RU2512897C1 - Method for production of preserves "balls with cabbages in red sauce with root vegetables" - 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 proceeds with fresh white cabbages shredding and freezing, carrots, white vegetables, leek, paprika 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, white vegetables, leek, paprika, the strained part of bulb onions and pumpkin seeds extraction cake with dry red wine, bone broth, tomato paste, sugar, the remaining salt, the remaining red hot pepper, allspice 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 red sauce with roots", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and part of onion, mixing these components with part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in part of wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted butter f and rubbing carrots, white roots, leek, vegetable pepper and the remaining part of onions, stirring the remaining part of wheat flour, mixing carrots, white roots, leek, vegetable pepper, mashed part of onion and sautéed part of wheat flour with red dry wine, bone broth, tomato paste, sugar, the remaining part of the salt, the remaining part of the black bitter pepper, allspice and bay leaves to get the sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302183 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 meat production method "Meatballs with cabbage in red sauce with roots", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and part of onion, mixing the listed ingredients with part of salt and part of pepper black bitter 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, passing Chewing in melted fat and rubbing carrots, white roots, leeks, vegetable pepper and the rest of onions and mixing them with flour, dry red wine, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper, with allspice and bay leaves to make sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing and allowed to swell, and Nents are used in the following ratio of costs, parts by weight:

meat 320.5-418.9 melted fat 55,4 fresh white cabbage 428.9 carrot 13.1-13.5 white roots 13.3-13.5 onion 34.6-35 leek 34.7-35.2 vegetable pepper 17.6 wheat bread 56 Wheat flour 35 pumpkin seed meal 16.9 milk 77 dry red wine 26.3 tomato paste, in terms of 30% solids content fourteen sugar 5.3 salt 12 black pepper 0.31 allspice 0.13 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 71% of the recipe for 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, white roots, leeks, vegetable pepper and the rest of the 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.

Carrots, white roots, leeks, vegetable peppers, mashed onions and pumpkin seed meal are mixed with dry red wine, bone broth, tomato paste, sugar, the rest of the salt and the remaining ground black pepper, allspice 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 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 meatballs with cabbage in red sauce with roots, 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 make minced meat molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing mo rye, white roots, leek, vegetable pepper and the rest of onions and mixing them with flour, dry red wine, bone broth, tomato paste, sugar, the rest of salt, the remaining part of bitter black pepper, allspice and bay leaf with obtaining 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 enii cost mass parts .:
meat 320.5-418.9 melted fat 55,4 fresh white cabbage 428.9 carrot 13.1-13.5 white roots 13.3-13.5 onion 34.6-35 leek 34.7-35.2 vegetable pepper 17.6 wheat bread 56 Wheat flour 35 pumpkin seed meal 16.9 milk 77 dry red wine 26.3 tomato paste, in terms of 30% solids content fourteen sugar 5.3 salt 12 black pepper 0.31 allspice 0.13 Bay leaf 0.05 bone broth before the release of the target product 1000.