RU2475081C1 - Method for production of preserves "round rissoles with cabbages and main red 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 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, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, 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 for the production of canned food "Cloves with cabbage and red main sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to produce minced meat, molding, breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, petra root ki and onions, sautéing wheat flour and mixing carrots, parsley root, onions and wheat flour with bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packing of the meatballs, cabbage and sauce, sealing and sterilization (RU 2298965 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 the production of canned meat “Cabbage and red main sauce”, which involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat , its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and grind carrots, parsley and onions, and mix them with flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf to get the sauce, packing the meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 401.2-524.4 melted fat 24.4 fresh white cabbage 612.5 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 60 wheat crackers 33.3 sunflower flour 35 milk 80 tomato paste, in terms of 30% solids content 22.2 sugar 8.3 salt 12 black pepper 0.33 Bay leaf 0,07 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 34% of the recipe amount of salt and approximately 66% 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 form meatballs.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots, parsley root and onions are chopped, 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, onions and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the rest of the black pepper and bay leaf to obtain the sauce.

The meatballs, 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 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 for the estimated tab of 333.3 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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)

Method for the production of canned meat “Cabbage and red main sauce” preserves, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of salt and part of black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and lettuce of onion and mixing with flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing the meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour , which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 401.2-524.4 melted fat 24.4 fresh white cabbage 612.5 carrot 33.3-34.2 parsley root 9-9.1 onion 16-16,2 wheat bread 60 wheat crackers 33.3 sunflower flour 35 milk thirty tomato paste in terms of 30% solids content 22.2 sugar 8.3 salt 12 black bitter pepper 0.33 Bay leaf 0,07 bone broth before the release of the target product 1000