RU2625972C2 - Method for manufacturing frozen minced collops - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides preparing the formulation ingredients, cutting and chopping beef, pork, artichoke and onions in a meat mincer, chopping garlic in a meat mincer, mixing the ingredients with egg melange, defatted flax flour, drinking water, salt and black bitter pepper with obtaining mincemeat, moulding it, heat treatment, packing and freezing.

EFFECT: method allows to obtain new frozen minced collops having the improved organoleptic properties and ensures obtaining frozen minced collops 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 "Little Beetles", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread in a meat grinder, cutting and chopping beef, pork and onion in a meat grinder, chopping garlic in a meat grinder, mixing the above components with salt and black pepper bitter with the production of minced meat, its molding, breading in breadcrumbs, frying in melted fat and bringing to readiness in an oven (Godunova L.E. Collection of recipes for dishes and culinary molecular products for foodservice - SPb. .: ProFIX, 2003, pp 287-291)..

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 for the production of frozen meatballs involves preparing the recipe components, cutting and chopping beef, pork, Jerusalem artichoke, carrots and onions, chopping the top of garlic, mixing the listed ingredients with egg melange, low-fat flax flour, drinking water, salt and bitter black pepper to obtain minced meat, its molding, heat treatment, packaging and freezing, and the minced meat is prepared at the following consumption of components, parts by weight:

beef 331.2-340.8 pork 283.4-356.3 chicken eggs 72,4 Jerusalem artichoke 88.9 carrot 165.1-169.3 onion 88.1-89.2 garlic 1.2-1.3 fat-free flaxseed flour 84.7 salt 10,4 black pepper 0.94 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, Jerusalem artichoke, carrots and onions are cut and chopped in a spinning top.

Prepared garlic is ground 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, salt and ground black pepper to obtain minced meat, which is formed in the form of meatballs, subjected to heat treatment, for example, by frying in melted fat or steaming, packaged and frozen to obtain 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.

To confirm the technical result indicated, the meatballs obtained by the described technology during heat treatment by frying in melted fat were brought to a culinary readiness in a microwave oven and the organoleptic properties of the experimental product were compared with meatballs 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 meatballs with improved organoleptic properties compared to a similar culinary dish.

Claims (2)

A method for the production of frozen meatballs, which includes preparing the recipe components, cutting and chopping beef, pork, Jerusalem artichoke, carrots and onions on a top, chopping garlic tops, mixing the listed ingredients with egg melange, low-fat flaxseed, drinking water, salt and bitter black pepper with the production of minced meat, its molding, heat treatment, packaging and freezing, and minced meat is prepared at the next consumption of components, wt. hours: beef 331.2-340.8 pork 283.4-356.3 chicken eggs 72,4 Jerusalem artichoke 88.9 carrot 165.1-169.3 onion 88.1-89.2 garlic 1.2-1.3 fat-free flaxseed flour 84.7 salt 10,4 black pepper 0.94 water before the release of the target product 1000