RU2514271C1 - Method for production of preserves "round rissoles with onion sauce" - Google Patents

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

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Publication number
RU2514271C1
RU2514271C1 RU2013114066/02A RU2013114066A RU2514271C1 RU 2514271 C1 RU2514271 C1 RU 2514271C1 RU 2013114066/02 A RU2013114066/02 A RU 2013114066/02A RU 2013114066 A RU2013114066 A RU 2013114066A RU 2514271 C1 RU2514271 C1 RU 2514271C1
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RU
Russia
Prior art keywords
salt
bone broth
melted fat
mixing
meat
Prior art date
Application number
RU2013114066/02A
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 RU2013114066/02A priority Critical patent/RU2514271C1/en
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Publication of RU2514271C1 publication Critical patent/RU2514271C1/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 part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, green beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, 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 producing canned food "Chops with onion sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing green beans and herbs, passero mixing wheat flour in melted fat, mixing carrots, parsley root, onions, green beans, greens and wheat flour with tomato paste, acetic acid, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the cots, the mixture obtained and bone broth, sealing and sterilization (RU 2360562 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 food “Chips with onion sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat , breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing the pod bean and greens, mixing carrots, parsley, onions, green beans and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packing 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 in the following flow rate ratio, parts by weight:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green beans 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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 about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are cut, sautéed in melted fat and wiped.

Prepared green beans and greens are chopped and 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, parsley root, onions, green beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of bitter 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 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 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 1. - 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. Method for the production of canned meat "Cloves with onion sauce", including soaking in milk and chopping wheat bread, meat chopping, mixing the above components with part of the salt and part of the black bitter pepper to produce minced meat, molding, breading in wheat bread crumbs and frying in melted fat with obtaining meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, mixing carrots, parsley, onions, and peanuts beans and greens with flour, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use ground pumpkin seed meal , 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:
    meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green beans 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000
RU2013114066/02A 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with onion sauce" RU2514271C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013114066/02A RU2514271C1 (en) 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with onion sauce"

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Application Number Priority Date Filing Date Title
RU2013114066/02A RU2514271C1 (en) 2013-03-29 2013-03-29 Method for production of preserves "round rissoles with onion sauce"

Publications (1)

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RU2514271C1 true RU2514271C1 (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
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
RU2349159C1 (en) * 2008-02-06 2009-03-20 Олег Иванович Квасенков Method of production tinned food "collops in sour-cream sauce"
RU2349131C1 (en) * 2008-02-05 2009-03-20 Олег Иванович Квасенков Tinned food "collops in sour-cream sauce" production method
RU2360562C1 (en) * 2008-02-05 2009-07-10 Олег Иванович Квасенков Production method for tinned food "collops in onion 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
RU2360562C1 (en) * 2008-02-05 2009-07-10 Олег Иванович Квасенков Production method for tinned food "collops in onion sauce"
RU2349159C1 (en) * 2008-02-06 2009-03-20 Олег Иванович Квасенков Method of production tinned food "collops in sour-cream sauce"

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