RU2502342C1 - Method for production of preserves "chopped zrazy with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, milling beef, pork and part of bulb onions, the listed components mixing with melange, part of salt, black hot pepper and coriander to produce mince, the mince moulding to produce zrazy, fresh white cabbages shredding and freezing, the remaining bulb onions cutting and sauteing in pork fat, garlic straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the sauteed part of bulb onions, garlic and pumpkin seeds extraction cake with drinking water, the remaining salt and marjoram to produce a sauce; the zrazy, 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 "Chopped zrazy with cabbage", which includes preparing the recipe components, grinding beef, pork and onions, mixing these components with melange, part salt, black bitter pepper and coriander to produce minced meat and its formation to obtain zrash, shredder and freezing fresh white cabbage, cutting and sautéing the remaining portion of onions in pork fat, rubbing the garlic, stirring the wheat flour, mixing the sautéed portion of the onion onions, garlic and wheat flour with drinking water, the remaining part of salt and marjoram to obtain sauce, packing zrazy, cabbage and sauce, sealing and sterilizing (RU 2279821 C1, 2006).

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 in that in the method for the production of canned food "Chopped zrazy with cabbage", which involves preparing the recipe components, chopping beef, pork and parts of onions, mixing the listed components with melange, part salt, bitter black pepper and coriander to produce minced meat and it forming with zrazy, chopping and freezing fresh white cabbage, cutting and sautéing the remaining part of onion in pork fat, rubbing garlic, mixing the sautéed portion of onion decree and garlic with drinking water, the rest of the salt and marjoram to obtain the sauce, packaging of zraz, cabbage and sauce, sealing and sterilization, characterized in that at the stage of preparation of the sauce, ground pumpkin seed meal is used, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 281.7-284.9 pork 241-303 chicken eggs 28.6 pork fat 2,3 fresh white cabbage 551.3 onion 46.8-47.4 garlic 6.1-6.4 pumpkin seed meal 29th salt 12 black pepper 0.1 coriander 0.1 marjoram 0.4 water before the release of the target product 1000.

The method is implemented as follows. Prescription components are prepared according to traditional technology. Prepared beef, pork and approximately 50% of the recipe amount of onions are ground in a spinning top or cutter.

Prepared chicken eggs are mixed to obtain melange. The listed components in the recipe ratio are mixed with approximately 63% of the recipe amount of salt and ground black pepper and coriander to obtain minced meat, which is molded to obtain zraz. Prepared fresh white cabbage is chopped and frozen. The remainder of the onions is chopped and sautéed in pork fat. The prepared garlic is mashed. 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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The recovered portion of onions, garlic and meal of pumpkin seeds in a recipe ratio are mixed with drinking water, the remaining part of salt and ground marjoram to obtain a sauce.

Zrazy, 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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)

Method for the production of canned meat "Chopped zrazy with cabbage", which includes preparing the recipe components, chopping beef, pork and parts of onions, mixing the listed components with melange, part salt, black bitter pepper and coriander to produce minced meat and molding it to obtain zrazh, chopping and freezing fresh cabbage, cutting and sautéing the remaining onions in pork fat, rubbing the garlic, mixing the sautéed onions and garlic with drinking water, left over part of the salt and marjoram to obtain the sauce, packing zraz, cabbage and sauce, sealing and sterilization, characterized in that at the stage of sauce preparation when mixing, use ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
beef 281.7-284.9 pork 241-303 chicken eggs 28.6 pork fat 2,3 fresh white cabbage 551.3 onion 46.8-47.4 garlic 6.1-6.4 pumpkin seed meal 29th salt 12 black pepper 0.1 coriander 0.1 marjoram 0.4 water before the release of the target product 1000