RU2489053C1 - Method for production of preserves "meat balls with cabbages in red sauce with root vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs wheat bread soaking in milk and chopping, meat chopping, part of bulb onions cutting and sauteing in melted fat. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls. One performs fresh white cabbages chopping and freezing; one proceeds with carrots, white vegetables, the remaining bulb onions, leek and paprika cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling. One performs mixing carrots, white vegetables, the strained part of bulb onions, leek, paprika and sunflower flour with bone broth, tomato paste, dry red wine, sugar, the remaining salt, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. The meat balls, cabbages 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 second lunch dishes.

A known method for the production of canned food "Meatballs with cabbage in red sauce with roots", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, cutting and sautéing onion part of melted fat, mixing the listed components with part of salt and part of pepper black bitter to obtain minced meat, its molding, breading in part of wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, sharply y, sautéing in melted fat and rubbing carrots, white roots, the remaining portion of onions, leeks and vegetable peppers, sautéing the remaining portion of wheat flour and mixing carrots, white roots, mashed onions, leeks, vegetable pepper and sautéed parts of wheat flour with bone broth, tomato paste, red dry wine, sugar, the remaining part of the salt, the remaining part of the black bitter pepper, allspice and bay leaves to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302179 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 canned meat production method "Meatballs with cabbage in red sauce with roots", which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the meat, cutting and sautéing onion portions in melted fat, mixing the listed components with a part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage diced, chopped, sautéed in melted fat, and grated carrots, white roots, the rest of onions, leeks and vegetable pepper and mixed with flour, bone broth, tomato paste, dry red wine, sugar, the rest of the salt remaining part of bitter black pepper, allspice and bay leaves to obtain sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce uses sunflower flour, which is poured with bone broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 274.7-359.1 melted fat 70 fresh white cabbage 428.8 carrot 45-46,2 white roots 11.9-12.1 onion 96.6-97.8 leek 132-134.1 vegetable pepper 67 wheat bread 48 Wheat flour 6.5 sunflower flour 27.5 milk 72 dry red wine 25 tomato paste, in terms of 30% solids content 13.3 sugar 5 salt 12 black pepper 0.27 allspice 0.15 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 is soaked in milk and cutted.

Prepared meat is cutted.

Approximately 89% of the recipe amount of prepared onions is chopped and sautéed in melted fat.

The listed components in a recipe ratio are mixed with about 32% of the recipe amount of salt and about 63% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots, white roots, the rest of onions, leeks and vegetable peppers are cut, 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.

Carrots, white roots, mashed onions, leeks, vegetable pepper and sunflower flour in a recipe are mixed with bone broth, tomato paste, dry red wine, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice and bay leaf with sauce.

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 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 228 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 "Meatballs with cabbage in red sauce with roots", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, cutting and sautéing part of onion in melted fat, mixing the listed components with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots, the remaining part of onions, leeks and vegetable pepper and mixing them with flour, bone broth, tomato paste, dry red wine, sugar, the remaining part of salt, the remaining part of black pepper, pepper fragrant and bay leaves with sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses sunflower flour, which before mixing is filled with bone broth and kept for swelling, and the composition nt use in the following ratio of costs, parts by weight:
meat 274.7-359.1 melted fat 70 fresh white cabbage 428.8 carrot 45-46,2 white roots 11.9-12.1 onion 96.6-97.8 leek 132-134.1 vegetable pepper 67 wheat bread 48 Wheat flour 6.5 sunflower flour 27.5 milk 72 dry red wine 25 tomato paste, in terms of 30% solids content 13.3 sugar 5 salt 12 black pepper 0.27 allspice 0.15 Bay leaf 0.05 bone broth before the release of the target product 1000