RU2356305C1 - Method for manufacturing preserved product "home-made cutlets with fat" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes cutting, blanching and chopping raw onions, cutting and chopping beef, pork and pork raw tallow, soaking in the drinking water and chopping wheat bread, mixing the above mentioned components with chicken eggs, table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat crumbs and frying in the melted fat to obtain cutlets, cutting and freezing herbs, freezing of fresh green peas and mixing table salt, herbs and green peas in the oxygen-free conditions, packing cutlets and melted fat, sealing and sterilising.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

A known method of producing a culinary dish "Homemade cutlets with fat", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, raw pork fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in a frying cabinet with obtaining a boiler t, garnishing them with boiled green peas, pouring melted butter 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.293).

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 "Homemade cutlets with fat" involves preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its formation, breading in wheat bread crumbs and frying in melted fat with irradiation of cutlets, 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 melted fat at the following component consumption, parts by weight:

beef 202.82-208.7 pork 99.76-125.45 raw pork fat 8 chicken eggs 4.4 onion 9.36-9.48 green pea 654 greenery twenty wheat bread 52 wheat crackers 16 water 80 salt 12 black pepper 0.4 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 onions are cut, blanched and cutted. Prepared beef, pork and raw pork fat are chopped and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with chicken eggs, salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs 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 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 onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

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 12.6 · 10 ⁴ for the experimental product and 7.5 · 10 ⁴ for the control, 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 producing a canned product, which includes preparing the recipe, cutting, blanching and chopping onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and pepper black bitter to obtain the cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, frozen e fresh green pea grains, mixing without access of oxygen green peas, herbs and common salt, packing cutlets, and the resulting mixture of melted fat with the following flow components pbw .:
beef 202.82-208.7 pork 99.76-125.45 raw pork fat 8 chicken eggs 4.4 onion 9.36-9.48 green pea 654 greenery twenty wheat bread 52 wheat crackers 16 water 80 salt 12 black pepper 0.4 melted fat before the release of the target product 1000,
sealing and sterilization.