RU2471378C1 - Method for production of preserved product "home-made cutlets in onion sauce" - Google Patents

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 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, 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, acetic acid, sugar, the remaining salt, 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.

A known method of producing a canned product "Homemade cutlets with onion 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 the salt and part of the black bitter pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and deputy framing green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, sautéing wheat flour in greens, mixing of green beans, greens, carrots, parsley root, mashed onions, wheat flour tomato paste, acetic acid, sugar, the remaining portion of salt, the remaining portion of black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2364272 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 a canned product "Homemade patties with onion sauce" which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with eggs, part of salt and part of black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting and freezing the cultivation of green beans and 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, acetic acid, 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, of the whole broth, tomato paste, acetic acid, 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 is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of expenses, wt. hours:

beef 174.84-179.01 pork 86-108.15 raw pork 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 tomato paste, in terms of 30% solids content 11.8 acetic acid, calculated on 80% concentration 0.8 sugar 3 salt 12 black 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 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 ratio are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of bitter black pepper and bay leaf to obtain a sauce.

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

Component costs are given taking into account waste standards 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 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)

A method of producing a canned product "Homemade patties with onion sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, some salt and part of bitter black 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, baking, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing of the listed components, flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf, sealing and sterilization, characterized in that before packing they separately mix green beans and greens to obtain a side dish and carrots, parsley root, mashed onions, flour, bone broth, tomato paste, vinegar th acid, sugar, the rest of the salt, 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 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 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 tomato paste in terms of 30% solids content 11.8 acetic acid in terms of 80% concentration 0.8 sugar 3 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000