RU2300238C1 - Method for manufacturing canned food "natural minced schnitzel with cabbage" - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting beef and beef raw fat and mixing them with common salt and hot black pepper to obtain the stuffing followed by its forming, soaking in liaison, breading in wheat rusks and frying in grease to obtain schnitzels, chopping and freezing new white cabbage and mixing it at oxygen-free technique with common salt to obtain garnish followed by packing schnitzels, garnish and grease at the preset ratio of components with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency.

Description

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

A known method of preparing a culinary dish "Natural chopped Schnitzel with boiled cabbage", which includes preparing the recipe components, grinding in a meat grinder beef and raw beef fat and mixing them with sodium chloride, bitter black pepper and drinking water to obtain minced meat, molding it, soaking it in lezone, 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 ha Ner and the formation of the finished dish from the main component and a side dish (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, p.242, 290).

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 of preparing canned food “Schnitzel natural minced with cabbage” involves preparing the recipe components, chopping the beef and beef raw fat and mixing them with table salt and black bitter pepper to obtain minced meat, molding it, wetting it in an ice cream, breading in wheat bread crumbs and frying in melted fat to obtain schnitzels, shredding and freezing fresh white cabbage and mixing it without oxygen with sodium chloride to obtain a side dish, faso the taste of schnitzels, side dishes and melted fat at the next consumption of components. parts by weight:

beef 281.69-289.86 raw beef fat 72 chicken eggs 32 wheat crackers 80 cabbage 735 salt 12 black pepper 0.24 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 beef and raw beef fat are cut and mixed with salt and black bitter pepper to obtain minced meat. The minced meat is molded, moistened in a leeson, breaded in breadcrumbs and fried in melted fat to obtain schnitzels.

Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and mixed without oxygen with sodium chloride to obtain a side dish.

Schnitzels, side dishes 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 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 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 a test product of 1.3.4 · 10 ⁴ and for a control product of 9.6 · 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 preparing canned food, which involves preparing the recipe components, chopping beef and raw beef fat and mixing them with table salt and black bitter pepper to obtain minced meat, molding it, wetting it in an ice cream, breading with breadcrumbs and frying in melted fat to obtain schnitzel, shredding and freezing fresh white cabbage and mixing it without oxygen with sodium chloride to obtain a side dish, packing schnitzels, side dish and ghee at the following consumption of components, ma S.ch .: Beef 281.69-289.86 Raw Beef Fat 72 Chicken eggs 32 Wheat crackers 80 Cabbage 735 Salt 12 Black pepper 0.24 Melted fat Before the release of the target product 1000 sealing and sterilization.