RU2480114C1 - Method for production of preserves "round rissoles with steamed 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, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding to produce round rissoles, white vegetables and bulb onions cutting, blanching and straining, green cutting and freezing and fresh green peas freezing. Sunflower flour is poured with bone broth and maintained for swelling. One performs white vegetables, bulb onions, green peas, green and sunflower flour mixing with milk, dry white wine, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The round rissoles, the produced mixture and bone broth are packed, sealed and sterilised.

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.

There is a known method for the production of canned meat "Slices with steam sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, mixing the listed ingredients with part of the salt and part of the black pepper to produce minced meat and shaping it to produce meatballs, cutting , blanching and wiping white roots and onions, cutting and freezing greens, freezing fresh green pea grains, passing wheat flour in ghee, mix the preparation of white roots, onions, green peas, greens and wheat flour with milk, dry white wine, sugar, the rest of the salt, citric acid, the rest of the black bitter pepper and bay leaf, packing of the cue balls, the resulting mixture and bone broth, sealing and sterilization (RU 2361470 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 producing canned meat “Chips with steam sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping the beef, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat shaping with the production of meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, mixing white bark of onions, onions, green peas and greens with flour, milk, dry white wine, sugar, the rest of the salt, citric acid, the rest of the black bitter pepper and bay leaf, packaging of the meatballs, the mixture and bone broth, sealing and sterilization, according to The invention uses 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:

beef 356.8-367.2 white roots 8.4-8.5 onion 10.5-10.7 green pea 272.5 greenery 16.7 wheat bread 60 sunflower flour 35 milk 75 dry white wine 25 water 73.3 sugar 0.83 salt 12 lemon acid 0.25 black pepper 0.2 Bay leaf 0.1 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 is chopped.

The listed components in the recipe ratio are mixed with about 34% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat, which is molded to produce meatballs.

Prepared white roots and onions are chopped, blanched and wiped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

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.

White roots, onions, green peas, greens and sunflower flour in a recipe ratio are mixed with milk, white dry wine, sugar, the rest of the salt, citric acid and ground the rest of the black 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 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 remaining costs presented in the form of intervals cover their 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 for the production of canned meat “Slices with steam sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping the beef, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce the minced meat and molding it to produce the meatballs, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, mixing white roots, onions, green peas greens with flour, milk, dry white wine, sugar, the remaining part of salt, citric acid, the remaining part of bitter 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, fill in with bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 356.8-367.2 white roots 8.4-8.5 onion 10.5-10.7 green pea 272.5 greenery 16.7 wheat bread 60 sunflower flour 35 milk 75 dry white wine 25 water 73.3 sugar 0.83 salt 12 lemon acid 0.25 black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000