RU2360505C1 - Production method for tinned food "special collops in sour-cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Canned food is cooked by white meat soaking in milk and chopping, beef and pork cutting and chopping, mixing of the listed components with salt and hot black pepper to obtain cutlet mass, its forming, coating in wheat breadcrumbs and frying in melted butter to obtain collops, sugar peas and herbs cutting and freezing, wheat flour browning in melted butter, mixing sugar peas, herbs, wheat flour and salt under oxygen-free conditions, packing of collops, obtained mixture and sour cream, sealing and sterilisation. All ingredients are added in accordance with certain ratio.

EFFECT: invention provides for producing new canned food with high digestibility as compared to similar cookery dish.

Description

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

There is a method of obtaining a culinary dish "Special Chips with Sour Cream Sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing the listed components with table salt and bitter black pepper to produce a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving meatballs, garnishing with boiled sugar peas, poly the taste of sour cream sauce and dressing with herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 291-292).

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 “Chicken Beans Special with Sour Cream Sauce” involves preparing the recipe components, soaking in the milk and chopping the wheat bread, cutting and chopping the beef and pork, mixing the listed ingredients with table salt and bitter black pepper to obtain a cutlet mass , its molding, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing sugar peas and greens, passing in wheat ghee oh flour mix without access of oxygen sugar peas, vegetables, flour and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:

beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 sugar peas 354.84 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 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 beef and pork are chopped 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 sugar peas and greens are chopped and frozen, sugar peas are preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride.

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 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 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. She was 2.2 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ for the control, 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 components, soaking in milk and chopping wheat bread, cutting and chopping beef and pork, mixing the listed components with table salt and black bitter pepper to produce a cutlet, molding it, breading in breadcrumbs and frying in melted bread butter with the production of meatballs, cutting and freezing sugar peas and greens, passing wheat flour in melted butter, mixing sugar peas, greens, non-oxygen, enichnoy flour and salt, packing meat balls, and the resulting mixture of sour cream with the following flow components pbw .:
beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 sugar peas 354.84 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 table salt 12 black pepper 0.2 sour cream before the release of the target product 1000,
sealing and sterilization.