RU2577044C1 - Method for production of preserved "special round rissoles with cabbage and sour cream 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 chopped. Then the listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Then the mince is moulded, mealed in wheat crumbs and fried in melted fat to make balls. Ornamental cabbage is chopped and got frozen. Then, wheat flour is sautéed and mixed with sour cream, bone broth, the remaining salt, the remaining black hot pepper and Laurel leaf 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 the 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 Sour Cream Sauce,” which involves preparing the recipe, soaking in the milk and chopping the 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 the minced meat, molding it, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, shredding and freezing fresh white cabbage, sautéing wheat flour and mixing it with an estimate oh, bone broth, the remaining part of a salt, the remaining part of the black pepper and bay leaf to obtain sauce, meat balls packing, cabbage and sauce, sealing and sterilizing (RU 2300244 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 “Special Chips with Cabbage and Sour Cream Sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of salt and part of black pepper with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, sautéing wheat flour and its mixture wringing 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, the packaging of the meatballs, cabbage and sauce, the sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio, wt. hours:

beef 338-347.8 pork 112.1-140.9 melted fat 66.7 decorative cabbage 625 wheat bread 59.9 wheat crackers 33.3 Wheat flour 16.7 milk 79.9 sour cream 166.7 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.

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.

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 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 sour cream sauce”, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and part of the black pepper to form the minced meat, forming, breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, about which has become part of the salt, the remaining part of black pepper and bay leaf to obtain the sauce, packaging 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 66.7 decorative cabbage 625 wheat bread 59.9 wheat crackers 33} 3 Wheat flour 16.7 milk 79.9 sour cream 166.7 salt 12 black pepper 0.33 Bay leaf 0,07 bone broth before the release of the target product 1000