RU2513170C1 - Method for production of preserves "meat balls with cabbages in sour cream sauce with tomato paste" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, wheat bread soaking in milk and chopping, meat and bulb onions chopping. Then one performs 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, tomato paste, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce; the 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 of producing canned food "Meatballs with cabbage in sour cream with tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing these components with part of the salt and part of the black bitter pepper to obtain minced meat molding, breading in part of wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, passaging the remaining part of wheat th flour and mixing it with sour cream, tomato paste, bone broth, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302181 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 and tomato sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing the listed ingredients with part of salt and part of black pepper 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, mixing flour, sour cream, tomato paste, bone broth, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the 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 stand for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 320.5-418.9 melted fat 46.1 fresh white cabbage 428.9 onion 24.5-24.8 wheat bread 56 Wheat flour 35 pumpkin seed meal 25.6 milk 77 sour cream 131.3 tomato paste, in terms of 30% solids content 8.8 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 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 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), poured with bone broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed with sour cream, tomato paste, bone broth, the rest of the salt and ground the remaining part of bitter black pepper and bay leaf in a prescription ratio 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 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 sour cream and tomato sauce, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat and onions, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat , breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, mixing flour, sour cream, tomato paste, bone broth it, the remaining part of the salt, the remaining part of black pepper and bay leaf with sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is filled 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 46.1 fresh white cabbage 428.9 onion 24.5-24.8 wheat bread 56 Wheat flour 35 pumpkin seed meal 25.6 milk 77 sour cream 131.3 tomato paste, in terms of 30% solids content 8.8 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000.