RU2364268C1 - Production method of preserved product "collops in red sauce with onion and cucumbers" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method is performed by soaking in milk and chopping wheat bread. Beef and pork are sliced and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. The cutlet mass is formed, coated with wheat white breadcrumbs and fried in melted fat to make collops. Carrots, parsley roots and raw onions are cut, browned in melted fat and strained. Green beans and herbs are cut and frozen. Gherkins are cut. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, runner beans, pickled cucumbers, herbs, wheat flour, "Yuzhniy" sauce, tomato paste, acetic acid, sugar, table salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. The collops, obtained mixture are packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.

EFFECT: product digestibility improvement.

Description

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

There is a method of developing a culinary dish "Special Chops with Red Sauce with Onions and Cucumbers", which involves preparing the recipe, soaking in wheat and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing the listed ingredients with table salt and black pepper bitter to obtain the cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in the oven with the production of meatballs, garnishing them with a boiled pod howling beans, watering sauce with red onions and cucumbers and carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.291-292).

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 for producing the canned product “Special Chips with Red Sauce with Onions and Cucumbers” involves preparing the recipe, soaking in the milk and chopping the wheat bread, cutting and chopping the beef and pork, mixing the listed ingredients with table salt and black pepper bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots , parsley and onion root, cutting and freezing green beans and greens, cutting pickles, sautéing wheat flour in melted fat, mixing carrots oxygen, parsley root, onions, green beans, pickles, greens, wheat flour, sauce "Southern", tomato paste, acetic acid, sugar, table salt, black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 386.19-397.38 pork 128.25-161.29 melted fat 48.23 green beans 354.84 carrot 12.08-12.39 parsley root 3.21-3.26 onion 62.65-63.45 salted cucumbers 17.58 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 South sauce 8.06 tomato paste 30% 12.9 acetic acid 80% 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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 milk and cutted. Prepared beef and pork are chopped and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared chopped pickles. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with South sauce, tomato paste, acetic acid, sugar, sodium chloride, 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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. She was 2.2 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ 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 a canned product, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing the listed components with table salt and black bitter pepper to produce a cutlet, shaping it, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, p dressing pickled cucumbers, straining wheat flour in melted fat, mixing carrot, parsley root, onions, green beans, pickles, herbs, wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, table salt, without access bitter black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight:
beef 386.19-397.38 pork 128.25-161.29 melted fat 48.23 green beans 354.84 carrot 12.08-12.39 parsley root 3.21-3.26 onion 62.65-63.45 salted cucumbers 17.58 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 6.45 milk 96.77 South sauce 8.06 tomato paste in terms of 30% 12.9 acetic acid in terms of 80% 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000