RU2360569C1 - Production method of preserves "collops in white sauce and egg" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in drinking water and chopping, beef cutting and chopping, mixing of listed components with table salt and hot black pepper to obtain cutlet mass. It is formed to produce collops. After that white roots and raw onions are cut, blanched and strained, herbs are cut and frozen, fresh green peas are cut. Wheat flour is sauteed in melted butter. White roots, raw onions, green peas, herbs, wheat flour, egg yolks, milk, cream, sugar, salt, citric acid, nutmeg, hot black pepper and bay leaves are mixed under oxygen-free conditions. Collops, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised. Components are used in mentioned quantity.

EFFECT: method provides expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.

Description

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

A known method of producing a culinary dish "Steam Chops with White Sauce with Egg", which involves preparing the recipe, soaking in drinking water and chopping wheat bread in a meat grinder, cutting and chopping beef in a meat grinder, mixing the listed ingredients with softened butter, table salt and pepper black bitter to obtain the cutlet mass, its molding and steaming to obtain the meatballs, garnish them with green peas in milk sauce, watering with white sauce and egg and decorate of herbs to give the finished dish (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, p.297).

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 for the production of canned meat "Chips with white egg sauce" involves preparing the recipe components, soaking in drinking water and chopping wheat bread, cutting and chopping the beef, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass and its formation with the production of meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain green peas, passero eating wheat flour in ghee, mixing white roots, onions, green peas, greens, wheat flour, egg yolks, milk, cream, sugar, table salt, citric acid, nutmeg, black pepper and bay leaf, without access of oxygen, packing of meatballs, the resulting mixture and bone broth at the following component consumption, parts by weight:

beef 356.81-367.15 chicken eggs 17.6 melted butter 52,5 white roots 7.47-7.59 onion 9.36-9.48 green pea 272.5 greenery 16.67 wheat bread 60 Wheat flour 14.17 milk 75 cream 25 water 73.33 sugar 0.83 salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.2 Bay leaf 0.1 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 drinking water and cutted. Prepared beef is chopped and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded to form a meatball.

Prepared white roots and onions are chopped, blanched and wiped. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. Yolks are isolated from prepared eggs. The listed components are mixed without oxygen with milk, cream, sugar, sodium chloride, citric acid, nutmeg, 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 pilot product of 1.3 · 10 ⁵ and for the control 1.1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, cutting and chopping beef, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass and molding it to produce meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grains of green peas, straining wheat flour in ghee, mixing without access to puss a garden of white roots, onions, green peas, greens, wheat flour, egg yolks, milk, cream, sugar, table salt, citric acid, nutmeg, black bitter and bay leaves, packaging of meatballs, the resulting mixture and bone broth the next component consumption, parts by weight:
beef 356.81-367.15 chicken eggs 17.6 melted butter 52,5 white roots 7.47-7.59 onion 9.36-9.48 green pea 272.5 greenery 16.67 wheat bread 60 Wheat flour 14.17 milk 75 cream 25 drinking water 73.33 sugar 0.83 table salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000,
sealing and sterilization.