RU2510207C1 - Method for production of preserves "round rissoles with sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention may be used during preserved second-course lunches production. During round rissoles preparation one performs wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. During the sauce production one performs greens cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing green peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining sauce. Then one performs round rissoles and the produced mixture packing into a container with subsequent 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 "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 produce minced meat, molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing onion ghee, passers of a melted butter flour mixing green peas, herbs, onions and wheat flour with sauce "South" and the remainder of the salts, packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2350138 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 the production of canned meat "Slices with sour cream and tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with a portion of salt and bitter black pepper to produce minced meat molding, breading in wheat bread crumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing in ghee onion oil, mixing green peas, herbs and onions with sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the mixture, sealing and sterilizing, according to the invention, use ground pumpkin seed meal, which is poured with bone broth before mixing and stand 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 green pea 527.4 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 greens are cut and frozen.

Prepared fresh green pea grain is 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.

Green 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)

Method for the production of canned meat "Slices with sour cream and onion", which includes soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with a portion of 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 greens, freezing fresh grains of green peas, cutting and sautéing onions in melted butter, mixing green peas, greens and onions with flour, with with ethane, Yuzhny sauce and the rest of the salt to obtain the sauce, packing of the meatballs and the resulting sauce, sealing and sterilization, characterized in that when preparing the sauce, ground pumpkin seed meal is used, which before mixing the components of the sauce is poured with bone broth and allowed to swell, 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 green pea 527.4 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