RU2576991C1 - Method for production of preserved "special round rissoles with cabbage and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned second lunch dishes. Method comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped. Beef and pork are sliced and chopped. Then these components are mixed with part of salt and black pepper to produce minced meat. Produced mince is moulded, mealed in wheat crumbs and fried in melted fat to make balls. Fresh ornamental cabbages are chopped and frozen, cut and browned in melted fat. Carrots, parsley root and bulb onions are strained. Wheat flour is sautéed. Then carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and Laurel leaf are mixed to produce a sauce. Collops, cabbages and sauce are packed. Sealed and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without change of target product organoleptic properties.

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Description

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

There is a known method for the production of canned food, “Special Chips with Cabbage and Red Main Sauce,” which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat , breading in wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, passer wheat flour, mixing carrots, parsley, onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf to get the sauce, packing the cue ball , cabbage and sauce, sealing and sterilization (RU 2300264 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 meat production method “Special Chips with Cabbage and Red Main Sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in melted fat with the production of meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted bread fat and rub carrots, parsley and onions, sautéing wheat flour, mixing carrots, parsley, onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf with sauce , packaging of meatballs, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 338-347.8 pork 112.1-140.9 melted fat 60 decorative cabbage 625 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 59.9 wheat crackers 33.3 Wheat flour 16.7 milk 79.9 tomato paste, in terms of 30% solids content 22.2 sugar 8.3 salt 12 black pepper 0.33 Bay leaf 0.07 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 beef and pork are chopped and cut.

The listed components in a recipe ratio are mixed with approximately 47% of the recipe amount of salt and approximately 67% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

Prepared wheat flour passer.

The carrots, parsley root, onions and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the remaining part of the black bitter pepper and bay leaf to obtain a sauce.

The 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 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. 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 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)

Method for the production of canned food “Chopsticks with cabbage and red main sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to make minced meat, molding it, breading in wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, the passage of wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packing of the 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:
beef 338-347.8 pork 112.1-140.9 melted fat 60 decorative cabbage 625 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 59.9 wheat crackers 33.3 Wheat flour 16.7 milk 79.9 tomato paste, in terms of 30% solids content 22.2 sugar 8.3 salt 12 black pepper 0.33 Bay leaf 0.07 bone broth before the release of the target product 1000