RU2302176C1 - Method for production of canned goods from meat and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; wheat bread soaking in drinking water and chopping; beef, pork fat and onion chopping; blending of abovementioned components with hen eggs, table salt and black pepper to produce mince; forming thereof, breading in wheat bread crumbs and roasting in melt fat to produce cutlets; fresh white cabbage shredding and freezing; wheat flour sautéing. Wheat flour, sour cream, bone broth, table salt, black pepper, and bay leaf are blended to produce souse. Cutlets, cabbage and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of obtaining a culinary dish "Homemade cutlets with boiled cabbage and sour cream sauce", which includes preparing the recipe components, soaking in drinking water and chopping bread in a meat grinder, chopping beef, pork, raw pork fat and onions, mixing the listed components with eggs, table salt and bitter black pepper to obtain minced meat, its formation, breading in breadcrumbs and frying in melted fat to obtain the main component, chopping and boiling in salted fresh water of white cabbage and adding butter to it to obtain a side dish, mixing white sauce with sour cream and salt, boiling for 3-5 minutes, filtering and bringing to a boil to obtain a sauce and forming a finished dish from the main component, side dish and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for public catering establishments - 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 sour cream sauce” 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 obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh b lokochannoy cabbage sautéing wheat flour and its mixing with cream, bone broth, table salt, black pepper and bay leaf to obtain sauce, packing cutlets and sauce cabbage next flow components pbw .:

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 55 Wheat flour 8.33 onion 8-8,1 sour cream 83.33 salt 12 black pepper 0.41 Bay leaf 0,03 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 drinking water and cutted. Prepared beef, pork, raw pork fat and onions 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.

The prepared wheat flour is sautéed and mixed with sour cream, bone broth, sodium chloride, bitter black pepper 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. The consumption of onions given in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimal 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 9.5 · 10 ⁴ and for the control product of 7.5 · 10 ⁴ .

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 components, 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 black bitter pepper to obtain minced meat, molding it breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, passaging wheat flour and mixing it with sour cream, bone th broth, table salt, black pepper and bay leaf to obtain sauce, packing cutlets and sauce cabbage next flow components pbw .: 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 55 Wheat flour 8.33 onion 8-8,1 sour cream 83.33 salt 12 black pepper 0.41 Bay leaf 0,03 bone broth before the release of the target product 1000, sealing and sterilization.