RU2452261C1 - Method for production of preserves "moldavian meatballs in tomato sauce" - Google Patents

Method for production of preserves "moldavian meatballs in tomato sauce" Download PDF

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Publication number
RU2452261C1
RU2452261C1 RU2011106000/10A RU2011106000A RU2452261C1 RU 2452261 C1 RU2452261 C1 RU 2452261C1 RU 2011106000/10 A RU2011106000/10 A RU 2011106000/10A RU 2011106000 A RU2011106000 A RU 2011106000A RU 2452261 C1 RU2452261 C1 RU 2452261C1
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RU
Russia
Prior art keywords
sauce
meatballs
salt
bone broth
melted fat
Prior art date
Application number
RU2011106000/10A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Андрей Николаевич Петров (RU)
Андрей Николаевич Петров
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2011106000/10A priority Critical patent/RU2452261C1/en
Application granted granted Critical
Publication of RU2452261C1 publication Critical patent/RU2452261C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages recipe components preparation, beef and pork cutting and mincing, wheat bread pouring with drinking water and mincing, part of bulb onions mincing, the listed components mixing with melange, part of salt and black hot pepper to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce meatballs, carrots, white vegetables and the remaining part of bulb onions cutting, sauteing in melted fat, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, bone broth, sugar, the remaining part of salt, the remaining part of black hot pepper and cloves, the mixture cooking and addition of acetic acid to produce a sauce, meatballs and sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned meat and vegetable.
A known method for the production of canned food "Meatballs in Moldavian style in tomato sauce", which includes preparing the recipe components, cutting and chopping beef and pork on top, soaking in wheat water and chopping wheat bread on the top, chopping onion parts of onion, mixing the above components with with melange, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in cracker and frying in melted fat to produce meatballs, cutting, sautéing in melted butter f carrots, white roots and the remainder of onions, sautéing wheat flour, mixing it with bone broth, cooking, adding carrots, white roots, sautéed onions, tomato paste, sugar, the rest of salt, the remaining part of bitter pepper and cloves , cooking and adding acetic acid to obtain sauce, packing meatballs and sauce, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume III - M .: Pishchepromizdat, 1963, p. 418-422).
The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
This result is achieved by the fact that in the canned meat production method "Moldovan Meatballs in Tomato Sauce", which involves preparing the recipe components, cutting and grinding beef and pork on a top, soaking in drinking water and grinding wheat bread on a top, grinding part of onion in a top onion, mixing the listed components with melange, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in cracker and frying in melted fat to produce meatballs, sharply y, passing carrots, white roots and the remaining onions in melted fat, mixing them with flour, tomato paste, bone broth, sugar, the rest of the salt, the remaining part of bitter black pepper and cloves, boiling and adding acetic acid to obtain the sauce, packing of meatballs and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following ratio and costs, parts by weight:
beef 724.3-745.7
pork 620-780
melted fat 140.29
chicken eggs 8.49
carrot 13.37-13.71
onion 92.57-93.76
white roots 7.11-7.23
cracker flour 38.86
sunflower flour 22.5
tomato paste, in terms of
30% solids content 58.29
acetic acid, calculated on
80% concentration 1,2
water 133.14
sugar 8
salt 12
black bitter pepper 1,2
clove 0.12
bone broth before the release of the target product 1000.
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Prepared beef and pork are chopped and ground in a spinning top.
Prepared wheat bread is soaked in drinking water and ground in a spinning top.
About half of the recipe amount of onion is ground in a spinning top.
Prepared chicken eggs are broken and mixed to obtain melange.
The listed components are mixed in a recipe ratio with approximately 64% of the recipe amount of salt and approximately 70% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in dried flour and fried in melted fat to produce meatballs.
Prepared carrots, white roots and the remainder of onions are chopped, sautéed in melted fat and chopped on a spinning top or wiping machine.
Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.
The listed components in the recipe ratio are mixed with tomato paste, bone broth, sugar, the remaining part of the salt and the remaining ground part of the black bitter pepper and cloves. The resulting mixture is cooked for 10-15 minutes and acetic acid is added to obtain a sauce.
Meatballs and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p.124).
The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. 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. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.
The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.
Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

  1. Method for the production of canned food "Moldavian meatballs in tomato sauce", which includes preparing the recipe components, cutting and chopping beef and pork on a top, soaking in wheat water and chopping wheat bread on a top, chopping onion parts of onion, mixing the listed components with melange , part of the salt and part of the black bitter pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing carrots in melted fat , white roots and the rest of onions, mixing them with flour, tomato paste, bone broth, sugar, the rest of the salt, the rest of the black pepper and cloves, cooking and adding acetic acid to obtain the sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
    beef 724.3-745.7 pork 620-780 melted fat 140.29 chicken eggs 8.49 carrot 13.37-13.71 onion 92.57-93.76 white roots 7.11-7.23 cracker flour 38.86 sunflower flour 22.5 tomato paste, in terms of 30% solids content 58.29 acetic acid, calculated on 80% concentration 1,2 water 133.14 sugar 8 salt 12 black pepper 1,2 clove 0.12 bone broth before the release of the target product 1000
RU2011106000/10A 2011-02-18 2011-02-18 Method for production of preserves "moldavian meatballs in tomato sauce" RU2452261C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2011106000/10A RU2452261C1 (en) 2011-02-18 2011-02-18 Method for production of preserves "moldavian meatballs in tomato sauce"

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Application Number Priority Date Filing Date Title
RU2011106000/10A RU2452261C1 (en) 2011-02-18 2011-02-18 Method for production of preserves "moldavian meatballs in tomato sauce"

Publications (1)

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RU2452261C1 true RU2452261C1 (en) 2012-06-10

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508785C1 (en) * 2012-11-23 2014-03-10 Олег Иванович Квасенков Method for production of preserves "moldavian meat balls in tomato sauce"
RU2512173C1 (en) * 2012-11-23 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fried pork with tomato sauce"

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2302151C1 (en) * 2005-12-16 2007-07-10 Олег Иванович Квасенков Method for manufacturing canned food "small meat balls with cabbage in basic red sauce"
RU2303152C1 (en) * 2006-01-10 2007-07-20 Открытое акционерное общество "Климов" Jet engine installation of flight vehicle

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2302151C1 (en) * 2005-12-16 2007-07-10 Олег Иванович Квасенков Method for manufacturing canned food "small meat balls with cabbage in basic red sauce"
RU2303152C1 (en) * 2006-01-10 2007-07-20 Открытое акционерное общество "Климов" Jet engine installation of flight vehicle

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Высокобелковая подсолнечная мука. ООО "Интер-масло" 2009. [Найдено 28.11.2011.]. Найдено в Интернет: <http:www.interoil22.ru/production/flour/>. *
Сборник технологических инструкций по производству консервов, т.3. - М.: Пищепромиздат, 1963, с.418-422. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508785C1 (en) * 2012-11-23 2014-03-10 Олег Иванович Квасенков Method for production of preserves "moldavian meat balls in tomato sauce"
RU2512173C1 (en) * 2012-11-23 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fried pork with tomato sauce"

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