RU2484689C1 - Method for production of preserves "moscow cutlets with sour cream sauce" - 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, beef, raw beef tallow and bulb onions 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 cutlets, asparagus and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, asparagus, green and sunflower flour mixing with sour cream and the remaining salt, the cutlets and the produced mixture 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 manufacturing canned food "Moscow Cutlets with Sour Cream Sauce", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef and raw beef fat, cutting, blanching and chopping a portion of onion, mixing the listed components with a portion of salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and herbs, passé ment in ghee flour mixing asparagus, green and wheat flour with the remaining part of a salt packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2362360 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 manufacturing canned food "Moscow Cutlets with Sour Cream Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed components with part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and herbs and mixed e flour, sour cream and the remainder of the salts, cutlets and packing the resulting mixture, sealing and sterilization, the invention is used sunflower flour that is poured before mixing bone broth and incubated for swelling, and the components used in the following flow, pbw .:

beef 242.8-249.9 raw beef fat 30.8 melted butter 17.8 onion 4-4.1 asparagus 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 83.3 salt 12 black pepper 0.21 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 34% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared asparagus 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.

Asparagus, herbs and sunflower flour in a recipe ratio are mixed with sour cream and the rest of the salt.

Cutlets 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. 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 (1)

A method of manufacturing canned food "Moscow Cutlets with Sour Cream Sauce", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed components with part of salt and bitter black pepper to make minced meat , its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and herbs and mixing them with flour, sour cream and the rest salts, cutlets and packing the resulting mixture, sealing and sterilization, characterized in that the sunflower flour that is poured before mixing bone broth and allowed to stand to swell, and components used in the following flow, pbw .:
beef 242.8-249.9 raw beef fat 30.8 melted butter 17.8 onion 4-4,1 asparagus 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 83.3 salt 12 black pepper 0.21 bone broth before the release of the target product 1000