RU2300289C1 - Method for manufacturing canned food "domaschnie cutlets with cabbage and red sauce with onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present new canned food should be manufactured due to soaking wheat bread in drinking water to be chopped then, the prepared beef, pork, pork raw fat and a part of onions should be chopped; the above-mentioned components should be mixed with hens' eggs, common salt and hot black pepper to obtain the stuffing to form it and obtain the cutlets. The prepared new white cabbage should be chopped and frozen. The sauce should be obtained. Then it is necessary to pack the cutlets, the cabbage and the sauce followed by sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

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

There is a method of obtaining a culinary dish "Homemade cutlets with boiled cabbage and red sauce with onions and cucumbers", which includes preparing the recipe components, soaking in drinking water and chopping bread in a meat grinder, chopping beef, pork, raw pork fat and onion in a meat grinder, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and stewing pickles, cutting and sautéing onions in margarine, adding vinegar and black pepper to it, boiling for 5-7 minutes, adding red the main sauce, cooking for 10-15 minutes, adding the South sauce and pickles and dressing with margarine to obtain the sauce and forming the finished dish from the main component, side dish and sauce (Godunova L.E. A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 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 cabbage and red sauce with onions and cucumbers" involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and for freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions, chopping pickles on a spinning top, stirring wheat flour, mixing carrots, parsley root, mashed onions, onion, pickled cucumbers bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaves to obtain sauce, packing cutlets, cabbage and sauce the next time gathering components, parts by weight:

beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 wheat bread 43.33 water 66.67 wheat crackers 13.33 cabbage 612.5 melted fat 63.17 Wheat flour 6.67 carrot 13.33-13.68 parsley root 3.6-3.66 onion 73.9-74.85 salted cucumbers 30.33 tomato paste 30% 12.71 acetic acid 80% 0.127 sugar 5.05 salt 8 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 0.01 Bay leaf 0,03 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 wheat bread, preferably stale, is soaked in drinking water and cutted. Prepared beef, pork, raw pork fat and approximately 1/18 of the onion recipe amount are chopped. The listed components are mixed with chicken eggs, salt and black bitter pepper to obtain minced meat. Stuffing is formed, breaded in wheat breadcrumbs and fried in melted fat to obtain cutlets.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared pickles are ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, acetic acid, sugar, table salt, cinnamon, nutmeg, bitter black pepper, allspice and bay leaf to obtain a sauce.

Cutlets, cabbage and sauce 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. 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. 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 test product of 9.5 · 10 ⁴ and for a control product of 7.5 · 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 canned food, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, salt and bitter black pepper to produce minced meat molding, breading in wheat bread crumbs and frying in melted fat to produce cutlets, chopping and freezing fresh white cabbage, cutting, straining in melted fat and rubbing carrots, parsley and the rest of onions, chopping pickles on a top, sautéing wheat flour, mixing carrots, parsley root, mashed onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, cinnamon , nutmeg, bitter black pepper, allspice and bay leaf with sauce, packing cutlets, cabbage and sauce at the following component consumption, parts by weight: beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 wheat bread 43.33 water 66.67 wheat crackers 13.33 cabbage 612.5 melted fat 63.17 Wheat flour 6.67 carrot 13.33-13.68 parsley root 3.6-3.66 onion 73.9-74.85 salted cucumbers 30.33 tomato paste 30% 12.71 acetic acid 80% 0.127 sugar 5.05 salt 8 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 0.01 Bay leaf 0,03 melted fat before the release of the target product 1000 sealing and sterilization.