RU2486775C1 - Method for production of preserves "roll po-sheremetyevsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork loin cutting, undercut cutting, pounding and sprinkling with part of salt and black hot pepper, pork loin laying onto the undercut, twisting and frying in melted butter to produce rolls, champignons cutting and frying in melted butter, green beans cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling, champignons, green beans and sunflower flour mixing with sour cream and the remaining salt, the rolls 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 for the production of canned food "Sheremetyevo Roll", which includes preparing the recipe components, cutting pork loin, cutting, beating and sprinkling part of the salt and black pepper bitter, laying out the pork loin on it, twisting and frying in ghee to produce rolls, cutting and frying champignons in ghee, cutting and freezing string beans, passing wheat flour in ghee, mixing champignons, string beans and wheat flour with the rest of the salt, packaging for rolls, the resulting mixture and sour cream, sealing and sterilization (RU 2344645 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 producing canned food “Sheremetyevo roll”, which involves preparing the recipe components, cutting pork loin, cutting, beating and sprinkling part of the salt and black bitter pepper, laying out the pork loin on it, twisting and frying in melted butter to produce rolls, cutting and frying champignons in melted butter, cutting and freezing string beans, mixing mushrooms and string beans with flour, sour cream and the rest of the salt, packing rolls and floor chennoy mixture, sealing and sterilization, according to the invention sunflower flour is used, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following flow, pbw .:

tenderloin 496.9 pork loin 178.1 melted butter 45,2 champignons 843.8 green beans 68.8 sunflower flour 17.5 sour cream 183.3 salt 12 black pepper 0.4 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared pork loin cut.

Cut the prepared tenderloin, beat and sprinkle with approximately 50% of the recipe amount of salt and bitter black pepper, and then lay the pork loin on it, twist and fry in ghee to obtain rolls.

Prepared champignons are cut and fried in ghee.

Prepared green beans are cut and frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

Mushrooms, green beans and sunflower flour in a recipe ratio are mixed with sour cream and the rest of the salt.

Rolls 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 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 fell completely out of the can, but the product by 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)

Method for the production of canned food "Sheremetyevo roll", which includes preparing the recipe components, cutting pork loin, cutting, beating and sprinkling part of the salt and black pepper bitter, laying out the pork loin on it, twisting and frying in ghee to produce rolls, cutting and frying champignons in ghee, cutting and freezing string beans, mixing champignons and string beans with flour, sour cream and the rest of the salt, packing the rolls and the resulting mixture, sealing and sterilizing tion, characterized in that the sunflower flour, which prior to mixing with drinking water is poured and allowed to stand to swell, and components used in the following flow, pbw .:
tenderloin 496.9 pork loin 178.1 melted butter 45,2 champignons 843.8 green beans 68.8 sunflower flour 17.5 sour cream 183.3 salt 12 black pepper 0.4 water before the release of the target product 1000