RU2493742C1 - Method for production of preserves "meat balls with cabbages in main red sauce " - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping, cutting and sauteing (in melted fat) 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 flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, cutting, sauteing (in melted fat) and straining carrots, parsley roots and the remaining bulb onions, the components mixing with flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, 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 - 61.5; fresh white cabbages - 428.8; carrots - 25-25.6; parsley roots - 6.8-6.9; bulb onions - 99-100.3; wheat bread - 48; wheat flour - 6.5; sunflower flour - 30; milk -72; tomato paste in conversion to 30% dry substances content - 16.7; sugar - 6.2; 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.

1 cl

Description

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

A known method for the production of canned food "Meatballs with cabbage in red main sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, cutting and sautéing part of onion in melted fat, mixing the listed components with part of salt and part of black pepper bitter 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, mixing in the melted fat and rubbing the carrots, parsley root and the remaining part of onion, stirring the remaining part of the wheat flour and mixing the carrots, parsley root, the rubbed part of the onion and sautéed wheat flour with bone broth, tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302151 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 canned meat production method "Meatballs with Cabbage in Red Main Sauce", which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the meat, cutting and sautéing part of the onion in melted fat, mixing the listed components with part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh protein of cauliflower, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions and mixing them with flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization, according to the invention, sunflower flour is used in the sauce, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following the ratio of costs, parts by weight:

meat 274.7-359.1 melted fat 61.5 fresh white cabbage 428.8 carrot 25-25.6 parsley root 6.8-6.9 onion 99-100.3 wheat bread 48 Wheat flour 6.5 sunflower flour thirty milk 72 tomato paste, in terms of 30% solids content 16.7 sugar 6.2 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 wheat bread is soaked in milk and cutted.

Prepared meat is cutted.

Approximately 86% of the recipe amount of prepared onions is 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 carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

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 carrots, parsley root, mashed onions and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the remaining part of the black pepper and bay leaf to obtain 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. The remaining costs presented in the form of intervals cover their 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 Konservplodozyach, 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 of tin can No. 8 containing products obtained by the described technology and by the closest analogue, they were 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)

Method for the production of canned meatballs with cabbage in red main sauce, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, cutting and sautéing part of 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 wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in wrap fat and rub the carrots, parsley root and the rest of onions and mix them with flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain 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 kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 274.7-359.1 melted fat 61.5 fresh white cabbage 428.8 carrot 25-25.6 parsley root 6.8-6.9 onion 99-100.3 wheat bread 48 Wheat flour 6.5 sunflower flour thirty milk 72 tomato paste, in terms of 30% solids content 16.7 sugar 6.2 salt 12 black pepper 0.27 Bay leaf 0.05 bone broth before the release of the target product 1000