RU2501346C1 - Method for production of preserves "round rissoles with onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared. White bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissols. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Sugar peas and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, sugar peas, greens and sunflower flour with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. Round rissoles, produced mixture and bone broth are packed. One performs sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

There is a method of producing canned food "Chops with onion and mustard sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of salt and part of black bitter pepper to obtain minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing sugar peas and green and, passerin in the melted fat of wheat flour, mixing carrots, parsley root, onions, sugar peas, greens and wheat flour with Yuzhny sauce, tomato paste, sugar, the rest of the salt, the remaining part of the black bitter pepper, mustard and bay leaf packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2363320 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 “Chips with onion and mustard sauce”, which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to get the stuffing, its molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, straining in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing eating sugar peas and greens, mixing carrots, parsley root, onions, sugar peas and greens with flour, Yuzhny sauce, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper, mustard and bay leaf, packing of the cue ball, the resulting mixture and bone broth, sealing and sterilization, according to the invention, 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:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar peas 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 South sauce 81 tomato paste, in terms of 30% solids content 12.9 sugar 3.23 salt 12 black pepper 0.3 mustard 0.4 Bay leaf 0.05 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 approximately 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

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.

The carrots, parsley root, onions, sugar peas, greens and sunflower flour in a recipe ratio are mixed with South sauce, tomato paste, sugar, the rest of the salt and the ground part of the black pepper, mustard and bay leaf.

The meatballs, the resulting mixture 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 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. 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 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 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 producing canned meat "Chicken and onion sauce with mustard", which includes preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of the salt and part of the black bitter pepper to make minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar peas and greens, mixing carrots, parsley root, onions, sugar peas and greens with flour, Yuzhny sauce, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper, mustard and bay leaf, packaging of cue ball, the resulting mixture and bone broth, 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:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar peas 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 South sauce 8.1 tomato paste, in terms of 30% solids content 12.9 sugar 3.23 salt 12 black bitter pepper 0.3 mustard 0.4 Bay leaf 0.05 bone broth before the release of the target product 1000