RU2576124C1 - Method for producing canned food "homemade meat chops with cabbage and sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves preparation of prescription components, soaking in water and chopping wheat bread, chopping beef, pork, pork raw fat and part of onions, and mixing these components with chicken eggs, part of salt and black pepper to produce minced meat. Minced meat is shaped, breadcrumbed in wheat bread crumbs and fried in melted fat to produce chops. Fresh ornamental cabbage is chopped and got frozen, remaining onions are cut, sauteed in clarified butter and grated, wheat flour is sauteed, grated part of onions, wheat flour, sour cream, bone broth , tomato paste, acetic acid, sugar, salt, black pepper, Jamaica pepper, cinnamon, nutmeg and bay leaf are mixed to produce sauce. Meat chops, cabbage and sauce are sealed and sterilised.

EFFECT: invention allows to get new canned food 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 for producing canned food "Homemade cutlets with cabbage and sour cream with onions", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs , part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh protein of cauliflower, cutting, sautéing in melted fat and wiping the remaining part of onion, sautéing wheat flour, mixing the mashed part of onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of black pepper bitter, allspice, cinnamon, nutmeg and bay leaves to produce sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300939 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 "Homemade cutlets with cabbage and sour cream with onions", which involves soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the above components with eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, cutting Passing in melted fat and wiping the remaining part of onions, passerving wheat flour, mixing the rubbed part of onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of bitter black pepper, allspice , cinnamon, nutmeg and bay leaf to obtain a sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio Flow rate, wt. hours:

beef 169-173.9 pork 83.1-104.5 raw pork fat 6.7 chicken eggs 3.3 melted fat 58.3 decorative cabbage 625 onion 67.5-68.4 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 sour cream 66.7 tomato paste, in terms of 30% solids content 3,1 acetic acid, calculated on 80% concentration 0.02 sugar 1.4 salt 12 black pepper 0.41 allspice 0.01 cinnamon 0.01 nutmeg 0.01 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, pork, raw pork fat and approximately 6% of the onion recipe amount are chopped and chopped.

The listed components are mixed with chicken eggs, approximately 33% of the recipe for salt and approximately 74% of the recipe for ground black pepper to form minced meat, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared remainder of the onion is cut, sautéed in melted fat and rubbed.

Prepared wheat flour passer.

The rubbed portion of 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 the ground part of the black pepper, allspice, cinnamon, nutmeg and bay leaf to make 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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)

The method of obtaining canned food "Homemade cutlets with cabbage and sour cream with onions", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part of salt and part of bitter black pepper to produce minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing the remaining part of onions, passerving wheat flour, mixing the rubbed part of onion, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain a sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio gatherings, wt. hours:
beef 169-173.9 pork 83.1-104.5 raw pork fat 6.7 chicken eggs 3.3 melted fat 58.3 decorative cabbage 625 onion 67.5-68.4 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 sour cream 66.7 tomato paste, in terms of 30% solids content 3,1 acetic acid, calculated on 80% concentration 0.02 sugar 1.4 salt 12 black pepper 0.42 allspice 0.01 cinnamon 0.01 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000