RU2489910C1 - Preserved meat-and-vegetable rolls production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, dried ceps blanching and cutting, garlic and speck mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, pork cutting and pounding, mince laying onto the pork, twisting and frying in cooking fat to produce rolls. One performs potatoes cutting and frying in melted fat, carrots and bulb onions cutting and sauteing in margarine, green beans cutting and freezing, sunflower flour pouring with mushroom broth and maintenance for swelling, potatoes, carrots, bulb onions, green beans and sunflower flour mixing with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish, rolls, garnish and mushroom broth packing, sealing and sterilisation.

EFFECT: invention 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 meat and vegetable rolls, which includes preparing the recipe components, blanching and cutting dried porcini mushrooms, blanching and chopping the top of garlic, chopping the top of bacon, mixing these components with part of the salt and part of the black pepper to get ground meat, cutting and beating pork , laying out the minced meat on it, twisting and frying in cooking oil to produce rolls, cutting and frying in potato melted fat, cutting and sautéing margarine of carrots and onions, cutting and freezing string beans, sautéing wheat flour in margarine and mixing potatoes, carrots, onions, string beans and wheat flour with sour cream, sugar, the rest of the salt and the rest of the black pepper to obtain a side dish, packing rolls, garnish and mushroom broth, sealing and sterilization (RU 2344718 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 for producing canned meat and vegetable rolls, which involves preparing the recipe components, blanching and cutting dried porcini mushrooms, chopping garlic and bacon on the top, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, cutting and beating pork, laying out the minced meat on it, twisting and frying in cooking oil to produce rolls, cutting and frying in potato melted fat, cutting and sautéing in margarine carrots and onions, cutting and freezing green beans and mixing potatoes, carrots, onions and green beans with flour, sour cream, sugar, the rest of the salt and the rest of the black pepper to obtain a side dish, packing rolls, side dish and mushroom broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing is filled with mushroom broth and kept for swelling, and the components are used at the following flow rate, parts by weight:

pork 590.4-742.4 bacon 33.3 cooking oil 33.3 melted fat 7.4 margarine 18.5 dried porcini mushrooms 66.7 garlic 8.5-9 potatoes 188.4-217.4 carrot 118.3-121.3 onion 104.4-142.2 green beans 122,2 sunflower flour 20.3 sour cream 27.8 sugar 1.7 salt 12 black pepper 0.3 mushroom broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared dried porcini mushrooms are blanched and chopped.

Prepared garlic and bacon are crushed in a spinning top.

The listed components in the recipe ratio are mixed with about 43% of the recipe amount of salt and about 67% of the recipe amount of ground black pepper to produce minced meat.

The prepared pork is chopped and beaten, and then the minced meat is laid on it, twisted and fried in cooking oil to produce rolls.

Prepared potatoes are cut and fried in melted fat.

Prepared carrots and onions are chopped and sautéed in margarine.

Prepared green beans are cut and frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with mushroom broth in a ratio by weight of about 1: 5 and maintained for swelling.

Potatoes, carrots, onions, green beans and sunflower flour in a recipe ratio are mixed with sour cream, sugar, the rest of the salt and the rest of the ground black pepper to obtain a side dish.

Rolls, a side dish and mushroom broth 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The remaining costs presented in the form of intervals cover their 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 for producing canned meat and vegetable rolls, which includes preparing the recipe components, blanching and cutting dried porcini mushrooms, chopping garlic and bacon on a top, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, cutting and beating the pork, laying out the minced meat on it, twisting and frying in cooking oil to produce rolls, cutting and frying potatoes in melted fat, cutting and sautéing carrots and onions in margarine, cutting and freezing sowing green beans and mixing potatoes, carrots, onions and green beans with flour, sour cream, sugar, the rest of the salt and the rest of the black bitter pepper to obtain a side dish, packing rolls, side dish and mushroom broth, sealing and sterilization, characterized in that use sunflower flour, which before mixing is filled with mushroom broth and kept for swelling, and the components are used at the following flow rate, parts by weight:
pork 590.4-742.4 bacon 33.3 cooking oil 33.3 melted fat 7.4 margarine 18.5 dried porcini mushrooms 66.7 garlic 8.5-9 potatoes 188.4-217.4 carrot 118.3-121.3 onion 104.4-142.2 green beans 122,2 sunflower flour 20.3 sour cream 27.8 sugar 1.7 salt 12 black pepper 0.3 mushroom broth before the release of the target product 1000