RU2576134C1 - Method for producing canned food "moscow cutlets with cabbage and red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned second lunch dishes. Method involves recipe components preparation, soaking in drinking water and chopping wheat bread, chopping beef, beef raw fat and part of onions. Then these components are mixed with part of salt and black pepper to produce minced meat. Mince is shaped, breadcrumbed in wheat 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. Wheat flour is sautéed, carrots, parsley roots, grated onions, wheat flour, bone broth, tomato paste, sugar and remaining sal and black pepper are mixed with bay leaf to produce sauce. Meat chops, cabbages and sauce are packed, sealed and sterilised. Components are used in the following proportions (parts by weight): beef - 234,7-241,6; beef raw fat - 29.8; clarified fat - 51.7; ornamental cabbage - 625; carrots - 16.7-17.1; parsley roots - 4.5-4.6; onions - 12-12.2; wheat bread - 46.7; wheat bread crumbs - 13.3; wheat flour - 8.3; water - 69.3; tomato paste (30 % solid content) - 11.1; sugar - 4.2; salt - 12; black pepper - 0.27; bay leaf - 0.03; bone broth - to yield of 1000 parts of target product.

EFFECT: new canned food is produced using nonconventional vegetable raw materials.

1 cl

Description

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

A known method for the production of canned food "Moscow Cutlets with Cabbage and Red Main Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing these components with part of the salt and part of pepper black bitter with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, pasta, sautéed in melted fat and rubbed carrots, parsley root and the remaining portion of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, sugar, the remaining portion of salt, the remaining portion bitter black pepper and bay leaf to produce sauce, packing cutlets, cabbage and sauce, sealing and sterilization (RU 2302144 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 canned meat production method “Moscow Cutlets with Cabbage and Red Main Sauce”, which involves soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and part of onion, mixing the above components with part of the salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in t with captive fat and rubbing carrots, parsley root and the remaining part of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf with sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 234.7-241.6 raw beef fat 29.8 melted fat 51.7 decorative cabbage 625 carrot 16.7-17.1 parsley root 4,5-4,6 onion 12-12,2 wheat bread 46.7 wheat crackers 13.3 Wheat flour 8.3 water 69.3 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.27 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 beef fat and approximately 33% of the onion recipe amount are chopped and chopped.

The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 74% 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 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 wheat flour passer.

The carrots, parsley root, mashed onion and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground the remaining part of black pepper and bay leaf to obtain a 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 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.

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 "Moscow Cutlets with Cabbage and Red Main Sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed ingredients with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, chopping and freezing fresh cabbage, cutting, sautéing to the top flaxseed fat and rubbing carrots, parsley root and the rest of onions, stirring wheat flour, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf with sauce, packing cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 234.7-241.6 raw beef fat 29.8 melted fat 51.7 decorative cabbage 625 carrot 16.7-17.1 parsley root 4,5-4,6 onion 12-12,2 wheat bread 46.7 wheat crackers 13.3 Wheat flour 8.3 water 69.3 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.27 Bay leaf 0,03 bone broth before the release of the target product 1000