RU2360560C1 - Production method for tinned food "collops in red main sauce" - 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 fat to make collops. Carrots, parsley root and raw onions are cut, browned in melted fat and strained. Runner beans and herbs are cut and frozen. Wheat flour is sauteed in melted fat. Carrots, parsley roots, raw onions, runner beans, herbs, wheat flour, tomato paste 30%, sugar, salt, hot black pepper and bay leaves are mixed under oxygen-free conditions. Collops, resultant mixture and bone broth 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.

There is a method of developing a culinary dish "Chops with a red main sauce", 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 an oven with receiving meatballs, garnishing them with boiled green beans, red watering the main 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).

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 meat “Cloves with red main sauce” involves preparing the recipe components, soaking in the milk and chopping the wheat bread, cutting and chopping the meat, mixing the listed components with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, straining in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing the use of green beans and greens, the passage of wheat flour in melted fat, mixing of carrot, parsley, onions, onion, green beans, wheat flour, tomato paste, sugar, salt, black bitter and bay leaves, accessory packaging , the resulting mixture and bone broth in the following consumption of components, parts by weight:

meat 287.6-375.92 melted fat 24.19 green beans 532.26 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 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 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 melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped. Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

The meatballs, 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 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. 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. 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 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 producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting and meat chopping meat, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, molding it, breading in breadcrumbs and frying in melted fat with production of meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, sautéing in melted butter egg flour, mixing without oxygen carrots, parsley root, onions, green beans, greens, wheat flour, tomato paste, sugar, table salt, black pepper and bay leaf, packing cue balls, the resulting mixture and bone broth at the next consumption of components wt.h .:
meat 287.6-375.92 melted fat 24.19 green beans 532.26 carrot 15.1-15.48 parsley root 4.02-4.08 onion 7.55-7.65 greenery 16.13 wheat bread 58.06 wheat crackers 32.26 Wheat flour 8.06 milk 77.41 tomato paste 30% 16.13 sugar 4.03 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000,
sealing and sterilization.