RU2578344C1 - Method for production of preserved "moscow cutlets with cabbages and onion sauce with mustard" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method for production of preserves "Moscow cutlets with cabbages and onion sauce with mustard" envisages preparation of recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef tallow and part of bulb onions. Method then includes mixing said ingredients with part salt and part black pepper to produce minced meat, moulding, breading of wheat in bread crumbs and frying in melted fat to produce cutlets. Then one performs fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, parsley roots and the remaining bulb onions, wheat flour sautéing. That is followed by mixing carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, table mustard, the remaining black hot pepper, allspice, cinnamon, nutmeg and Laurel leaf to produce a sauce. Then cutlets, cabbages and sauce are packed, sealed and sterilised.

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 "Moscow cutlets with cabbage and onion and mustard sauce", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed components with part of the salt and part black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, batter, sauté in melted fat and rub carrots, parsley root and the rest of onions, passer wheat flour, mix carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of salt , table mustard, the remaining portion of bitter black pepper, allspice, cinnamon, nutmeg and bay leaf to produce sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization (RU 2300295 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 “Moscow Cutlets with Cabbage and Onion and Mustard Sauce”, which involves soaking in drinking water and chopping wheat bread, chopping beef, raw beef 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 melted fat and rubbing carrots, parsley root and the rest of onions, wheat flour passer, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of salt, table mustard, the remainder of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and compone nt use in the following ratio of costs, wt. hours:

beef 234.7-241.9 raw beef fat 29.8 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 69.9-70.8 wheat bread 46.7 wheat crackers 13.3 Wheat flour 6.7 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 8 table mustard 8.3 black pepper 0.28 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 6% of the onion recipe amount are chopped and chopped.

The listed components in a recipe ratio are mixed with about 50% of the recipe amount of salt and about 71% 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 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 are mixed with bone broth, tomato paste, acetic acid, sugar, the rest of the salt, table mustard and ground the remaining part of the black pepper, allspice, cinnamon, nutmeg and bay leaf with 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 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 "Moscow cutlets with cabbage and onion and mustard sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the listed ingredients with part of salt and part of pepper black 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 in t with captive fat and rubbing carrots, parsley root and the remaining part of onions, stirring wheat flour, mixing carrots, parsley root, mashed parts of onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the rest of salt, table mustard, the rest of the black bitter pepper, allspice, cinnamon, nutmeg and bay leaf to obtain sauce, packaging of cutlets, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and component s using the following ratio of costs in parts by weight .:
beef 234.7-241.6 raw beef fat 29.8 melted fat 63,2 decorative cabbage 625 carrot 13.3-13.7 parsley root 3.6-3.7 onion 69.9-70.8 wheat bread 46.7 wheat crackers 13.3 Wheat flour 6.7 water 69.3 tomato paste, in terms of 30% solids content 12.7 acetic acid, calculated on 80% concentration 0.13 sugar 5.1 salt 8 table mustard 8.3 black pepper 0.28 allspice 0.01 cinnamon 0.02 nutmeg 0.01 Bay leaf 0,03 bone broth before the release of the target product 1000