RU2508004C1 - Method for production of preserves "round rissoles with sour cream sauce and bulb onions" - 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 butter to produce round rissoles. Sugar peas and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes sugar peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture 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.

There is a known method for producing canned food “Chops with sour cream with onion”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing sugar peas and greens, cutting and sautéing onions in ghee, sautéing in wheat ghee flour, mixing sugar peas, herbs, onions and wheat flour with Yuzhny sauce and the rest of the salt, packing the meatballs, the resulting mixture and sour cream, sealing and sterilization (RU 2349118 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 canned food “Chicken and Sour Cream with Tomato Sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing sugar peas and greens, cutting and sautéing in onion ghee, mixed sugar peas, herbs and onions with flour, sour cream, Yuzhny sauce and the rest of the salt, packaging of the meatballs and the resulting mixture, 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 287.6-375.5 melted butter 25.7 onion 56.5-57.3 sugar peas 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 sour cream 63.3 South sauce 6.5 salt 12 black pepper 0.2 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 33% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee to produce meatballs.

Prepared sugar peas and greens are chopped and frozen.

Prepared onions are chopped and sautéed in ghee.

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.

Sugar peas, greens, onions and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, South sauce and the rest of the salt.

Chips 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 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 per estimated tab 238.7 kg per 1 ton of the target product. 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)

A method of obtaining canned meat "Slices with sour cream and onion", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and bitter black pepper to obtain minced meat, molding, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing sugar peas and greens, cutting and sautéing onions in ghee, mixing peas, greens and onions decree with flour, sour cream, Yuzhny sauce and the rest of the salt, packaging of the meatballs and the mixture obtained, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with bone broth before mixing and kept for swelling, and the components are used for the following content of the costs, parts by weight:
meat 287.6-375.5 melted butter 25.7 onion 56.5-57.3 sugar peas 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 sour cream 63.3 South sauce 6.5 salt 12 black pepper 0.2 bone broth before the release of the target product 1000