RU2359480C1 - Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins" - Google Patents

Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins" Download PDF

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Publication number
RU2359480C1
RU2359480C1 RU2008105324/13A RU2008105324A RU2359480C1 RU 2359480 C1 RU2359480 C1 RU 2359480C1 RU 2008105324/13 A RU2008105324/13 A RU 2008105324/13A RU 2008105324 A RU2008105324 A RU 2008105324A RU 2359480 C1 RU2359480 C1 RU 2359480C1
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RU
Russia
Prior art keywords
sugar
melted fat
onions
beef
cutting
Prior art date
Application number
RU2008105324/13A
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Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2008105324/13A priority Critical patent/RU2359480C1/en
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Publication of RU2359480C1 publication Critical patent/RU2359480C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. About 10/93 of recipe onions are cut, blanched and chopped. Beef, pork and beef raw tallow are sliced and chopped. White bread, preferably hard, is soaked in drinking water and chopped. Specified components are mixed with hen's eggs, table salt and black bitter pepper to prepare cutlet mass. Then cutlet mass is formed, coated with wheat breadcrumbs and fried in melted fat to make cutlets. The prepared carrots, parsley roots and the rest of raw onions are cut, browned in melted fat and strained. The prepared sugar peas and greens are cut and exposed to freezing, sugar peas are frozen at slow rate and greens are frozen at fast rate. Pickled gherkins are cut. Prepared wheat flour is sauteed in melted fat. The above-mentioned ingredients are mixed with "Yuzhniy" sauce, tomato paste, acetic acid, sugar, culinary salt, hot black pepper and bay leaf under oxygen-free conditions. The cutlet, resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.
EFFECT: pre-cooked food digestibility improvement.

Description

The invention relates to the production technology of canned meat and vegetables.
A known method of obtaining a culinary dish "Homemade cutlets with red sauce with onions and cucumbers", which includes preparing the recipe components, cutting and grinding in a meat grinder beef, pork, beef raw fat and onions, soaking in drinking water and grinding in a meat grinder wheat bread, mixing the listed components with chicken eggs, salt and bitter black pepper to obtain a cutlet mass, its formation, breading in breadcrumbs, frying in melted fat and bringing to readiness in a fry m cabinet with receiving cutlets, garnishing with boiled sugar peas, pouring red sauce with onions and cucumbers 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. 293).
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 for producing canned food "Homemade cutlets with red sauce with onions and cucumbers" involves preparing the recipe components, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and black bitter pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in the top flaxseed to produce cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing sugar peas and greens, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrot oxygen, root without access parsley, mashed onions, sugar peas, pickled cucumbers, greens, wheat flour, Yuzhny sauce, tomato paste, acetic acid, sugar, sodium chloride, black bitter and bay leaves, packing patties, p the resulting mixture and bone broth at the following consumption of components, parts by weight:
beef 174.84-179.91
pork 86-108.15
raw beef fat 6.9
chicken eggs 3.79
melted fat 34.31
carrot 12.91-13.24
parsley root 3.43-3.49
onion 75.04-76
pickles 18.93
sugar peas 568.97
greenery 17.24
wheat bread 44.83
wheat crackers 13.79
Wheat flour 6.9
water 68.97
South sauce 8.62
tomato paste 30% 13.79
acetic acid 80% 1.29
sugar 3.45
salt 12
black pepper 0.43
Bay leaf 0,03
bone broth 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 10/93 of the recipe amount of onions is chopped, blanched and cutted. Prepared beef, pork and raw beef fat are cut and cut. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with chicken eggs, salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in melted fat to obtain cutlets.
Prepared carrots, parsley root and the remainder of onions are chopped, sautéed in melted fat and rubbed. Prepared sugar peas and greens are cut and subjected to freezing, sugar peas - preferably slow, and greens - preferably fast. Prepared pickled cucumbers cut. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with South sauce, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf.
Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
The consumption of all components, except bone broth, 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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.
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 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 was 12 · 10 4 for the experimental product and 6.9 · 10 4 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)

  1. A method of producing canned food, which includes preparing prescription ingredients, cutting, blanching and chopping a portion of onions, cutting and chopping beef, pork and raw beef fat, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, salt and pepper black bitter to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, cutting and freezing sugar peas and greens, cutting pickled cucumbers, passing wheat flour in melted fat, mixing carrot oxygen without access, parsley root, mashed onions, sugar peas, pickled cucumbers, greens flour, Yuzhny sauce, tomato paste, acetic acid, sugar, salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization at the next flow components, parts by weight:
    beef 174.84-179.91 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 parsley root 3.43-3.49 onion 75.04-76 pickles 18.93 sugar peas 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 6.9 drinking water 68.97 South sauce 8.62 tomato paste in terms of 30% 13.79 acetic acid in terms of 80% 1.29 sugar 3.45 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000.
RU2008105324/13A 2008-02-14 2008-02-14 Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins" RU2359480C1 (en)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2008105324/13A RU2359480C1 (en) 2008-02-14 2008-02-14 Production method of preserves "home-made" cutlets with red sauce, onion and pickled gherkins"

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RU2359480C1 true RU2359480C1 (en) 2009-06-27

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Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483622C1 (en) * 2012-02-20 2013-06-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2504248C1 (en) * 2013-04-02 2014-01-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"
RU2504247C1 (en) * 2013-04-02 2014-01-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with tomatoes"
RU2505180C1 (en) * 2013-02-27 2014-01-27 Олег Иванович Квасенков Preserved cutlets production method
RU2505169C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with onions"
RU2505185C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce"
RU2505173C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for preparation of preserved product "moscow cutlets with sour cream sauce with tomatoes"
RU2505191C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with onions"
RU2505163C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce"
RU2505192C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream with tomato sauce"
RU2505174C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes"
RU2505166C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets in onion sauce"
RU2505190C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions"
RU2505172C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes"
RU2505168C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions"
RU2505171C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce and tomatoes"
RU2505162C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce"
RU2512868C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2513008C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2512987C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2512862C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production or preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2512866C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2513851C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2513592C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production or preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2513587C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2513832C1 (en) * 2013-04-02 2014-04-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and onion sauce with mustard"
RU2513591C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.293. *

Cited By (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2483622C1 (en) * 2012-02-20 2013-06-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2513587C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2513592C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production or preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2513851C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2512866C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce, onions and cucumbers"
RU2512862C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production or preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2512987C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers"
RU2513008C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2512868C1 (en) * 2013-02-06 2014-04-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers"
RU2513591C1 (en) * 2013-02-06 2014-04-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers"
RU2505180C1 (en) * 2013-02-27 2014-01-27 Олег Иванович Квасенков Preserved cutlets production method
RU2505174C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes"
RU2505190C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions"
RU2505192C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream with tomato sauce"
RU2505168C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions"
RU2505171C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce and tomatoes"
RU2505162C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce"
RU2505163C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce"
RU2505191C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with onions"
RU2505173C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for preparation of preserved product "moscow cutlets with sour cream sauce with tomatoes"
RU2505185C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce"
RU2505169C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with onions"
RU2505166C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets in onion sauce"
RU2504247C1 (en) * 2013-04-02 2014-01-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with tomatoes"
RU2504248C1 (en) * 2013-04-02 2014-01-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"
RU2513832C1 (en) * 2013-04-02 2014-04-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with cabbages and onion sauce with mustard"
RU2505172C1 (en) * 2013-04-02 2014-01-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes"

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