RU2577014C1 - Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard" - Google Patents

Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard" Download PDF

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Publication number
RU2577014C1
RU2577014C1 RU2015104469/13A RU2015104469A RU2577014C1 RU 2577014 C1 RU2577014 C1 RU 2577014C1 RU 2015104469/13 A RU2015104469/13 A RU 2015104469/13A RU 2015104469 A RU2015104469 A RU 2015104469A RU 2577014 C1 RU2577014 C1 RU 2577014C1
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RU
Russia
Prior art keywords
parsley
cutting
melted fat
wheat
sautéing
Prior art date
Application number
RU2015104469/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2015104469/13A priority Critical patent/RU2577014C1/en
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Publication of RU2577014C1 publication Critical patent/RU2577014C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises recipe components preparation, wheat bread soaking in milk and chopping, meat chopping. Listed components are mixed with parts of salt and hot black pepper to produce forcemeat. Cutting, sautéing in melted fat and partial pulping of bulb onions; boiling, shelling, and cutting hen's eggs, cutting parsley green is performed. Unpulped part of bulb onions, hen's eggs, and parsley green are mixed to produce mince. Mince is formed into forcemeat, coated with wheat bread crumbs, and fried in melted fat to obtain zrazy. Fresh ornamental cabbage is chopped and frozen. Cutting, sautéing in melted fat and pulping of carrots and parsley root, sautéing wheat flour is performed. Carrots, parsley roots, pulped part of bulb onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, remaining parts of salt and hot black pepper, allspice, cinnamon, nutmeg, and bay leaf are mixed to produce sauce. Zrazy, cabbages, and sauce are packed, then sealed and sterilised.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without changing organoleptic properties of target 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 "Zrazy chopped with cabbage and onion sauce with mustard", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to obtain the cutlet mass, cutting, sauteing in melted fat and partially rubbing onions, boiling, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley and with the production of minced meat, molding the minced meat into a meat mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrah, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, stirring wheat flour, mixing carrots , parsley root, mashed onion, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain a sauce, packing zraz, cabbage and sauce, sealing and sterilization (RU 2301600 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 "Zrazy minced with cabbage and onion and mustard sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of salt and part of bitter black pepper obtaining cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing non-mashed portion of onions , chicken eggs and parsley to produce minced meat, molding the meat into a patty mass, breading in breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, wheat flour flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the bitter pepper, pepper du puree, cinnamon, nutmeg and bay leaf to obtain a sauce, packing zraz, 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 274.7-359.1
chicken eggs thirty
melted fat 74.7
decorative cabbage 418.3
carrot 13.3-13.7
parsley root 3.6-3.7
onion 251.9-255.1
parsley fifteen
wheat bread 48
wheat crackers 36
Wheat flour 6.7
milk 69
tomato paste, in terms of
30% ~ dry solids content 12.7
acetic acid, calculated on
80% concentration 0.02
table mustard 4.2
sugar 3.3
salt 12
black pepper 0.24
allspice 0.01
cinnamon 0.02
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 milk and cutted.
Prepared meat is cut and cut.
The listed components in the recipe ratio are mixed with about 67% of the recipe amount of salt and about 83% of the recipe amount of ground black pepper to produce a cutlet mass.
Prepared onions are cut and sautéed in melted fat, and then about 25% of its recipe amount is wiped.
Prepared chicken eggs are boiled, peeled and chopped.
Prepared parsley is chopped.
The non-mashed portion of onions, chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.
Stuffing is formed into a cutlet mass, breaded in wheat breadcrumbs and fried in melted fat to obtain zraz.
Prepared fresh ornamental cabbage is chopped and frozen.
Prepared carrots and parsley root are cut, sautéed in melted fat and wiped.
Prepared wheat flour passer.
The carrots, parsley root, mashed onion and wheat flour in a recipe are mixed with bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with sauce.
Zrazy, 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. 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 "Konservlodozyot", 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. Method for the production of canned food "Zrazy chopped with cabbage and onion sauce with mustard", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of the salt and part of the black pepper to produce the cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with minced meat, molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, sautéing wheat flour, mixing carrots, root of parsley , mashed onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the bitter black pepper, allspice, cinnamon, nutmeg and lava a flat sheet with sauce, packing zraz, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
    meat 274.7-359.1 chicken eggs thirty melted fat 74.7 decorative cabbage 416.3 carrot 13.3-13.7 parsley root 3.6-3.7 onion 251.9-255.1 parsley fifteen wheat bread 48 wheat crackers 36 Wheat flour 6.7 milk 69 tomato paste "in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.02 table mustard 4.2 sugar 3.3 salt 12 black pepper 0.24 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000
RU2015104469/13A 2015-02-11 2015-02-11 Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard" RU2577014C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2015104469/13A RU2577014C1 (en) 2015-02-11 2015-02-11 Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard"

Applications Claiming Priority (1)

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RU2015104469/13A RU2577014C1 (en) 2015-02-11 2015-02-11 Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard"

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RU2577014C1 true RU2577014C1 (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
RU2301600C1 (en) * 2005-12-05 2007-06-27 Олег Иванович Квасенков Method for manufacturing canned food "minced zrazy with cabbage and onion sauce with mustard"
RU2302178C1 (en) * 2005-12-05 2007-07-10 Олег Иванович Квасенков Method for production of canned goods from meat and vegetables
RU2510203C1 (en) * 2013-03-05 2014-03-27 Олег Иванович Квасенков Method for production of preserves "chopped zrazy with cabbages and onion sauce"
RU2511425C1 (en) * 2013-03-05 2014-04-10 Олег Иванович Квасенков Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard"

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2301600C1 (en) * 2005-12-05 2007-06-27 Олег Иванович Квасенков Method for manufacturing canned food "minced zrazy with cabbage and onion sauce with mustard"
RU2302178C1 (en) * 2005-12-05 2007-07-10 Олег Иванович Квасенков Method for production of canned goods from meat and vegetables
RU2510203C1 (en) * 2013-03-05 2014-03-27 Олег Иванович Квасенков Method for production of preserves "chopped zrazy with cabbages and onion sauce"
RU2511425C1 (en) * 2013-03-05 2014-04-10 Олег Иванович Квасенков Method for production of preserves "chopped zrazy with cabbages and onion sauce with mustard"

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