RU2360564C1 - Production method of preserves "collops with sour cream sauce and onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, meat cutting and chopping. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white bredcrumbs and fried in melted butter to make collops. Onions are cut and sauteed in melted butter. Asparagus and herbs are chopped and frozen. Wheat flour is sauteed in melted butter. Raw onions, asparagus, herbs, wheat flour, "Yuzhny" sauce and culinary salt are mixed under oxygen-free conditions. Collops, resultant mixture and sour cream are packaged, vacuum-sealed and sterilised.

EFFECT: increased outcome of canned food with increased digestibility, canned food digestibility index is 12,8·10⁴.

Description

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

A known method of manufacturing a culinary dish "Slices with sour cream and onion", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping meat in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass , its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in the oven with the production of meatballs, garnishing with boiled asparagus, pouring sour cream sauce with onions and herbs with the receipt of the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 291).

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 the manufacture of canned meat "Sliced with onion sauce" involves preparing the recipe, soaking in the milk and chopping the wheat bread, cutting and chopping the meat, mixing the listed ingredients with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and sautéing onions in ghee, cutting and freezing asparagus and herbs, passé wheat flour in ghee, mixing without onion oxygen, asparagus, greens, wheat flour, Yuzhny sauce and table salt, packing of meatballs, the resulting mixture and sour cream at the following components consumption, parts by weight:

meat 287.6-375.92 melted butter 30.65 asparagus 532.26 onion 56.61-57.34 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 6.45 milk 77.41 South sauce 6.45 salt 12 black pepper 0.2 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. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared meat is cut and cut. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat breadcrumbs and fried in ghee with the formation of meatballs.

Prepared onions are chopped and sautéed in ghee. Prepared asparagus 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.

The meatballs, the resulting mixture and sour cream are packaged at the aforementioned 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 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 per estimated tab 238.71 kg per 1 ton of the target product. 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 2.3.2.1078-01. 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 amounted to a test product of 12.8 · 10 ⁴ and for the control of 7.3 · 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 manufacturing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting and chopping meat, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat bread crumbs and frying in ghee with production of meatballs, cutting and sautéing onions in ghee, cutting and freezing asparagus and greens, sautéing wheat flour in ghee, mixing without access sour kinds of onions, asparagus, green, wheat flour, sauce "Southern" and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:
meat 287.6-375.92 melted butter 30.65 asparagus 532.26 onion 56.61-57.34 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 6.45 milk 77.41 South sauce 6.45 salt 12 black pepper 0.2 sour cream before the release of the target product 1000,
sealing and sterilization.