RU2577060C1 - Method for production of preserved "home-made cutlets with cabbages and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method of producing preserved food. Prepare prescription ingredients. White bread is soaked in drinking water and chopped. Chopping beef, pork, raw pork tallow and part of bulb onions. Ingredients are mixed with chicken eggs, part of salt and part black pepper to produce mince. Mince is moulded, mealed in wheat crumbs and frying in melted fat to produce cutlets. Method includes chopping and freezing fresh ornamental cabbage, cutting, sauteing in melted fat and grating carrots, parsley root and rest of onion and sauteing flour. Method incudes mixing carrots, parsley, grated part of onions, wheat flour, bone broth, tomato paste, acetic acid, sugar and rest of salt, mustard, rest of black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain minced meat. Cutlets, cabbages and sauce are packed, sealed and sterilised.

EFFECT: obtaining new preserved food using non-traditional 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.

A known method of producing canned food "Homemade cutlets with cabbage and onion sauce with mustard", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs , part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cauliflower, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining portion of salt, mustard, the remaining portion of black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300257 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 "Homemade cutlets with cabbage and onion and mustard sauce", which involves soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the above components with eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cut y, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt , table mustard, the remaining portion of black pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention use a decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

beef 169-173.9 pork 83.1-104.5 raw pork fat 6.7 chicken eggs 3.3 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 73.9-74.9 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 8 table mustard 8.3 black pepper 0.42 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 drinking water and cutted.

Prepared beef, pork, raw pork fat and approximately 6% of the onion recipe amount are chopped and chopped.

The listed components are mixed with chicken eggs, about 50% of the recipe for salt and about 71% 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.

Prepared carrots, parsley root and the remainder of onions 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, sugar, the rest of the salt, table mustard and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with 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. 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)

A method of producing canned food "Homemade cutlets with cabbage and onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cutting Passing in melted fat and rubbing carrots, parsley root and the rest of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, table mustard, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf with sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use decorative Suppose, as components are used in the following ratio costs wt. hours:
beef 169-173.9 pork 83.1-104.5 raw pork fat 6.7 chicken eggs 3.3 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 73.9-74.9 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 8 table mustard 8.3 black pepper 0.42 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000