RU2504240C1 - Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste" - Google Patents

Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste" Download PDF

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Publication number
RU2504240C1
RU2504240C1 RU2013114603/15A RU2013114603A RU2504240C1 RU 2504240 C1 RU2504240 C1 RU 2504240C1 RU 2013114603/15 A RU2013114603/15 A RU 2013114603/15A RU 2013114603 A RU2013114603 A RU 2013114603A RU 2504240 C1 RU2504240 C1 RU 2504240C1
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RU
Russia
Prior art keywords
salt
sour cream
chopping
cutlets
bone broth
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RU2013114603/15A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2013114603/15A priority Critical patent/RU2504240C1/en
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Publication of RU2504240C1 publication Critical patent/RU2504240C1/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, beef, raw beef tallow and bulb onions chopping, the listed components mixing with part of salt and 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, fresh white cabbages shredding and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, 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 of producing canned food "Moscow Cutlets with Cabbage and Sour Cream with Tomato", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed components with part of salt and part of pepper black bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, passé wheat flour mixing and its mixing with sour cream, bone broth, tomato paste, the rest of the salt, the rest of the bitter black pepper and bay leaf to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300267 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 canned meat production method “Moscow Cutlets with Cabbage and Sour Cream with Tomato Sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and onion, mixing the listed ingredients with a part of salt and a part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing freshly white cabbage, mixing flour, sour cream, bone broth, tomato paste, the remaining part of the salt, the remaining part of the black bitter and bay leaves to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, ground flour is used as flour 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 of costs, parts by weight:

beef 234.7-241.6 raw beef fat 29.8 melted fat 17.8 fresh white cabbage 612.5 onion 4-4.1 wheat bread 46.7 wheat crackers 13.3 ground pumpkin seed meal 35 drinking water 69.3 sour cream 83.3 tomato paste, in terms of 30% solids content 5,6 salt 12 black pepper 0.27 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, raw beef fat and onions are chopped. The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 74% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh white cabbage is chopped and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 bone broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed with sour cream, bone broth, tomato paste, the rest of the salt and ground the rest of the black bitter pepper and bay leaf in a prescription ratio to obtain 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. 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 coincide with the recipe, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodozyach, 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 "Moscow cutlets with cabbage and sour cream with tomato", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed ingredients with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, mixing flour and, sour cream, bone broth, tomato paste, the remaining part of the salt, the remaining part of the black bitter pepper and bay leaf to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that the flour is used as a 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 of costs, parts by weight:
    beef 234.7-241.6 raw beef fat 29.8 melted fat 17.8 fresh white cabbage 612.5 onion 4-4,1 wheat bread 46.7 wheat crackers 13.3 ground pumpkin seed meal 35 drinking water 69.3 sour cream 83.3 tomato paste, in terms of 30% solids content 5,6 salt 12 black pepper 0.27 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2013114603/15A 2013-04-02 2013-04-02 Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste" RU2504240C1 (en)

Priority Applications (1)

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RU2013114603/15A RU2504240C1 (en) 2013-04-02 2013-04-02 Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"

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RU2013114603/15A RU2504240C1 (en) 2013-04-02 2013-04-02 Method for production of preserves "moscow cutlets with cabbages and sour cream sauce with tomato paste"

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565891C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "moscow cutlets with cabbage and sour cream sauce with tomatoes"

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2300267C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato"
RU2302145C1 (en) * 2005-11-28 2007-07-10 Олег Иванович Квасенков Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato"

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2300267C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato"
RU2302145C1 (en) * 2005-11-28 2007-07-10 Олег Иванович Квасенков Method for manufacturing canned food "moskovskie cutlets with cabbage and sour cream sauce with tomato"

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ВАСИЛЬЕВА А.Г. и др. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с.38-45. *
ВАСИЛЬЕВА А.Г. и др. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с.38-45. Сборник технологических инструкций по производству консервов, т.1. - М.: АППП "Консервплодоовощ", 1990, с.124. *
Сборник технологических инструкций по производству консервов, т.1. - М.: АППП "Консервплодоовощ", 1990, с.124. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565891C1 (en) * 2014-12-10 2015-10-20 Олег Иванович Квасенков Method to produce preserves "moscow cutlets with cabbage and sour cream sauce with tomatoes"

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