RU2514259C1 - Method for preparation of preserves "round rissoles with white sauce with vegetables" - Google Patents

Method for preparation of preserves "round rissoles with white sauce with vegetables" Download PDF

Info

Publication number
RU2514259C1
RU2514259C1 RU2013114073/02A RU2013114073A RU2514259C1 RU 2514259 C1 RU2514259 C1 RU 2514259C1 RU 2013114073/02 A RU2013114073/02 A RU 2013114073/02A RU 2013114073 A RU2013114073 A RU 2013114073A RU 2514259 C1 RU2514259 C1 RU 2514259C1
Authority
RU
Russia
Prior art keywords
cutting
sugar
salt
bone broth
greens
Prior art date
Application number
RU2013114073/02A
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 RU2013114073/02A priority Critical patent/RU2514259C1/en
Application granted granted Critical
Publication of RU2514259C1 publication Critical patent/RU2514259C1/en

Links

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 and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, rutabaga, French beans, green peas, greens 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 of cooking canned food "Chicken with white sauce with vegetables", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, mixing these components with part of the salt and part of the black pepper to produce minced meat and molding to obtain the meatballs , cutting, straining in ghee and rubbing carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing hedgehog green peas, straining wheat flour in ghee, mixing carrots, white roots, onions, rutabaga, sugar beans, green peas, greens and wheat flour with milk, sugar, the rest of the salt, citric acid, the rest of the black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2359519 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 preparing canned food “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 get minced meat and its molding with the production of meatballs, cutting, straining in ghee and rubbing carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing sugar beans whether greens, freezing fresh green pea grains, mixing carrots, white roots, onions, rutabaga, 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 , packaging of the meatballs, the resulting mixture and bone broth, 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 for further short ratio of costs in parts by weight .:

beef 356.8-367.2 melted butter 6 carrot 17.6-18 white roots 17.7-18 onion 19.3-19.6 swede 9,4 sugar bean 8.3 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 and onions are chopped, sautéed in ghee and wiped.

Prepared rutabaga is 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, rutabaga, sugar beans, green peas, greens and meal of pumpkin seeds in a recipe ratio 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)

  1. A method of preparing canned food “Chops with white sauce with vegetables”, including 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 get the minced meat and molding it to get the meatballs, cutting, sautéing ghee and rub carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh grain green peas, mixing carrots, white x roots, onions, rutabaga, sugar beans, green peas and greens with flour, milk, sugar, the rest of the salt, citric acid, the rest of the black bitter pepper and bay leaf, packaging of cue balls, the resulting mixture and bone broth, 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, parts by weight:
    beef 356.8-367.2 melted butter 6 carrot 17.6-18 white roots 17.7-18 onion 19.3-19.6 swede 9,4 sugar bean 8.3 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
RU2013114073/02A 2013-03-29 2013-03-29 Method for preparation of preserves "round rissoles with white sauce with vegetables" RU2514259C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013114073/02A RU2514259C1 (en) 2013-03-29 2013-03-29 Method for preparation of preserves "round rissoles with white sauce with vegetables"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013114073/02A RU2514259C1 (en) 2013-03-29 2013-03-29 Method for preparation of preserves "round rissoles with white sauce with vegetables"

Publications (1)

Publication Number Publication Date
RU2514259C1 true RU2514259C1 (en) 2014-04-27

Family

ID=50515595

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2013114073/02A RU2514259C1 (en) 2013-03-29 2013-03-29 Method for preparation of preserves "round rissoles with white sauce with vegetables"

Country Status (1)

Country Link
RU (1) RU2514259C1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2127524C1 (en) * 1997-10-16 1999-03-20 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии Method for producing canned meat and vegetable foods
US20090011109A1 (en) * 2005-12-16 2009-01-08 Sigma Alimentos, S.A. De C.V. Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained
RU2349131C1 (en) * 2008-02-05 2009-03-20 Олег Иванович Квасенков Tinned food "collops in sour-cream sauce" production method
RU2359519C1 (en) * 2008-02-20 2009-06-27 Олег Иванович Квасенков Production method of preserves "collops white sauce with vegetbles"
RU2362421C1 (en) * 2008-02-06 2009-07-27 Олег Иванович Квасенков Production method for tinned food "collops in sour-cream sauce"

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2127524C1 (en) * 1997-10-16 1999-03-20 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии Method for producing canned meat and vegetable foods
US20090011109A1 (en) * 2005-12-16 2009-01-08 Sigma Alimentos, S.A. De C.V. Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained
RU2349131C1 (en) * 2008-02-05 2009-03-20 Олег Иванович Квасенков Tinned food "collops in sour-cream sauce" production method
RU2362421C1 (en) * 2008-02-06 2009-07-27 Олег Иванович Квасенков Production method for tinned food "collops in sour-cream sauce"
RU2359519C1 (en) * 2008-02-20 2009-06-27 Олег Иванович Квасенков Production method of preserves "collops white sauce with vegetbles"

Similar Documents

Publication Publication Date Title
RU2470534C1 (en) Method for production of preserved product "home-made cutlets with base red sauce"
RU2461247C1 (en) Method for production of preserves "home-made cutlets in base red sauce"
RU2468618C1 (en) Method for production of preserves "home-made cutlets with sour cream sauce and tomato"
RU2512896C1 (en) Method for production of preserves "balls with cabbages in tomato sauce"
RU2513270C1 (en) Method for production of preserves "fish balls with cabbages and tomato sauce"
RU2515268C1 (en) Method for preparation of preserved product "moscow cutlets with onion sauce and mustard"
RU2519216C1 (en) Method for production of preserves "fish round rissoles with cabbages in tomato sauce"
RU2519261C1 (en) Method for production of preserves "chopped turkey meat cutlets with garnish and red main sauce"
RU2511093C1 (en) "dulma" preserves production method
RU2486765C1 (en) Method for production of preserves "cabbage rolls of shredded white cabbages and laminaria with meat and rice"
RU2535976C1 (en) Method for production of preserves "cabbages with meat mince"
RU2511411C1 (en) Method for production of preserves "rabbit with garnish and steamed sauce"
RU2514618C1 (en) Method for production of preserves "chicken and green peas salad"
RU2511469C1 (en) Method for production of preserved product "game with garnish and white sauce with egg"
RU2511996C1 (en) Method for preparation of preserves "game with garnish and white sauce with egg"
RU2508003C1 (en) Method for production of preserves "round rissoles with sour cream sauce and bulb onions"
RU2510232C1 (en) Method for production of preserves "calamary stuffed with white cabbages, onions and egg"
RU2507988C1 (en) Method for production of preserves "round rissoles with onion sauce with mustard"
RU2512008C1 (en) Method for production of preserved product "game with garnish and white sauce with egg"
RU2505192C1 (en) Method for production of preserves "moscow cutlets with sour cream with tomato sauce"
RU2513458C1 (en) Method for production of preserves "chopped hazel grouse cutlets with garnish and red main sauce"
RU2519552C1 (en) Method for production of preserves "chopped black grouse cutlets with garnish and red main sauce"
RU2522145C1 (en) Method for production of preserves "chopped rabbit cutlets with garnish and red main sauce"
RU2519267C1 (en) Method for preparation of preserves "chopped chicken cutlets with garnish and white sauce with vegetables"
RU2501386C1 (en) Method for production of preserves "moscow cutlets with sour cream sauce with onions"