RU2350174C1 - Production method for preserves "moscow" cutlets with red sauce, onion and pickled gherkins" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Method of meat and vegetable food preserves includes preparing of recipe components, part of raw onions cutting, blanching and chopping, beef and beef fat oil cutting and chopping, wheat bread soaking in drinking water and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in white breadcrumbs and frying in melted fat to obtain cutlets, carrots, parsley herbs and the rest of the raw onions cutting, browning in melted fat and grating, green cutting and freezing, fresh green peas freezing, pickles cutting, wheat flour browning in melted fat, mixing of carrots, parsley herbs, strained onions, green peas, pickles, herbs, wheat flour, "Yuzhniy" sauce, tomato paste, acetic acid, sugar, salt, bitter black pepper and laurel leaf under oxygen-free conditions, packing of cutlets, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: tinned meat and vegetable food has enhanced digestibility.

Description

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

A known method of producing a culinary dish "Moscow Cutlets with Red Sauce with Onions and Cucumbers", involving the preparation of recipe components, cutting and grinding in a meat grinder beef, raw beef fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the above components with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven with receiving cutlets, their garnish with boiled green peas, watering with red sauce with onions and cucumbers and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.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 the production of canned food "Moscow Cutlets with Red Sauce with Onions and Cucumbers" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in melted fat with received using cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions, cutting and freezing greens, freezing fresh green pea seeds, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrot oxygen, root parsley, mashed onions, green peas, pickled cucumbers, greens, wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaf, packing to departure, the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 242.84-249.88 raw beef fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01-71.92 pickles 18.93 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 8.62 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Approximately 5/108 of the recipe amount of onion is cut, blanched and cutted. Prepared beef and raw beef fat are chopped and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with table salt and bitter black pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in melted fat to obtain cutlets.

Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickled cucumbers cut. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with South sauce, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, 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 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 11.9 · 10 ⁴ and for the control 7 · 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 meat and vegetables, which includes preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with table salt and bitter black pepper cutlet mass, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, pet root ears and the rest of onions, cutting and freezing greens, freezing fresh grains of green peas, cutting pickled cucumbers, stirring wheat flour in melted fat, mixing carrot oxygen, parsley root, mashed onions, green peas, green peas, pickled cucumbers , wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the next component consumption , Parts by weight .:
beef 242.84-249.88 raw beef fat 30.83 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 71.01 -71.92 pickles 18.93 green pea 563.79 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 8.62 tomato paste 30% 13.79 acetic acid 80% 1.29 sugar 3.45 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000,
sealing and sterilization.