RU2505172C1 - Method for production of preserved product "moscow cutlets with sour cream sauce with tomatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw pork tallow and bulb onions chopping, the listed components mixing with 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 and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, green beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt, the cutlets and the produced mixture packing, sealing and sterilisation. The components are used at a specified quantity.

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 "Moscow Cutlets with Sour Cream and Tomato Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef and raw pork fat, cutting, blanching and chopping onions, mixing the listed components with a portion 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 the pod howl beans and greens, sautéing in ghee flour mix green beans, green and wheat flour with tomato paste and the remainder of the salts, packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2363298 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 "Moscow Cutlets with Sour Cream with Tomato Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the listed ingredients with part of the salt and ground black bitter pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in ghee to produce meatballs, cutting and freezing the pod fresh beans and greens and their mixing with sour cream, tomato paste and the remaining part of the salt, packaging of cutlets and the resulting mixture, sealing and sterilization, according to the invention, at the stage of preparation of the mixture, ground pumpkin seed meal is used during mixing, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 242.8-249.9 raw pork fat 30.8 melted butter 17.8 onion 4-4.1 green beans 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 sour cream 83.3 tomato paste, in terms of 30% solids content 8.6 salt 12 black pepper 0.21 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 pork fat and onions are chopped.

The listed components in a recipe ratio are mixed with approximately 34% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared green beans and greens are chopped and frozen.

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.

Green beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, tomato paste and the rest of the salt.

Cutlets and the resulting mixture 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, its consumption is recalculated to 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)

A method of producing a canned product "Moscow Cutlets with Sour Cream and Tomato Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the listed ingredients with a portion of salt and bitter ground pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with the receipt of cutlets, cutting and freezing green beans and greens and mixing them with sour cream, tomato paste and the rest of the salt, filling the cutlets and the resulting mixture, sealing and sterilization, characterized in that at the stage of preparation of the mixture, ground pumpkin seed meal is used when mixing, which is poured with bone broth before mixing and allowed to swell, and the components are used when the following ratio of costs, parts by weight:
beef 242.8-249.9 raw pork fat 30.8 melted butter 17.8 onion 4-4,1 green beans 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 sour cream 83.3 tomato paste, in terms of 30% solids content 8.6 salt 12 black pepper 0.21 bone broth before the release of the target product 1000