RU2360561C1 - Production method for tinned food "collops in red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, meat cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. Asparagus and herbs are chopped and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, asparagus, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and laurel leaf are mixed under oxygen-free conditions. Collops, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: increased outcome of canned food with increased digestibility, canned food digestibility index is 12,8·10⁴.

Description

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

A known method of manufacturing a culinary dish "Chops with a red main sauce", which includes 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 produce a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving meatballs, garnishing with boiled asparagus, watering with red main sauce 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 of manufacturing canned meat “Chicken with red main sauce” involves preparing the recipe, soaking in the milk and chopping the wheat bread, cutting and chopping the meat, mixing the listed ingredients with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, straining in melted fat and rubbing carrots, parsley and onion roots, cutting and vice growing asparagus and greens, passing wheat flour in melted fat, mixing carrot, parsley root, onions, asparagus, greens, wheat flour, tomato paste, sugar, salt, black bitter and bay leaves without access to oxygen, packing of crickets obtained the mixture and bone broth at the following consumption of components, parts by weight:

meat 287.6-375.92 melted fat 24.19 asparagus 532.26 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth 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 melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

The meatballs, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the 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 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 of manufacturing canned food, which involves 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 melted fat with production of meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing asparagus and greens, sautéing in wheat melted fat ki, mixing oxygen of carrots, parsley root, onions, asparagus, greens, wheat flour, tomato paste, sugar, salt, black bitter and bay leaves, packaging of meatballs, the resulting mixture and bone broth at the following consumption of components, wt .h .:
meat 287.6-375.92 melted fat 24.19 asparagus 532.26 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000,
sealing and sterilization.