RU2551194C1 - Method for production of preserves for children alimentation "beef rolls with cabbages and greens" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, preparation of pectin solution in water at the weight ratio equal to 1:20, rye and wheat bran steaming in boiling water at the weight ratio equal to 1:(4-5) during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin solution introduction and cooling to a temperature no higher than 15°C, beef mincing, bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh ornamental cabbages chopping and freezing, parsley greens, dill and celery greens and cabbages mixing with the remaining part of salt to produce filling, filling moulding into mince to obtain rolls, rolls mealing in bread crumbs and frying in butter, sour cream, tomato puree and butter mixing and boiling out till dry substances content is equal to 21.5% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to obtain new preserves with usage of non-traditional raw materials without the target product organoleptic properties modification; such preserves are applicable for usage in school age children alimentation.

Description

The invention relates to a technology for the production of canned food for schoolchildren.

A known method of producing canned food for baby food "Beef rolls with cabbage and greens", which includes preparing the recipe components, preparing a pectin solution in water in a ratio by weight of 1:20, steaming rye or wheat bran in boiling water with a ratio by weight of 1 :( 4-5) for 20-40 minutes, cooling to a temperature not exceeding 40 ° C, introducing a pectin solution and cooling to a temperature not exceeding 15 ° C, chopping beef on top, chopping onions, mixing the listed components part of the salt and bitter black pepper to obtain mincemeat, chopping parsley, dill and celery greens on a top, chopping and freezing fresh white cabbage, mixing parsley, dill and celery greens and cabbage with the remaining part of the salt to obtain the filling and forming the filling into minced meat rolls, breading them in breadcrumbs and frying in butter, mixing sour cream, tomato puree and butter and boiling until the solids content is 21.5% to obtain sauce, packing rolls and sauce, germ sterilization and sterilization (RU 2277812 C2, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for the production of canned food for baby food "Beef rolls with cabbage and greens", which involves preparing the recipe components, preparing a pectin solution in water in a ratio by weight of 1:20, steaming rye or wheat bran in boiling water with weight ratio 1: (4-5) for 20-40 minutes, cooling to a temperature of no higher than 40 ° C, introducing a pectin solution and cooling to a temperature of no higher than 15 ° C, chopping beef on top, chopping onions, mixed the listed components with a part of salt and black pepper to produce minced meat, chopping parsley, dill and celery greens on a top, chopping and freezing fresh cabbage, mixing parsley, dill and celery and cabbage with the remaining part of salt to obtain a filling and molding the filling into minced meat with rolls, breading them in breadcrumbs and frying in butter, mixing sour cream, tomato puree and butter and boiling until the solids content is 21.5% to obtain a sauce, packing roll Cove and sauce, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs pbw .:

beef 389.3-396 butter 45.4 onion 9.3-9.4 parsley 23.3 dill greens 23.3 celery greens 23.3 decorative cabbage 449 breadcrumbs 26.9 bran 32,3 sour cream 10.7 tomato puree, in terms of 12% solids 91.2 pectin 10.78 salt 12,4 black pepper 0.21 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared pectin is dissolved in drinking water in a ratio by weight of 1:20.

Prepared rye or wheat bran is steamed in boiling drinking water in a ratio by weight of 1: (4-5) for 20-40 minutes, as in the closest analogue, cooled to a temperature not exceeding 40 ° C and injected with a pectin solution, and then cooled to a temperature not exceeding 15 ° C.

Prepared beef is ground in a spinning top.

Prepared onions are crushed, for example, on a spinning top.

The listed components in a recipe ratio are mixed with approximately 40% of the recipe amount of salt and ground black pepper to produce minced meat.

Prepared parsley, dill and celery are chopped in a spinning top.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components are mixed in a prescription ratio with the remaining part of the salt to obtain a filling.

The minced meat is rolled out, the filling is laid out on it and twisted to obtain rolls, which are breaded in breadcrumbs and fried in butter.

Prepared sour cream, tomato puree and melted butter are mixed in a recipe ratio and boiled until a solids content of 21.5% is obtained to obtain a sauce.

Rolls 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - Μ .: APPP Konservplodozyot, 1990, p. 124 )

The canned food obtained using the described technology is similar in organoleptic properties and chemical composition to the product in the closest analogue and is suitable for use in the nutrition of school-age children.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food for baby food "Beef rolls with cabbage and greens", which involves preparing the recipe components, preparing a pectin solution in water in a ratio by weight of 1:20, steaming rye or wheat bran in boiling water with a ratio by weight of 1: (4 -5) for 20-40 minutes, cooling to a temperature not exceeding 40 ° C, introducing a pectin solution and cooling to a temperature not exceeding 15 ° C, chopping beef on top, chopping onions, mixing the listed components with part with olives and bitter black pepper to obtain minced meat, chopping parsley, dill and celery greens on a top, chopping and freezing fresh cabbage, mixing parsley, dill and celery and cabbage greens with the rest of the salt to obtain the filling and molding the filling into minced meat to produce rolls, breading them in breadcrumbs and frying in butter, mixing sour cream, tomato puree and butter and boiling until the solids content is 21.5% to obtain a sauce, packing rolls and sauce, sealing and sterilizing y, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 389.3-396 butter 45.4 onion 9.3-9.4 parsley 23.3 dill greens 23.3 celery greens 23.3 decorative cabbage 449 breadcrumbs 26.9 bran 32.3 sour cream 10.7 tomato puree, in terms of 12% solids 91.2 pectin 10.78 salt 12,4 black pepper 0.21 water before the release of the target product 1000