RU2473248C1 - Method for production of preserves "chopped zrazy with cabbages" - Google Patents

Method for production of preserves "chopped zrazy with cabbages" Download PDF

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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
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RU
Russia
Prior art keywords
pork
garlic
salt
mixing
zrazy
Prior art date
Application number
RU2012106860/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Геннадий Иванович Касьянов
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 RU2012106860/05A priority Critical patent/RU2473248C1/en
Application granted granted Critical
Publication of RU2473248C1 publication Critical patent/RU2473248C1/en

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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:

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.

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)

  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
RU2012106860/05A 2012-02-27 2012-02-27 Method for production of preserves "chopped zrazy with cabbages" RU2473248C1 (en)

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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Family Applications (1)

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)

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RU (1) RU2473248C1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
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"

Patent Citations (5)

* Cited by examiner, † Cited by third party
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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