RU2576921C1 - Method for production of preserved "chopped zrazy with cabbages and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped, meat is chopped. Listed components are mixed with parts of salt and hot black pepper to produce forcemeat. Bulb onions are cut, sautéed in melted fat, and partially pulped. Hen's eggs are boiled, shelled and cut. Parsley green is cut. Unpulped part of bulb onions, hen's eggs, and parsley green are mixed to produce mince. Mince is formed into forcemeat, coated with wheat bread crumbs, and fried in melted fat to obtain zrazy. Fresh ornamental cabbages are chopped and frozen. Carrots and parsley roots are cut, sautéed in melted fat, and pulped. Wheat flour is sautéed. Carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, sugar, remaining parts of salt and hot black pepper, and bay leaf are mixed to produce sauce. Zrazy, cabbages, and sauce are packed, sealed, and sterilised.

EFFECT: method allows to produce new preserves with usage of non-traditional 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 "Zrazy chopped with cabbage and red main sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black pepper to obtain the cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with the production of minced meat, molding the meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, stirring wheat flour, mixing carrots, parsley root, mashed onion, wheat flour, bone broth, tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, packing zraz, cabbage and ousa, sealing and sterilization (RU 2300246 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 food production method "Zrazy chopped with cabbage and red main sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting eggs, cutting parsley, mixing non-mashed onions, chicken eggs and parsley with minced meat, forming minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazy, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, 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 bitter pepper and bay leaf to obtain a sauce, packing zraz, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

meat 274.7-359.1 chicken eggs thirty melted fat 63 decorative cabbage 416.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 194-196.5 parsley fifteen wheat bread 48 wheat crackers 36 Wheat flour 8.3 milk 69 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.23 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 milk and cutted.

Prepared meat is cut and cut.

The listed components in the recipe ratio are mixed with about 67% of the recipe amount of salt and about 87% of the recipe amount of ground black pepper to produce a cutlet mass.

Prepared onions are cut and sautéed in melted fat, and then about 4% of its recipe amount is wiped.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared parsley is chopped.

The non-mashed portion of onions, chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.

Stuffing is formed into a cutlet mass, breaded in wheat breadcrumbs and fried in melted fat to obtain zraz.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots and parsley root 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.

Zrazy, 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 consumption of other types of meat occupies an intermediate position and is 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.

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 "Zrazy chopped with cabbage and red main sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing these components with part of the salt and part of the black bitter pepper to get the cutlet mass, cutting, passerning melted fat and partial rubbing of onions, cooking, peeling and cutting chicken eggs, cutting parsley, mixing the non-mashed portion of onions, chicken eggs and parsley with received mincemeat, molding minced meat into a patty mass, breading in wheat breadcrumbs and frying in melted fat to obtain zrazh, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots and parsley root, sautéing wheat flour, mixing carrots, parsley root , mashed portion of onions, wheat flour, bone broth, tomato paste, sugar, the remaining part of the salt, the remaining part of the black bitter and bay leaves to obtain the sauce, packing zraz, cabbage and sauce, sealing and st sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
meat 274.7-359.1 chicken eggs thirty melted fat 63 decorative cabbage 416.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 194-196.5 parsley fifteen wheat bread 48 wheat crackers 36 Wheat flour 8.3 milk 69 tomato paste in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.23 Bay leaf 0,03 bone broth before the release of the target product 1000