RU2480116C1 - Method for preparation of preserves "round rissoles with onion sauce" - Google Patents

Method for preparation of preserves "round rissoles with onion sauce" Download PDF

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Publication number
RU2480116C1
RU2480116C1 RU2012128862/05A RU2012128862A RU2480116C1 RU 2480116 C1 RU2480116 C1 RU 2480116C1 RU 2012128862/05 A RU2012128862/05 A RU 2012128862/05A RU 2012128862 A RU2012128862 A RU 2012128862A RU 2480116 C1 RU2480116 C1 RU 2480116C1
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RU
Russia
Prior art keywords
sugar
salt
bone broth
melted fat
meat
Prior art date
Application number
RU2012128862/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
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 RU2012128862/05A priority Critical patent/RU2480116C1/en
Application granted granted Critical
Publication of RU2480116C1 publication Critical patent/RU2480116C1/en

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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 is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. One performs French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes carrots, parsley roots, bulb onions, French beans, 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 are packed, sealed and sterilised.
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 of cooking canned food "Cloves with onion sauce", which involves preparing the recipe, 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, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and wiping carrots, parsley and onions, cutting and freezing sugar beans and herbs, passé mixing wheat flour in melted fat, mixing carrots, parsley root, onions, sugar beans, herbs and wheat flour with tomato paste, acetic acid, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing of the meatballs obtained from the mixture and bone broth, sealing and sterilization (RU 2358565 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 meat “Cloves 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 with haricot beans and greens, mixing carrots, parsley root, onions, sugar beans and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packing of the meatballs, 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 sugar bean 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 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 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.

Carrots, parsley root, onions, sugar beans, 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)

  1. A method of preparing canned meat "Cloves with onion sauce", which involves 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 make 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 sugar beans and greens, mixing sea Covey, parsley root, onions, sugar beans and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter black pepper and bay leaf, packaging of cue balls, the mixture and bone broth, sealing and sterilization, different the fact 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:
    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 sugar bean 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 pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000
RU2012128862/05A 2012-07-10 2012-07-10 Method for preparation of preserves "round rissoles with onion sauce" RU2480116C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012128862/05A RU2480116C1 (en) 2012-07-10 2012-07-10 Method for preparation of preserves "round rissoles with onion sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012128862/05A RU2480116C1 (en) 2012-07-10 2012-07-10 Method for preparation of preserves "round rissoles with onion sauce"

Publications (1)

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RU2480116C1 true RU2480116C1 (en) 2013-04-27

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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 (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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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