RU2500204C1 - "lithuanian zrazy" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, part of bulb onions cutting and sauteing in melted fat, Kaunas bread cutting and slight drying, speck cutting, the listed components mixing with part of salt and black hot pepper to produce mince, beef cutting and pounding, mince laying onto the beef, twisting, mealing in wheat flour and frying in melted fat to produce zrazy, potatoes and vegetable marrows cutting and blanching, fresh green peas freezing, the remaining bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing potatoes, vegetable marrows, green peas, strained part of bulb onions and pumpkin seeds extraction cake with sour cream, milk, sugar, the remaining salt and laurel leaf to produce garnish, zrazy, garnish and bone broth 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 of producing canned food "Lithuanian Zrazy", which provides for the preparation of recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onion part of melted fat, cutting and drying Kaunas bread, cutting bacon, mixing the listed ingredients with part of salt and black pepper bitter to produce minced meat, cutting and beef beef, laying out the minced meat on it, twisting, breading in parts of wheat flour and frying in melted fat to obtain zraz, cutting and blanching potatoes and zucchini, deputy dressing fresh green pea grains, cutting, sautéing in melted butter and rubbing the remaining part of onions, sautéing the remaining part of wheat flour in melted butter, mixing potatoes, zucchini, green peas, mashed part of onion and sautéed part of wheat flour with sour cream, milk, sugar, the remaining part of the salt and bay leaf to obtain a side dish, packing zraz, side dish and bone broth, sealing and sterilization (RU 2344648 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 of producing canned food “Lithuanian Zrazy”, which involves preparing the recipe components, cooking, cleaning and cutting chicken eggs, cutting and sautéing onions, melted onion, cutting and drying Kaunas bread, cutting bacon, mixing the listed components with a portion of salt and bitter black pepper to produce minced meat, cutting and beef beef, laying out the minced meat on it, twisting, breading in wheat flour and frying in melted fat to obtain zraz, cutting and blanching to moths and zucchini, freezing fresh green pea grains, cutting, sautéing in melted butter and rubbing the remaining part of onions, mixing potatoes, zucchini, green peas and mashed onions with flour, sour cream, milk, sugar, the remaining part of salt and bay leaf to obtain a side dish, packing zraz, side dish and bone broth, sealing and sterilization, according to the invention, ground gourd pumpkin seeds are used as a side dish, which is poured with bone broth and mixed before mixing for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 365.6-376.2 chicken eggs 30.1 bacon 27.3 melted fat 21.7 melted butter 1.8 onion 76.7-77.7 potatoes 342.4-361.1 green pea 74.5 zucchini 74,2 Kaunas bread 35.7 Wheat flour 2,3 pumpkin seed meal 32 sour cream 85,4 milk 12.8 sugar 0.2 salt 12 black pepper 0.1 Bay leaf 0.08 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 chicken eggs are boiled, peeled and chopped.

About 75% of the recipe amount of onions is chopped and sautéed in melted fat.

Prepared Kaunas custard bread from a mixture of peeled rye flour and wheat flour of the 2nd grade (Egorov P.S. Collection of recipes for bread and bakery products. - St. Petersburg: Gidrometeoizdat, 2000, p. 152-153), cut and dried, preferably to weight loss by 30-40%.

Prepared bacon cut.

The listed components in a recipe ratio are mixed with approximately 66% of the recipe amount of salt and ground black pepper to produce minced meat.

The prepared beef is cut and beaten, and then the minced meat is laid on it, twisted, breaded in wheat flour and fried in melted fat to obtain zraz.

Prepared potatoes and zucchini are cut and blanched in hot water.

Prepared fresh green pea grain is frozen.

The remaining onions are chopped, sautéed in melted butter and wiped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with sour cream, milk, sugar, the remaining part of the salt and ground bay leaf to obtain a side dish.

Zrazy, side dish and bone broth 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.

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)

The way to produce canned foods "Lithuanian Zrazy", which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and sautéing onion parts of melted onion, cutting and drying Kaunas bread, cutting bacon, mixing the listed ingredients with part of the salt and bitter black pepper with the production of minced meat, cutting and beating of beef, laying out the minced meat on it, twisting, breading in wheat flour and frying in melted fat to obtain zraz, cutting and blanching potatoes and zucchini, freezing the light its green pea grains, cutting, sautéing in melted butter and rubbing the remaining part of onions, mixing potatoes, zucchini, green peas and mashed onions with flour, sour cream, milk, sugar, the remaining part of salt and bay leaf to obtain a side dish, packing zraz, garnish and bone broth, sealing and sterilization, characterized in that the garnish uses ground pumpkin seed meal, which is poured with bone broth and kept for swelling before mixing, and the components are used in the following ratio of costs, parts by weight:
beef 365.6-376.2 chicken eggs 30.1 bacon 27.3 melted fat 21.7 melted butter 1.8 onion 76.7-77.7 potatoes 342.4-361.1 green pea 74.5 zucchini 74,2 Kaunas bread 35.7 Wheat flour 2,3 pumpkin seed meal 32 sour cream 85,4 milk 12.8 sugar 0.2 salt 12 black bitter pepper 0.1 Bay leaf 0.08 bone broth before the release of the target product 1000.