RU2468618C1 - Method for production of preserves "home-made cutlets with sour cream sauce and tomato" - Google Patents

Method for production of preserves "home-made cutlets with sour cream sauce and tomato" Download PDF

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Publication number
RU2468618C1
RU2468618C1 RU2012100665/05A RU2012100665A RU2468618C1 RU 2468618 C1 RU2468618 C1 RU 2468618C1 RU 2012100665/05 A RU2012100665/05 A RU 2012100665/05A RU 2012100665 A RU2012100665 A RU 2012100665A RU 2468618 C1 RU2468618 C1 RU 2468618C1
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RU
Russia
Prior art keywords
wheat
salt
sour cream
mixing
flour
Prior art date
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RU2012100665/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2012100665/05A priority Critical patent/RU2468618C1/en
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Publication of RU2468618C1 publication Critical patent/RU2468618C1/en

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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 bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, mixing wheat and sunflower flour with sour cream, tomato paste and the remaining salt 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.

A known method of producing canned food "Homemade cutlets with cream sauce with tomato", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and beef raw fat, blanching and chopping onions, mixing the listed components with chicken eggs , part of the salt and black bitter pepper to obtain the forcemeat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing the pod oic beans and greens, sautéing in ghee flour mix green beans, vegetables, flour, tomato paste and the remainder of the salts, packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2349176 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 of producing canned food "Homemade patties with sour cream and tomato sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onions, mixing the listed components with chicken eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing the pod bean and greens, straining wheat flour in ghee, packing the listed components, sour cream, tomato paste and the rest of the salt, sealing and sterilizing, according to the invention, the beans and greens are separately mixed before packing to obtain a side dish and wheat flour, sour cream, tomato paste and the rest of the salt to obtain a sauce, the composition of which is additionally introduced sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used use in 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 butter 25.86 onion 8.07-8.17 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 tomato paste, in terms of 30% solids content 8.62 sour cream 50,5 salt 12 black bitter pepper 0.34 water 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 in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw beef and onions are chopped.

The listed components in the recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

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

Prepared wheat flour is sautéed in ghee.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

Wheat and sunflower flour in a recipe ratio are mixed with sour cream, tomato paste and the rest of the salt to obtain a 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. Shown in the form of an interval onion consumption covers its 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 of unknown 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 (1)

  1. Method for the production of canned food "Homemade meatballs with sour cream and tomato sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed ingredients with chicken eggs, some salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing green beans and greens, then captive wheat flour oil, packing of the listed components, sour cream, tomato paste and the rest of the salt, sealing and sterilization, characterized in that before packing they separately mix the string beans and greens to obtain a side dish and wheat flour, sour cream, tomato paste and the rest of the salt with obtaining the sauce, the composition of which is additionally injected with sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio rows, parts by weight .:
    beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 tomato paste in terms of 30% solids content 8.62 sour cream 50,5 salt 12 black pepper 0.34 water before the release of the target product 1000
RU2012100665/05A 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce and tomato" RU2468618C1 (en)

Priority Applications (1)

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RU2012100665/05A RU2468618C1 (en) 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce and tomato"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012100665/05A RU2468618C1 (en) 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce and tomato"

Publications (1)

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RU2468618C1 true RU2468618C1 (en) 2012-12-10

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2501381C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2503290C1 (en) * 2013-01-25 2014-01-10 Олег Иванович Квасенков Method for preparation of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2513248C1 (en) * 2013-01-25 2014-04-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0624320A2 (en) * 1993-05-14 1994-11-17 Manfred Duve Process for the preparation of a food product based on meat
KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
RU2357535C1 (en) * 2008-02-05 2009-06-10 Олег Иванович Квасенков Method of producing canned "minced collops with onions sauce"
RU2360523C1 (en) * 2008-02-15 2009-07-10 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves
RU2363308C1 (en) * 2008-02-15 2009-08-10 Олег Иванович Квасенков Production method of preserved product "home-made cutlets in onion sauce"

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0624320A2 (en) * 1993-05-14 1994-11-17 Manfred Duve Process for the preparation of a food product based on meat
KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
RU2357535C1 (en) * 2008-02-05 2009-06-10 Олег Иванович Квасенков Method of producing canned "minced collops with onions sauce"
RU2360523C1 (en) * 2008-02-15 2009-07-10 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves
RU2363308C1 (en) * 2008-02-15 2009-08-10 Олег Иванович Квасенков Production method of preserved product "home-made cutlets in onion sauce"

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2501381C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2503290C1 (en) * 2013-01-25 2014-01-10 Олег Иванович Квасенков Method for preparation of preserved product "home-made cutlets with sour cream sauce with tomato"
RU2513248C1 (en) * 2013-01-25 2014-04-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"

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