RU2498663C1 - Method for production of preserved product "moscow cutlets with sour cream sauce with tomato" - 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, chopping beef, raw pork tallow and bulb onions. One performs 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. Then one performs green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes green peas, greens and sunflower flour with sour cream, tomato paste and the remaining salt. The cutlets and produced mixture are packed, sealed and sterilised.

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 producing a canned product "Moscow Cutlets with Sour Cream and Tomato Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef and raw pork fat, cutting, blanching and chopping onions, mixing the listed components with a portion salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing greens audio, freezing fresh grain green peas, sautéing in ghee flour mixing green peas, green and wheat flour with tomato paste and the remainder of the salts, packing cutlets, the resulting mixture and cream, sealing and sterilizing (RU 2363297 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 production method of the canned product "Moscow Cutlets with Sour Cream with Tomato Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components with part of salt and bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and freezing greens, substitute framing fresh green pea grains, mixing green peas and greens with flour, sour cream, tomato paste and the rest of the salt, packing the cutlets and the resulting mixture, sealing and sterilizing, according to the invention, use sunflower flour, which is poured with bone broth before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:

beef 242.8-249.9 raw pork fat 30.8 melted butter 17.8 onion 4-4.1 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 83.3 tomato paste, in terms of 30% solids content 8.6 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 pork 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 greens are cut and frozen.

Prepared fresh green pea grain is 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.

Green peas, greens and sunflower flour in a recipe ratio are mixed with sour cream, tomato paste 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.

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)

A method of manufacturing a canned product "Moscow Cutlets with Sour Cream and Tomato Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the listed ingredients with a portion of salt and bitter black pepper obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, cutting and freezing greens, freezing fresh grain of green mountains a rack, mixing green peas and greens with flour, sour cream, tomato paste and the rest of the salt, packing the cutlets and the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and kept for swelling, and the components used in the following ratio of costs, parts by weight:
beef 242.8-249.9 raw pork fat 30.8 melted butter 17.8 onion 4-4,1 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 83.3 tomato paste, in terms of 30% solids content 8.6 salt 12 black pepper 0.21 bone broth before the release of the target product 1000