RU2503293C1 - Method for production of preserves "home-made cutlets with cabbages and sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping pork, pork, raw pork tallow and part of bulb onions. The listed components are mixed with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages chopping and freezing, the remaining bulb onions sauteing in melted fat and straining. Then one performs wheat flour sauteing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the strained part of bulb onions, wheat flour and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. Then the cutlets, cabbages and sauce 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 "Homemade cutlets with cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs , part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh protein of cauliflower, cutting, sautéing in melted fat and wiping the remaining part of onions, sautéing wheat flour and mixing the mashed part of onion and wheat flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, cinnamon, nutmeg , the remaining part of black pepper, allspice and bay leaves to obtain sauce, packing cutlets, cabbage and sauce, sealing and sterilization (RU 2300939 C1, 2007).

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 “Homemade cutlets with cabbage and sour cream with onions”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, shredder and freezing fresh white cabbage, cutting, sautéing in melted fat and wiping the remaining portion of onion, wheat flour and mixing the mashed portion of onion and wheat flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt , with nutmeg, the remaining part of black pepper, allspice and bay leaves to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, in the sauce in addition ground ground meal of pumpkin seeds is brought, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 melted fat 58.33 fresh white cabbage 612.5 onion 67.5-68.37 wheat bread 43 33 wheat crackers 1333 Wheat flour 6.66 pumpkin seed meal 101 sour cream 52 22 water 66.67 tomato paste, in terms of 30% solids content 3.06 acetic acid, calculated on 80% concentration 0.02 sugar one salt 12 cinnamon 0.01 nutmeg 0.01 black pepper 0.41 allspice 0.01 Bay leaf 0,03 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, pork, raw pork fat and approximately 12% of the recipe amount of onions are chopped.

The listed components are mixed with chicken eggs, about 64% of the recipe for salt and about 73% of the recipe for ground black pepper, to form minced meat, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh white cabbage is chopped and frozen.

The remaining portion of the prepared onions is cut, sautéed in melted fat and rubbed.

Prepared wheat flour passer.

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 rubbed portion of onions, wheat flour and pumpkin seed meal in a recipe ratio are mixed with sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground cinnamon, nutmeg, the rest of the black pepper, allspice and bay leaf with getting the sauce.

Cutlets, 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. 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production 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 specified technical result of tin can No. 8, containing products obtained by the described technology and 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 method of obtaining canned food "Homemade cutlets with cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white to empty, cutting, sautéing in melted fat and wiping the remaining part of onion, wheat flour and mixing the mashed part of onion and wheat flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of salt, cinnamon, nutmeg, the rest of the black bitter pepper, allspice and bay leaves to obtain the sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that the pumpkin seeds ground meal is additionally introduced into the sauce, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 melted fat 58 _, 33 fresh white cabbage 612.5 onion 67.5-68.37 wheat bread 43.33 wheat crackers 13.33 Wheat flour 6.66 pumpkin seed meal 10.1 sour cream 52.22 water 66.67 tomato paste, in terms of 30% solids content 3.06 acetic acid, calculated on 80% concentration 0.02 sugar 1.37 salt 12 cinnamon 0.01 nutmeg 0.01 black bitter pepper 0.41 allspice 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000