RU2498744C1 - Method for production of preserved product "moscow cutlets with main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions. 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 crumbs and frying in melted fat to produce cutlets. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Asparagus and greens are cut and frozen; sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, sauteed part of bulb onions, asparagus, greens and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packaged, 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 of manufacturing a canned product "Moscow Cutlets with Red Main Sauce", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef and raw pork fat, cutting, blanching and chopping part of onion, mixing the listed components with part salt and part of black pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, passers melting fat and rubbing carrots, parsley root and the remaining onions, cutting and freezing asparagus and greens, stirring wheat flour in melted fat, mixing carrots, parsley root, sautéed onions, asparagus, herbs and wheat flour with tomato paste , sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2350179 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 manufacturing a canned product "Moscow Cutlets with Red Main Sauce", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and onions, mixing the above components with part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in t trapped fat and rubbing carrots, parsley root and the remaining portion of onions, cutting and freezing asparagus and greens, mixing carrots, parsley root, sautéed onions, asparagus and greens with flour, tomato paste, sugar, the rest of the salt, the remaining part of pepper black bitter and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and allowed to swell, and the components are used in the following ratio of costs, parts by weight:

beef 242.8-249.9 raw pork fat 30.8 melted fat 20.9 carrot 16.1-16.6 parsley root 4.3-4.4 onion 12.1-12.3 asparagus 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 tomato paste, in terms of 30% solids content 17,2 sugar 4.3 salt 12 black pepper 0.3 Bay leaf 0,03 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, raw pork fat, and approximately 33% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 70% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared asparagus and greens are chopped and 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.

Carrots, parsley root, mashed onions, asparagus, herbs and sunflower flour in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt and the ground remaining part of the black pepper and bay leaf.

Cutlets, 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.

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 fell completely out of the can, but the product by 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 of manufacturing a canned product "Moscow Cutlets with Red Main Sauce", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork fat and part of onion, mixing these components with part of salt and part of black bitter pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, root parsley and the rest of onions, cutting and freezing asparagus and greens, mixing carrots, parsley root, sautéed portion of onions, asparagus and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the bitter pepper and bay leaf, packing cutlets, the resulting mixture and bone broth, 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 the ratio of costs, parts by weight:
beef 242.8-249.9 raw pork fat 30.8 melted fat 20.9 carrot 16.1-16.6 parsley root 4.3-4.4 onion 12.1-12.3 asparagus 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 tomato paste, in terms of 30% solids content 17,2 sugar 4.3 salt 12 black pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000