RU2503296C1 - Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers" - Google Patents

Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers" Download PDF

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Publication number
RU2503296C1
RU2503296C1 RU2013104675/05A RU2013104675A RU2503296C1 RU 2503296 C1 RU2503296 C1 RU 2503296C1 RU 2013104675/05 A RU2013104675/05 A RU 2013104675/05A RU 2013104675 A RU2013104675 A RU 2013104675A RU 2503296 C1 RU2503296 C1 RU 2503296C1
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RU
Russia
Prior art keywords
sauce
salt
cutting
bone broth
cutlets
Prior art date
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RU2013104675/05A
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Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Priority to RU2013104675/05A priority Critical patent/RU2503296C1/en
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Publication of RU2503296C1 publication Critical patent/RU2503296C1/en

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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 drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish 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 of producing canned food "Homemade cutlets with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw beef fat, blanching and chopping a portion of 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 breadcrumbs and frying in melted fat to obtain cutlets, cutting and the freezing of green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting pickled cucumbers, stirring wheat flour in melted fat, mixing green beans, greens, carrots, parsley root, grated portion pickled cucumbers, wheat flour, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the rest of the black bitter and bay leaves pepper, packing of cutlets, the resulting mixture and bone broth, g Sealing and sterilization (RU 2362462 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 "Homemade patties with red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef 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 breadcrumbs and frying in melted fat to obtain cutlets, cutting and s freezing of green beans and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting pickled cucumbers, packing the listed ingredients, flour, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the remaining part of the salt, the remaining part of black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separately mix the string beans and greens to obtain a side dish and carrots, petro root pulp, mashed onions, pickled cucumbers, flour, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to make the sauce, use ground pumpkin seed meal, 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:

beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 pickles 18.93 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 8 tomato paste, in terms of 30% solids content 11.8 acetic acid, calculated on 80% concentration 1.29 sugar 3 salt eleven black pepper 0.43 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 beef fat and approximately 10% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 70% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared green beans and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared pickled cucumbers cut.

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 carrots, parsley root, mashed onions, pickled cucumbers and pumpkin seed meal are mixed with bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt and the remaining part of the black pepper and bay leaf powder with getting the sauce.

Cutlets, garnish and sauce are packaged in the recipe 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.

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 indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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)

  1. Method for the production of canned food "Homemade cutlets with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the listed ingredients with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing green beans and green and, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, cutting pickled cucumbers, packing the listed ingredients, flour, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf pepper, sealing and sterilization, characterized in that before packing they separately mix the string beans and greens to obtain a side dish and carrots, parsley root, mashed onion, ma cured cucumbers, flour, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, ground pumpkin seed meal is used, which is poured with bone broth before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
    beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 pickles 18.93 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 8 tomato paste in terms of 30% solids content 11.8 acetic acid in terms of 80% concentration 1.29 sugar 3 salt eleven black bitter pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2013104675/05A 2013-02-06 2013-02-06 Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers" RU2503296C1 (en)

Priority Applications (1)

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RU2013104675/05A RU2503296C1 (en) 2013-02-06 2013-02-06 Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers"

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RU2013104675/05A RU2503296C1 (en) 2013-02-06 2013-02-06 Method for production of preserves "home-made cutlets with red sauce with onions and cucumbers"

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0624320A2 (en) * 1993-05-14 1994-11-17 Manfred Duve Process for the preparation of a food product based on meat
KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
RU2357535C1 (en) * 2008-02-05 2009-06-10 Олег Иванович Квасенков Method of producing canned "minced collops with onions sauce"
RU2360523C1 (en) * 2008-02-15 2009-07-10 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves
RU2363308C1 (en) * 2008-02-15 2009-08-10 Олег Иванович Квасенков Production method of preserved product "home-made cutlets in onion sauce"

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0624320A2 (en) * 1993-05-14 1994-11-17 Manfred Duve Process for the preparation of a food product based on meat
KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
RU2357535C1 (en) * 2008-02-05 2009-06-10 Олег Иванович Квасенков Method of producing canned "minced collops with onions sauce"
RU2360523C1 (en) * 2008-02-15 2009-07-10 Олег Иванович Квасенков Method for producing "home-made cutlets in red main sauce" preserves
RU2363308C1 (en) * 2008-02-15 2009-08-10 Олег Иванович Квасенков Production method of preserved product "home-made cutlets in onion sauce"

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