RU2364274C1 - Production method of canned food "home-made cutlets in sour cream sauce with onion" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method is performed by cutting, blanching and chopping part of raw onions , beef, pork and pork raw tallow cutting and chopping. White bread is soaked in drinking water and chopped. 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 white breadcrumbs and fried in melted butter to make cutlets. The remaining part of raw onions are cut and browned in melted butter, runner beans and greens are cut and frozen. Wheat flour is sauteed in melted butter. The browned part of onion, runner beans, greens, wheat flour, "Yuzhniy" sauce and table salt are mixed under oxygen-free conditions. The cutlets, obtained mixture are packed as well as sour cream in specified ration of components. Then hermetic sealing and sterilisation follow.

EFFECT: product digestibility improvement.

Description

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

A known method of developing a culinary dish "Homemade cutlets with sour cream with onions", which includes preparing the recipe, cutting and grinding in a meat grinder beef, pork, raw pork 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 a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in a frying cabinet with p by cooking the cutlets, garnishing them with boiled green beans, pouring sour cream with onions and dressing 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.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 the canned product "Homemade patties with sour cream with onions" involves preparing the recipe, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw pork fat, soaking in drinking water and wheat bread cutter, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting and sautéing in the ghee the remaining portion of onions, cutting and freezing green beans and greens, sautéing wheat flour in ghee, mixing oxygen-free sautéed portion of onions, green beans, greens, wheat flour , South sauce and table salt, packaging of cutlets, the resulting mixture and sour cream at the following consumption of components, parts by weight:

beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 green beans 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 pork fat are chopped 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 green beans and greens are cut and frozen, green beans preferably slow, and green greens 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 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 accepted as the minimum 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 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 producing a canned product, which includes preparing recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw pork 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 molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and sautéing in ghee part of onions, cutting and freezing green beans and greens, straining wheat flour in ghee, mixing, without oxygen, the sautéed portion of onions, green beans, greens, wheat flour, Yuzhny sauce and table salt, packing the cutlets obtained mixture and sour cream, sealing and sterilization at the following consumption of components, parts by weight:
beef 174.84-179.91 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 green beans 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