RU2480118C1

RU2480118C1 - Method for production of preserves "moscow cutlets with cabbages and sour cream sauce"

Info

Publication number: RU2480118C1
Application number: RU2012128991/05A
Authority: RU
Inventors: Олег Иванович Квасенков; Геннадий Иванович Касьянов
Original assignee: Олег Иванович Квасенков
Priority date: 2012-07-11
Filing date: 2012-07-11
Publication date: 2013-04-27

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 drinking water and chopping, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and 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 cutlets, fresh white cabbages shredding and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, 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 "Moscow Cutlets with Cabbage and Sour Cream Sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing these components with part of salt and part of black bitter pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, passing enichnoy flour and its mixing with cream, bone broth, the remaining part of a salt, the remaining part of the black pepper and bay leaf to obtain sauce, packing cutlets and sauce cabbage, sealing and sterilizing (RU 2300941 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 meat production method “Moscow Cutlets with Cabbage and Sour Cream Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and onion, mixing the listed ingredients with a portion salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white of cabbage, mixing flour, sour cream, bone broth, the remaining part of salt, the remaining part of black bitter and bay leaves to make sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which is poured with bone broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 234.7-241.6 raw beef fat 29.8 melted fat 17.8 fresh white cabbage 612.5 onion 4-4.1 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 sour cream 83.3 salt 12 black pepper 0.27 Bay leaf 0,03 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 drinking water and cutted.

Prepared beef, raw beef fat and onions are chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 74% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh white cabbage is 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, and then mixed in a recipe ratio with sour cream, bone broth, the rest of the salt and ground the remaining part of black pepper and bay leaf to give the sauce.

Cutlets, 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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

Method for the production of canned food "Moscow Cutlets with Cabbage and Sour Cream Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing these components with part of the salt and part of the black pepper with obtaining minced meat, molding it, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, mixing flour, sour cream bone broth, the remaining part of the salt, the remaining part of the black pepper and bay leaf pepper to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
beef 234.7-241.6 raw beef fat 29.8 melted fat 17.8 fresh white cabbage 612.5 onion 4-4,1 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 sour cream 83.3 salt 12 black pepper 0.27 Bay leaf 0,03 bone broth before the release of the target product 1000