RU2499440C1 - Method for production of preserves "round rissoles with sour cream sauce and 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 milk and chopping, meat chopping. 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 round rissoles. 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 round rissoles 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 for the production of canned food "Slices with sour cream and tomato sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and bitter black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, sautéing wheat flour in ghee, mixing enogo peas, green and wheat flour with tomato paste and the remainder of the salts, packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2349130 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 the production of canned meat "Slices with sour cream and tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, mixing green peas and s deer with flour, sour cream, tomato paste and the rest of the salt, packaging of the meatballs and the resulting mixture, sealing and sterilization, according to the invention, use sunflower flour, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio, wt. hours:

meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 sour cream 83.3 tomato paste in terms of 30% solids content 8.1 salt 12 black pepper 0.2 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 milk and cutted.

Prepared meat is cutted.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee to produce meatballs.

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.

Chips 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab 238.7 kg per 1 ton of the target product.

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)

Method for the production of canned meat "Slices with sour cream and tomato sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and bitter black pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grains of green peas, mixing green peas and greens with flour, sour cream, tomato pasta th and the remaining part of the salt, packaging of the meatballs 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 are used in the following flow ratio, parts by weight:
meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 sour cream 83.3 tomato paste in terms of 30% solids content 8.1 salt 12 black bitter pepper 0.2 bone broth before the release of the target product 1000