RU2344670C1 - Method of production of preserved food "meat balls with egg" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: method is implemented by boiling, peeling and cutting of hen's eggs, cutting and chopping of beef, cutting and browning in margarine of onions. Asparagus and dill greens are cut, wheat flour is browned in melted butter. Beef, part of bulb onion, dill greens, table salt and black pepper are mixed without oxygen access for mince preparation. Mince is cut and formed with hen's eggs for meat balls preparation. Asparagus, the remaining part of bulb onion, wheat flour, tomato paste and table salt are mixed without oxygen access with certain ratio of components for garnish preparation. The obtained meat balls, garnish and sour cream are packed, sealed and sterilised.

EFFECT: product of higher digestibility.

Description

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

There is a method of developing a culinary dish "Meatballs with an egg", which includes cooking, peeling and cutting chicken eggs, cutting and sautéing onions in margarine, cutting dill, milk, salt and pepper to produce minced meat, cutting it, molding chicken eggs from it and boiling in ready-made salted water to obtain meatballs, garnishing boiled asparagus with fat and pouring sour cream sauce with tomato and onion to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 70).

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 meatballs with eggs involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and slicing beef, cutting and sautéing onions in margarine, cutting and freezing asparagus and greens of dill, and sautéing ghee of wheat flour, mixing without access of beef oxygen, parts of onions, dill, table salt and black bitter pepper to obtain minced meat, its cutting and molding into it chicken eggs to obtain teff teli, mixing without access of asparagus oxygen, the remaining part of onions, wheat flour, tomato paste and table salt to obtain a side dish, packing meatballs, side dish and sour cream at the following component consumption, parts by weight:

beef 305.84-314.7 chicken eggs 125.71 margarine 10 melted butter 5.71 onion 83.57-84.64 asparagus 471.43 dill greens 21.43 Wheat flour 5.71 tomato paste 30% 7.14 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 chicken eggs are boiled, peeled and chopped. Prepared beef is chopped and cut. Prepared onions are chopped and sautéed in margarine. Prepared asparagus and greens of dill are cut and subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee.

Beef, approximately 2/5 of the recipe amount of onions, dill, table salt and black bitter pepper are mixed without oxygen to produce minced meat. Minced meat is cut and chicken eggs are formed into it to produce meatballs.

Asparagus, the remaining onions, wheat flour, tomato paste and salt are mixed without oxygen to form a side dish.

Meatballs, a side dish and sour cream are Packed at the above 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. 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 accepted as the minimum in the second calendar half year, and the 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 pilot product of 1.3 · 10 ⁵ and for a control product of 1.1 · 10 ^5, 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 producing canned food, which involves preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and chopping beef, cutting and sautéing onions in margarine, cutting and freezing asparagus and greens of dill, sautéing wheat flour in ghee, mixing beef oxygen without access , parts of onions, dill, table salt and black bitter pepper to obtain minced meat, its cutting and molding into it eggs with meatballs, mixing asparagus oxygen without access, ost the existing part of onions, wheat flour, tomato paste and table salt to obtain a side dish, packing meatballs, side dish and sour cream, sealing and sterilization, with the following consumption of components, parts by weight:
beef 305.84-314.7 chicken eggs 125.71 margarine 10 melted butter 5.71 onion 83.57-84.64 asparagus 471.43 dill greens 21.43 Wheat flour 5.71 tomato paste 30% 7.14 salt 12 black pepper 0.2 sour cream before the release of the target product 1000.