RU2487579C1 - Preserved cutlets production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components pre-processing, preparation of mince containing meat, speck, chicken eggs, wheat bread, bulb onions, drinking water, salt and CO₂-extracts of black hot pepper, laurel leaf and pyrolysis wood, the mince moulding, mealing in wheat crumbs and frying in butter to produce cutlets. One performs the remaining bulb onions and white vegetables cutting, blanching and straining, carrots blanching and straining, sunflower flour pouring with broth and maintenance for swelling. One mixes carrots, white vegetables, the strained part of bulb onions and sunflower flour with broth, tomato paste, sugar, salt, black hot pepper, allspice and coriander and cooks the listed components to produce a sauce. The cutlets and sauce are packed, sealed and sterilised.

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

Description

The invention relates to the production technology of canned meat.

A known method for the production of canned cutlets, involving the preparation of recipe components, the preparation of minced meat containing meat, bacon, chicken eggs, wheat bread, onions, drinking water, salt and CO ₂ -extracts of black pepper, bay leaf and pyrolysis wood, its formation, breading in breadcrumbs and frying in butter to produce cutlets, cutting, blanching and rubbing onions and white roots, blanching and rubbing carrots, mixing carrots, white roots and turnips onion with broth, tomato paste, sugar, salt, bitter pepper, allspice and coriander and cooking to get sauce, packing cutlets and sauce, sealing and sterilization (RU 2260356 C2, 2005).

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 cutlets, which involves preparing the recipe components, preparing minced meat containing meat, bacon, chicken eggs, wheat bread, onions, drinking water, salt and CO ₂ extracts of black pepper, bay leaf and pyrolysis wood, its molding, breading in breadcrumbs and frying in butter to produce cutlets, cutting, blanching and rubbing onions and white roots, blanching and rubbing carrots, mixing orkovi, white roots and onions with broth, tomato paste, sugar, salt, bitter black pepper, allspice and coriander and cooking to make sauce, packing cutlets and sauce, sealing and sterilizing, according to the invention, the composition of the sauce also uses sunflower flour, which before mixing is poured with broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 361.4-472.4 bacon 63 chicken eggs 26,4 butter 66 carrot 45.4-46.6 white roots 8.5-8.6 onion 76.3-77.3 wheat bread 84 breadcrumbs eighteen sunflower flour 12 water 83.1 tomato paste, in terms of 30% solids content 173.1 sugar 45,2 salt twenty black pepper 0.4 allspice 0.4 coriander 0.8 CO _{2 -} black pepper extract 0.06 CO ₂ bay leaf extract 0.02 CO ₂ pyrolysis wood extract 0.01 bouillon 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 is soaked in drinking water and cutted.

Prepared meat, bacon and approximately 46% of the recipe amount of onions are chopped.

The listed components in the recipe ratio are mixed with chicken eggs, approximately 60% of the recipe amount of salt and CO ₂ extracts of black bitter pepper, bay leaf and pyrolysis wood to produce minced meat, which is molded, breaded in breadcrumbs and fried in butter to produce cutlets.

Prepared white roots and the remainder of the onions are cut, blanched and rubbed.

Prepared carrots are blanched and wiped.

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

The carrots, white roots, mashed onion and sunflower flour in a recipe are mixed with broth, tomato paste, sugar, the rest of the salt and ground black bitter pepper, allspice and coriander and cook until the solids content is about 18% to obtain a sauce .

Cutlets 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 costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses for the estimated laying of 300 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 "Konservlodozyot", 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. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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 meatballs, which includes preparing the recipe components, preparing minced meat containing meat, bacon, chicken eggs, wheat bread, onions, drinking water, salt and CO ₂ extracts of bitter black pepper, bay leaf and pyrolysis wood, its molding, breading in breadcrumbs and frying in butter to produce cutlets, cutting, blanching and rubbing onions and white roots, blanching and rubbing carrots, mixing carrots, white roots and onions with broth, tomato paste, sugar, salt, bitter black pepper, allspice and coriander and cooking to get sauce, packing cutlets and sauce, sealing and sterilization, characterized in that the composition of the sauce additionally uses sunflower flour, which is poured into the broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 361.4-472.4 bacon 63 chicken eggs 26,4 butter 66 carrot 45.4-46.6 white roots 8.5-8.6 onion 76.3-77.3 wheat bread 84 breadcrumbs eighteen sunflower flour 12 water 83.1 tomato paste in terms of 30% solids content 173.1 sugar 45,2 salt twenty black bitter pepper 0.4 allspice 0.4 coriander 0.8 Bitter black pepper CO ₂ extract 0.06 CO ₂ extract leafs 0.02 Pyrolysis wood CO ₂ extract 0.01 bouillon before the release of the target product 1000