RU2510210C1 - Method for preparation of preserves "round rissoles with onion sauce with mustard" - 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 part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat. During the sauce preparation one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, French beans, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. Then one proceeds with the round rissoles, the produced sauce and bone broth packing into a container, 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.

There is a known method of preparing canned food “Chops with onion and mustard sauce”, which involves preparing the recipe 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 produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar beans and laziness, stir-frying wheat flour in melted fat, mixing carrots, parsley root, onions, sugar beans, greens and wheat flour with Yuzhny sauce, tomato paste, sugar, the rest of the salt, the rest of the bitter black pepper, mustard and bay leaf packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2363339 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 preparing canned food “Chips with onion and mustard sauce”, which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, straining in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing sowing sugar beans and greens, mixing carrots, parsley root, onions, sugar beans and greens with flour, Yuzhny sauce, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper, mustard and bay leaf, packing of the meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention 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, wt. hours:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar bean 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 South sauce 8.1 tomato paste, in terms of 30% solids content 12.9 sugar 3.23 salt 12 black pepper 0.3 mustard 0.4 Bay leaf 0.05 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 about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

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

Prepared sugar beans and greens are chopped and frozen.

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, onions, sugar beans, greens, and pumpkin seed meal are mixed with South sauce, tomato paste, sugar, the rest of the salt, and the remaining ground black pepper, mustard, and bay leaf.

The meatballs, 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 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. 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 preparing canned meat "Cloves with onion and mustard sauce", including 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 make minced meat, molding it, breading in breadcrumbs and frying in melted bread fat with obtaining meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar beans and greens, mixing carrots, parsley, onions ka, sugar beans and greens with Yuzhny sauce, tomato paste, sugar, the remaining part of the salt, the remaining part of the black bitter pepper, mustard and bay leaf to obtain the sauce, packaging of the meatballs, the resulting sauce and bone broth, sealing and sterilization, characterized in that when receiving the sauce using ground meal of pumpkin seeds, which before mixing the components of the sauce is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar bean 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 South sauce 8.1 tomato paste, in terms of 30% solids content 12.9 sugar 3.23 salt 12 black pepper 0.3 mustard 0.4 Bay leaf 0.05 bone broth before the release of the target product 1000