RU2510203C1 - Method for production of preserves "chopped zrazy with cabbages and onion sauce" - Google Patents

Method for production of preserves "chopped zrazy with cabbages and onion sauce" Download PDF

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Publication number
RU2510203C1
RU2510203C1 RU2013109544/14A RU2013109544A RU2510203C1 RU 2510203 C1 RU2510203 C1 RU 2510203C1 RU 2013109544/14 A RU2013109544/14 A RU 2013109544/14A RU 2013109544 A RU2013109544 A RU 2013109544A RU 2510203 C1 RU2510203 C1 RU 2510203C1
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RU
Russia
Prior art keywords
cutting
parsley
mixing
melted fat
sauce
Prior art date
Application number
RU2013109544/14A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2013109544/14A priority Critical patent/RU2510203C1/en
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Publication of RU2510203C1 publication Critical patent/RU2510203C1/en

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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 milk and chopping, meet chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, chicken eggs and parsley greens to produce mince, the mince moulding into the cutlet mass, mealing in wheat crumbs and frying in melted fat to produce zrazy, fresh white cabbages shredding and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the zrazy, cabbages 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 for the production of canned food "Zrazy chopped with cabbage and onion sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black pepper to obtain the cutlet mass, cutting, passerin in melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with received mincemeat, molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, stirring wheat flour, mixing carrots, parsley, mashed onions and wheat flour with bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf to obtain the sauce, packing zraz, cabbage and sauce, sealing and sterilization (RU 2302178 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 "Zrazy chopped with cabbage and onion sauce", which provides for the preparation
prescription components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black bitter pepper to obtain the cutlet mass, cutting, sautéing in melted fat and partially rubbing the onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with minced meat, molding the meat into a patty mass, breading in wheat bread crumbs and frying in melted fat from the floor eating, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, mixing carrots, parsley root and mashed onions with bone broth, tomato paste, acetic acid, sugar, the remaining salt remaining part of bitter black pepper and bay leaf to obtain a sauce, packing zraz, cabbage and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing ohm and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 274.7-259.1
chicken eggs thirty
melted fat 64.1
fresh white cabbage 407.9
carrot 13.3-13.7
parsley root 3.6-3.7
onion 251.9-255.1
parsley fifteen
wheat crackers thirty
wheat bread 48
pumpkin seed meal 20.3
milk 69
tomato paste, in terms of
30% solids content 8.9
acetic acid, calculated on
80% concentration 1.3
sugar 3.4
salt 12
black pepper 0.23
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 milk and cutted.
Prepared meat is cutted.
The listed components in the recipe ratio are mixed with about 65% of the recipe amount of salt and about 13% of the recipe amount of ground black pepper to produce a cutlet mass.
Prepared onions are cut and sautéed in melted fat, and then about 25% of its recipe amount is wiped,
Prepared chicken eggs are boiled, peeled and chopped.
Prepared parsley is chopped.
The non-mashed portion of onions, chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.
Stuffing is formed into a cutlet mass, breaded in wheat breadcrumbs and fried in melted fat to obtain zraz.
Prepared fresh white cabbage is chopped and frozen.
Prepared carrots and parsley root 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 onion 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 bitter black pepper and bay leaf to give the sauce.
Zrazy, 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 costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses for the estimated laying of 228 kg per 1 ton of the target product. 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 formulation, and / or acetic acid with a concentration that does not match the formulation, they recalculate their costs for the equivalent content of solids and / or acid, 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)

  1. Method for the production of canned food "Zrazy chopped with cabbage and onion sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of the salt and part of the black bitter pepper to get the cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with minced meat molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, mixing carrots, parsley root and mashed onion with bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing zraz, cabbage and sauce, sealing and sterilization, ex characterized in that they use ground 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:
    meat 274.7-259.1 chicken eggs thirty melted fat 64.1 fresh white cabbage 407.9 carrot 13.3-13.7 parsley root 3.6-3.7 onion 251.9-255.1 parsley fifteen wheat crackers thirty wheat bread 48 pumpkin seed meal 20.3 milk 69 tomato paste, in terms of 30% solids content 8.9 acetic acid, calculated on 80% concentration 1.3 sugar 3.4 salt 12 black pepper 0.23 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2013109544/14A 2013-03-05 2013-03-05 Method for production of preserves "chopped zrazy with cabbages and onion sauce" RU2510203C1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2577014C1 (en) * 2015-02-11 2016-03-10 Олег Иванович Квасенков Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard"

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2302178C1 (en) * 2005-12-05 2007-07-10 Олег Иванович Квасенков Method for production of canned goods from meat and vegetables

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2302178C1 (en) * 2005-12-05 2007-07-10 Олег Иванович Квасенков Method for production of canned goods from meat and vegetables

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.242, 293-294. *
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.242, 293-294. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение "Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий", с.685-804. *
Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий дляпредприятий общественного питания. - М.: Экономика, 1968, приложение Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий , с.685-804. *
Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2577014C1 (en) * 2015-02-11 2016-03-10 Олег Иванович Квасенков Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard"

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