RU2513996C1 - Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard" - Google Patents

Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard" Download PDF

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Publication number
RU2513996C1
RU2513996C1 RU2013103303/13A RU2013103303A RU2513996C1 RU 2513996 C1 RU2513996 C1 RU 2513996C1 RU 2013103303/13 A RU2013103303/13 A RU 2013103303/13A RU 2013103303 A RU2013103303 A RU 2013103303A RU 2513996 C1 RU2513996 C1 RU 2513996C1
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RU
Russia
Prior art keywords
cutlets
sauce
remaining
mustard
salt
Prior art date
Application number
RU2013103303/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2013103303/13A priority Critical patent/RU2513996C1/en
Application granted granted Critical
Publication of RU2513996C1 publication Critical patent/RU2513996C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions. One mixes the listed components with chicken eggs, part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Fresh white cabbages are chopped and frozen. Then one performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. One performs mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, table mustard, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. The cutlets, cabbages and sauce are packed, sealed and sterilised.
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 of producing canned food “Homemade cutlets with cabbage and onion sauce with mustard”, which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs , part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white stewed cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onion, wheat flour and mixing carrots, parsley root, mashed onion and wheat flour with bone broth, tomato paste, acetic acid, table acid , sugar, the remaining part of the salt, cinnamon, nutmeg, the remaining part of the black bitter pepper, allspice and bay leaves to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300257 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 method for producing canned food “Homemade patties with cabbage and onion and mustard sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, shinko ku and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, cinnamon, nutmeg, the remaining part of black pepper, allspice and bay leaves to obtain a sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used in the sauce, to which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 169.01-173.91
pork 83.13-104.54
raw pork fat 6.67
chicken eggs 3.33
melted fat 63.17
fresh white cabbage 612.5
carrot 13.33-13.68
onion 73.9-74.85.
parsley root 3.6-3.67
wheat bread 43.33
wheat crackers 13.33
pumpkin seed meal 10.3
water 66.67
tomato paste, in terms of
30% solids content 12.71
acetic acid, calculated on
80% concentration 0.13
table mustard 8.33
sugar 5.05
salt 12
cinnamon 0.02
nutmeg 0.01
black pepper 0.42
allspice 0.01
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 pork fat and approximately 11% of the onion recipe amount are chopped.
The listed components are mixed with chicken eggs, about 64% of the recipe for salt and about 71% of the recipe for ground black pepper to form minced meat, breaded in breadcrumbs and fried in melted fat to produce cutlets.
Prepared fresh white cabbage is chopped and frozen.
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 (Vasilyeva 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 drinking water in a ratio by weight of about 1: 5 and maintained for swelling.
The carrots, parsley root, mashed onion and pumpkin seed meal are mixed with bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt and ground cinnamon, nutmeg, the rest of the black pepper, allspice and bay leaf to give the sauce.
Cutlets, cabbage and sauce 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 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)

  1. The method of obtaining canned food “Homemade cutlets with cabbage and onion and mustard sauce”, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the remaining salt, cinnamon, nutmeg remaining part of bitter black pepper, allspice and bay leaves to produce sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that ground flour is pumpkin seed meal, which is poured before mixing to mix eeva water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
    beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 melted fat 63.17 fresh white cabbage 612.5 carrot 13.33-13.68 onion 73.9-74.85 parsley root 3.6-3.67 wheat bread 43.33 wheat crackers 13.33 pumpkin seed meal 10.3 water 66.67 tomato paste, in terms of 30% solids content 12.71 acetic acid, calculated on 80% concentration 0.13 table mustard 8.33 sugar 5.05 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2013103303/13A 2013-01-25 2013-01-25 Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard" RU2513996C1 (en)

Priority Applications (1)

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RU2013103303/13A RU2513996C1 (en) 2013-01-25 2013-01-25 Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard"

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RU2513996C1 true RU2513996C1 (en) 2014-04-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2576124C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Method for producing canned food "homemade meat chops with cabbage and sour cream sauce with onions"

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2165165C1 (en) * 1999-08-13 2001-04-20 Кубанский государственный технологический университет Cutlet cooking method
RU2300257C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "domaschnie cutlets with cabbage and onion sauce with mustard"
RU2322092C2 (en) * 2006-03-23 2008-04-20 Государственное научное учреждение Всероссийский научно-исследовательский институт сои Method for manufacturing meat-plant cutlets

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2165165C1 (en) * 1999-08-13 2001-04-20 Кубанский государственный технологический университет Cutlet cooking method
RU2300257C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "domaschnie cutlets with cabbage and onion sauce with mustard"
RU2322092C2 (en) * 2006-03-23 2008-04-20 Государственное научное учреждение Всероссийский научно-исследовательский институт сои Method for manufacturing meat-plant cutlets

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2576124C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Method for producing canned food "homemade meat chops with cabbage and sour cream sauce with onions"

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