RU2471376C1 - Method for production of preserves "home-made cutlets with cabbages and onion sauce with mustard" - 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 part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, fresh white cabbages shredding and freezing, carrots, parsley roots, the remaining bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with drinking water and maintenance for swelling, mixing the carrots, parsley roots, strained part of bulb onions and sunflower flour with bone broth, tomato paste, acetic acid, table mustard, sugar, the remaining salt, cinnamon, nutmeg, the remaining black hot pepper, allspice and laurel leaf to produce a sauce, the cutlets, cabbages 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 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 the salt and part of the black bitter pepper to obtain the forcemeat, 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, passer wheat flour and mixing carrots, parsley root, mashed onions and wheat flour with bone broth, tomato paste, acetic acid, table mustard, sugar, the remaining part of the salt, cinnamon, nutmeg, the remaining part of the black bitter pepper, allspice and bay leaves to obtain the sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300257 C1, 2007).

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 for 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 components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, shredder and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions, and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, cinnamon, and nutmeg walnuts, the remaining part of black pepper, allspice and bay leaves to produce sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is not red by mixing, pour drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 melted fat 63.17 fresh white cabbage 612.5 carrot 13.33-13.68 onion 73.9-74.85 parsley root 3.6-3.67 wheat bread 43.33 wheat crackers 13.33 sunflower flour 10.3 water 66.67 tomato paste in terms of 30% solids content 12.71 acetic acid in terms of 80% concentration 0.13 table mustard 8.33 sugar 5.05 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 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 11% of the onion recipe amount are chopped.

The listed components are mixed with chicken eggs, about 64% 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 white cabbage is chopped and frozen. Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The carrots, parsley root, mashed onion and sunflower flour in a recipe are mixed with bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt and ground cinnamon, nutmeg, the rest of the black pepper, allspice 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 pork meat. 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 "Konservplodoizgot", 1990, p.124).

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 obtaining 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 meatballs, chopping and freezing fresh white pears, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions and mixing them with flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, cinnamon, nutmeg, the rest black bitter pepper, allspice and bay leaves to make a sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is poured with drinking water before mixing oh and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 169.01-173.91 pork 83.13-104.54 raw pork fat 6.67 chicken eggs 3.33 melted fat 63.17 fresh white cabbage 612.5 carrot 13.33-13.68 onion 73.9-74.85 parsley root 3.6-3.67 wheat bread 43.33 wheat crackers 13.33 sunflower flour 10.3 water 66.67 tomato paste in terms of 30% solids content 12.71 acetic acid in terms of 80% concentration 0.13 table mustard 8.33 sugar 5.05 salt 12 cinnamon 0.02 nutmeg 0.01 black pepper 0.42 allspice 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000