RU2473248C1 - Method for production of preserves "chopped zrazy with cabbages" - Google Patents
Method for production of preserves "chopped zrazy with cabbages" Download PDFInfo
- Publication number
- RU2473248C1 RU2473248C1 RU2012106860/05A RU2012106860A RU2473248C1 RU 2473248 C1 RU2473248 C1 RU 2473248C1 RU 2012106860/05 A RU2012106860/05 A RU 2012106860/05A RU 2012106860 A RU2012106860 A RU 2012106860A RU 2473248 C1 RU2473248 C1 RU 2473248C1
- Authority
- RU
- Russia
- Prior art keywords
- pork
- garlic
- salt
- mixing
- zrazy
- Prior art date
Links
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 16
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 10
- 235000005042 Zier Kohl Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000002732 oignon Nutrition 0.000 claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 8
- 240000006773 Coriandrum sativum Species 0.000 claims abstract description 7
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 7
- 240000000783 Origanum majorana Species 0.000 claims abstract description 7
- 235000006297 Origanum majorana Nutrition 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 239000003925 fat Substances 0.000 claims abstract description 7
- 240000006906 Brassica oleracea var. capitata Species 0.000 claims abstract description 6
- 239000000203 mixtures Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000002522 swelling Effects 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 240000006669 Helianthus annuus Species 0.000 claims abstract 4
- 241000234282 Allium Species 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 7
- 240000000129 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 280000642294 Onion companies 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 210000000988 Bone and Bones Anatomy 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 239000011901 water Substances 0.000 claims description 2
- 235000020992 canned meat Nutrition 0.000 claims 1
- 238000005516 engineering processes Methods 0.000 abstract description 5
- 235000021156 lunch Nutrition 0.000 abstract description 2
- 238000002360 preparation methods Methods 0.000 abstract description 2
- 244000080466 oignon Species 0.000 abstract 3
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000126 substances Substances 0.000 abstract 1
- 241000208818 Helianthus Species 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 3
- 240000008529 Triticum aestivum Species 0.000 description 2
- 239000002994 raw materials Substances 0.000 description 2
- 235000021307 wheat Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 238000005755 formation reactions Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound 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[Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
Abstract
FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, milling beef, pork and part of bulb onions, the listed components mixing with melange, part of salt, black hot pepper and coriander to produce mince, the mince moulding to produce zrazy, fresh white cabbages shredding and freezing, the remaining bulb onions cutting and sauteing in pork fat, garlic straining, sunflower flour pouring with drinking water and maintenance for swelling, mixing the sauteed part of bulb onions, garlic and sunflower flour with drinking water, the remaining salt and marjoram to produce a sauce; the zrazy, cabbages 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 for the production of canned food "Chopped zrazy with cabbage", which provides for the preparation of recipe components, grinding beef, pork and onions, mixing these components with melange, part of salt, black bitter pepper and coriander to produce minced meat and its formation to obtain zrash, shredder and freezing fresh white cabbage, cutting and sautéing the remaining portion of onions in pork fat, rubbing garlic, stirring wheat flour, mixing the sautéed portion of onion decree, garlic and wheat flour with drinking water, the remaining part of the salt and marjoram to obtain sauce, packing zraz, cabbage and sauce, sealing and sterilization (RU 2279821 C1, 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 in that in the method for the production of canned food "Chopped zrazy with cabbage", which involves preparing the recipe components, chopping beef, pork and parts of onions, mixing the listed components with melange, part salt, bitter black pepper and coriander to produce minced meat and it molding with obtaining zrazy, chopping and freezing fresh cabbage, cutting and sautéing the remaining portion of onion in pork fat, rubbing garlic, mixing, sautéed portion of onion decree and garlic with flour, drinking water, the rest of the salt and marjoram to obtain a sauce, packing zraz, cabbage and sauce, 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 when the following ratio of costs, parts by weight:
The method is implemented as follows.
Prescription components are prepared according to traditional technology.
Prepared beef, pork and approximately 50% of the recipe amount of onions are ground in a spinning top or cutter.
Prepared chicken eggs are mixed to obtain melange.
The listed components in the recipe ratio are mixed with approximately 63% of the recipe amount of salt and ground black pepper and coriander to obtain minced meat, which is molded to obtain zraz.
Prepared fresh white cabbage is chopped and frozen.
The remainder of the onions is chopped and sautéed in pork fat.
The prepared garlic is mashed.
Prepared sunflower flour in accordance with TU 9146-034-27147091-09 is washed down with drinking water in a weight ratio of about 1: 5 and kept for swelling.
The recovered portion of onions, garlic and sunflower flour in a recipe ratio are mixed with drinking water, the remaining part of salt and ground marjoram to obtain a sauce.
Zrazy, cabbage and sauce are packaged in a prescription 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.
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 meat "Chopped zrazy with cabbage", which includes preparing the recipe components, chopping beef, pork and parts of onions, mixing the listed components with melange, part salt, black bitter pepper and coriander to produce minced meat and molding it to obtain zrazh, chopping and freezing fresh white cabbage, cutting and sautéing the remaining onions in pork fat, rubbing the garlic, mixing the sautéed onions and garlic with flour, drinking water, about which has become part of the salt and marjoram to obtain the sauce, packing zraz, cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the components are used in the following ratio, wt.h .:
beef 281.7-284.9 pork 241-303 chicken eggs 28.6 pork fat 2,3 fresh white cabbage 551.3 onion 46.8-47.4 garlic 6.1-6.4 sunflower flour 29th salt 12 black pepper 0.1 coriander 0.1 marjoram 0.4 water before the release of the target product 1000
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012106860/05A RU2473248C1 (en) | 2012-02-27 | 2012-02-27 | Method for production of preserves "chopped zrazy with cabbages" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012106860/05A RU2473248C1 (en) | 2012-02-27 | 2012-02-27 | Method for production of preserves "chopped zrazy with cabbages" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2473248C1 true RU2473248C1 (en) | 2013-01-27 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012106860/05A RU2473248C1 (en) | 2012-02-27 | 2012-02-27 | Method for production of preserves "chopped zrazy with cabbages" |
Country Status (1)
| Country | Link |
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| RU (1) | RU2473248C1 (en) |
Citations (5)
| 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" |
-
2012
- 2012-02-27 RU RU2012106860/05A patent/RU2473248C1/en active
Patent Citations (5)
| 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" |
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