Method for production of preserves for children alimentation "beef rolls with cabbages and greens"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, preparation of pectin solution in water at the weight ratio equal to 1:20, rye and wheat bran steaming in boiling water at the weight ratio equal to 1:(4-5) during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin solution introduction and cooling to a temperature no higher than 15°C, beef mincing, bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh ornamental cabbages chopping and freezing, parsley greens, dill and celery greens and cabbages mixing with the remaining part of salt to produce filling, filling moulding into mince to obtain rolls, rolls mealing in bread crumbs and frying in butter, sour cream, tomato puree and butter mixing and boiling out till dry substances content is equal to 21.5% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to obtain new preserves with usage of non-traditional raw materials without the target product organoleptic properties modification; such preserves are applicable for usage in school age children alimentation.

 

The invention relates to the production technology of canned food for the nutrition of children of school age.

The known method of production of canned baby food "beef Rolls with cabbage and greens", providing training prescription components, preparation of pectin solution in water in the ratio by weight of 1:20, steaming rye or wheat bran in boiling water at a ratio by weight of 1:(4-5) for 20-40 minutes, cooling to a temperature not higher than 40°C, the introduction of pectin solution and cooling to a temperature not above 15°C, grinding on top of beef, grinding onions, mixing the listed components with part salt and black pepper bitter with obtaining meat, grinding on top of greens of parsley, fennel and celery, the shredder and freezing fresh white cabbage, mix parsley, dill and celery and cabbage with the remaining part of salt with getting the stuffing and shaping of the filling in the beef with receipt rolls, their planirovanie in breadcrumbs and frying in butter, mix sour cream, tomato puree and butter and boiling to achieve a solids content of 21.5% with obtaining sauce, packaging rolls and sauce, sealing and sterilization (EN 2277812 C2, 2006).

The technical result of the invention is to provide a new canned�in using non-traditional plant materials.

This result is achieved in that in the method of production of canned baby food "beef Rolls with cabbage and greens", providing training prescription components, preparation of pectin solution in water in the ratio by weight of 1:20, steaming rye or wheat bran in boiling water at a ratio by weight of 1:(4-5) for 20-40 minutes, cooling to a temperature not exceeding 40°C, the introduction of pectin solution and cooling to a temperature not exceeding 15°C, grinding on top of beef, grinding onions, mixing the listed components with part salt and black pepper bitter with obtaining meat, grinding on top of greens of parsley, fennel and celery, chopping and freezing of fresh cabbage, mixing the parsley, dill and celery and cabbage with the remaining part of salt with getting the stuffing and shaping of the filling in the beef with receipt rolls, their planirovanie in breadcrumbs and frying in butter, mix sour cream, tomato puree and butter and boiling to achieve a solids content of 21.5% with obtaining sauce, packaging rolls and sauce, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef
389,3-396
butter45,4
onions9,3-9,4
parsley23,3
dill23,3
green celery23,3
decorative cabbage449
breadcrumbs26,9
bran32,3
sour cream10,7
tomato puree in conversion to
12% solids content91,2
pectin10,78
Sol12,4
black pepper bitter0,21
waterto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription podgotavlival�t according to the traditional technology. The prepared pectin is dissolved in drinking water in the ratio by weight of 1:20.

Prepared rye or wheat bran and steam it in boiling drinking water in the ratio by weight of 1:(4-5) for 20-40 minutes, as in the closest analogue, is cooled to a temperature not exceeding 40°C and injected pectin solution, and then cooled to a temperature not above 15°C.

Prepared beef is ground on the top.

Prepared onions crushed, for example, on the top.

These components prescription ratio is mixed with approximately 40% of the prescription amount of salt and powdered black pepper bitter with getting the stuffing.

Prepared parsley, dill and celery ground in a grinder.

Prepared fresh ornamental cabbage chopped and frozen.

Listed components are mixed in prescription ratio with the remaining part of salt with getting the stuffing.

The stuffing is rolled out, spread on the filling and rolled with receipt rolls, paneer in breadcrumbs and fried in butter.

Prepared sour cream, tomato puree and melted butter mixed in prescription ratio and boiled until the solids content of 21.5% with obtaining sauce.

Rolls and sauce Packed in prescription zootoxin�and, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.

When using tomato puree with a solids content, not coinciding with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - Μ.: APP "Conservative", 1990, p. 124).

Obtained according to the described technology preserves on organoleptic properties and chemical composition similar to the product on the closest analogue, and is suitable for use in the diet of children of school age.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned baby food "beef Rolls with cabbage and greens", providing training prescription components, preparation of pectin p�the target in water in the ratio by weight of 1:20, steaming rye or wheat bran in boiling water at a ratio by weight of 1:(4-5) for 20-40 minutes, cooling to a temperature not higher than 40°C, the introduction of pectin solution and cooling to a temperature not above 15°C, grinding on top of beef, grinding onions, mixing the listed components with part salt and black pepper bitter with obtaining meat, grinding on top of greens of parsley, fennel and celery, chopping and freezing of fresh cabbage, mixing the parsley, fennel and celery and cabbage with the remaining part of salt with getting the stuffing and shaping of the filling in the beef with receipt rolls, their planirovanie in breadcrumbs and frying in butter, mix sour cream, tomato puree and butter and boiling to achieve a solids content of 21.5% with obtaining sauce, packaging rolls and sauce, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

td align="right"> 23,3
beef389,3-396
butter45,4
onions9,3-9,4
parsley
dill23,3
green celery23,3
decorative cabbage449
breadcrumbs26,9
bran32,3
sour cream10,7
tomato puree in conversion to
12% solids content91,2
pectin10,78
Sol12,4
black pepper bitter0,21
waterto the yield of the target product 1000



 

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