RU2505183C1 - Method for production of preserves "special round rissoles with sour cream sauce with onions" - 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 ground black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, asparagus and green cutting and freezing, bulb onions cutting and sauteing in melted butter, at the sauce preparation stage - ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, asparagus, green, bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt, the round rissoles and the produced mixture 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 of manufacturing canned food “Special Chops with Sour Cream with Onion”, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and greens, cutting and sautéing onion ghee, sautéing in ghee follows flour mixing asparagus, herbs, onions and wheat flour with sauce "South" and the remainder of the salts, packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2361444 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 canned food “Special Chips with Sour Cream with Onion”, which involves preparing the recipe components, soaking in milk and chopping the wheat bread, chopping the beef and pork, mixing the listed ingredients with part of the salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing asparagus and greens, cutting and passerie in ghee ka, mixing asparagus, herbs and onions with sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the resulting mixture, sealing and sterilizing, according to the invention, use pumpkin seed meal in the sauce preparation phase, which is poured with bone broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 asparagus 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 sour cream 63.3 South sauce 6.5 salt 12 black pepper 0.2 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 approximately 40% of the recipe amount of salt and ground black pepper to obtain minced meat, which is molded, breaded in wheat breadcrumbs and fried in ghee to produce meatballs.

Prepared asparagus and greens are chopped and frozen.

Prepared onions are chopped and sautéed in ghee.

At the stage of preparation of the sauce, 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.

Asparagus, herbs, onions and pumpkin seed meal in a recipe ratio are mixed with sour cream, South sauce and the rest of the salt.

Chips 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. 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.

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 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 for the manufacture of canned food “Special chops with sour cream with onion”, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping beef and pork, mixing the listed ingredients with part of the salt and ground black bitter pepper to obtain minced meat, molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and greens, cutting and sautéing onion in ghee, mixing asparagus; greens and onions with sour cream, Yuzhny sauce and the rest of the salt, packaging of the meatballs and the resulting mixture, sealing and sterilization, characterized in that at the sauce preparation stage, ground pumpkin seed meal is used, which is poured with bone broth before mixing and allowed to swell , and the components are used in the following ratio of costs, parts by weight:
beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 asparagus 354.8 greenery 16.1 wheat bread 74,2 wheat crackers 48,4 pumpkin seed meal 17.5 milk 96.8 sour cream 63.3 South sauce 6.5 salt 12 ground black bitter pepper 0.2 bone broth before the release of the target product 1000