RU2506840C1 - Method for production of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, 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, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then fresh white cabbages are chopped and frozen; carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Then one performs pickled cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake mixing with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The cutlets, cabbages and sauce are packed, sealed and sterilised.

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 "Moscow Cutlets with Cabbage and Red Sauce with Onions and Cucumbers", 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 part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage , cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, chopping pickled cucumbers on a top, stirring wheat flour and mixing carrots, parsley root, mashed onions, pickles and wheat flour with bone broth, bone broth, bone broth, paste, acetic acid, sugar, the remaining part of the salt, the remaining part of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain the sauce, packing cutlets, cabbage and sauce, sealing and sterilized nationalization (RU 2299616 C1, 2007).

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 "Moscow cutlets with cabbage and red sauce with onions and cucumbers", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components with part of the salt and part of the black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing f fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, chopping cucumbers on top and mixing carrots, parsley root, mashed onions and cucumbers with bone broth, tomato paste, acetic acid sugar, the remaining part of the salt, the remaining part of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention isp lzuyut pickled cucumbers and ground meal of pumpkin seeds, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 234.7-241.6 raw pork fat 29.8 melted fat 27.3 fresh white cabbage 612.5 carrot 13.7-13.7 parsley root 3.6-3.7 onion 69.9-70.8 pickles 30.3 wheat bread 46.7 wheat crackers 13.3 pumpkin seed meal 35 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 12 black pepper 0.28 allspice 0.02 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 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 approximately 5.7% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 75% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh white cabbage is chopped and frozen.

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

Prepared pickled cucumbers chopped in a spinning top.

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, mashed onions, pickled cucumbers and pumpkin seed meal are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf to give the sauce.

Cutlets, cabbage and sauce 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 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)

Method for the production of canned food "Moscow cutlets with cabbage and red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onion, mixing the listed ingredients with part of the salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, p mixing in melted fat and rubbing carrots, parsley root and the remaining portion of onions, chopping cucumbers on a spinning top and mixing carrots, parsley root, mashed onions and cucumbers with bone broth, tomato paste, acetic acid, sugar, the remaining salt remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use pickled cucumbers and ground mouth pumpkin seeds, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
beef 234.7-241.6 raw pork fat 29.8 melted fat 27.3 fresh white cabbage 612.5 carrot 13.7-13.7 parsley root 3.6-3.7 onion 69.9-70.8 pickles 30.3 wheat bread 46.7 wheat crackers 13.3 pumpkin seed meal 35 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 12 black pepper 0.28 allspice 0.02 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000