RU2361475C1 - Production method for tinned food "home-made cutlets with fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are cooked by cutting, blanching and chopping onions, cutting and chopping beef, pork and beef fat oil, soaking white bread in drinking water and chopping it. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. Sugar peas and green are cut and frozen and mixed with salt in oxygen-free conditions. Then the obtained mixture, cutlets and melted fat are packed, vacuum sealed and sterilised. Herewith the components are used at given quantities.

EFFECT: 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 obtaining a culinary dish "Homemade cutlets with fat", 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 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 an oven to obtain cutlets , their garnish with boiled sugar 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 public 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 for producing canned food “Homemade cutlets with fat” involves preparing the recipe, cutting, blanching and chopping 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 the cutlet mass, its formation, breading in breadcrumbs and frying in melted fat to obtain cutlets, baking and freezing sugar peas and greens and mixing them without oxygen with sodium chloride, packing 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 beef fat 8 chicken eggs 4.4 onion 9.36-9.48 sugar peas 660 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 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 melted fat to obtain cutlets.

Prepared sugar peas and greens are cut and subjected to freezing, sugar peas 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 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, they correspond 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 canned food, which includes preparing recipe components, cutting, blanching and chopping 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 black pepper bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing sugar peas and greens and mixed without access of oxygen with sodium chloride, packing of cutlets, the resulting mixture and melted fat at the following consumption of components, parts by weight:
beef 202.82-208.7 pork 99.76-125.45 raw beef fat 8 chicken eggs 4.4 onion 9.36-9.48 sugar peas 660 greenery twenty wheat bread 52 wheat crackers 16 drinking water 80 table salt 12 black pepper 0.4 melted fat before the release of the target product 1000
sealing and sterilization.