RU2507998C1 - Method for production of preserves "round rissoles in main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. White 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. Mince is produced and moulded. Then the mince is 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. Asparagus and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, asparagus, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. 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 of manufacturing canned food "Cloves with red main sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing these 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 root and onions, cutting and freezing asparagus and herbs, passer mixing wheat flour in melted fat, mixing carrots, parsley root, onions, asparagus, 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 meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2360561 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 “Chips with Red Main Sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping meat, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat molding, 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 cooking asparagus and greens, mixing carrots, parsley root, onions, asparagus and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the bitter black pepper and bay leaf, packing the cue balls, the mixture 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 of costs, parts by weight:

meat 287.6-375.5 melted fat 22.9 carrot 15.1-15.5 parsley root 4-4.1 onion 7.6-7.7 asparagus 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 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 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 asparagus and greens are chopped and 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, asparagus, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt and ground the rest 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 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 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 of manufacturing canned meat "Cloves with red main 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 obtain the forcemeat, its molding, 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 asparagus and herbs, mixing carrots ova, parsley root, onion, asparagus and greens with tomato paste, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf, packaging of the meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use ground meal pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following content of the costs, parts by weight:
meat 287.6-375.5 melted fat 22.9 carrot 15.1-15.5 parsley root 4-4,1 onion 7.6-7.7 asparagus 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 16.1 sugar four salt 12 black pepper 0.3 Bay leaf 0.05 bone broth before the release of the target product 1000