RU2362363C1 - Production method of preserves "special collops with sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, beef and pork cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make collops. Greenery is cut and frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted butter. Green peas, herbs, wheat flour, tomato paste and table salt are mixed under oxygen-free conditions. The collops, obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

There is a method of producing a culinary dish "Special Chips with Sour Cream with Tomato", which involves preparing the recipe, soaking in wheat and chopping wheat bread in a meat grinder, cutting and grinding beef and pork in a meat grinder, mixing the listed ingredients with table salt and bitter black pepper obtaining the cutlet mass, its molding, breading in breadcrumbs, roasting in melted fat and bringing to readiness in the oven with receiving meatballs, their garnish with boiled green th powder, watering with sour cream sauce with tomato and dressing with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - 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 the production of canned food “Chicken Beans Special with Sour Cream with Tomato” involves preparing the recipe, 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 cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grain of green peas a, straining wheat flour in ghee, mixing without access of oxygen of green peas, greens, wheat flour, tomato paste and table salt, packing of meatballs, the resulting mixture and sour cream at the following component consumption, parts by weight:

beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 green pea 351.61 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 tomato paste 30% 8.06 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 greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste 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 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. 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 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 an experimental product of 2.2 · 10 ⁵ and for the control of 1.91 · 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 the production of 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 greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing without oxygen ode of green peas, greens, wheat flour, tomato paste and table salt, packaging of meatballs, the resulting mixture and sour cream at the following component consumption, parts by weight:
beef 386.19-397.38 pork 128.25-161.29 melted butter 40.32 green pea 351.61 greenery 16.13 wheat bread 74.17 wheat crackers 48.39 Wheat flour 8.06 milk 96.77 tomato paste in terms of 30% 8.06 salt 12 black pepper 0.2 sour cream before the release of the target product 1000,
sealing and sterilization.