RU2358572C1 - Production method of canned food "minced natural schnitzel" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Beef and beef raw tallow are sliced and chopped. The above-mentioned ingredients are mixed with culinary salt and hot black pepper for a homogenous farce formation. The farce is molded to produce schnitzels that are breaded in whey crumbs, soaked in liaison and fried in melted fat. Greenery is cut and frozen. Fresh green peas are frozen. Green peas, herbs and table salt are mixed under oxygen-free conditions. Schnitzels, obtained mixture and melted fat are packed. Then sealed and sterilised.

EFFECT: invention allows manufacturing of canned food with increased digestibility.

Description

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

There is a method of preparing a culinary dish "Natural chopped Schnitzel", which includes preparing the recipe components, cutting and chopping beef and raw pork fat and mixing them with drinking water, table salt and black bitter pepper to obtain minced meat, molding it, wetting it in an ice cream, breading in breadcrumbs and frying in melted fat to obtain schnitzels, garnishing them with boiled green peas, pouring melted butter and decorating with greens to obtain the finished dish (Godunova P.E. eptur food and food products for catering - SPb. .: ProFIX, 2003, s.290).

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 “Schnitzel natural minced” involves preparing the recipe components, cutting and chopping beef and raw pork fat and mixing them with drinking water, table salt and black bitter pepper to obtain minced meat, molding it, moistening it in lezone, breadcrumbs in breadcrumbs and frying in melted fat to produce schnitzels, cutting and freezing greens, freezing fresh green pea grains, mixing green pea oxygen without access , herbs and salt, packing schnitzels, the resulting mixture and melted fat at the following consumption of components, parts by weight:

beef 558.52-574.71 raw pork fat 62.07 chicken eggs 30.34 green pea 563.79 greenery 17.24 wheat crackers 68.97 water 41.38 salt 12 black pepper 0.17 melted fat 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 beef and raw pork fat are cut and cut, and then mixed with drinking water, sodium chloride and black bitter pepper to obtain minced meat. The mincemeat is molded, moistened in a leeson, breaded in breadcrumbs and fried in melted fat to obtain schnitzels.

Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride.

Schnitzels, the resulting mixture and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except melted fat, 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 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 2 years.

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 was 2.2 · 10 ⁵ for the experimental product and 1.9 · 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 of preparing canned food, which involves preparing the recipe components, cutting and chopping beef and raw pork fat and mixing them with drinking water, table salt and bitter black pepper to produce minced meat, molding it, soaking it in an ice maker, breading with breadcrumbs and frying in melted bread fat with schnitzels, cutting and freezing greens, freezing fresh grains of green peas, mixing without access oxygen of green peas, greens and salt, packing schnitzels, the resulting mixture and oplenogo fat with the following flow components pbw .:
beef 558.52-574.71 raw pork fat 62.07 chicken eggs 30.34 green pea 563.79 greenery 17.24 wheat crackers 68.97 drinking water 41.38 table salt 12 black pepper 0.17 melted fat before the release of the target product 1000,
sealing and sterilization.