RU2480102C1 - Method for preparation of preserves "special round rissoles with sour cream sauce with tomato" - 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 black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles. Then one performs French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, French beans, green and sunflower flour mixing with sour cream, tomato paste and the remaining salt, round rissoles and the produced mixture 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.

There is a known method for preparing canned food “Special Chips with Sour Cream with Tomato Sauce”, 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 bitter black pepper to obtain minced meat, forming, breading in wheat bread crumbs and frying in ghee with the production of meatballs, cutting and freezing sugar beans and greens, sautéing wheat flour in ghee, mixing sugar ASOL, green and wheat flour with tomato paste and the remainder of the salts, packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2360532 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 preparing canned food “Special Chips with Sour Cream with Tomato”, 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 bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing sugar beans and greens, mixing sugar beans and greens with flour, sour cream, tomato paste and the remaining part of the salt, packaging of the meatballs and the resulting mixture, sealing and sterilization, according to the invention, use sunflower flour, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following ratio, wt.h. :

beef 386.2-397.4 pork 128.3-161.3 melted butter 33.3 sugar bean 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96.8 sour cream 83.3 tomato paste in terms of 30% solids content 8.1 salt 12 black pepper 0.2 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 approximately 40% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee with the formation of meatballs.

Prepared sugar beans 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.

Sugar beans, herbs and sunflower flour in a recipe ratio are mixed with sour cream, tomato paste and the rest of the salt.

Chips and the resulting mixture 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.

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 fell completely out of the can, but the product by 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)

The method of preparation of canned food “Special Chips with Sour Cream with Tomato 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 bitter black pepper to obtain minced meat, molding it, brewing into wheat bread crumbs and frying in ghee with obtaining meatballs, cutting and freezing sugar beans and greens, mixing sugar beans and greens with flour, sour cream, tomato paste and skew the bulk of the salt, packaging of the meatballs and the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing 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 butter 33.3 sugar bean 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96.8 sour cream 83.3 tomato paste, in terms of 30% solids content 8.1 salt 12 black pepper 0.2 bone broth before the release of the target product 1000