RU2468600C1 - Method for production of preserves "home-made cutlets with onion sauce with mustard" - Google Patents
Method for production of preserves "home-made cutlets with onion sauce with mustard" Download PDFInfo
- Publication number
- RU2468600C1 RU2468600C1 RU2012102156/05A RU2012102156A RU2468600C1 RU 2468600 C1 RU2468600 C1 RU 2468600C1 RU 2012102156/05 A RU2012102156/05 A RU 2012102156/05A RU 2012102156 A RU2012102156 A RU 2012102156A RU 2468600 C1 RU2468600 C1 RU 2468600C1
- Authority
- RU
- Russia
- Prior art keywords
- sauce
- mustard
- salt
- bone broth
- cutlets
- Prior art date
Links
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- 235000010460 mustard Nutrition 0.000 title claims abstract description 13
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- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound 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[Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ выработки консервов "Котлеты домашние с соусом луковым с горчицей", предусматривающий подготовку рецептурных компонентов, замачивание в питьевой воде и куттерование пшеничного хлеба, куттерование говядины, свинины и говяжьего жира-сырца, бланширование и куттерование части репчатого лука, смешивание перечисленных компонентов с куриными яйцами, частью соли и частью перца черного горького с получением фарша, его формование, панирование в пшеничных сухарях и обжаривание в топленом жире с получением котлет, резку и замораживание стручковой фасоли и зелени, резку, пассерование в топленом жире и протирку моркови, корня петрушки и оставшейся части репчатого лука, пассерование в топленом масле пшеничной муки, смешивание стручковой фасоли, зелени, моркови, корня петрушки, протертой части репчатого лука, пшеничной муки, томатной пасты, соуса "Южный", сахара, оставшейся части соли, горчицы, оставшейся части перца черного горького и лаврового листа, фасовку котлет, полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2359513 C1, 2009).There is a method of producing canned food "Homemade cutlets with onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw beef fat, blanching and chopping a portion of onion, mixing the above components with chicken eggs, part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing the use of green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, sautéing green beans, greens, carrots, parsley root, mashed onion, wheat flour, tomato paste, Yuzhny sauce, sugar, the remaining portion of salt, mustard, the remaining portion of black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2359513 C1, 2009).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом, изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе выработки консервов "Котлеты домашние с соусом луковым с горчицей", предусматривающем подготовку рецептурных компонентов, замачивание в питьевой воде и куттерование пшеничного хлеба, куттерование говядины, свинины, говяжьего жира-сырца и части репчатого лука, смешивание перечисленных компонентов с куриными яйцами, частью соли и частью перца черного горького с получением фарша, его формование, панирование в пшеничных сухарях и обжаривание в топленом жире с получением котлет, резку и замораживание стручковой фасоли и зелени, резку, пассерование в топленом жире и протирку моркови, корня петрушки и оставшейся части репчатого лука, фасовку перечисленных компонентов, муки, костного бульона, томатной пасты, соуса "Южный", сахара, оставшейся части соли, горчицы, оставшейся части перца черного горького и лаврового листа, герметизацию и стерилизацию, согласно изобретению перед фасовкой осуществляют раздельное смешивание стручковой фасоли и зелени с получением, гарнира и моркови, корня петрушки, протертой части репчатого лука, муки, костного бульона, томатной пасты, соуса "Южный", сахара, оставшейся части соли, горчицы, оставшейся части перца черного горького и лаврового листа с получением соуса, используют подсолнечную муку, которую перед смешиванием заливают костным бульоном и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for producing canned food "Homemade patties with onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the above components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting and freezing the use of green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing the listed components, flour, bone broth, tomato paste, Yuzhny sauce, sugar, the remaining part of salt, mustard, remaining parts of black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separately mix the string beans and greens to obtain, a side dish and carrots, parsley root, mashed onion, flour, of the whole broth, tomato paste, Yuzhny sauce, sugar, the rest of the salt, mustard, the rest of the black bitter pepper and bay leaf to make the sauce, use sunflower flour, 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:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленный пшеничный хлеб, желательно черствый, замачивают в питьевой воде и куттеруют.Prepared wheat bread, preferably stale, is soaked in drinking water and cutted.
Подготовленные говядину, свинину, говяжий жир-сырец и приблизительно 10% рецептурного количества репчатого лука куттеруют.Prepared beef, pork, raw beef fat and approximately 10% of the onion recipe amount are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с куриными яйцами, приблизительно 64% рецептурного количества соли и молотыми приблизительно 79% рецептурного количества перца черного горького и лавровым листом с получением фарша, который формуют, панируют в пшеничных сухарях и обжаривают в топленом жире с получением котлет.The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to obtain cutlets.
Подготовленные стручковую фасоль и зелень нарезают, замораживают и смешивают в рецептурном соотношении с получением гарнира.Prepared green beans and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.
Подготовленные морковь, корень петрушки и оставшуюся часть репчатого лука нарезают, пассеруют в топленом жире и протирают.Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают костным бульоном в соотношении по массе около 1:5 и выдерживают для набухания.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.
Морковь, корень петрушки, протертую часть репчатого лука и подсолнечную муку в рецептурном соотношении смешивают с костным бульоном, томатной пастой, соусом "Южный", сахаром, оставшейся частью соли и молотыми горчицей, оставшейся частью перца черного горького и лавровым листом с получением соуса.The carrots, parsley root, mashed onion and sunflower flour in a recipe are mixed with bone broth, tomato paste, South sauce, sugar, the rest of the salt and ground mustard, the rest of the black bitter pepper and bay leaf to obtain the sauce.
Котлеты, гарнир и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Cutlets, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Минимальный расход говядины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. Минимальный расход свинины соответствует использованию свинины обрезной, а максимальный соответствует использованию свинины мясной. Остальные приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.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.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП "Консервплодоовощ", 1990, с.124).When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №8, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
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| RU2012102156/05A RU2468600C1 (en) | 2012-01-24 | 2012-01-24 | Method for production of preserves "home-made cutlets with onion sauce with mustard" |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498687C1 (en) * | 2013-01-25 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserves "home-made cutlets with onion sauce with mustard" |
| RU2501385C1 (en) * | 2013-02-06 | 2013-12-20 | Олег Иванович Квасенков | Method of production of preserved product "home-made cutlets with onion sauce and mustard" |
| RU2522301C1 (en) * | 2013-04-08 | 2014-07-10 | Олег Иванович Квасенков | Method for production of preserves "moscow cutlets with onion sauce with mustard" |
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| EP0396487A2 (en) * | 1989-04-28 | 1990-11-07 | Angulas Aguinaga, S.A. | Process for the manufacture of a product analogous to elver and product thus obtained |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| RU2300262C1 (en) * | 2005-11-28 | 2007-06-10 | Олег Иванович Квасенков | Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato" |
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| RU2347509C1 (en) * | 2007-09-12 | 2009-02-27 | Олег Иванович Квасенков | Method of production of tinned food "mutton cutlets with garlic" |
| RU2352171C1 (en) * | 2008-02-20 | 2009-04-20 | Олег Иванович Квасенков | Method for manufacturing preserved product "home-made cutlets with fat" |
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| EP0289862A2 (en) * | 1987-04-28 | 1988-11-09 | Sun Valley Poultry Limited | Food product and method of preparing a food product |
| EP0396487A2 (en) * | 1989-04-28 | 1990-11-07 | Angulas Aguinaga, S.A. | Process for the manufacture of a product analogous to elver and product thus obtained |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| RU2300262C1 (en) * | 2005-11-28 | 2007-06-10 | Олег Иванович Квасенков | Method for manufacturing canned food "domaschnie cutlets with cabbage and sour cream sauce with tomato" |
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| RU2498687C1 (en) * | 2013-01-25 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserves "home-made cutlets with onion sauce with mustard" |
| RU2501385C1 (en) * | 2013-02-06 | 2013-12-20 | Олег Иванович Квасенков | Method of production of preserved product "home-made cutlets with onion sauce and mustard" |
| RU2522301C1 (en) * | 2013-04-08 | 2014-07-10 | Олег Иванович Квасенков | Method for production of preserves "moscow cutlets with onion sauce with mustard" |
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