RU2347509C1 - Method of production of tinned food "mutton cutlets with garlic" - Google Patents
Method of production of tinned food "mutton cutlets with garlic" Download PDFInfo
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- RU2347509C1 RU2347509C1 RU2007134027/13A RU2007134027A RU2347509C1 RU 2347509 C1 RU2347509 C1 RU 2347509C1 RU 2007134027/13 A RU2007134027/13 A RU 2007134027/13A RU 2007134027 A RU2007134027 A RU 2007134027A RU 2347509 C1 RU2347509 C1 RU 2347509C1
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Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов.The invention relates to the production technology of canned meat and vegetables.
Известен способ производства кулинарного блюда "Бараньи котлеты с чесноком", предусматривающий резку чеснока, измельчение на мясорубке баранины, бараньего жира-сырца и картофеля и смешивание перечисленных компонентов с куриными яйцами, молоком, поваренной солью и перцем с получением котлетной массы, ее формование, панирование в пшеничной муке, жарку в топленом жире, гарнирование айлазаном и поливку растопленным сливочным маслом с получением готового блюда (Голунова Л.Е., Сборник рецептур блюд и кулинарных изделий ближнего зарубежья - СПб.: Профессия, 2001, с.126-127).A known method of producing a culinary dish "Lamb cutlets with garlic", which includes cutting garlic, chopping lamb, mutton raw fat and potatoes in a meat grinder and mixing the listed components with chicken eggs, milk, salt and pepper to obtain a cutlet mass, molding, breading in wheat flour, frying in melted fat, garnishing with ailazan and pouring melted butter to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad - SP . Title: 2001 s.126-127).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Бараньи котлеты с чесноком" предусматривает подготовку рецептурных компонентов, резку, бланширование и куттерование части картофеля, резку и куттерование баранины и бараньего жира-сырца, бланширование и измельчение на волчке чеснока и смешивание перечисленных компонентов с куриными яйцами, молоком, поваренной солью и перцем черным горьким с получением котлетной массы, ее формование, панирование в пшеничной муке и обжарку в топленом жире с получением котлет, резку и бланширование баклажанов, оставшейся части картофеля, репчатого лука, овощного перца и томатов, резку и замораживание сахарной фасоли и зелени петрушки, смешивание без доступа кислорода баклажанов, некуттерованной части картофеля, репчатого лука, овощного перца, томатов, сахарной фасоли, зелени петрушки, поваренной соли и перца черного горького с получением гарнира, фасовку котлет, гарнира и топленого жира при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food “Lamb cutlets with garlic” involves preparing the recipe components, cutting, blanching and chopping parts of the potato, cutting and chopping lamb and raw mutton fat, blanching and chopping garlic tops and mixing the listed components with chicken eggs, milk, salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat flour and frying in melted fat to obtain cutlets, cutting and blanc sewing eggplant, the remaining part of potatoes, onions, vegetable peppers and tomatoes, cutting and freezing sugar beans and parsley, mixing oxygen without eggplant, uncut potato, onions, vegetable pepper, tomatoes, sugar beans, parsley, table salt and black pepper with obtaining a side dish, packing cutlets, side dish and melted fat at the following consumption of components, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Приблизительно 5/12 рецептурного количества картофеля нарезают, бланшируют и куттеруют. Подготовленные баранину и бараний жир-сырец нарезают и куттеруют. Подготовленный чеснок бланшируют и измельчают на волчке. Перечисленные компоненты смешивают с куриными яйцами, молоком, поваренной солью и перцем черным горьким с получением котлетной массы. Котлетную массу формуют, панируют в пшеничной муке и обжаривают в топленом жире с получением котлет.Prescription components are prepared according to traditional technology. Approximately 5/12 of the recipe amount of potatoes is chopped, blanched, and cutted. Prepared mutton and mutton raw fat are cut and cut. Prepared garlic is blanched and ground in a spinning top. The listed components are mixed with chicken eggs, milk, salt and bitter black pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat flour and fried in melted fat to obtain cutlets.
Подготовленные баклажаны, оставшуюся часть картофеля, репчатый лук, овощной перец и томаты нарезают и бланшируют. Подготовленные сахарную фасоль и зелень петрушки нарезают и подвергают замораживанию, желательно медленному. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью и перцем черным горьким с получением гарнира.Prepared eggplant, the rest of the potatoes, onions, vegetable peppers and tomatoes are cut and blanched in hot water. Prepared sugar beans and parsley are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper to obtain a side dish.
Котлеты, гарнир и топленый жир фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Cutlets, a side dish and melted fat are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме топленого жира, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход баранины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 2 года.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.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 1,8·105 и для контрольного продукта 1,3·105 соответственно.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 1.8 · 10 5 for the experimental product and 1.3 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which provides for the preparation of prescription components, cutting, blanching and cutting of a part of a potato, cutting and cutting of mutton and mutton raw fat, blanching and chopping garlic on top and mixing the listed components with chicken eggs, milk, salt and bitter black pepper with obtaining cutlet mass, its molding, breading in wheat flour and frying in melted fat to obtain cutlets, cutting and blanching eggplant, the remaining portion of potatoes, onions decree, vegetable pepper and tomato, cutting and freezing sugar beans and parsley, mixing without eggplant oxygen, uncut potato, onions, vegetable pepper, tomatoes, sugar beans, parsley, table salt and bitter pepper to obtain a side dish, packaging of cutlets, garnish and melted fat at the following component consumption, parts by weight:
sealing and sterilization.
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