RU2512899C1 - Method for production of preserves "balls with cabbages in sour cream sauce with onions" - 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, 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 the strained part of bulb onions and pumpkin seeds extraction cake with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining red hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, balls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 sour cream with onions", which involves 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 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 fat and rubbing the remainder of the onions, sautéing the remaining part of the wheat flour, mixing the mashed portion of the onion and wheat flour with sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302182 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 sour cream with onion", 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 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, passé ghee and grate the remaining onions and mix with flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining 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 and the following ratio of costs, parts by weight:

meat 320.5-418.9 melted fat 55.5 fresh white cabbage 428.9 onion 118.2-119.7 wheat bread 56 Wheat flour 35 pumpkin seed meal 18,4 milk 77 sour cream 105 tomato paste, in terms of 30% solids content 4.8 acetic acid, calculated on 80% concentration 0,03 sugar 2.2 salt 12 black pepper 0.32 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 21% 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 38% 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.

The remaining portion of the prepared onions is cut, sautéed in melted fat and rubbed.

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 wiped part of onions and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain 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. Shown in the form of an interval onion consumption covers its 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 meat "Meatballs with cabbage in sour cream with onion", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat and part of the onion, mixing the listed components with part of the salt and part of the black bitter pepper to obtain 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 the skew of the onion and mixing it with flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to make 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, wt.h .:
meat 320.5-418.9 melted fat 55.5 fresh white cabbage 428.9 onion 118.2-119.7 wheat bread 56 Wheat flour 35 pumpkin seed meal 18,4 milk 77 sour cream 105 tomato paste, in terms of 30% solids content 4.8 acetic acid, calculated on 80% concentration 0,03 sugar 2.2 salt 12 black pepper 0.32 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0.05 bone broth before the release of the target product 1000