RU2576190C1 - Method for producing canned "meatballs with cabbage in sour cream sauce with tomatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the production of canned second lunch dishes. Method involves the preparation of prescription ingredients cooked to a twofold increase in the mass of rice, meat chopping, cutting and sautéing in the melted fat onions. Mixing of these components is carried out with a piece of salt and part black pepper to produce meat. Spend molding meat, wheat flour breading and frying in the melted fat to produce meatballs. Carry out the shredder and the freezing of fresh ornamental cabbage, sautéing flour and mix it with sour cream, bone broth, tomato paste, the remaining part of the salt, the rest of the black pepper and bay leaf from the sauce. Spend 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.

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Description

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

A known method for producing canned food "Meatballs with cabbage in sour cream and tomato sauce", which includes preparing the recipe components, boiling to a double increase in the mass of rice, meat cutter, cutting and sautéing onion in melted fat, mixing the listed components with part of salt and part of bitter black pepper with the production of minced meat, its molding, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, passer wheat flour and mixing it with sour cream, bone broth, tomato paste, 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 (RU 2302152 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 "Meatballs with cabbage in sour cream and tomato sauce", which involves preparing the recipe components, boiling until the rice mass doubles, meat cutting, cutting and sautéing onion in melted fat, mixing the listed components with a portion salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, sautéing cinnamon flour and its mixing with sour cream, bone broth, tomato paste, the remaining part of the salt, the remaining part of black bitter pepper and bay leaf to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components use in the following ratio of costs, wt. hours:

meat 274.7-359.1 melted fat 66.5 decorative cabbage 437.5 onion 87-88.1 rice 33 Wheat flour 36.5 sour cream 250 tomato paste, in terms of 30% solids content 8.3 salt 12 black pepper 0.27 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 rice is boiled until a double increase in mass.

Prepared meat is cut and cut.

Prepared onions are chopped and sautéed in melted fat.

The listed components in a recipe ratio are mixed with about 41% of the recipe amount of salt and about 26% 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, tomato paste, the rest of the salt and ground the rest of the black pepper and bay leaf to obtain the sauce.

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 228 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 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 Konservplodozyach, 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 meatballs with cabbage in sour cream and tomato sauce, which includes preparing the recipe components, boiling until the rice mass doubles, meat chopping, cutting and sautéing onion in melted fat, mixing the listed ingredients with part of salt and part of bitter black pepper obtaining minced meat, its molding, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, sautéing wheat flour and mixing it with an estimate with bone broth, tomato paste, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, the packaging of meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following cost ratio wt.h .:
meat 274.7-359.1 melted fat 66.5 decorative cabbage 437.5 onion 87-88.1 rice 33 Wheat flour 36.5 sour cream 250 tomato paste, in terms of 30% solids content 8.3 salt 12 black pepper 0.27 Bay leaf 0.05 bone broth before the release of the target product 1000