RU2470534C1 - Method for production of preserved product "home-made cutlets with base red sauce" - Google Patents

Method for production of preserved product "home-made cutlets with base red sauce" Download PDF

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Publication number
RU2470534C1
RU2470534C1 RU2012100648/10A RU2012100648A RU2470534C1 RU 2470534 C1 RU2470534 C1 RU 2470534C1 RU 2012100648/10 A RU2012100648/10 A RU 2012100648/10A RU 2012100648 A RU2012100648 A RU 2012100648A RU 2470534 C1 RU2470534 C1 RU 2470534C1
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RU
Russia
Prior art keywords
remaining
salt
bone broth
flour
mixing
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RU2012100648/10A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2012100648/10A priority Critical patent/RU2470534C1/en
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Publication of RU2470534C1 publication Critical patent/RU2470534C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the field of preserved second-course lunches production technology. The described method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork 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 and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, packing the listed components, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, sealing and sterilisation; before packing one performs separate mixing of green beans and greens to produce garnish and of carrots, parsley roots, strained part of bulb onions, flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce; one uses sunflower flour that is poured with bone broth 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 a canned product "Homemade cutlets with red main sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping a portion of onions, mixing the listed components 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, baking and freezing green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, sautéing wheat flour in melted butter, mixing green beans, greens, carrots, parsley root, mashed onion, wheat flour, tomato paste, sugar, the remaining part of salt, the remaining part of black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2355225 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 the canned product "Homemade cutlets with red main sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the above components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, and freezing green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing the listed ingredients, flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter 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 onions, flour, bone marrow sunflower, tomato paste, sugar, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf 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 pork fat 6.9 chicken eggs 3.79 melted fat 22.41 carrot 16.14-15.55 onion 16.14-16.34 parsley root 4.29-4.26 green beans 568.92 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 sunflower flour 9.9 water 68.97 tomato paste, in terms of 30% solids content 16 sugar 4.31 salt 12 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 pork fat and approximately 50% of the recipe amount of onions 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 drinking water in a weight ratio of about 1: 5 and kept for swelling.

The carrots, parsley root, mashed onions and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the remaining part of black 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. 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 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)

  1. A method of producing a canned product "Homemade cutlets with red main sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onion, mixing the listed ingredients with chicken eggs, part of the 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 greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packaging of the listed components, flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf, sealing and sterilization , characterized in that before packing, separately mixing green beans and greens is carried out to obtain a side dish and carrots, parsley root, mashed onions, flour, bone broth, tomato paste, sugar, left part of the salt, the remaining part of the black pepper and bay leaves 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 of costs, parts by weight:
    beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 22.41 carrot 16.14-15.55 onion 16.14-16.34 parsley root 4.29-4.26 green beans 568.92 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 sunflower flour 9.9 water 68.97 tomato paste, in terms of 30% solids content 16 sugar 4.31 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2012100648/10A 2012-01-13 2012-01-13 Method for production of preserved product "home-made cutlets with base red sauce" RU2470534C1 (en)

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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2501337C1 (en) * 2013-02-07 2013-12-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2501387C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and main red sauce"
RU2501338C1 (en) * 2013-02-06 2013-12-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2501388C1 (en) * 2013-04-02 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "special round rissoles with red sauce with onions and cucumbers"
RU2501386C1 (en) * 2013-04-02 2013-12-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with onions"
RU2502384C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce"
RU2502350C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502385C1 (en) * 2013-03-29 2013-12-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with red sauce with onions and cucumbers"
RU2502374C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets in sour cream sauce"
RU2502382C1 (en) * 2013-04-02 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets in sour cream sauce with tomato paste"
RU2502375C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"
RU2502354C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502379C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce and onions"
RU2502352C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502353C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502381C1 (en) * 2013-04-02 2013-12-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets in sour cream sauce"
RU2502351C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502349C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502380C1 (en) * 2013-02-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "meat balls with cabbages in sour cream sauce with tomato paste"

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2355225C1 (en) * 2008-02-15 2009-05-20 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2355225C1 (en) * 2008-02-15 2009-05-20 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves

Non-Patent Citations (3)

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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 (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2502384C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and sour cream sauce"
RU2501387C1 (en) * 2013-01-25 2013-12-20 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with cabbages and main red sauce"
RU2502375C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce and tomato"
RU2502374C1 (en) * 2013-01-25 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets in sour cream sauce"
RU2502352C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502351C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502350C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502353C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502349C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502354C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2501338C1 (en) * 2013-02-06 2013-12-20 Олег Иванович Квасенков Method for manufacture of preserves "beef forced with garlic and speck"
RU2502379C1 (en) * 2013-02-06 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets with sour cream sauce and onions"
RU2501337C1 (en) * 2013-02-07 2013-12-20 Олег Иванович Квасенков Method for manufacture of preserved product "beef forced with garlic and speck"
RU2502380C1 (en) * 2013-02-25 2013-12-27 Олег Иванович Квасенков Method for production of preserves "meat balls with cabbages in sour cream sauce with tomato paste"
RU2502385C1 (en) * 2013-03-29 2013-12-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with red sauce with onions and cucumbers"
RU2502381C1 (en) * 2013-04-02 2013-12-27 Олег Иванович Квасенков Method for production of preserves "moscow cutlets in sour cream sauce"
RU2501386C1 (en) * 2013-04-02 2013-12-20 Олег Иванович Квасенков Method for production of preserves "moscow cutlets with sour cream sauce with onions"
RU2501388C1 (en) * 2013-04-02 2013-12-20 Олег Иванович Квасенков Method for production of preserved product "special round rissoles with red sauce with onions and cucumbers"
RU2502382C1 (en) * 2013-04-02 2013-12-27 Олег Иванович Квасенков Method for production of preserved product "moscow cutlets in sour cream sauce with tomato paste"

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