RU2625971C2 - Method for manufacturing frozen zrazy - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides preparing the formulation ingredients, cutting and chopping beef, pork and onions in a meat mincer, mixing the ingredients with egg melange, defatted flax flour, drinking water, salt, dried parsley and black hot pepper to obtain the cutlet mass, mashing string beans and their mixing with the rest of the salt and dried Jerusalem artichoke with obtaining mincemeat, moulding the mincemeat into the cutlet mass, heat treatment, packaging and freezing.

EFFECT: method allows to obtain new frozen zrazy having the improved organoleptic properties, and ensures obtaining frozen zrazy with the more juicy consistency and pleasant taste.

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Description

The invention relates to a technology for the production of frozen food products.

A known method of producing a culinary dish "Chopped Zrazy", which includes preparing the recipe components, cutting and sautéing onion in melted butter, cooking, cleaning and cutting chicken eggs, cutting parsley, mixing these components with part of the salt to produce minced meat, soaking in drinking water and chopping wheat bread in a meat grinder, cutting and chopping beef in a meat grinder, mixing veal and wheat bread with the rest of the salt and bitter black pepper to obtain a cutlet mass, form cooking minced meat into a cutlet mass, breading in wheat breadcrumbs, frying in melted fat and bringing to readiness in an oven (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 287 -294).

The technical result of the invention is to obtain new frozen meatballs with improved organoleptic properties compared to a similar culinary dish.

This result is achieved by the fact that the method of producing frozen zraza involves preparing the recipe components, cutting and chopping beef, pork and onions on top, mixing the listed components with egg melange, low-fat flax flour, drinking water, part of the salt, dried parsley and black pepper bitter to obtain the cutlet mass, rubbing the string beans and mixing it with the remaining part of the salt and dried Jerusalem artichoke to produce minced meat, molding the minced meat into the cutlet mass, thermal treatment Botko, packing and freezing, and semi-finished products are prepared in the following ratio of expenses, parts by weight .:

beef 317.8-327 pork 271.8-341.9 chicken eggs 69.5 onion 84.5-85.6 green beans 168.8 fat-free flaxseed flour 81.2 salt 10.8 dried parsley 4,5 dried Jerusalem artichoke 90.3 black pepper 0.9 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef, pork and onions are cut and chopped in a spinning top.

Prepared chicken eggs are broken and mixed to obtain melange.

The listed components in the recipe ratio are mixed with fat-free flaxseed flour, drinking water, approximately 76% of the recipe amount of salt and ground dried parsley and bitter black pepper to obtain a cutlet mass.

The prepared string beans are wiped, and then mixed in the recipe ratio with the remaining part of the salt and ground dried Jerusalem artichoke to obtain minced meat.

Stuffing is molded into a cutlet mass to obtain semi-finished products of zrazy, which are subjected to heat treatment, for example, by frying in melted fat or steaming, Packed and frozen 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

To confirm the technical result indicated, the zraza obtained by the described technology during heat treatment by roasting in melted fat was brought to culinary readiness in a microwave oven and the organoleptic properties of the experimental product were compared with zraza obtained by the closest analogue. The experimental product differed from the control in a more juicy consistency and a more pronounced pleasant taste.

Thus, the proposed method allows to obtain new frozen zrazy with improved organoleptic properties compared to a similar culinary dish.

Claims (2)

A method for the production of frozen zraza, which includes preparing the recipe components, cutting and chopping beef, pork and onion on a top, mixing the listed components with egg melange, low-fat flax flour, drinking water, part of the salt, dried parsley and bitter black pepper to obtain a cutlet mass rubbing the green beans and mixing them with the remaining salt and dried Jerusalem artichoke to produce minced meat, molding the meat into a cutlet mass, heat treatment, packing and freezing, and semi-finished products are prepared in the following ratio of component costs, wt. hours: beef 317.8-327 pork 271.8-341.9 chicken eggs 69.5 onion 84.5-85.6 green beans 168.8 fat-free flaxseed flour 81.2 salt 10.8 dried parsley 4,5 dried Jerusalem artichoke 90.3 black pepper 0.9 water before the release of the target product 1000