RU2501360C1 - Method for preparation of preserves "moscow cutlets with sour cream sauce with onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, the remaining bulb onions cutting and sauteing in melted butter, French beans and greens cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing the sauteed part of bulb onions, French beans, greens and sunflower flour mixing with sour cream, "Yuzhny" sauce and the remaining salt, the cutlets and the produced mixture packing, 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 of preparing canned food "Moscow Cutlets with Sour Cream with Onion", 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 onion, mixing the listed components with a portion salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and sautéing in ghee the remaining part of onions, cutting and freezing sugar beans and herbs, sautéing wheat flour in melted butter, mixing the sautéed part of onions, sugar beans, herbs and wheat flour with Yuzhny sauce and the remaining part of salt, packing the cutlets, the resulting mixture and sour cream , sealing and sterilization (RU 2360515 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 preparation method “Moscow Cutlets with Sour Cream and Onion Sauce”, which involves preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef and parts of onion, mixing the listed ingredients with part of salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and sautéing in ghee the existing parts of onions, cutting and freezing sugar beans and greens, mixing the sautéed parts of onions, sugar beans and greens with flour, sour cream, Yuzhny sauce and the rest of the salt, packaging the cutlets and the resulting mixture, sealing and sterilization, according to the invention, are used 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 butter 24.3 onion 64.6-65.4 sugar bean 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 63.3 South sauce 6.9 salt 12 black pepper 0.21 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 cutted.

The listed components in a recipe ratio are mixed with approximately 34% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in breadcrumbs and fried in ghee to produce cutlets.

The rest of the onions are chopped and sautéed in melted butter.

Prepared sugar beans and greens are chopped and frozen.

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.

The packaged portion of onions, sugar beans, greens and sunflower flour in a recipe ratio are mixed with sour cream, South sauce and the remaining salt.

Cutlets and the resulting mixture 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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 completely fell out of the can, but the product according to 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)

A method of preparing canned food Moscow cutlets with sour cream and onion, 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 the salt and bitter black pepper obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, cutting and sautéing the remaining portion of onions in ghee, cutting and substituting baking sugar beans and greens, mixing the steamed portion of onions, sugar beans and greens with flour, sour cream, Yuzhny sauce and the rest of the salt, packing the cutlets and the resulting mixture, sealing and sterilization, characterized in that they use sunflower flour, which before mixing, pour bone broth and incubated 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 butter 24.3 onion 64.6-65.4 sugar bean 569 greenery 17,2 wheat bread 48.3 wheat crackers 13.8 sunflower flour 16.6 water 71.7 sour cream 63.3 South sauce 6.9 salt 12 black bitter pepper 0.21 bone broth before the release of the target product 1000.