RU2576131C1 - Method for producing canned food "homemade meat chops with cabbage and red sauce with onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves preparation of prescription components, soaking in water and chopping wheat bread, chopping beef, pork, beef raw fat and parts of onions and mixing these components with chicken eggs, part of salt and part black pepper to produce minced meat. Minced meat is shaped, breadcrumbed in wheat bread crumbs and fried in clarified fat to produce meat chops. Fresh ornamental cabbage is chopped and got frozen, carrots, parsley roots and remaining onions are cut, sautéed in clarified fat and grated, pickles are shredded, wheat flour, is sautéed, carrots, parsley roots, grated part of onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar and remaining part of salt and black pepper are mixed with Jamaica pepper, cinnamon, nutmeg and bay leaf to produce sauce. Meat chops, cabbage and sauce, are packed, sealed and sterilised.

EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.

1 cl

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Homemade cutlets with cabbage and red sauce with onions and cucumbers", which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed components with eggs, part of salt and part of black pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining onions, chopping pickled cucumbers on top, stirring wheat flour, mixing carrots, parsley root, mashed onions, pickled cucumbers, wheat cucumbers, wheat broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining sauce, packing of cutlets, cabbage and sauce, g etizatsiyu and sterilization (RU 2300269 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for the production of canned food "Homemade cutlets with cabbage and red sauce with onions and cucumbers", which involves soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the above components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, chopping pickled cucumbers on the top, stirring wheat flour, mixing carrots, parsley root, mashed onions, pickled cucumbers, wheat flour, bone meal tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining sauce, packing cutlets, cabbage and sauce, sealing and sterilization tion, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

beef 169-173.9 pork 83.1-104.5 raw beef fat 6.7 chicken eggs 3.3 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 73.9-74.9 salted cucumbers 30.3 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 tomato paste in terms of 30% solids content 12.7 acetic acid in terms of 80% concentration 0.13 sugar 5.1 salt 8 black pepper 0.42 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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, pork, raw beef fat and approximately 6% of the onion recipe amount are chopped and chopped.

The listed components are mixed with chicken eggs, about 50% of the recipe for salt and about 71% of the recipe for ground black pepper, to form minced meat, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared fresh ornamental cabbage is chopped and frozen.

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

Prepared pickles are ground in a spinning top.

Prepared wheat flour passer.

Carrots, parsley root, mashed onions, pickles and wheat flour are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with sauce.

Cutlets, 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 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. 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production 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.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food "Homemade cutlets with cabbage and red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the listed ingredients with chicken eggs, part of salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, chopping pickled cucumbers on the top, stirring wheat flour, mixing carrots, parsley root, mashed onions, pickled cucumbers, wheat flour, bone meal tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf with obtaining sauce, packing cutlets, cabbage and sauce, sealing and sterilization iju, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
beef 169-173.9 pork 83.1-104.5 raw beef fat 6.7 chicken eggs 3.3 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 73.9-74.9 salted cucumbers 30.3 wheat bread 43.3 wheat crackers 13.3 Wheat flour 6.7 water 66.7 tomato paste in terms of 30% solids content 12.7 acetic acid in terms of 80% concentration 0.13 sugar 5.1 salt 8 black pepper 0.42 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000