RU2480096C1 - Method for production of preserves "special round rissoles with cabbages and red sauce with onions and cucumbers" - 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. Then one performs the produced mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Then one performs fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, sunflower flour pouring with bone broth and maintenance for swelling. Then the method envisages carrots, parsley roots, bulb onions, brined cucumbers and sunflower flour mixing with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 "Special chops with cabbage and red sauce with onions and cucumbers", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing these components with part of the salt and part of the black bitter pepper to obtain minced meat , its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and grinding carrots, parsley root and onions, chopping pickles on a top, stirring wheat flour and mixing carrots, parsley root, onions, pickles and wheat flour with bone broth, tomato paste, acetic acid, sugar, the remaining portion of salt, remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain a sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization (RU 2300242 C1, 2007).

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 canned food production method “Special Chips with Cabbage and Red Sauce with Onions and Cucumbers”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, p mixing in melted fat and rubbing carrots, parsley and onions, chopping pickles on a top and mixing carrots, parsley and pickles with flour, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper bitter, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packing of meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which is poured before mixing bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 338-347.9 pork 112.1-140.9 melted fat 51,2 fresh white cabbage 612.5 carrot 26.7-27.4 parsley root 7.2-7.3 onion 131.8-133.5 salted cucumbers 60.7 wheat bread 60 wheat crackers 333 sunflower flour 35 milk 80 tomato paste, in terms of 30% solids content 21.6 acetic acid, calculated on 80% concentration 0.26 sugar 10 salt 8 black pepper 0.34 allspice 0.02 cinnamon 0,03 nutmeg 0.01 Bay leaf 0,07 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 50% 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 breadcrumbs and fried in melted fat to produce meatballs.

Prepared fresh white cabbage is chopped and frozen.

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

Prepared pickles are ground in a spinning top.

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, onions, pickles and sunflower flour in a recipe are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with getting the sauce.

The meatballs, 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.

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)

Method for the production of canned food “Special chops with cabbage and red sauce with onions and cucumbers”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to make minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, straining in melted fat and rubbing carrots, parsley and onions, chopping pickles and mixing carrots, parsley and pickles with flour, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper, allspice, cinnamon , with nutmeg and bay leaf to obtain a sauce, packing of meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with bone broth and allowed to stand Haniyeh, and the components used in the following ratio of expenses, parts by weight .:
beef 338-347.9 pork 112.1-140.9 melted fat 51,2 fresh white cabbage 612.5 carrot 26.7-27.4 parsley root 7.2-7.3 onion 131.8-133.5 salted cucumbers 60.7 wheat bread 60 wheat crackers 33.3 sunflower flour 35 milk 80 tomato paste in terms of 30% solids content 21.6 acetic acid in terms of 80% concentration 0.26 sugar 10 salt 8 black pepper 0.34 allspice 0.02 cinnamon 0,03 nutmeg 0.01 Bay leaf 0,07 bone broth before the release of the target product 1000