RU2360515C1 - Preparation method of preserves "moskovskie cutlets in sour cream and onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for part of formulated onion cutting, blanching and chopping. Beef and beef raw fallow are cut and chopped. White bread is soaked in drinking water and chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. The remaining onions are cut and sauteed in melted butter. Sugar peas and greens are frozen and cut. Wheat flour is sauteed in melted butter. Browned onions, French beans, herbs, wheat flour, "Yuzhny" sauce and culinary salt are mixed under oxygen-free conditions. The cutlets, obtained mixture is packed as well as sour cream in specified ratio of components. Then hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

A known method of preparing a culinary dish "Moscow Cutlets with Sour Cream with Onion", which involves preparing the recipe, cutting and grinding in a meat grinder beef, raw beef and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with common 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 to obtain cutlets , their garnish with boiled sugar beans, pouring sauce with sour cream with onions 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 of preparing canned food "Moscow Cutlets with Sour Cream with Onion" 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 ghee with obtaining years, cutting and sautéing the remaining portion of onions in ghee, cutting and freezing sugar bean and greens, sautéing wheat flour in ghee, mixing, without oxygen, sautéed portion of onion, sugar bean, greens, wheat flour, Yuzhny sauce and salt, packaging of cutlets, the resulting mixture and sour cream at the following component consumption, parts by weight:

beef 242.84-249.88 raw beef fat 30.83 melted butter 29.31 onion 64.55-65.38 sugar bean 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 water 71.72 South sauce 6.9 salt 12 black pepper 0.21 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. Approximately 1/16 of the recipe amount of onions is chopped, 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 salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

The rest of the onions are chopped and sautéed in melted butter. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with South sauce and table salt.

Cutlets, the resulting mixture 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they comply with SanPiN 2.3.2.1078-01.The warranty period for 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 of preparing canned food, which 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 ingredients with bitter salt and black pepper to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting and sautéing in the ghee the remaining portion of onions, sharply y and freezing sugar beans and greens, straining wheat flour in ghee, mixing the onion portion of onions, sugar beans, greens, wheat flour, Yuzhny sauce and table salt without oxygen, packing the cutlets, the resulting mixture and sour cream, sealing and sterilization at the following component consumption, parts by weight:
beef 242.84-249.88 raw beef fat 30.83 melted butter 29.31 onion 64.55-65.38 sugar bean 568.97 greenery 17.24 wheat bread 48.28 wheat crackers 13.79 Wheat flour 6.9 drinking water 71.72 South sauce 6.9 salt 12 black pepper 0.21 sour cream before the release of the target product 1000