RU2511425C1 - Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: 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, table mustard, the remaining black hot pepper, allspice, cinnamon, nutmeg 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, table mustard, the rest of the black pepper, allspice, cinnamon, uskatnym nut and bay leaf to obtain sauce, packing zrazy, cabbage and sauce, sealing and sterilizing (RU 2301600 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 production method "Zrazy chopped with cabbage and onion sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce a cutlet masses, 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 i c and parsley greens to produce minced meat, molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted butter to obtain zraz, 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 rest of the salt, table mustard, the rest of the black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packing zrazy, cabbage and sauce, sealing and sterilization, the invention is used ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

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 17.3 milk 69 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.02 sugar 3.3 salt 12 table mustard 4.2 black pepper 0.24 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 a recipe ratio are mixed with about 65% of the recipe amount of salt and about 12% 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, table mustard and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg 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 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 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)

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 rest of the salt, table mustard, the rest of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to give the sauce, packaging of zraz, cabbage and sauce, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which is poured with bone broth before mixing 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 17.3 milk 69 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.02 sugar 3.3 salt 12 table mustard 4.2 black pepper 0.24 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000