RU2508884C1 - Method for production of preserves "special round rissoles with sour cream sauce with onions" - 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. Beef and pork are 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 butter to produce round rissoles. Greens are cut and frozen. Fresh green peas are frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes green peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture 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.

There is a known method for the production of canned food “Special Chops with Sour Cream with Onion”, which involves 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 bitter black pepper to produce minced meat, forming, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing in ghee turnips atogo onion sautéing in ghee flour mixing green peas, herbs, onions and wheat flour with sauce "South and the remaining part of a salt packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2360565 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 “Special Chips with Sour Cream with Tomato”, which involves preparing the recipe, soaking in the 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 obtaining meatballs; cutting and freezing greens, freezing fresh green pea grains, cutting and sautéing onions in melted butter, mixing green peas, greens and onions with flour, sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the mixture, 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:

beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 green pea 351.6 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 greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared onions are chopped and sautéed in ghee.

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.

Green peas, greens, onions and meal of pumpkin seeds 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 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 “Special chops with sour cream with onion”, which involves 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 bitter black pepper to make minced meat, forming it, brewing into wheat bread crumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grain of green peas, cutting and sautéing in ghee a, mixing green peas, greens and onions with sour cream, Yuzhny sauce and the rest of the salt, packing the meatballs and the resulting mixture, sealing and sterilizing, characterized in that they use ground pumpkin seed meal, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following maintenance costs, parts by weight:
beef 386.2-397.4 pork 128.3-161.3 melted butter 38.6 onion 56.5-57.3 green pea 351.6 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.