RU2346515C1 - "tava kebab" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: onions are cut, blanched and crushed. Mutton is sliced and crushed. Crushing is done by way of mincing. The above-mentioned ingredients are mixed with culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce collops that are fried in melted butter. The remaining onions are cut and sautéed in melted butter. Cilantro is chopped and frozen. The sautéed onions, cilantro, acetic acid and sugar are mixed under oxygen-free conditions. Chicken eggs are beaten. The collops, resultant mixture and eggs are packaged.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 2,5·10⁵ to 2,8·10⁵).

Description

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

A known method of producing a culinary dish "Tava-kebab", which involves chopping lamb and onions in a meat grinder and mixing them with salt and pepper to produce minced meat, molding and frying it in ghee to produce meatballs, cutting and sautéing in onion ghee , cutting green cilantro, mixing sautéed onions, part green cilantro, eggs, vinegar and sugar, pouring the meatballs with the mixture, baking and sprinkling the remaining part of green cilantro to get the finished dish (Go unova LE Collection of recipes of dishes and culinary products of the near abroad - SPb. .: Profession 2001, s.95-96).

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 Tava-kebab canned food production method involves preparing the recipe components, cutting, blanching and chopping onion parts of the onion, cutting and chopping mutton on the top and mixing the listed components without oxygen with sodium chloride and bitter black pepper with the production of minced meat, its molding and frying in ghee with the production of meatballs, cutting and sautéing the remaining portion of onions in ghee, cutting and freezing the green cilantro, mixing s without access of oxygen browned part of onion, green coriander, acetic acid and sugar, whipping hen egg packing meat balls, and the resulting mixture eggs next flow components pbw .:

mutton 842.75-922.38 melted butter 142.86 onion 222.86-225.71 green cilantro 107.14 acetic acid 80% 0.59 sugar 23.81 salt 8.17 black pepper 0.2 chicken eggs 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. Approximately 11/20 of the recipe amount of onions is chopped, blanched, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with salt and black bitter pepper to obtain minced meat. The minced meat is molded and fried in ghee with the formation of meatballs.

The rest of the onions are chopped and sautéed in melted butter. Prepared cilantro greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with acetic acid and sugar.

Prepared chicken eggs beat.

The meatballs, the resulting mixture and chicken eggs are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except chicken eggs is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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. 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 2.8 · 10 ⁵ for the experimental product and 2.5 · 10 ⁵ for the control product, 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, cutting, blanching and grinding onion parts of onions, cutting and grinding mutton on the top and mixing the listed components without oxygen with table salt and bitter black pepper to produce minced meat, molding and frying it in melted oil with the production of crayfish, cutting and sautéing the rest of the onion in ghee, cutting and freezing cilantro greenery, mixing the passivated part without oxygen onion, green coriander, acetic acid and sugar, whipping hen egg packing meat balls, and the resulting mixture eggs next flow components pbw .:
mutton 842.75-922.38 melted butter 142.86 onion 222.86-225.71 green cilantro 107.14 acetic acid 80% 0.59 sugar 23.81 salt 8.17 black pepper 0.2 chicken eggs before the release of the target product 1000,
sealing and sterilization.