RU2481036C1 - Method for production of preserves "home-made cutlets with cabbages and sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 169.01-173.91; pork 83.13-104.54; beef raw tallow - 6.67; chicken eggs - 3.33; melted fat - 55; fresh white cabbages - 612.5; bulb onions - 8-8.1; wheat bread - 43.33; wheat crumbs - 13.334; wheat flour - 6.33; sunflower flour - 12.4; sour cream - 52.22; water - 66.67; tomato paste in conversion to 30% of dry substances content - 5.55; salt - 12; black hot pepper - 0.41; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000. One performs wheat bread soaking in drinking water and chopping. Beef, pork, beef raw tallow and bulb onions are chopped. The listed components are mixed with chicken eggs, 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 cutlets. Fresh white cabbages are chopped and frozen. Wheat flour is sauteed and mixed with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Additionally one introduces into the sauce sunflower flour that is poured with drinking water and maintained for swelling before mixing. The cutlets, cabbages and sauce are packed, sealed and sterilised.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.

A known method for the production of canned food "Homemade cutlets with cabbage and sour cream with tomato", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, beef raw fat and onions, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, tomato paste, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300938 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 method for the production of canned food "Homemade cutlets with cabbage and sour cream with tomato", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, shredder y and freezing fresh white cabbage, stirring wheat flour and mixing it with sour cream, bone broth, tomato paste, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to The invention additionally introduces sunflower flour into the sauce, which, before mixing, is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 169.01-173.91 pork 83.13-104.54 raw beef fat 6.67 chicken eggs 3.33 melted fat 55 fresh white cabbage 612.5 onion 8-8,1 wheat bread 43.33 wheat crackers 13.33 Wheat flour 6.33 sunflower flour 12,4 sour cream 52.22 water 66.67 tomato paste in terms of 30% solids content 5.55 salt 12 black pepper 0.41 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, pork, raw beef and onions are chopped.

The listed components are mixed with chicken eggs, about 64% of the recipe for salt and about 73% of the recipe for ground black pepper to form minced meat, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh white cabbage is chopped and frozen.

Prepared wheat flour passer.

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.

Wheat and sunflower flour in a recipe ratio are mixed with sour cream, bone broth, tomato paste, the rest of the salt and ground the rest of the black pepper and bay leaf to obtain a 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. Shown in the form of an interval onion consumption covers its 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, and the product at the closest, no analogue.

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 "Homemade meatballs with cabbage and sour cream with tomato", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onions, mixing the listed ingredients with chicken eggs, part salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, tomato paste, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that in the sauce additionally introduced sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 169.01-173.91 pork 83.13-104.54 raw beef fat 6.67 chicken eggs 3.33 melted fat 55 fresh white cabbage 612.5 onion 8-8,1 wheat bread 43.33 wheat crackers 13.33 Wheat flour 6.33 sunflower flour 12,4 sour cream 52.22 water 66.67 tomato paste, in terms of 30% solids content 5.55 salt 12 black pepper 0.41 Bay leaf 0,03 bone broth before the release of the target product 1000