RU2505167C1 - Method for production of preserves "special 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, beef and pork 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, asparagus cutting and freezing, pickled cucumbers cutting, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, asparagus, pickled 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 manufacturing canned food "Chicken special with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed components with part of the salt and part of the black pepper to produce minced meat molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing picking asparagus and greens, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrots, parsley root, onions, asparagus, pickled cucumbers, greens and wheat flour with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest salt, the remaining part of bitter black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2348236 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 manufacturing canned food “Special Chips with Red Sauce with Onions and Cucumbers”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed components

with a part of salt and a part of ground black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing asparagus and greens, cutting pickled cucumbers, mixing carrots, parsley root, onions, asparagus, pickled cucumbers and greens with South sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the ground black pepper bitter bitter and bay leaves, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention, at the sauce preparation stage, ground pumpkin seed meal is used, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following flow rate ratio, parts by weight:

beef 386.2-397.4 pork 128.3-161.3 melted fat 41.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 asparagus 354.8 pickles 17.6 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 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 ground black bitter 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 beef and pork are chopped.

The listed components in a recipe ratio are mixed with about 40% of the recipe amount of salt and about 66% 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 asparagus and greens are chopped and frozen.

Prepared pickled cucumbers cut.

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) , pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Carrots, parsley root, onions, asparagus, pickled cucumbers, greens and meal of pumpkin seeds in a recipe ratio 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 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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, the tripod was opened and mounted in an inverted position. The experimental product fell completely out of the can, but the product by 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 for the manufacture of canned food "Special chops with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of ground black bitter pepper to produce minced meat molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing asparagus and greens, slicing pickled cucumbers, mixing carrots, parsley root, onions, asparagus, pickled cucumbers and greens with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black ground bitter pepper and laurel a leaf, packing of the meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that at the sauce preparation stage, ground pumpkin seed meal is used, which is poured with bone broth before mixing and kept for Wuhan, and ingredients used in the following ratio of expenses, parts by weight .:
beef 386.2-397.4 pork 128.3-161.3 melted fat 41.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 asparagus 354.8 pickles 17.6 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 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 ground black bitter pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000