RU2577117C1 - Method for producing canned "meatballs with cabbage and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of producing preserved second-course lunches. method involves preparation of recipe ingredients, soaking white bread in milk and chopping, chopping meat chopping, mixing listed ingredients with part of salt and black hot pepper to produce mince, moulding mince, coating in wheat crumbs and frying in melted fat to produce round rissoles, chopping fresh ornamental cabbages and freezing, cutting, sauteing in melted fat and cleaning carrots, parsley roots and bulb onions , wheat flour sauteing, mixing carrots, parsley roots, bulb onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, packing said rissoles, cabbages and sauce, sealing and sterilising. All ingredients are taken at a specific ratio.

EFFECT: method enables to produce new canned food using unconventional vegetable raw materials without changing organoleptic properties of desired 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 onion sauce with mustard", 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 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, petr root ears and onions, stirring wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the bitter pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization (RU 2298966 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 onion and mustard sauce”, 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 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 melted fat and rubbing pestilence Covey, parsley and onion roots, wheat flour stirring, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the bitter pepper, allspice , cinnamon, nutmeg and bay leaf to obtain a sauce, packaging of meatballs, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio, wt.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 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 in terms of 80% concentration 0.04 table mustard 8.33 sugar 10 salt 12 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 47% 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 wheat flour passer.

The carrots, parsley root, onions and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt and ground the remaining 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. - Μ .: APPP "Canned Fruit and Vegetable", 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 meat "Cabbage and cabbage and onion sauce with mustard", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat, molding, breading into 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 onions, the assimilation of wheat flour, mixing carrots, parsley root, onions, wheat flour, bone broth, tomato paste, acetic acid, table mustard, sugar, the rest of the salt, the rest of the bitter pepper, allspice, cinnamon, nutmeg and bay leaf with the receipt of the sauce, the 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 of costs, 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 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 0.04 table mustard 8.33 sugar 10 salt 12 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