RU2576903C1 - Method for production of preserved "home-made cutlets with cabbages and sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method involves preparation of recipe ingredients, soaking in water and chopping wheat bread, chopping beef, pork, beef slaughter fat and onions, mixing said ingredients with chicken eggs, part salt and part black pepper to produce minced meat, moulding, breading in wheat bread crumbs and frying in melted fat to produce hamburgers, shredding and freezing fresh ornamental cabbage, sauteing flour, mixing with sour cream, bone broth, remaining part of salt, rest of black pepper and bay leaf from sauce, packing cutlets, cabbage and sauce, sealing and sterilisation.

EFFECT: method enables to obtain new canned food using non-conventional vegetable raw materials without changing organoleptic properties of desired product.

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Description

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

A known method for the production of canned food "Homemade cutlets with cabbage and sour cream sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onions, mixing the listed ingredients with chicken eggs, part of the salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white Start the, sautéing flour, mixing it with cream, bone broth, the remaining part of a salt, the remaining part of the black pepper and bay leaf to obtain sauce, packing cutlets and sauce cabbage, sealing and sterilizing (RU 2302148 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 food production method "Homemade Cutlets with Cabbage and Sour Cream Sauce", which involves soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed ingredients with chicken eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, sautéing wheat flour, mixing it with sour cream, bone broth, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio costs, wt. hours:

beef 169-173.9 pork 83.1-104.5 raw beef fat 6.7 chicken eggs 3.3 melted fat 55 decorative cabbage 625 onion 8-81 wheat bread 43.3 wheat crackers 13.3 Wheat flour 8.3 water 66.7 sour cream 83.3 salt 12 black pepper 0.41 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 beef fat and onions are chopped and cut.

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

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 "Homemade meatballs with cabbage and sour cream sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed ingredients with chicken eggs, some salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, passaging shenichen flour, mixing it with sour cream, bone broth, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used for the following ratio of costs, wt. hours:
beef 169-173.9 pork 83.1-104.5 raw beef fat 6.7 chicken eggs 3.3 melted fat 55 decorative cabbage 625 onion 8-81 wheat bread 43.3 wheat crackers 13.3 Wheat flour 8.3 water 66.7 sour cream 83.3 salt 12 black pepper 0.41 Bay leaf 0,03 bone broth before the release of the target product 1000