RU2501381C1 - Method for production of preserved product "home-made cutlets with sour cream sauce with tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince. One proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, green peas mixing with greens to produce garnish. Then one performs wheat flour sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.

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 producing a canned product "Homemade cutlets with sour cream with tomato", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw pork fat, blanching and chopping onions, mixing the listed components with chicken eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing greens, freezing fresh grains of green peas, passing wheat flour in melted butter, mixing green peas, greens, wheat flour, tomato paste and the rest of the salt, packing the cutlets, the resulting mixture and sour cream, sealing and sterilization (RU 2360503 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 method of manufacturing a canned product "Homemade patties with sour cream and tomato sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the above components with chicken eggs, a part of salt and black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and for freezing greens, freezing fresh grains of green peas, straining wheat flour in ghee, packing the listed components, sour cream, tomato paste and the rest of the salt, sealing and sterilizing according to the invention, before packing, separate mixing of green peas and greens to obtain a side dish and wheat flour, sour cream, tomato paste and the rest of the salt to obtain a sauce, in the composition of which ground meal of pumpkin seeds is additionally introduced, which is poured with drinking before mixing ode and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:

beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 pumpkin seed meal 9.9 tomato paste, in terms of 30% solids content 8.62 sour cream 50,5 salt 12 black pepper 0.34 water 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 in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw pork fat and onions are chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Green peas and greens are mixed in a prescription ratio to obtain a side dish.

Prepared wheat flour is sautéed in ghee.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45 ), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

Wheat flour and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, tomato paste and the rest of the salt to form a sauce.

Cutlets, garnish 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 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 "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.

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)

Method for the production of canned product "Homemade cutlets with sour cream and tomato sauce", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw pork fat and onions, mixing the listed ingredients with chicken eggs, part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing greens, freezing light its green pea grains, straining wheat flour in ghee, packing of the listed components, sour cream, tomato paste and the rest of the salt, sealing and sterilization, characterized in that before packing they separately mix green peas and greens to obtain a side dish and wheat flour, sour cream , tomato paste and the rest of the salt to obtain a sauce, the composition of which is additionally injected with ground pumpkin seed meal, which is poured with drinking water before mixing and allowed to swell, and ponents are used in the following ratio of costs, parts by weight:
beef 174.84-179.01 pork 86-108.15 raw pork fat 6.9 chicken eggs 3.79 melted butter 25.86 onion 8.07-8.17 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 Wheat flour 5.2 pumpkin seed meal 9.9 tomato paste, in terms of 30% solids content 8.62 sour cream 50,5 salt 12 black bitter pepper 0.34 water before the release of the target product 1000