RU2577629C1 - Method for production of preserved "meatballs with cabbages in sour cream sauce with tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of producing preserved second-course lunches. Prepare prescription ingredients. Wheat bread is soaked in milk and chopped. Meat and bulb onions are cut and chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is moulded, breaded in wheat flour and fried in melted fat to produce meatballs. Fresh ornamental cabbages are chopped and frozen. Wheat flour is sauteed and mixed with sour cream, bone broth, tomato paste, remaining salt, remaining black hot pepper and bay leaf to produce a sauce. Meatballs, cabbage and sauce are packed, sealed and sterilised.

EFFECT: preserving organoleptic properties of end product using unconventional vegetable raw materials.

1 cl

Description

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

A known method of producing canned food "Meatballs with cabbage in sour cream with tomato", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing these components with part of the salt and part of the black bitter pepper to obtain minced meat molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh white cabbage, cutting, stirring wheat flour and mixing it of sour cream, bone broth, tomato paste, the remainder of the salts, the remainder of the black pepper and bay leaf to obtain sauce, packing meatballs, cabbage and sauce, sealing and sterilizing (RU 2302181 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 "Meatballs with cabbage in sour cream and tomato sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat 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 flour and frying in melted fat to obtain meatballs, shredding and freezing fresh cabbage, sautéing wheat flour and mixing it with sour cream, bone broth, tomato paste, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following the ratio of costs, wt. hours:

meat 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 onion 24.5-24.8 wheat bread 56 Wheat flour 48.1 milk 77 sour cream 131.3 tomato paste, in terms of 30% solids content 8.8 salt 12 black pepper 0.31 Bay leaf 0.05 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 and onions are chopped and chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 34% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared wheat flour is passerized, and then mixed in a recipe ratio with sour cream, bone broth, tomato paste, salt and ground the remaining part of black pepper and bay leaf to obtain a sauce.

Meatballs, cabbage and sauce are packaged in the recipe 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 266 kg per 1 ton of the target product. Shown in the form of an interval onion consumption covers its 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 meatballs with cabbage in sour cream and tomato sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and onions, mixing the listed ingredients with part of the salt and part of the black bitter pepper to make minced meat , breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh cabbage, sautéing wheat flour and mixing it with sour cream, bone bone with onion, tomato paste, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain the 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 of costs, wt. hours:
meat 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 onion 24.5-24.8 wheat bread 56 Wheat flour 48.1 milk 77 sour cream 131.3 tomato paste, in terms of 30% solids content 8.8 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000