RU2482726C1 - Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with onions" - 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 drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with 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, the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing strained part of bulb onions and sunflower flour with sour cream, 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 cutlets, cabbages and sauce packing, sealing and sterilisation.

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 of producing canned food "Moscow cutlets with cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components 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, mixing in the melted fat and wiping the remaining part of the onion, wheat flour and mixing the rubbed part of the onion and wheat flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain a sauce, packaging cutlets, cabbage and sauce, sealing and sterilization (RU 2298995 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 producing canned food “Moscow cutlets with cabbage and sour cream with onions”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components with part of salt and part of black pepper to produce minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to produce cutlets, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing the remaining part of onions and mixing with flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper, allspice, cinnamon, nutmeg nuts and bay leaves to obtain the sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and to mponenty used in next flow rate pbw .:

beef 234.7-241.6 raw pork fat 29.8 melted fat 24.3 fresh white cabbage 612.5 onion 63.5-64.3 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 sour cream 66.7 tomato paste, in terms of 30% solids content 3,1 acetic acid, calculated on 80% concentration 0.02 sugar 1.4 salt 12 black pepper 0.27 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 pork fat, and approximately 6% of the onion recipe amount 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.

The rest of the onions are chopped, sautéed in melted fat and rubbed.

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 rubbed part of onions and sunflower flour in a recipe ratio are mixed with sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain 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.

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)

A method of obtaining canned food "Moscow cutlets with cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the listed ingredients with part of salt and part of pepper black bitter 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, cutting, passerova ghee and rub the remaining onions and mix with flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining sauce, packing cutlets, cabbage and sauce, 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 next race progress, parts by weight:
beef 234.7-241.6 raw pork fat 29.8 melted fat 24.3 fresh white cabbage 612.5 onion 63.5-64.3 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 sour cream 66.7 tomato paste in terms of 30% solids content 3,1 acetic acid in terms of 80% concentration 0.02 sugar 1.4 salt 12 black pepper 0.27 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000