RU2508786C1 - Method for production of preserved product "home-made cutlets with onion sauce and mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates 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, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, 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, asparagus and greens cutting, freezing and mixing to produce garnish, carrots, parsley sugar peas and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce 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 of producing a canned product "Homemade patties with onion and mustard sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping a portion of onions, mixing the listed components with eggs, part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, baking and freezing sugar peas and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, sautéing wheat flour in melted butter, mixing peas, greens, carrots, parsley root, mashed onions, flour, tomato paste, Yuzhny sauce, sugar, the remaining part of salt, mustard, the remaining part of black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2353119 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 the canned product “Homemade patties with onion and mustard sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, p baking and freezing sugar peas and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining portion of onions, packaging of the listed components, bone broth, tomato paste, Yuzhny sauce, sugar, the remaining portion of salt, mustard, remaining parts of black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separate mixing of peas and greens to obtain a side dish and carrots, parsley root, mashed onion, the rest of the broth, tomato paste, Yuzhny sauce, sugar, the rest of the salt, mustard, the rest of the black bitter pepper and bay leaf to obtain the sauce, use ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell, and the components used in the following ratio of costs, parts by weight:

beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 sugar peas 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 7.62 tomato paste, in terms of 30% solids content 12.8 sugar 3 salt 12 mustard 0.43 black pepper 0.43 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, pork, raw pork fat, and approximately 10% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to obtain cutlets.

Prepared sugar peas and greens are cut, frozen and mixed in a recipe ratio to obtain a side dish.

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

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.

The carrots, parsley root, mashed onions and pumpkin seed meal are mixed with bone broth, tomato paste, Yuzhny sauce, sugar, the rest of the salt and ground mustard, the rest of the black bitter pepper and bay leaf to make the sauce.

Cutlets, garnish and sauce are packaged in the recipe 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 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 obtaining a canned product "Homemade cutlets with onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part salt and part of black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting and freezing sugar peas and greens, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining portion of onions, packaging of the listed components, bone broth, tomato paste, Yuzhny sauce, sugar, the remaining portion of salt, mustard, the remaining portion of bitter black pepper and bay leaf, sealing and sterilization, characterized in that before packing they separately mix sugar peas and greens to obtain a side dish and carrots, parsley root, mashed onions, bone broth, tomato paste, sauce "South", sugar, the remaining part of the salt, mustard, the remaining part of the black bitter pepper and bay leaf to obtain the sauce, 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, wt. .h .:
beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 sugar peas 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 7.62 tomato paste, in terms of 30% solids content 12.8 sugar 3 salt 12 mustard 0.43 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000