RU2576911C1 - Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions" - Google Patents

Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions" Download PDF

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Publication number
RU2576911C1
RU2576911C1 RU2014149637/13A RU2014149637A RU2576911C1 RU 2576911 C1 RU2576911 C1 RU 2576911C1 RU 2014149637/13 A RU2014149637/13 A RU 2014149637/13A RU 2014149637 A RU2014149637 A RU 2014149637A RU 2576911 C1 RU2576911 C1 RU 2576911C1
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Russia
Prior art keywords
wheat
onions
cutlets
chopping
cabbage
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RU2014149637/13A
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Russian (ru)
Inventor
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2014149637/13A priority Critical patent/RU2576911C1/en
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Publication of RU2576911C1 publication Critical patent/RU2576911C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method for production of preserved "Moscow cutlets with cabbages and sour cream sauce with onions" involves preparation of recipe ingredients, soaking in drinking water and chopping wheat bread, chopping beef, raw pork tallow and part of bulb onions. Method then includes mixing said ingredients with part salt and part black pepper to produce minced meat, moulding, breading of wheat in bread crumbs and frying in melted fat to produce cutlets. Further, method includes chopping and freezing fresh ornamental cabbages, cutting, sauteing in melted fat and grating remaining bulb onions, wheat flour sauteing. Method then includes mixing grated part of onions, wheat flour, cream, bone broth, tomato paste, acetic acid, sugar and rest of salt, rest of black pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packing cutlets, cabbage and sauce, sealing and sterilising.
EFFECT: method enables to obtain new canned food using non-conventional vegetable raw materials without changing organoleptic properties of desired product.
1 cl

Description

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

There is a method of producing canned food "Moscow cutlets with cabbage and sour cream with onions", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onion, mixing the listed components with part of the salt and part 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 cabbage, cutting, mixing in the melted fat and wiping the remaining part of onion, wheat flour stirring, 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 (RU 2298995 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 “Moscow cutlets with cabbage and sour cream with onions”, which involves soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components with 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 produce cutlets, chopping and freezing fresh cabbage, cutting, sautéing in melted grease and rub the rest of the onions, stirring the wheat flour, mixing the mashed portion of the onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter pepper, allspice, cinnamon, nutmeg and bay leaf to produce 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, wt. hours:

beef 234.7-241.6 raw pork fat 29.8 melted fat 58.3 decorative cabbage 625 onion 63.5-64.3 wheat bread 46.7 wheat crackers 13.3 Wheat flour 6.7 water 69.3 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 0.27 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, raw pork fat and approximately 6% of the recipe amount of onions are chopped and chopped.

The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 74% of the recipe amount of ground black pepper to produce minced meat, which is formed, 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 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 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 "Canned Fruit and Vegetable", 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)

  1. A method of obtaining canned food "Moscow cutlets with cabbage and sour cream with onions", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onion, mixing the listed ingredients with part of salt and part of pepper black bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing the remaining part of onion, wheat flour stirring, 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 bitter black pepper, allspice, cinnamon, nutmeg walnut and bay leaf with 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 of costs, parts by weight:
    beef 234.7-241.6 raw pork fat 29.8 melted fat 58.3 decorative cabbage 625 onion 63.5-64.3 wheat bread 46.7 wheat crackers 13.3 Wheat flour 6.7 water 69.3 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 0.27 allspice 0.01 cinnamon 0.01 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2014149637/13A 2014-12-10 2014-12-10 Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions" RU2576911C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2014149637/13A RU2576911C1 (en) 2014-12-10 2014-12-10 Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions"

Applications Claiming Priority (1)

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RU2014149637/13A RU2576911C1 (en) 2014-12-10 2014-12-10 Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions"

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RU2576911C1 true RU2576911C1 (en) 2016-03-10

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2887382A (en) * 1957-01-11 1959-05-19 Eugene J Rivoche Method of preparing food products
US6319536B1 (en) * 1992-05-29 2001-11-20 Miles Wofford Process for making a canned ground meat
RU2211618C1 (en) * 2002-10-08 2003-09-10 Геута Вадим Сергеевич Meat-and-plant farce "pikantny", method of producing meat-and-plant farce "pikantny", meat-and-plant cutlets "pikantny", method of producing meat-and-plant cutlets "pikantny"
RU2298995C1 (en) * 2005-11-28 2007-05-20 Олег Иванович Квасенков Method for production of canned goods from meat and cabbage

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2887382A (en) * 1957-01-11 1959-05-19 Eugene J Rivoche Method of preparing food products
US6319536B1 (en) * 1992-05-29 2001-11-20 Miles Wofford Process for making a canned ground meat
RU2211618C1 (en) * 2002-10-08 2003-09-10 Геута Вадим Сергеевич Meat-and-plant farce "pikantny", method of producing meat-and-plant farce "pikantny", meat-and-plant cutlets "pikantny", method of producing meat-and-plant cutlets "pikantny"
RU2298995C1 (en) * 2005-11-28 2007-05-20 Олег Иванович Квасенков Method for production of canned goods from meat and cabbage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Сборник технологических инструкций по производству консервов. Том I, АППП "Консервплодоовощ", М., 1990, с. 124. *

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