RU2576162C1 - Method of making canned food "meatballs with cabbage in a cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves the preparation of prescription components, soak in milk and chopping wheat bread, chopping meat and onions, mixing these components with part salt and part black pepper to produce minced meat, it forming, breading in wheat flour and frying in the melted fat to produce meatballs , shredder and freezing fresh ornamental cabbage, sautéing flour and mix it with sour cream, bone broth, the remaining part of the salt, the rest of the black pepper and bay leaf from the sauce, packing meatballs, cabbage and sauce, sealing and sterilization.

EFFECT: method allows you to get a new canned using nonconventional vegetable raw materials without changing the organoleptic properties of the desired product.

1 cl

Description

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

A known method for the production of canned food "Meatballs with cabbage in sour cream sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing these components with part of the salt and part of the black pepper to produce minced meat, molding it, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, straining wheat flour and mixing it with etanoy, bone broth, the remaining part of a salt, the remaining part of the black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce, sealing and sterilizing (RU 2302153 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 meatballs with cabbage in sour cream sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing the listed ingredients with part of the salt and part of the black bitter pepper obtaining minced meat, molding it, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, stirring wheat flour and mixing it cooking with sour cream, bone broth, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to get the sauce, packing 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 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 onion 24.5-24.8 wheat bread 56 Wheat flour 48.1 milk 77 sour cream 131.3 salt 12 black pepper 0.31 Bay leaf 0.05 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 and onions are chopped and chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 34% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared wheat flour is passerized, and then mixed in a recipe ratio with sour cream, bone broth, salt and ground the remaining part of black pepper and bay leaf to obtain a sauce.

Meatballs, cabbage and sauce are packaged in the recipe 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 266 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.

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 meatballs with cabbage in sour cream sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat, forming, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, ost the remaining part of the salt, the remaining part of the black pepper and bay leaf to obtain the sauce, packing 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, parts by weight:
meat 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 onion 24.5-24.8 wheat bread 56 Wheat flour 48.1 milk 77 sour cream 131.3 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000