RU2505112C1 - Method for production of preserved product "round rissoles with red sauce with onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, green beans cutting and freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, brined cucumbers, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining ground black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth 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 a canned product "Chops with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed components with part of the salt and part of the black pepper to obtain minced meat, molding it, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing green beans and greens, cutting pickles, sautéing wheat flour in melted fat, mixing carrots, parsley root, onions, green beans, pickles, greens and wheat flour with Yuzhny sauce, tomato paste, acetic acid, sugar left over part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2348226 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 for producing a canned product “Chicken and red sauce with onions and cucumbers”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed ingredients with part of salt and part of black pepper with obtaining minced meat, molding it, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions onions, cutting and freezing green beans and greens, cutting pickles, mixing carrots, parsley, onions, green beans, pickles and greens with Yuzhny sauce, tomato paste, acetic acid, sugar, the remaining salt remaining part of bitter black pepper and bay leaf, packing of the meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing Iya, and the components are used in the following ratio of costs, parts by weight:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green beans 532.3 salted cucumbers 17.6 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 South sauce 8.1 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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.

Prepared meat is cutted.

The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

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

Prepared green beans and greens are chopped and frozen. Prepared chopped pickles.

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.

Carrots, parsley root, onions, green beans, pickles, greens and pumpkin seed meal in a recipe are mixed with South sauce, tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the bitter pepper and bay leaf .

The meatballs, the resulting mixture and bone broth are packaged in the recipe ratio, sealed and sterilized to obtain the desired product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 238.7 kg per 1 ton of the target product. 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 producing a canned product "Chicken and red sauce with onions and cucumbers", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed ingredients with part of the salt and part of ground black pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing green beans and greens, cutting pickles, mixing carrots, parsley root, onions, green beans, pickles and greens with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, ground the rest of the black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that at the stage of obtaining the mixture, ground pumpkin seed meal is used, which is poured with bone broth before mixing and allowed to stand Buhanov and components used in the following ratio of expenses, parts by weight .:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green beans 532.3 salted cucumbers 17.6 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 South sauce 8.1 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000