RU2360520C1 - Production method for tinned food "moscow cutlets with fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for onion cutting, blanching and chopping. Beef and beef raw fallow are cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. French beans and herbs are cut and frozen. Listed components are mixed with table salt under oxygen-free conditions. The cutlets, the obtained mixture are packed as well as melted fat with definite components proportion. Then hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

A known method of preparing a culinary dish "Moscow cutlets with fat", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, raw beef fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving cutlets, their garnishing varna sugar beans, watering melted butter and carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, p.292).

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 preparing canned food "Moscow Cutlets with Fat" involves preparing the recipe, cutting, blanching and chopping onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting and freezing sugar and green beans and mixing them without access of oxygen with common salt, packing cutlets, and the resulting mixture of melted fat with the following flow components pbw .:

beef 281.69-289.86 raw beef fat 35.76 onion 4.68-4.74 sugar bean 660 greenery twenty wheat bread 56 wheat crackers 16 water 83,2 salt 12 black pepper 0.24 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 and raw beef fat are chopped and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with 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 sugar beans and greens are cut and subjected to freezing, sugar beans preferably slow, and greens preferably fast, and then 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 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 12.3 · 10 ⁴ for the experimental product and 7.2 · 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 preparing canned food, which includes preparing the recipe components, cutting, blanching and chopping onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass , its molding, breading in wheat bread crumbs and frying in melted fat to produce cutlets, cutting and freezing sugar beans and greens and mixing them without access to oxygen yes with table salt, packaging of cutlets, the resulting mixture and melted fat, sealing and sterilization at the following component consumption, parts by weight:
beef 281.69-289.86 raw beef fat 35.76 onion 4.68-4.74 sugar bean 660 greenery twenty wheat bread 56 wheat crackers 16 drinking water 83,2 salt 12 black pepper 0.24 melted fat before the release of the target product 1000