RU2471377C1 - Method for production of preserved product "home-made cutlets in sour cream sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, asparagus and greens cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, sunflower flour pouring with drinking water and maintenance for swelling, mixing wheat and sunflower flour with sour cream and the remaining salt to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of manufacturing a canned product "Homemade cutlets with sour cream sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping onions, mixing the listed components with chicken eggs, part of salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing of the asparagus and greens sautéing in ghee flour mixing asparagus, green, wheat flour and the remainder of the salts, packing cutlets, and the resulting mixture of sour cream, sterilization and sealing (RU 2363329 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of manufacturing a canned product "Homemade cutlets with sour cream sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed components with eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and greens, straining wheat flour in ghee, packing the listed components, sour cream and the rest of the salt, sealing and sterilizing, according to the invention, before packing, asparagus and greens are separately mixed to obtain a side dish and wheat flour, sour cream and the rest of the salt to produce sauce, in the composition of which sunflower flour is additionally introduced, which, before mixing, is poured with drinking water and kept for swelling, and the components are used in the following ratio of expenses, as.ch .:

beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 sour cream 59.2 salt 12 black pepper 0.34 water 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 in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw pork fat and onions are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared asparagus and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.

Prepared wheat flour is sautéed in ghee.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

Wheat and sunflower flour in the recipe ratio are mixed with sour cream and the rest of the salt to obtain a sauce.

Cutlets, garnish and sauce are packaged in the recipe 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of manufacturing a canned product "Homemade cutlets with sour cream sauce", 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, some salt and pepper black bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and herbs, sautéing to the top flaxseed oil of wheat flour, packing of the listed components, sour cream and the rest of the salt, sealing and sterilization, characterized in that before packing they separately mix asparagus and greens to obtain a side dish and wheat flour, sour cream and the rest of the salt to obtain a sauce, which includes additionally introduced sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 sunflower flour 9.9 sour cream 59.2 salt 12 black pepper 0.34 water before the release of the target product 1000