RU2576112C1 - Method for producing canned food "roll with onion and eggs with red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves preparation of prescription components, soaking in milk and chopping wheat bread, chopping beef, mixing these components with part of salt and black pepper to produce mince meat. Then onions are cut, sautéed in clarified fat and partially grated. Part of chicken eggs is boiled, shelled and cut. Parsley is cut and mixed with ungrated part the onions and cut part of eggs and parsley to produce mass. Mince meat and mass are layered, rolled, wetted in remaining raw eggs, breadcrumbed in wheat bread crumbs and fried in clarified fat to produce rolls. Fresh ornamental cabbage is chopped and got frozen, carrots and parsley roots are cut, sautéed in clarified fat and grated. Wheat flour is sautéed, carrots, parsley roots, grated part of onions, wheat flour, bone broth, tomato paste, sugar, remaining salt and black pepper are mixed with bay leaf to produce sauce. Rolls, cabbage and sauce are packed, sealed and sterilised. All components are used in predefined proportions.

EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.

1 cl

Description

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

A known method of producing canned food “Roulade with onions and eggs with red main sauce”, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping beef, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain the cutlet mass, cutting, sauteing in melted fat and partially rubbing onions, boiling, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed part of onion, chopped part of chicken eggs and parsley with minced meat, layering cutlet and minced meat in layers, twisting, wetting the rest of the eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, sautéing in top fat and rub carrots and parsley root, wheat flour stirring, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt remaining parts of black pepper bitter and bay leaves to produce sauce, packing rolls, cabbage and sauce, sealing and sterilization (RU 2302177 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 canned meat production method “Roulade with onion and egg and red main sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the beef, mixing the listed ingredients with part of salt and part of black pepper with obtaining cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed part of onion about onions, chopped chicken eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining chicken eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh cabbage, cutting , sautéing in melted fat and rubbing carrots and parsley root, sautéing wheat flour, mixing carrots, parsley root, mashed onion, wheat flour, bone broth, tomato paste, sugar, the remaining part with oli, the remaining part of black pepper and bay leaf with sauce, packing rolls, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 356.8-367.2 chicken eggs 60 melted fat thirty decorative cabbage 416.7 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread fifty wheat crackers 13.3 Wheat flour 8.3 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.25 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 milk and cutted.

Prepared beef is chopped and cut.

The listed components in the recipe ratio are mixed with about 33% of the recipe amount of salt and about 80% of the recipe amount of ground black pepper to produce a cutlet mass.

Prepared onions are cut, sautéed in melted fat and rubbed with approximately 4% of its recipe amount.

Approximately 94% of the recipe amount of prepared chicken eggs is boiled, peeled and chopped.

Prepared parsley is chopped.

The non-mashed portion of onions, chopped chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.

Cutlet mass and minced meat are laid out in layers, bored, moistened in the remaining part of chicken eggs, breaded in breadcrumbs and fried in melted fat to obtain rolls.

Prepared fresh ornamental cabbage is chopped and frozen.

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

Prepared wheat flour passer.

The carrots, parsley root, mashed onion 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 black pepper and bay leaf to obtain a sauce.

Rolls, 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 formulation, 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 food “Roulade with onion and egg and red main sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, cutting the beef, mixing the listed ingredients with part of the salt and part of the black pepper to produce the cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed part of onion, chopped part of chicken eggs and Parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing and parsley root, wheat flour stirring, mixing carrots, parsley root, mashed onion, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black pepper pepper th and leafs to obtain sauce, packing rolls, cabbage and sauce, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
beef 356.8-367.2 chicken eggs 60 melted fat thirty decorative cabbage 416.7 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread fifty wheat crackers 13.3 Wheat flour 8.3 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.25 Bay leaf 0,03 bone broth before the release of the target product 1000