RU2478315C1 - Method for production of preserves "special round rissoles in main red 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, beef and pork 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, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, green and sunflower flour with tomato paste, 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.

There is a known method for the production of canned food “Chopsticks special with red main sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing laziness, freezing fresh grain of green peas, sautéing wheat flour in melted fat, mixing carrots, parsley root, onions, green peas, greens and wheat flour with tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packing of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2364260 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 canned food “Special Chips with Red Main Sauce”, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onion onions, cutting and freezing greens, freezing fresh grains of green peas, mixing carrots, parsley root, onions, green peas and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packing the cue balls, the resulting mixture and bone broth, 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 in the following ratio SRI cost mass parts .:

beef 386.2-397.4 pork 128.3-161.3 melted fat 35.9 carrot 15.1-15.5 parsley root 4-4.1 onion 7.6-7.7 green pea 351.6 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96 8 tomato paste, in terms of 30% solids content 16.1 sugar four 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 beef and pork are chopped.

The listed components in a recipe ratio are mixed with about 40% of the recipe amount of salt and about 66% 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 greens are cut and frozen.

Prepared fresh green pea grain is 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, green peas, greens and sunflower flour in a recipe ratio are mixed with tomato paste, 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 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 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 "Konservlodozyot", 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)

Method for the production of canned food “Chopsticks special with red main sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain the forcemeat, molding it, breading into wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing greens, substitute dressing of fresh green pea grain, mixing carrots, parsley root, onions, green peas and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packing of the cakes, the mixture and bone broth, sealing and sterilization, characterized in that they 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 386.2-397.4 pork 128.3-161.3 melted fat 35.9 carrot 15.1-15.5 parsley root 4-4,1 onion 7.6-7.7 green pea 351.6 greenery 161 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96.8 tomato paste in terms of 30% solids content 16.1 sugar four salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000