RU2260356C2 - Method for producing of canned cutlets - Google Patents

Abstract

FIELD: canned food industry, in particular, canning of products formed from meat farce.

SUBSTANCE: method involves forming cutlets from farce containing meat, lard, wheat bread, onion, egg, CO₂-extracts of black bitter pepper, laurel leaf, pyrolysis wood, salt and water; bread-crumbing and frying in butter; placing into cans; pouring sauce containing potato paste, onion, carrot, white roots, sugar, salt, black bitter pepper, sweet pepper, coriander and bouillon; pressurizing and sterilizing.

EFFECT: improved form stability and gustatory properties of canned products.

Description

The invention relates to the technology of preserving molded products from minced meat.

A known method for the production of canned meatballs, involving the preparation of minced meat containing meat, white bread, garlic, onions, herbs, salt, CO ₂ extract of black bitter pepper, dried beet pulp, carrots, eggs and water, its molding, breading and breadcrumbs frying in butter to produce cutlets, packing them in containers, pouring in the ratio by weight (60-65) :( 40-35) sauce containing broth, flour, onions, carrots, white roots, salt, sugar, tomato paste , acetic acid, bitter black pepper and cloves, sealing and sterilization uw (RU 2165165 C1, 20.04.2001).

The disadvantage of this method is the low dimensional stability of cutlets.

The technical result of the invention is to obtain new canned food with increased form stability of cutlets.

This result is achieved by the fact that in the method for the production of canned meatballs, involving the preparation of minced meat containing meat, white bread, onions, eggs, CO ₂ extract of bitter black pepper, salt and water, its molding, breading in breadcrumbs and frying in butter with obtaining cutlets, their packaging, filling in the ratio by weight (60-65) :( 40-35) with sauce containing tomato paste, onions, carrots, white roots, sugar, salt, black bitter pepper and broth, sealing and sterilization, according to the invention, bacon, CO ₂ is additionally introduced into the minced meat - bay leaf extract and CO _{2 -} pyrolysis wood extract and prepare it with the following ratio of components by weight with an accuracy of ± 5% by weight:

meat 500 bacon 100 White bread 140 bow fifty the eggs 40 CO ₂ extract of black bitter pepper 1 CO ₂ bay leaf extract 0.3 CO ₂ pyrolysis wood extract 0.2 salt twenty water 138.5;

sweet pepper and coriander are additionally introduced into the sauce and it is prepared with the following ratio of components by weight with an accuracy of ± 5% by weight:

tomato paste, calculated on the solids content of 30% 541 bow 88 carrot 97 white roots 17 sugar 138 salt 23 black pepper 1 allspice 1 coriander 2 bouillon to a solids content of 18% by weight.

The method is implemented as follows.

Stuffing is prepared according to standard technology by chopping and mixing the prepared recipe components, cutlets are formed from it, breadcrumbs them in breadcrumbs and fried on both sides in melted butter. The sauce is prepared by mixing blanched and mashed vegetable ingredients with ground spices and other recipe ingredients. Cutlets are laid out in containers, washed down with sauce, sealed and sterilized.

The product obtained using the described technology is stored for a year, preserving after heating the organoleptic properties of a traditional culinary dish.

It was experimentally established that after heating and removing from the container, the cutlets prepared by the proposed method and the closest analogue fall into pieces in the amount of 12.3% and 22.1%, respectively, which allows us to conclude that the cutlets are more stable in canned food prepared by the proposed method.

Claims (1)

A method for the production of canned meatballs, which involves preparing minced meat containing meat, white bread, onions, eggs, CO ₂ extract of black pepper, salt and water, its molding, breading in breadcrumbs and frying in butter to obtain meatballs, their packaging, filling in the ratio by weight (60-65) :( 40-35) sauce containing tomato paste, onions, carrots, white roots, sugar, salt, bitter black pepper and broth, sealing and sterilization, characterized in that the minced meat is additionally administered lard, CO ₂ extract of leafs and CO ₂ extract iroliznoy wood and preparing it in the following proportion by mass to an accuracy of ± 5% by weight: Meat 500 Bacon 100 White bread 140 Bow fifty Eggs 40 CO ₂ extract of black bitter pepper 1 CO ₂ bay leaf extract 0.3 Pyrolysis wood CO ₂ extract 0.2 Salt twenty Water 138.5 sweet pepper and coriander are additionally introduced into the sauce and it is prepared with the following ratio of components by weight with an accuracy of ± 5% by weight: Tomato paste, in terms of content solids 30% 541 Bow 88 Carrot 97 White roots 17 Sugar 138 Salt 23 Black pepper 1 Allspice 1 Coriander 2 Bouillon to a solids content of 18% by weight