RU2350178C1 - Production method of canned food "natural rissoles" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Meat and vegetable canned food is cooked by preparation of recipe components, pork cutting and chopping, its mixing with drinking water, salt and hot black pepper to obtain mince, its forming and frying in melted fat to obtain rissoles, herbs cutting and freezing, fresh green peas freezing, mixing of green peas, herbs and salt under oxygen-free conditions, packing of rissoles, obtained mixture and melted fat, sealing and sterilisation.

EFFECT: tinned meat and vegetable food has enhanced digestibility.

Description

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

A known method of producing a culinary dish "Natural chopped chop", providing for the preparation of recipe components, cutting and chopping pork in a meat grinder and mixing it with drinking water, table salt and bitter black pepper to obtain minced meat, its molding and frying in melted fat to obtain cutlets, garnishing them with boiled green peas 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.289-290).

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 production method of the canned product "Natural chopped chopped meat" involves preparing the recipe components, cutting and chopping the pork and mixing it with drinking water, sodium chloride and bitter black pepper to obtain minced meat, molding and frying it in melted fat to obtain cutlet, cutting and freezing greens, freezing fresh grain of green peas, mixing without access oxygen of green peas, greens and salt, packing of cutlets, the resulting mixture and oplenogo fat with the following flow components pbw .:

pork 631.33-793.94 green pea 654 greenery twenty water 56 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. The prepared pork is cut and cut, and then mixed with drinking water, sodium chloride and black bitter pepper to obtain minced meat. Stuffing is molded and fried in melted fat to obtain cutlets.

Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride.

Cutlets, 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 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 was for experimental product 2.5 × 10 ^5, and to control product 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)

Method for the production of canned meat and vegetables, which includes preparing the recipe components, cutting and chopping pork and mixing it with drinking water, table salt and bitter black pepper to produce minced meat, molding and frying it in melted fat to produce cutlets, cutting and freezing greens, freezing fresh grain green peas, mixing without access of oxygen, green peas, greens and salt, packaging of cutlets, the resulting mixture and melted fat at the following consumption of components, parts by weight:
pork 631.33-793.94 green pea 654 greenery twenty water 56 salt 12 black pepper 0.2 melted fat before the release of the target product 1000,
sealing and sterilization.