RU2505189C1 - Method for production of preserves "moscow cutlets with sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, green cutting and freezing, fresh green peas freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, green peas, greens and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture 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 for the production of canned food "Moscow Cutlets with Sour Cream with Onion", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef and raw beef fat, cutting, blanching and chopping a portion of onion, 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 sautéing in ghee the remaining portion of onions, cutting and freezing greens, freezing fresh green pea grains, sautéing wheat flour in ghee, mixing the steamed portion of onions, green peas, greens and wheat flour with Yuzhny sauce and the remaining portion of salt, filling the cutlets obtained mixtures and sour cream, sealing and sterilization (RU 2359523 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 canned meat production method “Moscow Cutlets with Sour Cream and Onion Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and parts of onion, mixing the listed ingredients with part of salt and ground black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and sautéing in ghee the remaining part of onions, cutting and freezing greens, freezing fresh green pea grains, mixing the steamed portion of onions, green peas and greens with flour, sour cream, Yuzhny sauce and the remaining part of salt, packing the cutlets and the resulting mixture, sealing and sterilization, according to the invention, at the stage of preparation of the sauce, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following flow ratio, parts by weight:

beef 242.8-249.9 raw beef fat 30.8 melted butter 24.3 onion 64.6-65.4 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 sour cream 63.3 South sauce 6.9 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 beef fat, and approximately 6% of the onion recipe amount 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.

The rest of the onions are chopped and sautéed in melted butter.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

At the stage of sauce preparation, 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.

A portioned portion of onions, green peas, greens and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, South sauce 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.

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)

Method for the production of canned food "Moscow cutlets with sour cream and onion", 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 the salt and bitter ground black pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in ghee; y and freezing greens, freezing fresh grains of green peas, mixing the sautéed portion of onions, green peas and greens with sour cream, Yuzhny sauce and the rest of the salt, packing the cutlets and the resulting mixture, sealing and sterilization, characterized in that at the preparation stage sauce use 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 242.8-249.9 raw beef fat 30.8 melted butter 24.3 onion 64.6-65.4 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 sour cream 63.3 South sauce 6.9 salt 12 black pepper 0.21 bone broth before the release of the target product 1000