RU2505175C1 - Method for preparation of preserves "special round rissoles in main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining ground black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

There is a known method for preparing canned food “Chicken Beans with a Red Main Sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat, forming, breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing sugar beans and greens, passing wheat flour in melted fat, mixing carrots, parsley root, onions, sugar beans, greens and wheat flour with tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing of cue balls, the resulting mixture and bone broth, sealing and sterilization (RU 234912301, 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 preparing canned food “Special Chips with Red Main Sauce”, which involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with part of salt and part of ground black pepper with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley root and onions, cutting and freezing sugar beans and greens, mixing carrots, parsley root, onions, sugar beans and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the ground black pepper and bay leaf, packing of the cakes obtained mixtures and bone broth, sealing and sterilization, according to the invention, at the stage of preparation of the sauce, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used comfort with the following ratio of expenses, parts by weight .:

beef 386.2-397.4 pork 128.3-161.3 melted fat 35.9 carrot 15.1-15.5 parsley root 4-4.1 onion 7.6-7.7 sugar bean 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 tomato paste, in terms of 30% solids content 16.1 sugar four salt 12 black pepper 0.3 Bay leaf 0.05 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.

Prepared beef and pork are chopped.

The listed components in a recipe ratio are mixed with about 40% of the recipe amount of salt and about 66% of the recipe amount of ground black ground bitter pepper to produce minced meat, which is molded, breaded in breadcrumbs and fried in melted fat to produce meatballs.

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

Prepared sugar beans and greens are chopped and frozen.

At the stage of sauce preparation, prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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.

Carrots, parsley root, onions, sugar beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt and ground the remaining part of black pepper and bay leaf.

The meatballs, 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 1. - 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 “Chopsticks special with red main sauce”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and part of ground black bitter pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing beans and greens, mixing carrots, parsley root, onions, sugar beans and greens with tomato paste, sugar, the rest of the salt, the rest of the ground black bitter pepper and bay leaf, packaging of cue balls, the resulting mixture and bone broth, sealing and sterilization , characterized in that at the stage of preparation of the sauce 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 ratio of costs, wt.h .:
beef 386.2-397.4 pork 128.3-161.3 melted fat 35.9 carrot 15.1-15.5 parsley root 4-4,1 onion 7.6-7.7 sugar bean 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 tomato paste, in terms of 30% solids content 16.1 sugar four salt 12 ground black bitter pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000