RU2510209C1 - Method for preparation of preserves "roll with bulb onions and eggs with red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, wheat bread soaking in milk and chopping, goat 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, part of chicken eggs boiling, shelling and cutting, parsley green cutting, mixing the unstrained part of bulb onions, boiled chicken eggs and parsley green to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh white cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley root, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the 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 "Roll with onions and eggs with red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping goat meat, mixing these components with part of the salt and part of the black bitter pepper to get the cutlet mass, cutting, sauteing in melted fat and partially rubbing onions, boiling, peeling and cutting part of the eggs, cutting parsley, mixing the non-mashed part of onions, boiled chicken eggs and parsley with minced meat, layering the cutlet and minced meat, twisting, wetting the rest of the eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and carrots and parsley root, sautéing wheat flour and mixing carrots, parsley root, mashed onions and wheat flour with bone broth, tomato paste, sugar, the rest of the salt, the remaining tea Tew black pepper and bay leaf to obtain sauce, packing rolls, cabbage and sauce, sealing and sterilizing (RU 2299617 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 canned food preparation method “Roulade with onion and egg with red main sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping goat meat, mixing the listed ingredients with part of salt and part of black pepper with obtaining cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed part of onion about onions, boiled eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining part of the eggs, breading in wheat bread crumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting Passing in melted fat and rubbing carrots and parsley root and mixing them with mashed onions, flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the bitter pepper and l with a leaf with sauce, packing rolls, cabbage and sauce, 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, wt.h .:

goat meat 364.5-399 chicken eggs 60 melted fat 28.1 fresh white cabbage 408.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread fifty wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.25 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 goat meat are cutted.

The listed components in the recipe ratio are mixed with about 33% of the recipe amount of salt and about 80% 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 4% of its recipe amount is wiped.

Approximately 44% of the recipe for eggs is boiled, peeled and sliced.

Prepared parsley is chopped.

The non-mashed portion of onions, boiled chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.

Cutlet mass and minced meat layered in layers, twist, moisten in the remainder of the eggs, bread in breadcrumbs and fry in melted fat to obtain rolls.

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 (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.

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

Rolls, 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 consumption of goat meat corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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, recalculate its consumption for 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 preparing canned food “Roulade with onions and eggs with red main sauce”, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping goat meat, 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 part of chicken eggs, cutting parsley, mixing non-mashed part of onion, boiled chicken eggs and parsley with obtaining minced meat, layering cutlet and minced meat in layers, twisting, wetting the remaining eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley and mixing with mashed onion, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packing rolls, empties and sauce, sealing and sterilization, 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:
goat meat 364.5-399.0 chicken eggs 60.0 melted fat 28.1 fresh white cabbage 408.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread 50,0 wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12.0 black pepper 0.25 Bay leaf 0,03 bone broth before the release of the target product 1000