RU2577045C1 - Method for production of preserved "round rissoles 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 comprises preparation of recipe ingredients. Wheat bread is soaked in milk and chopped. Meat is chopped and mixed with part of salt and black hot pepper to produce mince. Then the mince is moulded, mealed in wheat crumbs and fried in melted fat to make balls. Ornamental cabbage is chopped and got frozen. Then carrots, parsley roots and bulb onions are cut, browned in melted fat and strained. Brined cucumbers are minced. Wheat flour is browned, carrots, parsley roots, bulb onions, brined cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining part of salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and Laurel leaf are mixed to produce a sauce. Collops, cabbages and sauce are packed. Sealing and sterilisation are performed.

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 "Cloves with cabbage and red sauce with onions and cucumbers", which includes preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black pepper to obtain minced meat, molding , breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley and onion, chopping pickles on a top, sautéing wheat flour, mixing carrots, parsley root, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper bitter, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization (RU 2299614 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 “Cloves with cabbage and red sauce with onions and cucumbers”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of salt and part of black bitter pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in melted fat with the production of meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and prot carrots, parsley and onions, grinded pickles, spinning wheat flour, mixing carrots, parsley, onions, pickles, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt remaining parts of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components use with the following ratio of expenses, parts by weight .:

meat 401.2-524.4 melted fat 83 decorative cabbage 625 carrot 26.7-27.4 parsley root 7.2-7.3 onion 131.8-133.5 salted cucumbers 60.7 wheat bread 59.9 wheat crackers 33.3 Wheat flour 13.3 milk 79.9 tomato paste, in terms of 30% solids content 21.6 acetic acid, calculated on 80% concentration 0.26 sugar 10 salt 8 black pepper 0.34 allspice 0.02 cinnamon 0,03 nutmeg 0.01 Bay leaf 0.07 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 a recipe ratio are mixed with about 72% of the recipe amount of salt and about 70% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.

Prepared pickles are ground in a spinning top.

Prepared wheat flour passer.

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

The 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 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 333 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 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 “Cloves with cabbage and red sauce with onions and cucumbers”, which involves preparing the recipe, 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 produce minced meat, molding it, breading in wheat bread crumbs and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and onion about onions, chopping salted cucumbers on top, stirring wheat flour, mixing carrots, parsley root, onions, salted cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper, pepper allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio, m ac.h .:
meat 401.2-524.4 melted fat 83 decorative cabbage 625 carrot 26.7-27.4 parsley root 7.2-7.3 onion 131.8-133.5 salted cucumbers 60.7 wheat bread 59.9 wheat crackers 33.3 Wheat flour 13.3 milk 79.9 tomato paste, in terms of 30% solids content 21.6 acetic acid, calculated on 80% concentration 0.26 sugar 10 salt 8 black pepper 0.34 allspice 0.02 cinnamon 0,03 nutmeg 0.01 Bay leaf 0,07 bone broth before the release of the target product 1000