RU2498668C1 - Method for production of preserves "moscow cutlets with cabbages and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and 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 crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, acetic acid, table mustard, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce 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 "Moscow cutlets with cabbage and onion sauce with mustard", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed components with part of the salt and part black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, batter, sauté in melted fat and rub carrots, parsley root and the rest of onions, passer wheat flour and mix carrots, parsley root, mashed onions and wheat flour with bone broth, tomato paste, acetic acid, table mustard, sugar the remaining part of the salt, the remaining part of black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300295 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 “Moscow Cutlets with Cabbage and Onion and Mustard Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the above components with part of salt and part of black pepper to produce minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce cutlets, chopping and freezing white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the black pepper , allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is poured with bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 234.7-241.6 raw beef fat 29.8 melted fat 27.3 fresh white cabbage 612.5 carrot 13.3-13.7 parsley root 3.6-3.7 onion 69.9-70.8 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 table mustard 8.3 sugar 5.1 salt 12 black pepper 0.28 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 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 beef fat, and approximately 5.7% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 71% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

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 are mixed with bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with sauce.

Cutlets, 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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food, Volume I - M .; APPP "Canned Fruit and Vegetable", 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 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 food "Moscow cutlets with cabbage and onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed ingredients with part of salt and part of pepper black bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, passing gheeing in melted fat and rubbing carrots, parsley root and the rest of onions and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain a sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with bone broth and kept for swelling, components used in the following ratio of expenses, parts by weight .:
beef 234.7-241.6 raw beef fat 29.8 melted fat 27.3 fresh white cabbage 612.5 carrot 13.3-13.7 parsley root 3.6-3.7 onion 69.9-70.8 wheat bread 46.7 wheat crackers 13.3 sunflower flour 35 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 table mustard 8.3 sugar 5.1 salt 12 black pepper 0.28 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000