RU2508787C1 - Method for production of preserves "home-made cutlets with red sauce, onions and cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, greens cutting and freezing, fresh green peas freezing and mixing with greens to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce 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.

A known method for the production of canned food "Homemade cutlets with red sauce with onions and cucumbers", which includes preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork and raw beef fat, blanching and chopping a portion of onions, mixing the listed components with chicken eggs, part of salt and part of bitter black pepper to get minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh grains of green peas, cutting, sautéing in melted fat and rubbing carrots, parsley root and the rest of onions, cutting pickled cucumbers, sautéing wheat flour in melted fat, mixing green peas, greens, carrots, parsley root mashed portion of onions, pickled cucumbers, wheat flour, tomato paste, Yuzhny sauce, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf, packing of cutlets obtained minutes and a mixture of bone broth, sealing and sterilizing (RU 2355222 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 for the production of canned food "Homemade cutlets with red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh grain of green peas, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting pickled cucumbers, packing these components, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the remaining part of the salt, the remaining part of black pepper and bay leaf, sealing and sterilization, according to the invention, before packing, separate mixing of green peas and greens to obtain a side dish as well as carrots, parsley root, mashed onions, pickled cucumbers, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, 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 ratio of costs, parts by weight:

beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 pickles 18.93 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 8 tomato paste, in terms of 30% solids content 11.8 acetic acid, calculated on 80% concentration 1.29 sugar 3 salt eleven black pepper 0.43 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 drinking water and cutted.

Prepared beef, pork, raw beef fat and approximately 10% of the onion recipe amount are chopped,

The listed components in a recipe ratio are mixed with chicken eggs, approximately 70% of the recipe amount of salt and ground approximately 79% of the recipe amount of black bitter pepper and bay leaf to produce minced meat, which is formed, breaded in breadcrumbs and fried in melted fat to produce cutlets.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Green peas and greens are mixed in a prescription ratio to obtain a side dish.

Prepared carrots, parsley root and the rest of the onion

chop onions, passer in melted fat and wipe.

Prepared pickled cucumbers cut.

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 onions, pickled cucumbers and pumpkin seed meal are mixed with bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt and the remaining part of the black pepper and bay leaf powder with getting the sauce.

Cutlets, garnish and sauce are packaged in the recipe 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 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 "Konservlodozyot", 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 food "Homemade meatballs with red sauce with onions and cucumbers", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and onion, mixing the listed ingredients with chicken eggs, part of salt and part of bitter black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in melted fat to obtain cutlets, cutting and freezing greens, freezing fresh green pea seeds, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, cutting pickled cucumbers, packing the listed ingredients, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt , the remaining part of black pepper and bay leaf, sealing and sterilization, characterized in that before packing they separately mix green peas and greens to obtain a side dish and carrots, parsley root, mashed Asti of onions, pickled cucumbers, bone broth, tomato paste, Yuzhny sauce, acetic acid, sugar, the rest of the salt, the rest of the black bitter pepper and bay leaf to obtain the sauce, use ground pumpkin seed meal, which is poured with bone before mixing broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
beef 174.84-179.01 pork 86-108.15 raw beef fat 6.9 chicken eggs 3.79 melted fat 34.31 carrot 12.91-13.24 onion 75.04-76 parsley root 3.43-3.49 pickles 18.93 green pea 563.79 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 water 68.97 South sauce 8 tomato paste, in terms of 30% solids content 11.8 acetic acid, calculated on 80% concentration 1.29 sugar 3 salt eleven black pepper 0.43 Bay leaf 0,03 bone broth before the release of the target product 1000