RU2480084C1 - Method for production of preserves "special round rissoles with sour cream sauce with onions" - 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, beef and pork chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, green cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, sunflower flour pouring with bone broth and maintenance for swelling, green peas, green, bulb onions and sunflower flour mixing with sour cream, "Yuzhny" sauce and the remaining salt, the round rissoles and the produced mixture packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 "Special Chips with Sour Cream with Onion", which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing in ghee turnips atogo onion sautéing in ghee flour mixing green peas, herbs, onions and wheat flour with sauce "South" and the remainder of the salts, packing meat balls obtained mixture and cream, sealing and sterilizing (RU 2360565 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 the production of canned food “Special Chips with Sour Cream with Tomato”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and pa graying in onion ghee, mixing green peas, greens and onions with flour, sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the mixture, sealing and sterilizing, according to the invention, use sunflower flour, which is poured with bone before mixing broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 green pea 351.6 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96.8 sour cream 63.3 South sauce 6.5 salt 12 black pepper 0.2 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 beef and pork are chopped.

The listed components in a recipe ratio are mixed with approximately 40% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee with the formation of meatballs.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared onions are chopped and sautéed in ghee.

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.

Green peas, greens, onions and sunflower flour in a recipe ratio are mixed with sour cream, South sauce and the rest of the salt.

Chips and the resulting mixture 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 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)

Method for the production of canned food “Special chops with sour cream with onion”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, forming it, brewing into wheat bread crumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing in ghee a, mixing green peas, herbs and onions with flour, sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 green pea 351.6 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 sunflower flour 17.5 milk 96.8 sour cream 63.3 South sauce 6.5 salt 12 black pepper 0.2 bone broth before the release of the target product 1000