RU2515249C1 - Method for production of preserves "moscow cutlets with cabbages and main red sauce" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, 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 cutlets, fresh white cabbages shredding and freezing, 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, cabbages and sauce packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 234.7-241.6; raw beef tallow - 29.8; melted fat - 21; fresh white cabbages - 612.5; carrots - 16.7-17.1; parsley roots - 4.5-4.6; bulb onions - 12-12.2; wheat bread - 46.7; wheat crumbs - 13.3; pumpkin seeds extraction cake - 35, water - 69.3; tomato paste in conversion to 30% dry substances content - 11.1, sugar - 4.2, salt - 12, black hot pepper - 0.27, laurel leaf - 0.03, bone broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

There is a method of producing canned food ″ Moscow cutlets with cabbage and red main sauce ″, which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed ingredients with part of salt and part of pepper black bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onion, wheat flour and mixing carrots, parsley root, mashed onion and wheat flour with bone broth, tomato paste, sugar, the rest of the salt, the remaining part black bitter pepper and bay leaf to produce sauce, packing cutlets, cabbage and sauce, sealing and sterilization (RU 2302144 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 canning production method “Moscow Cutlets with Cabbage and Red Main Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping the beef, raw beef and part of onion, mixing the listed components with a part of salt and a part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions and mixing them with bone broth, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing cutlets, cabbage and sauce, sealing and sterilization. According to the invention, in the composition of the sauce, ground meal of pumpkin seeds is used, 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 234.7-241.6 raw beef fat 29.8 melted fat 21 fresh white cabbage 612.5 carrot 16.7-17.1 parsley root 4,5-4,6 onion 12-12,2 wheat bread 46.7 wheat crackers 13.3 pumpkin seed meal 35 water 69.3 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.27 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, raw beef fat, and approximately 33% of the onion recipe amount are cutted.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 78% of the recipe amount of ground black pepper to produce minced meat, which is formed, 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 ), 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, 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 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Preserved fruit", 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 ″ Moscow cutlets with cabbage and red main sauce ″, which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed ingredients with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, pa gheeing in melted fat and rubbing carrots, parsley root and the rest of onions and mixing them with bone broth, tomato paste, sugar, the rest of salt, the rest of bitter black pepper and bay leaf to obtain a sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses 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 234.7-241.6 raw beef fat 29.8 melted fat 21 fresh white cabbage 612.5 carrot 16.7-17.1 parsley root 4,5-4,6 onion 12-12,2 wheat bread 46.7 wheat crackers 13.3 pumpkin seed meal 35 water 69.3 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.27 Bay leaf 0,03 bone broth before the release of the target product 1000