RU2468629C1 - Method for production of preserves "cutlets po-khlynovsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef, pork, potatoes and bulb onions cutting, chopping and mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in bread crumbs and frying in cooking fat to produce cutlets, carrots cutting, fresh white cabbages shredding and freezing, sunflower flour pouring with bone broth and maintenance for swelling, carrots, cabbages and sunflower flour mixing with tomato paste, bone broth, sugar, the remaining salt, the remaining black hot pepper to produce garnish, the cutlets and garnish 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 known method for the production of canned food "Hlynovsky cutlets", which involves preparing the recipe components, cutting and chopping beef, pork, potatoes and onions, mixing them with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, molding, breading into breadcrumbs and frying in cooking oil to produce cutlets, cutting carrots, chopping and freezing fresh white cabbage, stirring wheat flour and mixing carrots, cabbage and wheat flour with tomato Asta, bone broth, sugar, salt and the remaining part of the remaining part of black pepper to give garnish packing cutlets and garnish, sealing and sterilizing (RU 2278547 C2, 2006).

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 “Khlynovsky cutlets”, which involves preparing the recipe components, cutting and chopping beef, pork, potatoes and onions, mixing them with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat , its molding, breading in breadcrumbs and frying in cooking oil to produce cutlets, cutting carrots, chopping and freezing fresh cabbage and mixing carrots and cabbage with flour, tomato paste, with steel broth, sugar, the rest of the salt and the rest of the black bitter pepper to obtain a side dish, packaging of cutlets and side dish, sealing and sterilization, according to the invention use sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the components are used in the following ratio costs, parts by weight:

beef 300-308.8 pork 48-49.4 chicken eggs twenty cooking oil 24 potatoes 80-84.4 onion 48-48.8 carrot 322.5-329.8 fresh white cabbage 300 breadcrumbs twenty sunflower flour 25 tomato paste in terms of 30% solids content 33.3 sugar 12.5 salt eighteen black bitter pepper 0.8 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, pork, potatoes and onions are chopped and chopped, and then mixed with chicken eggs, approximately 45% of the recipe for salt and approximately 75% of the recipe for ground black pepper to form minced meat, breaded in breadcrumbs and fried in cooking oil to produce cutlets.

Prepared carrots are chopped.

Prepared fresh white cabbage is chopped and frozen.

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, cabbage and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and the rest of the ground black pepper to obtain a side dish.

Cutlets and garnish are packaged in a prescription 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 (1)

Method for the production of canned food "Hlynovsky cutlets", which includes preparing the recipe components, cutting and chopping beef, pork, potatoes and onions, mixing them with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, molding it, breading in breading breadcrumbs and frying in cooking oil to produce cutlets, cutting carrots, chopping and freezing fresh white cabbage and mixing carrots and cabbage with flour, tomato paste, bone broth, sugar, remaining tea Thy salt and the rest of the black bitter pepper to obtain a side dish, packaging of cutlets and side dish, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of costs, wt. hours:
beef 300-308.8 pork 48-49.4 chicken eggs twenty cooking oil 24 potatoes 80-84.4 onion 48-48.8 carrot 322.5-329.8 fresh white cabbage 300 breadcrumbs twenty sunflower flour 25 tomato paste in terms of 30% solids content 33.3 sugar 12.5 salt eighteen black pepper 0.8 bone broth before the release of the target product 1000