RU2507991C1 - Method for production of preserves "round rissoles with onion sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green peas, greens and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt and black hot pepper and laurel leaf. One produces a sauce. Round rissoles, the produced mixture and bone broth are packed. Then one performs 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.

A known method for the production of canned food "Cloves with onion sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black 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 greens, freezing fresh vegetables green pea, sautéed wheat flour in melted fat, mixing carrots, parsley root, onions, green peas, greens and wheat flour with tomato paste, acetic acid, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2357535 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 producing canned meat "Onion Sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to produce minced meat , breading in wheat bread crumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onion roots, cutting and freezing Yeni, freezing fresh grain of green peas, mixing carrots, parsley root, onions, green peas and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the cots, the mixture obtained and bone broth, sealing and sterilization, according to the invention, use 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 Flow rate, in parts by weight .:

meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 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 meat is cutted.

The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is molded, breaded in wheat breadcrumbs and fried in melted fat to produce meatballs.

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

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

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.

Carrots, parsley root, onions, green peas, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 238.7 kg per 1 ton of the target product. 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I - M .: APPP "Canned Fruit and Vegetable", 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)

Method for the production of canned meat "Cloves with onion sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, molding it, breading in breadcrumbs and frying in melted fat to produce meatballs, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, cutting and freezing greens, freezing fresh green grain peas, mixing carrots, parsley, onions, green peas and greens with flour, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packing of the meatballs, the mixture and bone broth, sealing and sterilization, characterized in that they use 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 contents of the flow, parts by weight:
meat 287.6-375.5 melted fat 28.6 carrot 12.1-12.4 parsley root 3.2-3.3 onion 62.7-63.5 green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 tomato paste, in terms of 30% solids content 12.9 acetic acid, calculated on 80% concentration 1.21 sugar 3.23 salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000