RU2362359C1 - Production method of canned food "moscow cutlets in red main sauce" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are cooked by cutting, blanching and chopping the part of formulated onions, cutting and chopping beef and pork fat oil, soaking white bread in drinking water and chopping it. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. The mass is formed, coated with wheat white bredcrumbs and fried in melted fat to make cutlets. Carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. Greens are frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, grated part of raw onions, green peas, herbs, wheat flour, tomato paste, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. Cutlets, the resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of producing a culinary dish "Moscow Cutlets with Red Main Sauce", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, raw pork fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with a cooker 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, them garnish with boiled green peas, watering with red main sauce and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 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 production method of the canned product "Moscow Cutlets with Red Main Sauce" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef and raw pork 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 with p by chopping cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and remaining onions, cutting and freezing greens, freezing fresh grain of green peas, sautéing wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed portion without access onions, green peas, greens, wheat flour, tomato paste, sugar, table salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the next component consumption in, parts by weight .:

beef 242.84-249.88 raw pork fat 30.83 melted fat 22.41 carrot 16.14-16.55 parsley root 4.29-4.36 onion 12.1-12.26 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 tomato paste 30% 17.24 sugar 4.31 salt 12 black pepper 0.3 Bay leaf 0,03 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. Approximately 1/3 of the recipe amount of onions is chopped, blanched and cutted. Prepared beef and raw pork fat are cut and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with table salt and percussed. 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 carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. 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 melted fat. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

Cutlets, 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. 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 pilot product of 11.9 · 10 ⁴ and for the control 7 · 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 producing a canned product, which includes preparing the recipe, blanching, cutting and chopping a portion of onions, cutting and chopping beef and raw pork fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with table salt and bitter black pepper cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, root parsley and the remaining part of onions, cutting and freezing greens, freezing fresh grains of green peas, passing wheat flour in melted fat, mixing carrots, parsley root, mashed onions, green peas, greens, wheat flour, tomato paste, without access sugar, salt, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
beef 242.84-249.88 raw pork fat 30.83 melted fat 22.41 carrot 16.14-16.55 parsley root 4.29-4.36 onion 12.1-12.26 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 8.62 water 71.72 tomato paste in terms of 30% 17.24 sugar 4.31 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000,
sealing and sterilization.