RU2302159C1 - Method for manufacturing canned food "small meat balls with cabbage in sour cream sauce with tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to soaking wheat bread in milk and cutting it then, the prepared meat should be chopped, onions should be chopped, fried in grease. Then the components mentioned should be mixed with common salt and hot black pepper to obtain the stuffing. The latter should be formed, breaded in wheat flour and fried in grease to obtain small meat balls. The new white head cabbage should be chopped and frozen, wheat flour should be fried and mixed with sour cream, bone broth, tomato paste, common salt, hot black pepper and laurel leaf to obtain the sauce. Small meat balls, cabbage and sauce should be packed, sealed and sterilized. The innovation enables to manufacture canned food being of higher 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 producing a culinary dish "Meatballs with boiled cabbage in sour cream with tomato", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, chopping meat in a meat grinder, cutting and sautéing onion in melted fat, mixing the listed components with common salt and black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in melted fat to obtain meatballs, pouring them with sour cream and tomato sauce , adding drinking water and stewing for 8-10 minutes to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering establishments. - SPb .: ProfiKS, p.242, 295).

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 producing canned food involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping meat, cutting and sautéing onion in melted fat, mixing the listed components with table salt and bitter black pepper to obtain minced meat, molding it , breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, passaging wheat flour and mixing it with sour cream, bone broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce at the following consumption of components, parts by weight:

meat 274.7-359.06 wheat bread 48 milk 72 White cabbage 428.75 onion 87-88.12 Wheat flour 36.5 sour cream 25.0 melted fat 66.5 tomato paste in terms of 30% 8.33 table salt 12 black pepper 0.27 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 meat is cutted. Prepared onions are chopped and sautéed in melted fat. The listed components are mixed with salt and black bitter pepper to obtain minced meat. Stuffing is formed, breaded in wheat flour and fried in melted fat to obtain meatballs.

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

The prepared wheat flour is sautéed and mixed with sour cream, bone broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain a sauce.

Meatballs, cabbage and sauce are Packed at the above consumption of components are 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 228 kg per 1 ton of the target product. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 11.7 · 10 ⁴ for the control product of 7.8 · 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 for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping meat, cutting and sautéing onion in melted fat, mixing the listed components with table salt and bitter black pepper to produce minced meat, molding it, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, passer wheat flour and mixing it with sour cream, bone broth, tomato paste, table salt, bitter black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce at the following component consumption, parts by weight: meat 274.7-359.06 wheat bread 48 milk 72 White cabbage 428.75 onion 87-88.12 Wheat flour 36.5 sour cream 250 melted fat 66.5 tomato paste in terms of 30% 8.33 table salt 12 black pepper 0.27 Bay leaf 0.05 bone broth before the release of the target product 1000, sealing and sterilization.