RU2513408C1 - Method for production of preserves "home-made cutlets in base red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, greens cutting and freezing, fresh green peas freezing and mixing with greens to produce garnish, 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, strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce 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 "Homemade cutlets with red main sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and beef raw fat, blanching and chopping a portion of onions, mixing the listed components with chicken eggs , part of the salt and part of the black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and killing picking greens, freezing fresh green pea grains, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, sautéing wheat flour in melted butter, mixing green peas, greens, carrots, parsley root, mashed onions, wheat flour, tomato paste, sugar, the remaining part of salt, the remaining part of black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2355189 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 canned food production method “Homemade Cutlets with Red Main Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping the beef, pork, raw beef and parts of onion, mixing the listed components with chicken eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, cutting and freezing picking greens, freezing fresh green pea grains, cutting, passing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing of the listed components, flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separately mix green peas and greens to obtain a side dish and carrots, parsley root, mashed onion, flour and, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following flow rate ratio wt.h .:

beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 22.41 carrot 16.14-15.55 onion 16.14-16.34 parsley root 4.29-4.26 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 tomato paste, in terms of 30% solids content 16 sugar 4.31 salt 12 black pepper 0.43 Bay leaf 0,03 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, pork, raw beef fat, and approximately 50% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to obtain cutlets.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Green peas and greens are mixed in a prescription ratio to obtain a side dish.

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.

Cutlets, garnish 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 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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, recalculate its consumption for 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 food "Homemade meatballs with red main sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed ingredients with chicken eggs, some salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh green pea kernels, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, packing of the listed components, bone broth, tomato paste, sugar, the rest of salt, the remaining part of bitter black pepper and bay leaf, sealing and sterilization , characterized in that before packing separate mixing of green peas and greens is carried out to obtain a side dish and carrots, parsley root, mashed onions, bone broth, tomato paste, sugar, remaining the existing part of salt, the remaining part of black pepper and bay leaf with sauce, 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, wt.h .:
beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 22.41 carrot 16.14-15.55 onion 16.14-16.34 parsley root 4.29-4.26 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 tomato paste, in terms of 30% solids content 16 sugar 4.31 salt 12 black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000