RU2507989C1 - Method for production of preserves "round rissoles with cabbages and sour cream sauce and tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs its mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs 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 "Cloves with cabbage and sour cream with tomato", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to obtain minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, tomato paste, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, the packaging of the meatballs, cabbage and sauce, sealing and sterilization (RU 2299657 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 for the production of canned food “Cloves with cabbage and sour cream with tomato”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, mixing flour, sour cream, bone of the ulon, tomato paste, the remaining part of the salt, the remaining part of the black bitter and bay leaves to obtain the sauce, the packaging of the meatballs, cabbage and sauce, the sealing and sterilization, according to the invention, use ground pumpkin seed meal, 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:

meat 401.2-524.4 melted fat twenty fresh white cabbage 612.5 wheat bread 60 wheat crackers 33.3 pumpkin seed meal 33.3 milk 80 sour cream 83.3 tomato paste, in terms of 30% solids content 11.1 salt 12 black pepper 0.33 Bay leaf 0,07 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 approximately 34% of the recipe amount of salt and approximately 67% 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 fresh white cabbage is chopped and frozen.

Prepared ground meal of pumpkin seeds, obtained by known technology (Vasilyeva A.G., Dvorkina GA, Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45), filled with bone the broth in a ratio by weight of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with sour cream, bone broth, tomato paste, the rest of the salt and ground the remaining part of the black pepper and bay leaf to obtain the sauce.

The meatballs, 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 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 on the estimated tab of 333.3 kg per 1 ton of the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, recalculate its consumption for 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)

Method for the production of canned meat "Cabbage and cabbage sauce with tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat, forming, breading into wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, mixing sour cream, bone broth, tomato paste, the remaining part with and the remainder of the black pepper and bay leaf pepper to obtain the sauce, packaging of the meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is filled with bone broth and kept for swelling, and the components are used when the following content of the costs, parts by weight:
meat 401.2-524.4 melted fat twenty fresh white cabbage 612.5 wheat bread 60 wheat crackers 33.3 pumpkin seed meal 33.3 milk 80 sour cream 83.3 tomato paste, in terms of 30% solids content 11.1 salt 12 black pepper 0.33 Bay leaf 0,07 bone broth before the release of the target product 1000