RU2492717C1 - Method for production of preserves "meat balls with cabbages in sour cream sauce with tomato paste" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, bulb onions cutting and sauteing in melted fat, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, mixing the flour, sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the meat balls, cabbages and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: meat - 274.7-359.1; melted fat - 66.5; fresh white cabbages - 428.8; bulb onions - 87-88.1; rice - 33; wheat flour - 6.5; sunflower flour - 30; sour cream - 25; tomato paste in conversion to 30% dry substances content - 8.3; salt - 12; black hot pepper - 0.27; laurel leaf - 0.05; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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Description

The invention relates to the production technology of canned second lunch dishes.

A known method for producing canned food "Meatballs with cabbage in sour cream and tomato sauce", which includes preparing the recipe components, boiling to a double increase in the mass of rice, meat cutter, cutting and sautéing onion in melted fat, mixing the listed components with part of salt and part of bitter black pepper with the production of minced meat, its molding, breading in parts of wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing vsheysya parts of wheat flour and its mixing with cream, bone broth, tomato paste, the remainder of the salts, the remainder of the black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce, sealing and sterilizing (RU 2302152 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 “Meatballs with cabbage in sour cream and tomato sauce”, which involves preparing the recipe components, boiling until the rice mass doubles, meat cutting, cutting and sautéing onion in melted fat, mixing the listed components with a portion salt and part of black pepper to obtain minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, mixing flour, sour cream, bone broth, tomato paste, the remaining part of salt, the remaining part of black bitter and bay leaves to make a sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which before mixing, pour bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 274.7-359.1 melted fat 66.5 fresh white cabbage 428.8 onion 87-88.1 rice 33 Wheat flour 6.5 sunflower flour thirty sour cream 25 tomato paste, in terms of 30% solids content 8.3 salt 12 black pepper 0.27 Bay leaf 0.05 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 rice is boiled until a double increase in mass.

Prepared meat is cutted.

Prepared onions are chopped and sautéed in melted fat.

The listed components in a recipe ratio are mixed with about 32% of the recipe amount of salt and about 63% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh white cabbage is 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 kept for swelling, and then mixed in a recipe ratio with sour cream, bone broth, tomato paste, the rest of the salt and the remaining ground bitter black pepper and bay leaf to give the sauce.

Meatballs, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses for the estimated laying of 228 kg per 1 ton of the target product. 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 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)

The method of obtaining canned meatballs with cabbage in sour cream and tomato sauce, which includes preparing the recipe components, boiling until the rice mass doubles, meat chopping, cutting and sautéing onion in melted fat, mixing the listed ingredients with part of salt and part of bitter black pepper obtaining minced meat, molding it, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, mixing flour, sour cream, bone broth she, tomato paste, the remaining part of the salt, the remaining part of the black pepper and bay leaf pepper with obtaining the sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is poured with bone broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 274.7-359.1 melted fat 66.5 fresh white cabbage 428.8 onion 87-88.1 rice 33 Wheat flour 6.5 sunflower flour thirty sour cream 25 tomato paste, in terms of 30% solids content 8.3 salt 12 black pepper 0.27 Bay leaf 0.05 bone broth before the release of the target product 1000