Method for production of canned goods from meat and vegetables

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; meat cutting, beating, moistening in bitten eggs, breading in wheat pulled bread and roasting in melt butter to produce schnitzel; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage, canned caper, and canned sweet corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf are blended to produce sauce. Schnitzel, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology masoomeh canned.

A method of obtaining cooking food "Schnitzel with vegetables in milk sauce", providing training recipe components, cutting, hammering, wetting in lesane, 're breading crumbs and frying meat with getting schnitzel, cutting and pripuskanie with fat potatoes, carrots and fresh cabbage, mix with canned sweet corn, milk sauce, sugar and salt and boiling for 1-2 minutes with the receiving side and the formation of the finished dish of chicken, canned capers and garnish (Godunov LE Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s, 259-260).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of producing canned "Schnitzel with vegetables in milk sauce envisages preparation of recipe components, cutting, hammering, wetting in lesane, 're breading in wheat crumbs and frying in melted butter meat with getting schnitzel, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, pass is the way in ghee wheat flour, mixing without oxygen potatoes, carrots, cabbage, canned capers and canned sweet corn with getting garnish, mixing wheat flour, milk, bone broth, sugar, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, packaging schnitzel, garnish and sauce at the next flow of components, parts by weight:

meat481,93-629,92
chicken eggs25,6
wheat crackers70,4
capers25,6
potatoes165-174
carrots162,6-166,77
cabbage166,8
sweet corn60
wheat flour10,2
milk153
melted butter48,6
sugar2,04
Sol12
black pepper bitter0,2
peppers red hot0,1
Bay leaf0,02
bone brothto the output of the target product 1000

sealing and sterilisation.

The way re is occurs as follows.

Components of the prescription prepared by traditional technology, Prepared meat cut, pounded, soaked in lesane, paneer wheat bread crumbs and fry in butter with getting schnitzel,

Prepared potatoes are cut and blanched in hot water. Prepared carrots blanched in hot water and cut. Prepared fresh cabbage cut and subjected to freezing, it is desirable slow. Prepared wheat flour passer in melted butter.

Then without oxygen mix potatoes, carrots, cabbage, canned capers and canned sugar corn receiving side dish.

Mix wheat flour, milk, bone broth, sugar, salt, black pepper, bitter peppers red hot and Bay leaf with obtaining sauce.

Schnitzel, garnish and sauce is Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 400 kg per 1 ton of the target product. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical characteristics similar to cooking a dish for the closest analogue, and the safety requirements of SanPiN 2.3.2.1078. Guaranteed shelf life of canned defined by the standard method, amounted to 1 year.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 1,5·105and for the control of product 1,2·105respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

The method of producing canned food, providing training recipe components, cutting, hammering, wetting in lesane, 're breading in wheat crumbs and frying in melted butter meat with p is the receiving of schnitzel, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing of fresh cabbage, passerovannye in ghee wheat flour, mixing without oxygen potatoes, carrots, cabbage, canned capers and canned sweet corn with getting garnish, mixing wheat flour, milk, bone broth, sugar, salt, black pepper bitter, pepper red hot and Bay leaf with obtaining sauce, packaging schnitzel, garnish and sauce at the next flow of components, parts by weight:

Meat481,93-629,92
Chicken eggs25,6
Wheat crackers70,4
Capers25,6
Potatoes165-174
Carrots162,6-166,77
Cabbage166,8
Sweet corn60
Wheat flour10,2
Milk153
Melted butter48,6
Sugar2,04
Salt12
Black pepper bitter0,2
Peppers red hot 0,1
Bay leaf0,02
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; carrot, parsley root, and onion cutting and roasting in melt fat; fresh white cabbage shredding and freezing; wheat flour roasting. Carrot, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid (calculated as 30 %), sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Beef, garnish, and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; goat meat, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, carrot and potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; mutton cutting and chopping; onion and gardenstuff chopping; garlic pulping; wheat flour roasting in melt butter. Abovementioned components are blended with bone broth, table salt, and CO2-extract from black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage and canned green pea are blended in oxygen-free atmosphere to produce garnish. Flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf to produce sauce. Beef, garnish, and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; goat meat, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes turnip, carrot and potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; mutton cutting and chopping; onion and gardenstuff chopping; garlic pulping; wheat flour roasting in melt butter. Abovementioned components are blended with bone broth, table salt, and CO2-extract from black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; mutton, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting in melt fat. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; beef cutting, beating, moistening in bitten eggs, breading in wheat pulled bread and roasting in melt fat to produce rump steaks; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage, and canned sweet corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf are blended to produce sauce. Rump steaks, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed canned goods are produced by formula component preparation; boiling of desiccated mushrooms, followed by separation from broth and cutting; onion cutting and roasting in melt fat: blending of abovementioned components with table salt and black pepper to produce mince. Further pork is cut and beaten followed by forming thereof with mince to produce rissoles. Rissoles are moistened in bitten eggs, breaded in wheat pulled bread and roasted in melt fat. Fresh white cabbage is shredded, frozen and blended in oxygen-free atmosphere with table salt to produce garnish. Rissoles, garnish and mushroom broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: claimed method includes formula component preparation; kidney cutting and roasting; fresh white cabbage shredding and freezing; carrot, parsley root, and onion cutting, roasting in melt fat and pulping; wheat flour roasting in melt fat. Carrot, parsley roots, onion, wheat flour, bone broth, tomato paste, sugar, table salt, black pepper, and bay leaf are blended to produce sauce. Kidney, cabbage and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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