227 grinding Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов.The invention relates to the production technology of canned meat and vegetables.
Известен способ изготовления кулинарного блюда "Котлеты московские с соусом сметанным с томатом", предусматривающий подготовку рецептурных компонентов, резку и измельчение на мясорубке говядины, свиного жира-сырца и репчатого лука, замачивание в питьевой воде и измельчение на мясорубке пшеничного хлеба, смешивание перечисленных компонентов с поваренной солью и перцем черным горьким с получением котлетной массы, ее формование, панирование в сухарях, обжарку в топленом жире и доведение до готовности в жарочном шкафу с получением котлет, их гарнирование отварной спаржей, поливку соусом сметанным с луком и украшение зеленью с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.292).A known method of manufacturing a culinary dish "Moscow Cutlets with Sour Cream and Tomato Sauce", involving the preparation of recipe components, cutting and grinding in a meat grinder beef, raw pork fat and onions, soaking in drinking water and grinding wheat bread in a meat grinder, mixing the listed components with common 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 to obtain cutlets, garnishing them with boiled asparagus, pouring sauce with sour cream and onions and decorating with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 292).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ изготовления консервированного продукта "Котлеты московские с соусом сметанным с томатом" предусматривает подготовку рецептурных компонентов, резку, бланширование и куттерование репчатого лука, резку и куттерование говядины и свиного жира-сырца, замачивание в питьевой воде и куттерование пшеничного хлеба, смешивание перечисленных компонентов с поваренной солью и перцем черным горьким с получением котлетной массы, ее формование, панирование в пшеничных сухарях и обжарку в топленом масле с получением котлет, резку и замораживание спаржи и зелени, пассерование в топленом масле пшеничной муки, смешивание без доступа кислорода спаржи, зелени, пшеничной муки, томатной пасты и поваренной соли, фасовку котлет, полученной смеси и сметаны при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of manufacturing the canned product "Moscow Cutlets with Sour Cream and Tomato Sauce" involves preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef and raw pork fat, soaking in drinking water and chopping wheat bread mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in ghee with the floor the training of cutlets, cutting and freezing asparagus and herbs, sautéing wheat flour in ghee, mixing without the oxygen of asparagus, greens, wheat flour, tomato paste and table salt, packing the cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight :
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный репчатый лук нарезают, бланшируют и куттеруют. Подготовленные говядину и свиной жир-сырец нарезают и куттеруют. Подготовленный пшеничный хлеб, желательно черствый, замачивают в питьевой воде и куттеруют. Перечисленные компоненты смешивают с поваренной солью и перцем черным горьким с получением котлетной массы. Котлетную массу формуют, панируют в пшеничных сухарях и обжаривают в топленом масле с получением котлет.Prescription components are prepared according to traditional technology. Prepared onions are cut, blanched and cutted. Prepared beef and raw pork fat are cut and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.
Подготовленные спаржу и зелень нарезают и подвергают замораживанию, спаржу желательно медленному, а зелень желательно быстрому. Подготовленную пшеничную муку пассеруют в топленом масле. Перечисленные компоненты смешивают без доступа кислорода с томатной пастой и поваренной солью.Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste and table salt.
Котлеты, полученную смесь и сметану фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Cutlets, the resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход говядины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, ее расход пересчитывают на эквивалентное содержание сухих веществ. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным - в первом.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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 1 год.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.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 11,9·104 и для контрольного 7·104 соответственно.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 11.9 · 10 4 and for the control 7 · 10 4, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of manufacturing canned meat and vegetables, which includes preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and herbs, sautéing in ghee butter egg flour, mixing without access oxygen of asparagus, greens, wheat flour, tomato paste and table salt, packaging of cutlets, the resulting mixture and sour cream at the following consumption of components, parts by weight:
sealing and sterilization.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008104358/04A RU2350158C1 (en) | 2008-02-11 | 2008-02-11 | Method of production canned food "moscow cutlets in sour cream with tomato sauce" |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008104358/04A RU2350158C1 (en) | 2008-02-11 | 2008-02-11 | Method of production canned food "moscow cutlets in sour cream with tomato sauce" |
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| Publication Number | Publication Date |
|---|---|
| RU2350158C1 true RU2350158C1 (en) | 2009-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| RU2008104358/04A RU2350158C1 (en) | 2008-02-11 | 2008-02-11 | Method of production canned food "moscow cutlets in sour cream with tomato sauce" |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2480064C1 (en) * | 2012-07-11 | 2013-04-27 | Олег Иванович Квасенков | Method of production of preserved product "moscow cutlets in sour cream sauce" |
| RU2499420C1 (en) * | 2012-07-24 | 2013-11-27 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets with sour cream sauce with tomato paste" |
| RU2501378C1 (en) * | 2012-07-24 | 2013-12-20 | Олег Иванович Квасенков | Method for preparation of preserved product "moscow cutlets with sour cream sauce with tomatoes" |
| RU2501361C1 (en) * | 2012-07-24 | 2013-12-20 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes" |
| RU2502382C1 (en) * | 2013-04-02 | 2013-12-27 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets in sour cream sauce with tomato paste" |
| RU2503291C1 (en) * | 2013-01-25 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserved product "home-made cutlets with sour cream sauce with tomato" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2165165C1 (en) * | 1999-08-13 | 2001-04-20 | Кубанский государственный технологический университет | Cutlet cooking method |
| RU2301566C1 (en) * | 2005-10-31 | 2007-06-27 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
-
2008
- 2008-02-11 RU RU2008104358/04A patent/RU2350158C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2165165C1 (en) * | 1999-08-13 | 2001-04-20 | Кубанский государственный технологический университет | Cutlet cooking method |
| RU2301566C1 (en) * | 2005-10-31 | 2007-06-27 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
Non-Patent Citations (2)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: Профессия, 2003, с.292. * |
| Министерство торговли СССР. Сборник блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты выхода сырья, выхода полуфабрикатов и готовых изделий», с.685-690. * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2480064C1 (en) * | 2012-07-11 | 2013-04-27 | Олег Иванович Квасенков | Method of production of preserved product "moscow cutlets in sour cream sauce" |
| RU2499420C1 (en) * | 2012-07-24 | 2013-11-27 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets with sour cream sauce with tomato paste" |
| RU2501378C1 (en) * | 2012-07-24 | 2013-12-20 | Олег Иванович Квасенков | Method for preparation of preserved product "moscow cutlets with sour cream sauce with tomatoes" |
| RU2501361C1 (en) * | 2012-07-24 | 2013-12-20 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes" |
| RU2503291C1 (en) * | 2013-01-25 | 2014-01-10 | Олег Иванович Квасенков | Method for production of preserved product "home-made cutlets with sour cream sauce with tomato" |
| RU2502382C1 (en) * | 2013-04-02 | 2013-12-27 | Олег Иванович Квасенков | Method for production of preserved product "moscow cutlets in sour cream sauce with tomato paste" |
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