RU2468600C1

RU2468600C1 - Method for production of preserves "home-made cutlets with onion sauce with mustard"

Info

Publication number: RU2468600C1
Application number: RU2012102156/05A
Authority: RU
Inventors: Олег Иванович Квасенков
Original assignee: Олег Иванович Квасенков
Priority date: 2012-01-24
Filing date: 2012-01-24
Publication date: 2012-12-10

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned second lunch dishes.

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).

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 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:

beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 sunflower flour 9.9 water 68.97 South sauce 7.62 tomato paste, in terms of 30% solids content 12.8 sugar 3 salt 12 mustard 0.43 black bitter pepper 0.43 Bay leaf 0,03 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 wheat bread, preferably stale, is soaked in drinking water and cutted.

Prepared beef, pork, raw beef fat and approximately 10% of the onion recipe amount are chopped.

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.

Prepared green beans and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

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 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.

Cutlets, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

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.

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).

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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims

Method for the production of canned food "Homemade cutlets with onion and mustard sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and part of onion, mixing the listed ingredients with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing green beans and greens, cutting Passing in melted fat and rubbing carrots, parsley root and the rest of onions, packing of the listed ingredients, flour, bone broth, tomato paste, Yuzhny sauce, sugar, the rest of salt, mustard, the rest of bitter pepper and bay leaf sealing and sterilization, characterized in that before packing they separately mix the string beans and greens to obtain a side dish and carrots, parsley root, mashed onions, flour, bone broth, tomato paste, Yu sauce ", sugar, the rest of the salt, mustard, the rest of the black pepper and bay leaf pepper to obtain 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, wt.h. :
beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 sunflower flour 9.9 water 68.97 South sauce 7.62 tomato paste in terms of 30% solids content 12.8 sugar 3 salt 12 mustard 0.43 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000