RU2354188C1 - Method of production of tinned food "beef cutlets" - Google Patents
Method of production of tinned food "beef cutlets" Download PDFInfo
- Publication number
- RU2354188C1 RU2354188C1 RU2007148155/13A RU2007148155A RU2354188C1 RU 2354188 C1 RU2354188 C1 RU 2354188C1 RU 2007148155/13 A RU2007148155/13 A RU 2007148155/13A RU 2007148155 A RU2007148155 A RU 2007148155A RU 2354188 C1 RU2354188 C1 RU 2354188C1
- Authority
- RU
- Russia
- Prior art keywords
- cutlets
- beef
- melted fat
- parsley
- cut
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013305 food Nutrition 0.000 title abstract description 4
- 235000011197 perejil Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 241000208317 Petroselinum Species 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 235000021189 garnishes Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов для диетического питания.The invention relates to a technology for the production of canned food for diet.
Известен способ производства диетического кулинарного блюда "Котлеты из говядины", предусматривающий подготовку рецептурных компонентов, замачивание в теплом молоке и измельчение на мясорубке пшеничного хлебы, резку и измельчение на мясорубке говядины и репчатого лука, смешивание перечисленных компонентов с куриными яйцами и поваренной солью с получением фарша, его формование, панирование в панировочных сухарях и жарку в кулинарном жире с получением котлет и их украшение зеленью петрушки с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.46-47).A known method of producing a dietary culinary dish "Beef cutlets", which includes preparing the recipe, soaking in warm milk and chopping wheat bread in a meat grinder, cutting and chopping beef and onions in a meat grinder, mixing the listed components with chicken eggs and salt to produce minced meat , its molding, breading in breadcrumbs and frying in cooking oil to obtain cutlets and decorating them with parsley with a finished dish (Rychkova Yu.V. Lechet nutrition for respiratory diseases. - M .: Veche, 2005, p. 46-47).
Техническим результатом изобретения является получение новых консервов для диетического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Котлеты из говядины" предусматривает подготовку рецептурных компонентов, резку, бланширование и куттерование репчатого лука, резку и куттерование говядины, замачивание в молоке и куттерование пшеничного хлеба, смешивание перечисленных компонентов с куриными яйцами и поваренной солью с получением фарша, его формование, панирование в панировочных сухарях и обжарку в топленом жире с получением котлет, резку и замораживание зелени петрушки, фасовку котлет, зелени петрушки и топленого жира при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned meat "Beef Cutlets" involves preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef, soaking in milk and chopping wheat bread, mixing the listed components with chicken eggs and salt with obtaining minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing parsley, packing of cutlets, parsley and melted fat at the following consumption of components, 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. Подготовленную говядину нарезают и куттеруют. Подготовленный пшеничный хлеб, желательно черствый, замачивают в молоке и куттеруют. Перечисленные компоненты смешивают с куриными яйцами и поваренной солью с получением фарша. Фарш формуют, панируют в панировочных сухарях и обжаривают в топленом жире с получением котлет.The recipe components are prepared according to traditional technology. Prepared onions are cut, blanched and cutted. Prepared beef is chopped and cut. Prepared wheat bread, preferably stale, is soaked in milk and cutted. The listed components are mixed with chicken eggs and sodium chloride to obtain minced meat. Stuffing is formed, breaded in breadcrumbs and fried in melted fat to obtain cutlets.
Подготовленную зелень петрушки нарезают и подвергают замораживанию, желательно быстромуPrepared parsley is cut and subjected to freezing, preferably quick
Котлеты, зелень петрушки и топленый жир фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продуктаCutlets, parsley and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product
Расход всех компонентов, кроме топленого жира, 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. 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 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 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 2 года.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.
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 2.8·105 и для контрольного продукта 2,4·105 соответственноChecking 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 2.8 · 10 5 and for a control product of 2.4 · 10 5 respectively
Таким образом, предлагаемый способ позволяет получить новью консервы для диетического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows you to get new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which includes preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef, soaking in milk and chopping wheat bread, mixing the listed ingredients with chicken eggs and salt to obtain minced meat, molding it, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing parsley, packing of cutlets, parsley and melted fat at the following consumption of components, ma S.ch .:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007148155/13A RU2354188C1 (en) | 2007-12-26 | 2007-12-26 | Method of production of tinned food "beef cutlets" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007148155/13A RU2354188C1 (en) | 2007-12-26 | 2007-12-26 | Method of production of tinned food "beef cutlets" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2354188C1 true RU2354188C1 (en) | 2009-05-10 |
Family
ID=41019699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007148155/13A RU2354188C1 (en) | 2007-12-26 | 2007-12-26 | Method of production of tinned food "beef cutlets" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2354188C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300940C1 (en) * | 2005-11-28 | 2007-06-20 | Олег Иванович Квасенков | Method for production of canned goods from meat and vegetables |
| RU2302150C1 (en) * | 2005-11-28 | 2007-07-10 | Олег Иванович Квасенков | Method for manufacturing canned food "domaschnie cutlets with cabbage and basic red sauce" |
| RU2311093C1 (en) * | 2006-04-10 | 2007-11-27 | Олег Иванович Квасенков | Method for producing of canned food "pozharsky cutlets" |
-
2007
- 2007-12-26 RU RU2007148155/13A patent/RU2354188C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300940C1 (en) * | 2005-11-28 | 2007-06-20 | Олег Иванович Квасенков | Method for production of canned goods from meat and vegetables |
| RU2302150C1 (en) * | 2005-11-28 | 2007-07-10 | Олег Иванович Квасенков | Method for manufacturing canned food "domaschnie cutlets with cabbage and basic red sauce" |
| RU2311093C1 (en) * | 2006-04-10 | 2007-11-27 | Олег Иванович Квасенков | Method for producing of canned food "pozharsky cutlets" |
Non-Patent Citations (1)
| Title |
|---|
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М: Вече, 2005, с.46-47. * |
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