RU2512896C1 - Method for production of preserves "balls with cabbages in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, wheat bread soaking in milk and chopping, meat and part of bulb onions chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce balls. One performs fresh white cabbages chopping and freezing, carrots, parsley roots and the remaining bulb onions 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, balls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: invention 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 "Meatballs with cabbage in tomato sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and part of onions, mixing these components with part of salt and part of black pepper to obtain minced meat, molding , breading in parts of wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing for carrots, parsley root and the remaining part of onions, passing the remaining part of wheat flour in melted fat, mixing carrots, parsley root, mashed part of onion and steamed part of wheat flour with bone broth, tomato paste, sugar, the remaining part of salt, the remaining part bitter black pepper and bay leaf to produce sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302156С1, 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 meat production method "Meatballs with cabbage in tomato sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat and part of the onion, mixing the listed components with part of salt and part of black bitter pepper with the production of minced meat, its molding, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions and mixing them with flour, bone broth, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing meatballs, cabbage and sauce, 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 flow ratio, parts by weight:

meat 320.5-418.9 melted fat 49.4 fresh white cabbage 428.9 carrot 13.1-13.5 parsley root 10.5-10.7 onion 37.1 -37.6 wheat bread 56 Wheat flour 35 pumpkin seed meal 15.8 milk 77 tomato paste, in terms of 30% solids content 43.8 sugar 2.6 salt 12 black pepper 0.31 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 and approximately 66% of the recipe amount of onions are chopped.

The listed components in a recipe ratio are mixed with about 35% of the recipe amount of salt and about 36% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots, parsley root and the remainder of onions 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, sugar, the rest of the salt and ground the remaining part of the black pepper and bay leaf to give the sauce.

Meatballs, cabbage and sauce are packaged in the recipe 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 for the estimated laying of 266 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 fell completely out of the can, but the product by 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 meatballs with cabbage in tomato sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat and part of the onion, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat, molding it, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, corn I parsley and the rest of onions and mixing them with flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing meatballs, cabbage 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:
meat 320.5-418.9 melted fat 49.4 fresh white cabbage 428.9 carrot 13.1-13.5 parsley root 10.5-10.7 onion 37.1-37.6 wheat bread 56 Wheat flour 35 pumpkin seed meal 15.8 milk 77 tomato paste, in terms of 30% solids content 43.8 sugar 2.6 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000.