RU2501348C1 - Method for production of preserves "moscow cutlets with red sauce, onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. White bread is soaked in drinking water and chopped. One performs chopping beef, raw beef tallow and part of bulb onions. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. The fresh green peas are frozen. The pickled cucumbers are cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, sauteed part of bulb onions, green peas, pickled cucumbers, greens and sunflower flour with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed. Then one performs sealing and sterilisation.

EFFECT: reduction of the manufactured target product adhesion to container walls.

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 Red Sauce with Onions and Cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef and raw beef fat, cutting, blanching and chopping a portion of onions, mixing the listed components with a part of salt and a part of black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in wrap fat and rub carrots, parsley root and the remaining part of onions, cutting and freezing greens, freezing fresh grains of green peas, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing carrots, parsley root, sautéed onions, green peas, green onions pickled cucumbers, herbs and wheat flour with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the bitter black pepper and bay leaf, packaging of cutlets obtained with esi and bone broth, sealing and sterilizing (RU 2350174 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned food production method “Moscow Cutlets with Red Sauce with Onions and Cucumbers”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and part of onion, mixing the above components with part of salt and part of black pepper to produce minced meat, its molding, breading in wheat bread crumbs and frying in melted fat to produce cutlets, cutting, sautéing in melted fat and rub carrots, parsley root and the remaining part of onions, cutting and freezing greens, freezing fresh grains of green peas, cutting pickled cucumbers, mixing carrots, parsley root, sautéed onions, green peas, pickled cucumbers and greens with flour Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packaging of the cutlets, the resulting mixture and bone broth, sealing and sterilization, agree invention using sunflower flour that is poured before mixing bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:

beef 242.8-249.9 raw beef fat 30.8 melted fat 27 carrot 12.9-13.2 parsley root 3.4-3.5 onion 71-71.9 pickles 18.9 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 South sauce 8.6 tomato paste, in terms of 30% solids content 13.8 acetic acid, calculated on 80% concentration 1.3 sugar 3,5 salt 12 black pepper 0.3 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 5.6% of the onion recipe amount are chopped.

The listed components in a recipe ratio are mixed with about 34% of the recipe amount of salt and about 70% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared pickled cucumbers cut.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Carrots, parsley root, mashed onions, green peas, pickled cucumbers, greens and sunflower flour in a recipe ratio are mixed with Yuzhny sauce, tomato paste, acetic acid, sugar, the rest of the salt and the remaining part of the black pepper and bay leaf powder by sheet.

Cutlets, the resulting mixture and bone broth 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 "Konservplodoizgot", 1990, p.124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Moscow cutlets with red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, raw beef fat and onions, mixing the listed ingredients with part of salt and part of pepper black bitter to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting, sautéing in melted fat and rubbing carrots, parsley root ki and the rest of onions, cutting and freezing greens, freezing fresh grains of green peas, cutting pickled cucumbers, mixing carrots, parsley root, sautéed portion of onions, green peas, pickled cucumbers and greens with flour, Yuzhny sauce, tomato paste , acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 242.8-249.9 raw beef fat 30.8 melted fat 27 carrot 12.9-13.2 parsley root 3.4-3.5 onion 71-71.9 pickles 18.9 green pea 563.8 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 South sauce 8.6 tomato paste, in terms of 30% solids content 13.8 acetic acid, calculated on 80% concentration 1.3 sugar 3,5 salt 12 black bitter pepper 0.3 Bay leaf 0,03 bone broth before the release of the target product 1000