RU2475068C1 - Method for production of preserves "round rissoles with 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 milk and chopping, meat chopping, the listed components mixing with 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 round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, asparagus and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, asparagus, green and sunflower flour with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth 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 manufacturing canned food "Chops with onion sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and wiping carrots, parsley root and onions, cutting and freezing asparagus and herbs, sautéing in powdered wheat flour, mixing carrots, parsley root, onions, asparagus, herbs and wheat flour with tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter black pepper and bay leaf, packing of the cakes, the resulting mixture and bone broth , sealing and sterilization (RU 2363319 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 manufacturing canned food “Chips with onion sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed components with part of the salt and part of the black bitter pepper to obtain minced meat, molding it , breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing sp rye and greens, mixing carrots, parsley, onions, asparagus and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packaging of cue balls, the resulting mixture and bone broth, sealing and sterilization, according to the invention, 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:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 asparagus 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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 milk and cutted.

Prepared meat is cutted.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

Prepared asparagus and greens are chopped and frozen.

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.

Carrots, parsley root, onions, asparagus, herbs and sunflower flour in a recipe ratio are mixed with tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the black pepper and bay leaf.

The meatballs, the resulting mixture and bone broth 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab 238.7 kg per 1 ton of the target product. 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 "Konservplodoizgot", 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 manufacturing canned meat "Cloves with onion sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, molding it, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing asparagus and herbs, mixing carrots, root parsley, onions, asparagus and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that 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:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 asparagus 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 tomato paste in terms of 30% solids content 12.9 acetic acid in terms of 80% concentration 1.21 sugar 3.23 salt 12 black bitter pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000