RU2564141C1 - Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions" - Google Patents

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

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Publication number
RU2564141C1
RU2564141C1 RU2015100141/10A RU2015100141A RU2564141C1 RU 2564141 C1 RU2564141 C1 RU 2564141C1 RU 2015100141/10 A RU2015100141/10 A RU 2015100141/10A RU 2015100141 A RU2015100141 A RU 2015100141A RU 2564141 C1 RU2564141 C1 RU 2564141C1
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RU
Russia
Prior art keywords
wheat
cabbage
chopping
sauce
salt
Prior art date
Application number
RU2015100141/10A
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 RU2015100141/10A priority Critical patent/RU2564141C1/en
Application granted granted Critical
Publication of RU2564141C1 publication Critical patent/RU2564141C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and 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, fresh ornamental cabbages chopping and freezing, bulb onions cutting, sauteing in melted fat and mincing, wheat flour sauteing, mixing bulb onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to the production technology of canned second lunch dishes.
A known method for the production of canned food "Cloves with cabbage and sour cream with onion", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and grinding in a spinning top onion, wheat flour stirring, mixing wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to get the sauce, packing the cue ball , cabbage and sauce, sealing and sterilization (RU 2300241 C1, 2007).
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 “Cloves with cabbage and sour cream with onions”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed components with part of the salt and part of the 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 cabbage, cutting, sautéing in melted fat and grinding and onions, the passage of wheat flour, mixing onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining the sauce, packing the meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio, wt. hours:
meat 401.2-524.4
melted fat 73.3
decorative cabbage 625
onion 119-120.5
wheat bread 59.9
wheat crackers 33.3
Wheat flour 13.3
milk 79.9
sour cream 133.3
tomato paste, in terms of
30% solids content 6.1
acetic acid, calculated on
80% concentration 0,03
sugar 2.7
salt 12
black pepper 0.33
allspice 0.01
cinnamon 0.02
nutmeg 0.01
Bay leaf 0.07
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 cut and cut.
The listed components in a recipe ratio are mixed with approximately 47% of the recipe amount of salt and approximately 67% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.
Prepared fresh ornamental cabbage is chopped and frozen.
Prepared onions are cut, sautéed in melted fat and chopped in a spinning top.
Prepared wheat flour passer.
Onions and wheat flour in a recipe ratio are mixed with sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain the sauce.
The meatballs, 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 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 for the estimated laying of 333 kg per 1 ton of the target product. Shown in the form of an interval onion consumption covers its 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 I. - 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.
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)

  1. Method for the production of canned meat "Cabbage and cabbage sauce with onion", 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 get the stuffing, molding, breading into wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and chopping onions, spinning shenichen flour, mixing onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to get the sauce, packing the cue ball, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
    meat 401.2-524.4 melted fat 73.3 decorative cabbage 625 onion 119-120.5 wheat bread 59.9 wheat crackers 33.3 Wheat flour 13.3 milk 79.9 sour cream 133.3 tomato paste, in terms of 30% solids content 6.1 acetic acid, calculated on 80% concentration 0,03 sugar 2.7 salt 12 black pepper 0.33 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0.07 bone broth before the release of the target product 1000
RU2015100141/10A 2015-01-13 2015-01-13 Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions" RU2564141C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015100141/10A RU2564141C1 (en) 2015-01-13 2015-01-13 Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2015100141/10A RU2564141C1 (en) 2015-01-13 2015-01-13 Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions"

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RU2564141C1 true RU2564141C1 (en) 2015-09-27

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020068992A (en) * 2002-07-22 2002-08-28 배흥규 Rice cutlet and process for manufacturing thereof
JP2007037459A (en) * 2005-08-03 2007-02-15 Gfr:Kk Material for cutlet or tempura, and method for producing the same
RU2300241C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "bitochki with cabbage and sour cream sauce with onions"
RU2322092C2 (en) * 2006-03-23 2008-04-20 Государственное научное учреждение Всероссийский научно-исследовательский институт сои Method for manufacturing meat-plant cutlets

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020068992A (en) * 2002-07-22 2002-08-28 배흥규 Rice cutlet and process for manufacturing thereof
JP2007037459A (en) * 2005-08-03 2007-02-15 Gfr:Kk Material for cutlet or tempura, and method for producing the same
RU2300241C1 (en) * 2005-11-28 2007-06-10 Олег Иванович Квасенков Method for manufacturing canned food "bitochki with cabbage and sour cream sauce with onions"
RU2322092C2 (en) * 2006-03-23 2008-04-20 Государственное научное учреждение Всероссийский научно-исследовательский институт сои Method for manufacturing meat-plant cutlets

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
БРЕМ А. Жизнь растений. Новейшая ботаническая энциклопедия, М., Эксмо, 2007, с. 376-379. СТАРЦЕВ В. Можно ли есть декоративную капусту? АРГУМЕНТЫ И ФАКТЫ, Категория: Сад и огород, Вопрос-ответ из газеты, Суперномер вопросов-ответов N 1, 14.11.2011, найдено в ИНТЕРНЕТ по адресу http://www.aif.ru, 03.06.2015. MAHR S. Ornamental cabbage and kale, University of wisconsin garden facts, 13.03.2009, найдено в ИНТЕРНЕТ по адресу http://hort.uwex.edu, 03.06.2015 *

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