RU2503300C1 - Method for production of preserves "roll with bulb onions and eggs with onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, wheat bread soaking in milk and chopping, mutton chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, part of chicken eggs boiling, shelling and cutting, parsley green cutting, mixing the unstrained part of bulb onions, boiled chicken eggs and parsley green to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh white cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley root, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured 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 "Roll with onion and egg with onion sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, mutton mutting, mixing the listed components with part of the salt and part of the black pepper to obtain the cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing not mashed onions, boiled chicken eggs and parsley and with the production of minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining eggs, breading in wheat bread crumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, stirring wheat flour and mixing carrots, parsley root, mashed onions and wheat flour with bone broth, tomato paste, acetic acid, sugar, the remaining salt left I'm part black pepper and bay leaf from the sauce, packing rolls, cabbage and sauce, sealing and sterilization (RU 2300943 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 “Roulade with onion and egg with onion sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, mutting mutton, mixing the listed components with part of the salt and part of the black bitter pepper to obtain cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed portion of onion, boiled eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining part of the eggs, breading in wheat breads and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in top fat and rubbing carrots and parsley root and mixing them with the mashed portion of onions, bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of black pepper and lava flat sheet to obtain sauce, packing rolls, cabbage and sauce, sealing and sterilization, according to the invention use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio, wt.h .:

mutton 364.5-399 chicken eggs 60 melted fat 34 fresh white cabbage 408.3 carrot 13.3-13.7 parsley root 3.3-3.4 onion 255.9-259.2 parsley 16.7 wheat bread fifty wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 8.9 acetic acid, calculated on 80% concentration 0.13 sugar 3.3 salt 12 black pepper 0.25 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 milk and cutted.

The prepared mutton is cutted.

The listed components in the recipe ratio are mixed with about 33% of the recipe amount of salt and about 80% of the recipe amount of ground black pepper to produce a cutlet mass.

Prepared onions are cut and sautéed in melted fat, and then about 25% of its recipe amount is wiped.

Approximately 44% of the recipe for eggs is boiled, peeled and sliced.

Prepared parsley is chopped.

The non-mashed portion of onions, boiled chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.

Cutlet mass and minced meat layered in layers, twist, moisten in the remainder of the eggs, bread in breadcrumbs and fry in melted fat to obtain rolls.

Prepared fresh white cabbage is chopped and frozen.

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

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 onion and pumpkin seed meal are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground black pepper and bay leaf to make the sauce.

Rolls, 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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)

A method of obtaining canned food "Roll with onion and egg with onion sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, mutton mutting, mixing these components with part of the salt and part of the black bitter pepper to get the cutlet mass, cutting, passerning melted fat and partial rubbing of onions, boiling, peeling and cutting part of the eggs, cutting parsley, mixing the not wiped part of onions, boiled chicken eggs and parsley with obtaining rsh, layer-by-layer laying of cutlet mass and minced meat, twisting, wetting the remaining part of chicken eggs, breading in wheat bread crumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and root and mixing them with the mashed portion of onions, bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing the steering wheel s, cabbage and sauce, sealing and sterilization, characterized in that the sauce composition used pumpkin seed, ground seed meal, which before mixing of components is poured sauce bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
mutton 364.5-399 chicken eggs 60 melted fat 34 fresh white cabbage 408.3 carrot 13.3-13.7 parsley root 3.3-3.4 onion 255.9-259.2 parsley 16.7 wheat bread fifty wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 8.9 acetic acid, calculated on 80% concentration 0.13 sugar 3.3 salt 12 black bitter pepper 0.25 Bay leaf 0,03 bone broth before the release of the target product 1000