RU2513199C1 - Method for production of preserves "round rissoles with white sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding to produce round rissoles, carrots, white vegetables, bulb onions and leek cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling at a ratio of 1:5, mixing carrots, white vegetables, bulb onions, leek, turnip, French beans, green peas, green and pumpkin seeds extraction cake with milk, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth 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 "Chops with white sauce with vegetables", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, mixing the listed components with part of the salt and part of the black bitter pepper to obtain minced meat and molding to obtain the meatballs , cutting, straining in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing baking fresh green pea grains, passing wheat flour in melted butter, mixing carrots, white roots, onions, leeks, turnips, sugar beans, green peas, greens and wheat flour with milk, sugar, the rest of the salt, citric acid, the remainder of the black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2359507 C1, 2009).

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 method of producing canned meat "Chips with white sauce with vegetables", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping the beef, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat and its molding with the production of meatballs, cutting, straining in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh green pea grains, mixing carrots, white roots, onions, leeks, turnips, sugar beans, green peas and greens with flour, milk, sugar, the rest of the salt, citric acid, the rest of the pepper black gorky and bay leaf, packing of meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention, ground pumpkin seed meal is used as flour in the mixture, which is poured with bone broth and seasoning before mixing vayut to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 356.8-367.2 melted oil 5.9 carrot 11.7-12 white roots 20,4-20,7 onion 10-10,1 leek 11.7-11.9 turnip 5,6 sugar bean 13.8 green pea 272.5 greenery 16.7 wheat bread 60 pumpkin seed meal 35 milk 75 water 73.3 sugar 0.83 salt 12 lemon acid 0.13 black pepper 0.2 Bay leaf 0.1 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 drinking water and cutted.

Prepared beef is chopped.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat, which is molded to produce meatballs.

Prepared carrots, white roots, onions and leeks are chopped, sautéed in ghee and wiped.

Prepared turnips are cut and blanched in hot water.

Prepared sugar beans and greens are chopped and frozen.

Prepared fresh green pea grain is 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), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Carrots, white roots, onions, leeks, turnips, sugar beans, green peas, greens and meal of pumpkin seeds are mixed with milk, sugar, the rest of the salt, citric acid and ground the rest of the black pepper and bay leaf .

The meatballs, the resulting mixture and bone broth 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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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 "Chicken with white sauce with vegetables", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat and molding it to produce the meatballs, cutting, sautéing in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh its green pea grains, mixing carrots, white roots, onions, leeks, turnips, sugar beans, green peas and greens with flour, milk, sugar, the rest of the salt, citric acid, the rest of the black pepper and bay leaf, packing of meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that the mixture uses ground meal of pumpkin seeds as flour, which is poured with bone broth and mixed for swelling before mixing, and the components are used and the following ratio of costs, parts by weight:
beef 356.8-367.2 melted butter 5.9 carrot 11.7-12 white roots 20,4-20,7 onion 10-10,1 leek 11.7-11.9 turnip 5,6 sugar bean 13.8 green pea 272.5 greenery 16.7 wheat bread 60 pumpkin seed meal 35 milk 75 water 73.3 sugar 0.83 salt 12 lemon acid 0.13 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000