RU2502383C1 - Method for production of preserves "roll with bulb onions and eggs with red main sauce" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves production of a roll with bulb onions and eggs and sauce, the components packing, sealing and sterilisation to produce the target product. Roll is produced by way of wheat bread soaking in milk and chopping, mutton chopping, the listed components mixing with salt in an amount of 33% of the recipe quantity and black hot pepper in an amount of 80% of the recipe quantity to produce cutlet mass, cutting, sauteing in melted fat and straining bulb onions in an amount of 4% of the recipe quantity, cooking, shelling and cutting chicken eggs in an amount of 44% of the recipe quantity, parsley greens cutting, mixing the unstrained part of bulb onions, cooked chicken eggs and parsley greens to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat. The sauce is prepared by way of fresh white cabbages chopping and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing with the remaining strained bulb onions, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf.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 canned food "Roll with onions and eggs with red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, mutton mutting, mixing the listed components with part of the salt and part of the black pepper to obtain the cutlet mass, cutting, sauteing in melted fat and partially rubbing onions, boiling, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed onions, boiled chicken eggs and greens parsley with minced meat, layering the cutlet mass and minced meat, twisting, wetting the remaining eggs, breading in wheat bread crumbs and frying in melted fat to obtain rolls, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing and parsley root, stirring wheat flour and mixing carrots, parsley root, mashed onion and wheat flour with bone broth, tomato paste, sugar, the rest of the salt, the rest of the p Bitter black pepper and bay leaf to produce sauce, packing rolls, cabbage and sauce, sealing and sterilization (RU 2301598 C1, 2007).

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 for producing canned food “Roulade with onion and egg with red main sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping lamb, mixing the listed ingredients with part of salt and part of black pepper with obtaining cutlet mass, cutting, sautéing in melted fat and partial rubbing of onions, cooking, peeling and cutting part of chicken eggs, cutting parsley, mixing non-mashed onions , boiled chicken eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining part of the eggs, breading in breadcrumbs and frying in melted fat to obtain rolls, chopping and freezing fresh white cabbage, cutting, passer in melted fat and rubbing carrots and parsley root and mixing them with the mashed portion of onions, flour, bone broth, tomato paste, sugar, the remaining part of the salt, the remaining part of black pepper and laurels sheet with sauce, packing rolls, cabbage and sauce, sealing and sterilization, according to the invention using ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:

mutton 364.5-399 chicken eggs 60 melted fat 28.1 fresh white cabbage 408.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread fifty wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.25 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 milk and cutted.

The prepared mutton is cutted.

The listed components in the recipe ratio are mixed with about 33% of the recipe amount of salt and about 80% of the recipe amount of ground black pepper to produce a cutlet mass.

Prepared onions are cut and sautéed in melted fat, and then about 4% of its recipe amount is wiped.

Approximately 44% of the recipe for eggs is boiled, peeled and sliced.

Prepared parsley is chopped.

The non-mashed portion of onions, boiled chicken eggs and parsley are mixed in a prescription ratio to obtain minced meat.

Cutlet mass and minced meat layered in layers, twist, moisten in the remaining part of the eggs, bread in breadcrumbs and fry in melted fat to obtain rolls.

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots and parsley root are chopped, sautéed in melted fat and rubbed.

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), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The carrots, parsley root, mashed onion and pumpkin seed meal are mixed with bone broth, tomato paste, sugar, the rest of the salt and ground black pepper and bay leaf to make the sauce.

Rolls, 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 lamb 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 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.

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)

A method of obtaining canned food "Roll with onions and eggs with red main sauce", including obtaining a roll with onions and eggs and sauce, packaging, sealing and sterilization to obtain the target product, the roll is obtained by soaking in milk and chopping wheat bread, mutton mutton, mixing the above components with 33% of the recipe amount of salt and 80% of the recipe amount of black bitter pepper to obtain a cutlet mass, cutting, sautéing in melted fat and rubbing 4% of the recipe amount about onions, boiling, peeling and cutting 44% of the recipe for chicken eggs, chopped parsley, mixing the non-mashed portion of onions, boiled chicken eggs and parsley with minced meat, layering the cutlet and minced meat in layers, twisting, wetting the remaining chicken recipe eggs, breading in wheat breadcrumbs and frying in ghee, and the sauce is prepared with a shredder and freezing fresh cabbage, cutting, sautéing in ghee and rubbing carrots and parsley root, pouring chopped pumpkin seed meal with bone broth in a ratio of 1: 5 and holding it for swelling, mixing with the remaining prescription amount of mashed onions, tomato paste, sugar, the remaining prescription amount of salt, the remaining prescription amount of black bitter pepper and bay leaf, and the components are used for the following prescription amount, parts by weight:
mutton 364.5-399 chicken eggs 60 melted fat 28.1 fresh white cabbage 408.3 carrot 16.7-17.1 parsley root 4,5-4,6 onion 198-200.5 parsley 16.7 wheat bread fifty wheat crackers 13.3 pumpkin seed meal 17.5 milk 76.7 tomato paste, in terms of 30% solids content 11.1 sugar 4.2 salt 12 black pepper 0.25 Bay leaf 0,03 bone broth before the release of the target product 1000.