RU2503297C1 - Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions" - Google Patents

Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions" Download PDF

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Publication number
RU2503297C1
RU2503297C1 RU2013104761/05A RU2013104761A RU2503297C1 RU 2503297 C1 RU2503297 C1 RU 2503297C1 RU 2013104761/05 A RU2013104761/05 A RU 2013104761/05A RU 2013104761 A RU2013104761 A RU 2013104761A RU 2503297 C1 RU2503297 C1 RU 2503297C1
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RU
Russia
Prior art keywords
sauce
salt
onions
sour cream
cutlets
Prior art date
Application number
RU2013104761/05A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2013104761/05A priority Critical patent/RU2503297C1/en
Application granted granted Critical
Publication of RU2503297C1 publication Critical patent/RU2503297C1/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 pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish, the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing the sauteed part of bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce, the remaining salt 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 preparing a canned product "Homemade cutlets with sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping a portion of onions, mixing the listed components with eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, sharply y and freezing sugar beans and greens, cutting and sautéing the remaining portion of onions in ghee, passing in wheat flour ghee, mixing sugar beans, greens, sautéed onions, wheat flour, Yuzhny sauce and the remaining portion of salt, packing cutlets, the resulting mixture and sour cream, sealing and sterilization (RU 2360476 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 preparing a canned product "Homemade patties with sour cream and onion", 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 the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, sharply and freezing sugar beans and greens, cutting and sautéing the remaining part of onions in ghee, packing the listed components, flour, sour cream, Yuzhny sauce and the remaining part of the salt, sealing and sterilizing, according to the invention, separately mix sugar beans and greens to obtain a side dish and a portion of onions, flour, sour cream, Yuzhny sauce and the rest of the salt to obtain a sauce, use ground pumpkin seed meal, which is poured drinking before mixing Doi and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 6.9 salt 12 black pepper 0.34 water 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 in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw pork fat and approximately 12% of the recipe amount of onions are chopped.

The listed components in the recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

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

The rest of the onions are chopped and sautéed in melted butter.

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 steamed portion of onions and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, South sauce and the rest of the salt to produce a 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. Shown in the form of an interval onion consumption covers its 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 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. A method of preparing a canned product "Homemade cutlets with sour cream and onion", 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 salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing sugar beans and green Yeni, cutting and sautéing in the melted butter the remaining part of onions, packing the listed components, flour, sour cream, Yuzhny sauce and the remaining part of the salt, sealing and sterilization, characterized in that before packing they separately mix the sugar beans and greens to obtain a side dish and the portioned portion of onions, flour, sour cream, Yuzhny sauce and the remaining part of the salt to obtain the sauce, use ground pumpkin seed meal, which is poured with drinking water before mixing and allowed to swell, and the comp patents are used in the following ratio of costs, parts by weight:
    beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 sugar bean 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 6.9 salt 12 black bitter pepper 0.34 water before the release of the target product 1000
RU2013104761/05A 2013-02-06 2013-02-06 Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions" RU2503297C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013104761/05A RU2503297C1 (en) 2013-02-06 2013-02-06 Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013104761/05A RU2503297C1 (en) 2013-02-06 2013-02-06 Method for preparation of preserved product "home-made cutlets with sour cream sauce and onions"

Publications (1)

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RU2503297C1 true RU2503297C1 (en) 2014-01-10

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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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