RU2499436C1 - Method for production of preserves "moscow cutlets with sour cream sauce with tomato paste" - 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 beef 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. Sugar peas and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained 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 canned food "Moscow Cutlets with Sour Cream with Tomato", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef and raw beef fat, cutting, blanching and chopping onions, mixing the listed ingredients with a portion of salt and black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing sugar peas and green audio, sautéing in ghee flour mixing sugar peas, green and wheat flour with tomato paste and the remainder of the salts, packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2353117 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 food “Moscow Cutlets with Sour Cream and Tomato Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and onion, mixing the listed ingredients with a portion salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing sugar peas and greens and their mixing 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 before mixing is filled with bone broth and kept for swelling, and the components are used in the following ratio, wt. hours:

beef 242.8-249.9 raw beef fat 30.8 melted butter 17.8 onion 4-4.1 sugar peas 569 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 bitter 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 beef 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 sugar peas and greens are 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 allowed to swell.

Sugar peas, greens and sunflower flour in a prescription 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 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, 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 of obtaining canned food "Moscow Cutlets with Sour Cream and Tomato Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed ingredients with a portion of salt and bitter black pepper to produce minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing sugar peas and greens and mixing them with flour, sour cream, tomato paste and the rest of the salt, filling the cutlets and the resulting mixture, sealing and sterilization, characterized in that they use 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:
beef 242.8-249.9 raw beef fat 30.8 melted butter 17.8 onion 4-4,1 sugar peas 569 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.