RU2360536C1 - Production method of preserves "domashnie cutlets in sour cream and sour cream and onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for part of formulated onion cutting, blanching and chopping. Beef, pork and beef raw fallow are cut and chopped. Wheat bread are soaked in drinking water and chopped. The above-mentioned ingredients are mixed with chicken eggs, culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce cutlets that are breaded in wheat breadcrumbs and fried in melted butter. The remaining onions are cut and sauteed in melted butter. Asparagus and greens are cut and frozen, wheat flour is browned in the melted butter. Browned onions, asparagus, herbs, wheat flour, "Yuzhny" sauce and culinary salt are mixed under oxygen-free conditions to produce garnish. The cutlets, obtained mixture is packed as well as sour cream in specified ratio of components. 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 manufacturing a culinary dish "Homemade cutlets with sour cream with onion", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, beef raw fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the above components with chicken eggs, salt and bitter black pepper to obtain the cutlet mass, its formation, breading in breadcrumbs, frying in melted fat and bringing to readiness in the frying cabinet fu with obtaining cutlets, garnishing with boiled asparagus, pouring sour cream with onions and dressing with greens to get 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 method of manufacturing canned food "Homemade cutlets with sour cream with onion" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its formation, breading in wheat bread crumbs and frying in melted bread oil to produce cutlets, cutting and sautéing the remaining portion of onions in ghee, cutting and freezing asparagus and greens, sautéing wheat flour in ghee, mixing the passivated portion of onion, asparagus, greens, wheat flour, South sauce without oxygen and table salt, packaging of cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight:

beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 water 68.97 South sauce 6.9 salt 12 black pepper 0.34 sour cream 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. Approximately 2/17 of the recipe amount of onions is chopped, blanched and cutted. Prepared beef, pork and raw beef fat are cut 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 ghee to obtain cutlets.

The rest of the onions are chopped and sautéed in melted butter. Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce and table salt.

Cutlets, the resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 Ι category, 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 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 was 12 · 10 ⁴ for the experimental product and 6.9 · 10 ⁴ for the control product, 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 includes preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and beef raw 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 breadcrumbs and frying in ghee to obtain cutlets, cutting and sautéing in ghee the remaining h onions, cutting and freezing asparagus and greens, straining wheat flour in ghee, mixing the onions, asparagus, greens, wheat flour, Yuzhny sauce and table salt without oxygen, packing cutlets, the resulting mixture and sour cream, sealing and sterilization at the following component consumption, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 drinking water 68.97 South sauce 6.9 salt 12 black pepper 0.34 sour cream before the release of the target product 1000