RU2459503C1 - Method for production of preserves "meat balls with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the meat and vegetable preserves production technology. The method envisages recipe components preparation, beef and pork cutting and mincing, rice blanching till double weight increase, bulb onions cutting, sauteing in melted fat and mincing, the listed components mixing with melted fat, bone broth, salt, black hot pepper and allspice to produce mince and the mince moulding to produce meatballs, sunflower flour pouring with bone broth and maintenance for swelling, the mixture mixing with melted fat, bone broth, tomato puree, sugar, salt and black hot pepper to produce a sauce, the meatballs and broth packing, sealing and sterilisation.

EFFECT: invention usage will allow 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 meat meatballs with rice, which includes preparing the recipe components, cutting and chopping beef and pork on a top, blanching to double the mass of rice, cutting, sautéing in melted fat and chopping onions, mixing the above components with melted fat, bone broth, salt, black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing wheat flour, ghee, bone broth, volume Foot puree, sugar, salt and black pepper to the sauce, meatballs and sauce packing, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, p.176).

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 with rice", which involves preparing the recipe components, cutting and chopping beef and pork on a top, blanching to double the rice mass, cutting, sautéing in melted fat and chopping onion on top mixing the above components with melted fat, bone broth, salt, black pepper and allspice to produce minced meat and molding it to produce meatballs, mixing flour, melted fat, braids bouillon broth, tomato puree, sugar, salt and black bitter pepper to obtain a sauce, packing meatballs and sauce, sealing and sterilizing, according to the invention, sunflower flour is used in the sauce, which is poured with bone broth before mixing and allowed to swell, and the components are used for the following ratio of costs, parts by weight:

beef 279.7-287.8 pork 239.7-300.3 melted fat 67.4 rice 37.14 onion 26.7-27.1 sunflower flour 31.8 tomato puree, in terms of 15% solids content 77,2 sugar 5.2 salt 11,4 black bitter pepper 0.34 allspice 0.25 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 rice is blanched until the mass is doubled.

Prepared onions are cut, sautéed in melted fat and chopped in a spinning top.

The listed components in a recipe ratio are mixed with approximately 80% of the recipe amount of melted fat, approximately equal to the amount of rice bone broth by weight, approximately 40% of the recipe amount of salt and ground approximately 75% of the recipe amount of black pepper and allspice to form minced meat with meatballs.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed in the recipe ratio with the remaining amount of melted fat, the remaining amount of bone broth, tomato puree, sugar, the remaining amount of salt and the remaining amount of ground black bitter pepper to obtain a sauce.

Meatballs and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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. Shown in the form of an interval onion consumption covers its 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 heated to a temperature of 60 ° C, opened and mounted in a tripod in an inverted position. 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 with rice, which involves preparing the recipe components, cutting and chopping beef and pork on a top, blanching to double the mass of rice, cutting, sautéing in melted fat and chopping onion on top, mixing the listed components with melted fat , bone broth, salt, black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing flour, ghee, bone broth, tomato puree, sugar, with olives and bitter black pepper to obtain a sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the components are used in the following ratio, wt. hours:
beef 279.7-287.8 pork 239.7-300.3 melted fat 67.4 rice 37.14 onion 26.7-27.1 sunflower flour 31.8 tomato puree in terms of 15% solids 77,2 sugar 5.2 salt 11,4 black pepper 0.34 allspice 0.25 bone broth before the release of the target product 1000