RU2504245C1 - Method for production of preserves "home-made cutlets with sour cream sauce and onions" - Google Patents

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 black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, green 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 sour cream sauce with onions, 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 sour cream with onion", 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 the 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 st string beans and greens, cutting and sautéing the remaining portion of onions in ghee, stirring wheat flour in ghee, mixing the string beans, greens, sautéed portion of onion, wheat flour, Yuzhny sauce and the remaining portion of salt, filling the cutlets obtained mixtures and sour cream, sealing and sterilization (RU 2360464 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 cutlets with sour cream and onion", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the above components with chicken eggs, part of 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 bean and greens, 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 according to the invention, before packing, separately mix the green beans and greens with by obtaining a side dish and a portion of onions, flour, sour cream, Yuzhny sauce and the rest of the salt to obtain the sauce, use ground pumpkin seed meal, which is poured with drinking water before mixing and aged ute 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 butter 29.31 onion 68.59-69.47 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 5.9 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 beef fat and approximately 12% of the onion recipe amount 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 green 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 (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 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.

Obtained by the described technology canned food by organoleptic properties similar 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 manufacturing canned food "Homemade cutlets with sour cream and onion", which includes soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and 12% of onion from its total amount, mixing the listed components with chicken eggs, 64 % of its total amount of salt and ground black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, obtaining a side dish by cutting and freezing the pod beans and greens and their subsequent mixing, preparing the components for the sauce by cutting and passing the remaining onions in melted butter, pouring the ground meal of pumpkin seeds with drinking water in a weight ratio of 1: 5 and holding it until swelling, mixing the components prepared for the sauce with sour cream, Yuzhny sauce and the rest of the salt to produce sour cream with onions, packaging of cutlets, side dishes and sauce, sealing and sterilization, while the components are used in the following ratio, wt.h:
beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted butter 29.31 onion 68.59-69.47 green beans 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 5.9 salt 12 black pepper 0.34 water before the release of the target product 1000