RU2475077C1 - Method for production of preserved product "round rissoles with red sauce with onions and cucumbers" - 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 milk and chopping, meat chopping, the listed components mixing with 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 round rissoles. Then one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, brined cucumbers cutting, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, sugar peas, brined cucumbers, green and sunflower flour with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.

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

Description

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

There is a method of producing canned food "Chops with red sauce with onions and cucumbers", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to get the stuffing, molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar peas and herbs, cutting pickles, sautéing wheat flour in melted fat, mixing carrots, parsley root, onions, sugar peas, pickles, herbs and wheat flour with South sauce, tomato paste, acetic acid, sugar, the rest of the salt , the remaining part of bitter black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2348231 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 for producing the canned product “Chicken and red sauce with onions and cucumbers”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed ingredients with part of salt and part of black pepper with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions onions, cutting and freezing sugar peas and greens, cutting pickles, mixing carrots, parsley, onions, sugar peas, pickles and greens with flour, Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt , the remaining part of bitter black pepper and bay leaf, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and allowed to swell , and the components are used in the following ratio of costs, parts by weight:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar peas 532.3 salted cucumbers 17.6 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 sauce ′ ′ Southern ′ ′ 8.1 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 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 milk and cutted.

Prepared meat is cutted.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

Prepared sugar peas and greens are chopped and frozen.

Prepared chopped pickles.

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, onions, sugar peas, pickles, greens and sunflower flour in a recipe are mixed with South sauce, tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the bitter pepper and bay leaf.

The meatballs, the resulting mixture and bone broth 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab 238.7 kg per 1 ton of the target product. 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 a canned product "Chops with red sauce with onions and cucumbers", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black bitter pepper to obtain minced meat, molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing sugar about peas and greens, cutting pickles, mixing carrots, parsley root, onions, sugar peas, pickles and greens with flour, Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packaging of meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the components are used as follows expense ratio, in parts by weight .:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 sugar peas 532.3 salted cucumbers 17.6 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 17.5 milk 77.4 South sauce 8.1 tomato paste in terms of 30% solids content 12.9 acetic acid in terms of 80% concentration 1.21 sugar 3.23 salt 12 black bitter pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000