RU2514267C1 - Method for production of preserves "round rissoles with sour cream sauce" - Google Patents

Method for production of preserves "round rissoles with sour cream sauce" Download PDF

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Publication number
RU2514267C1
RU2514267C1 RU2013114055/02A RU2013114055A RU2514267C1 RU 2514267 C1 RU2514267 C1 RU 2514267C1 RU 2013114055/02 A RU2013114055/02 A RU 2013114055/02A RU 2013114055 A RU2013114055 A RU 2013114055A RU 2514267 C1 RU2514267 C1 RU 2514267C1
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RU
Russia
Prior art keywords
sour cream
salt
mixing
greens
wheat
Prior art date
Application number
RU2013114055/02A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2013114055/02A priority Critical patent/RU2514267C1/en
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Publication of RU2514267C1 publication Critical patent/RU2514267C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, sugar peas, greens and pumpkin seeds extraction cake mixing with sour cream and the remaining salt, the round rissoles and the produced mixture 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 "Slices with sour cream sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and black bitter pepper to produce minced meat, molding it, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, sautéing wheat flour in ghee, mixing green th CABG, green and wheat flour with the remaining part of a salt packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2349193 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 for the production of canned food “Sliced Sour Cream Sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grain of green peas, mixing green peas and greens with m According to the invention, ground pumpkin seed meal is used, which is poured with bone broth and kept for swelling before mixing, and the components are used in the following ratio of costs, parts by weight:

meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 15,5 milk 77.4 sour cream 83.3 salt 12 black pepper 0.2 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 is cutted.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee to produce meatballs.

Prepared greens are cut 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.

Green peas, greens and meal of pumpkin seeds in a recipe ratio are mixed with sour cream and the rest of the salt.

Chips and the resulting mixture 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 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 per estimated tab 238.7 kg per 1 ton of the target product.

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. Method for the production of canned meatballs with sour cream sauce, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with a portion of salt and black bitter pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in ghee to obtain meatballs, cutting and freezing greens, freezing fresh grains of green peas, mixing green peas and greens with flour, sour cream and the rest of the salt, packing the meatballs and the resulting mixture, germ ization and sterilization, characterized in that the ground meal pumpkin seeds that is poured before the mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
    meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 15,5 milk 77.4 sour cream 83.3 salt 12 black pepper 0.2 bone broth before the release of the target product 1000
RU2013114055/02A 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with sour cream sauce" RU2514267C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013114055/02A RU2514267C1 (en) 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with sour cream sauce"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013114055/02A RU2514267C1 (en) 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with sour cream sauce"

Publications (1)

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RU2514267C1 true RU2514267C1 (en) 2014-04-27

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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
RU2300244C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "specific bitochki with cabbage and sour cream sauce"
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
RU2349193C1 (en) * 2007-10-04 2009-03-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2362419C1 (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
RU2300244C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "specific bitochki with cabbage and sour cream sauce"
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
RU2349193C1 (en) * 2007-10-04 2009-03-20 Олег Иванович Квасенков "sichenik fish cutlets ukrainian-style" preserve preparation method
RU2362419C1 (en) * 2008-02-06 2009-07-27 Олег Иванович Квасенков Production method for tinned food "collops in sour-cream sauce"

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