RU2453153C1 - Method for production of "organ meat balls" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. Recipe components are prepared. Tripe is cut, cooked and minced. Lights and brains are cooked and minced. Meat, raw tallow, liver and heart are cut and minced. One mixes the listed components with salt, dried onions, dried garlic, black hot pepper and nutmeg to produce mince. The mince is moulded, mealed in wheat flour and fried to produce meatballs. Carrots, bulb onions and white vegetables are cut, sauteed in melted fat and milled. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the mixture with flour, bone broth, tomato paste, sugar, salt, cloves and black hot pepper. One cooks the mixture and adds acetic acid to produce a sauce. The meatballs and sauce are packed, sealed and sterilised.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Meatballs from offal", involving the preparation of recipe components, cutting, cooking and grinding on the top of the scar, cooking and grinding on the top of the lungs and brains, cutting and grinding on the top of meat, raw fat, liver and heart, mixing the above components with salt, dried onions, dried garlic, black pepper and nutmeg to produce minced meat, its molding, breading in wheat flour and frying to produce meatballs, cutting, sautéing in melted fat and grind carrots, onions and white roots, wheat flour stirring, mixing carrots, onions, white roots, wheat flour, bone broth, tomato paste, sugar, salt, cloves, black pepper and bay leaf, cooking and adding acetic acid with obtaining sauce, packing meatballs and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p.192-195).

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, Meatballs from offal, which involves preparing the recipe components, cutting, cooking and grinding on a top of the scar, cooking and grinding on the top of the lungs and brains, cutting and grinding on the top of meat, raw fat, liver and heart, mixing the listed components with salt, dried onions, dried garlic, black pepper and nutmeg to obtain minced meat, molding, breading in wheat flour and frying with meatballs, cutting, sautéed in melted fat and chopping carrots, onions and white roots, mixing them with flour, bone broth, tomato paste, sugar, salt, cloves and bitter black pepper, cooking and adding acetic acid to produce sauce, packing meatballs and sauce, sealing and sterilization, according to the invention, in the composition of the sauce use 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:

scar 273.8 lungs 161.5 liver 56.9 heart 74.5 brain 66.1 meat 145.6-189 raw fat 20.1 melted fat 3.3 carrot 5,6-5,7 onion 18.3-18.5 white roots 5.9-6 Wheat flour thirty sunflower flour 24 tomato paste, in terms of 30% solids content 120 acetic acid, calculated on 80% solids content 0.4 sugar four salt 10 dried onions 1,2 dried garlic 0.4 clove 0.12 black bitter pepper 1,2 nutmeg 0.2 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared scar is cut, boiled until tender and chopped on top.

Prepared lungs and brains are cooked until cooked and ground in a spinning top.

Prepared meat, its corresponding raw fat, liver and heart are cut and ground in a spinning top.

The listed components are mixed in a recipe ratio with approximately 60% of the recipe amount of salt and ground dried onion, dried garlic, about half the recipe amount of black bitter pepper and nutmeg to produce minced meat, which is formed, breaded in wheat flour and fried to produce meatballs.

Prepared carrots, onions and white roots 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 bone broth, tomato paste, sugar, the remaining amount of salt and ground cloves, the remaining amount of black pepper. 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses per estimated tab 120 kg per 1 ton of the target product. 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)

Method for the production of canned meat "Meatballs from offal", which includes the preparation of recipe components, cutting, cooking and grinding on the top of the scar, cooking and grinding on the top of the lungs and brains, cutting and grinding on the top of meat, raw fat, liver and heart, mixing the listed components with salt, dried onions, dried garlic, bitter black pepper and nutmeg to produce minced meat, its molding, breading in wheat flour and frying with meatballs, cutting, sautéing in melted fat and chopping carrots and, onions and white roots, mixing them with flour, bone broth, tomato paste, sugar, salt, cloves and black pepper, cooking and adding acetic acid to produce sauce, packing meatballs and sauce, sealing and sterilization, characterized in that that in the composition of the sauce use 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:
scar 273.8 lungs 161.5 liver 56.9 heart 74.5 brain 66.1 meat 145.6-189 raw fat 20.1 melted fat 3.3 carrot 5,6-5,7 onion 18.3-18.5 white roots 5.9-6 Wheat flour thirty sunflower flour 24 tomato paste in terms of 30% solids content 120 acetic acid in terms of 80% solids content 0.4 sugar four salt 10 dried onions 1,2 dried garlic 0.4 clove 0.12 black pepper 1,2 nutmeg 0.2 bone broth before the release of the target product 1000