RU2509504C1 - Method for preparation of preserves "moscow cutlets with red sauce with onions and cucumbers" - 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, raw beef tallow and part of bulb onions, 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, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, pickled cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth 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 preparing canned food "Moscow cutlets with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef and raw beef fat, cutting, blanching and chopping a portion of onions, mixing the listed components with a part of salt and a part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in ghee and rub carrots, parsley root and the rest of onions, cutting and freezing sugar beans and greens, cutting pickled cucumbers, sautéing wheat flour in ghee, mixing carrots, parsley root, sautéed onions, sugar beans, marinas greens and wheat flour with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, germ tizatsiyu and sterilization (RU 2362446 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 of preparing canned food "Moscow Cutlets with Red Sauce with Onions and Cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and parts of onion, mixing the above components with a part of salt and a part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted grease and rub carrots, parsley root and the remaining onions, cutting and freezing sugar beans and greens, cutting pickled cucumbers, mixing carrots, parsley root, sauteed onions, sugar beans, pickled cucumbers and greens with flour, Yuzhny sauce ", tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, according to the invention, use the pier the selected 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 fat 27 carrot 12.9-13.2 parsley root 3.4-3.5 onion 71-71.9 pickles 18.9 sugar bean 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 South sauce 8.6 tomato paste, in terms of 30% solids content 13.8 acetic acid, calculated on 80% concentration 1.3 sugar 3,5 salt 12 black pepper 0.3 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 beef fat, and approximately 5.6% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 70% 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 carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared sugar beans and greens are chopped and frozen.

Prepared pickled cucumbers cut.

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.

Carrots, parsley root, mashed onions, sugar beans, pickled cucumbers, greens and pumpkin seed meal in a recipe ratio are mixed with South sauce, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth 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 the 1st category, and the maximum corresponds to the use of meat of the II category. 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 1 - M .: APPP "Canned Fruit and Vegetable", 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)

The method of preparing canned food "Moscow Cutlets with Red Sauce with Onions and Cucumbers", 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 salt and part of pepper black bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, petra root pulp and the remaining part of onions, cutting and freezing sugar beans and greens, cutting pickled cucumbers, mixing carrots, parsley root, sautéed onions, sugar beans, pickled cucumbers and greens with Yuzhny sauce, tomato paste, acetic acid, sugar , the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which is mixed before it is filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
beef 242.8-249.9 raw beef fat 30.8 melted fat 27 carrot 12.9-13.2 parsley root 3.4-3.5 onion 71-71.9 pickles 18.9 sugar bean 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 pumpkin seed meal 16.6 water 71.7 South sauce 8.6 tomato paste, in terms of 30% solids content 13.8 acetic acid, calculated on 80% concentration 1.3 sugar 3,5 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000