RU2569889C1 - Method for production of preserves "round rissoles with cabbages and main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of preserves "Round rissoles with cabbages and main red sauce" 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, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: meat - 401.2-524.4; melted fat - 60; ornamental cabbages - 625; carrots - 33.3-34.2; parsley roots - 9-9.1; bulb onions - 16-16.2; wheat bread - 59.9; wheat rusks - 33.3; wheat flour - 16.7; milk - 79.9; tomato paste in conversion to 30% dry substances content - 22.2; sugar - 8.3; salt - 12; black hot pepper - 0.33; laurel leaf - 0.07; bone broth till the target product yield is equal to 1000.

EFFECT: manufacture of preserves with usage of non-traditional raw materials.

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 red main sauce”, which involves 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 bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, pet root ears and onions, sautéing wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing the meatballs, cabbage and sauce, sealing and sterilization (RU 2298965 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 producing canned food “Chicken and cabbage little red sauce”, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to make minced meat , its molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, straining in melted fat and rubbing Covey, parsley root and onion, wheat flour stirring, mixing carrots, parsley root, onion, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing the cue ball , cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

meat 401.2-524.4 melted fat 60 decorative cabbage 625 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 59.9 wheat crackers 33.3 Wheat flour 16.7 milk 79.9 tomato paste, in terms of 30% solids content 22.2 sugar 8.3 salt 12 black pepper 0.33 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 carrots, parsley root and onions are cut, sautéed in melted fat and wiped.

Prepared wheat flour passer.

The carrots, parsley root, onions and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the remaining part of the black bitter pepper and bay leaf to obtain a 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. 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 “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)

Method for the production of canned meat “Cabbage and red main sauce” preserves, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of salt and part of black bitter pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, pa sowing wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing the meatballs, 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 60 decorative cabbage 625 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 59.9 wheat crackers 33.3 Wheat flour 16.7 milk 79.9 tomato paste, in terms of 30% solids content 22.2 sugar 8.3 salt 12 black pepper 0.33 Bay leaf 0,07 bone broth before the release of the target product 1000