RU2470533C1 - Method for production of preserves "home-made cutlets with sour cream sauce" - Google Patents

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

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Publication number
RU2470533C1
RU2470533C1 RU2012100646/10A RU2012100646A RU2470533C1 RU 2470533 C1 RU2470533 C1 RU 2470533C1 RU 2012100646/10 A RU2012100646/10 A RU 2012100646/10A RU 2012100646 A RU2012100646 A RU 2012100646A RU 2470533 C1 RU2470533 C1 RU 2470533C1
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RU
Russia
Prior art keywords
wheat
sour cream
salt
mixing
flour
Prior art date
Application number
RU2012100646/10A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2012100646/10A priority Critical patent/RU2470533C1/en
Application granted granted Critical
Publication of RU2470533C1 publication Critical patent/RU2470533C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the field of preserved second-course lunches production technology and refers to a method for production of preserves "Home-made cutlets with sour cream sauce". The described 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 and freezing, wheat flour sauteing in melted butter, packing the listed components, sour cream and the remaining salt, sealing and sterilisation; before packing one performs separate mixing of green beans and greens to produce garnish and of wheat flour, sour cream and the remaining salt to produce a sauce into the composition whereof one additionally adds sunflower flour that is poured with drinking water and maintained for swelling before mixing.
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 sour cream sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw beef fat, blanching and chopping onions, mixing the listed components with chicken eggs, part 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 the chilli beans olives and greens, straining wheat flour in melted butter, mixing green beans, greens, wheat flour and the rest of the salt, filling the cutlets, the resulting mixture and sour cream, sealing and sterilization (RU 2352163 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 cutlets with sour cream sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onions, mixing the listed ingredients 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 chilli beans whether greens, straining wheat flour in melted butter, packing the listed components, sour cream and the remaining part of the salt, sealing and sterilizing, according to the invention, before packing, separately mix the string beans and greens to obtain a side dish and wheat flour, sour cream and the rest of the salt with obtaining a 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 s, 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 sour cream 59.2 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 the recipe ratio are mixed with sour cream 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.

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. The method of producing canned food "Homemade meatballs with sour cream sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed ingredients with chicken eggs, some salt and black pepper bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing green beans and greens, sautéing in melted m after wheat flour, packing of the listed components, sour cream and the rest of the salt, sealing and sterilization, characterized in that before packing, separately mix the string beans and greens to obtain a side dish and wheat flour, sour cream and the rest of the salt to obtain a sauce, which additionally introduced sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used 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 sour cream 59.2 salt 12 black pepper 0.34 water before the release of the target product 1000
RU2012100646/10A 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce" RU2470533C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012100646/10A RU2470533C1 (en) 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012100646/10A RU2470533C1 (en) 2012-01-13 2012-01-13 Method for production of preserves "home-made cutlets with sour cream sauce"

Publications (1)

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RU2470533C1 true RU2470533C1 (en) 2012-12-27

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2506839C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and onions"
RU2514389C1 (en) * 2013-01-25 2014-04-27 Олег Иванович Квасенков Method for preparation of preserved product "home-made cutlets with sour cream sauce"

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2352163C1 (en) * 2008-02-20 2009-04-20 Олег Иванович Квасенков Method of production canned food "home-made cutlets in sour cream sauce"

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2352163C1 (en) * 2008-02-20 2009-04-20 Олег Иванович Квасенков Method of production canned food "home-made cutlets in sour cream sauce"

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
Высокобелковая подсолнечная мука. ООО "Интер-масло", 2009. Найдено 20.02.2012. .<URL:http:www.interoil22.ru/production/flour/>. *
Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.394-422. *
Справочник по производству консервов, т.3. - М.: Пищевая промышленность, 1971, с.394-422. Высокобелковая подсолнечная мука. ООО "Интер-масло", 2009. Найдено 20.02.2012. <URL:http:www.interoil22.ru/production/flour/>. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2514389C1 (en) * 2013-01-25 2014-04-27 Олег Иванович Квасенков Method for preparation of preserved product "home-made cutlets with sour cream sauce"
RU2506839C1 (en) * 2013-02-06 2014-02-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and onions"

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