RU2510208C1 - Method for preparation of preserves "round rissoles with sour cream sauce with tomato" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention may be used during preserved second-course lunches production. Round rissoles production envisages wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. The sauce preparation involves French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, French beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt. Then the round rissoles and the produced sauce are packed into a container, sealed and sterilised.

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 preparing canned food “Slices with sour cream and tomato sauce”, which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with part of the salt and bitter black pepper to produce minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing sugar beans and greens, sautéing wheat flour in ghee, mixing sugar beans, greens and wheat whole flour with tomato paste and the rest of the salt, packaging of the cakes, the resulting mixture and sour cream, sealing and sterilization (RU 2360532 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 preparing canned meat "Slices with cream sauce with tomato", 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 bitter black pepper to produce minced meat molding, breading in wheat breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing sugar beans and greens, mixing sugar beans and greens with sour cream, tomato p with asthma and the remaining part of the salt, packing of the meatballs and the mixture obtained, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following flow rate ratio, parts by weight:

meat 287.6-375.5 melted butter twenty sugar bean 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 pumpkin seed meal 17.5 milk 77.4 sour cream 83.3 tomato paste, in terms of 30% solids content 8.1 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 meat is cutted.

The listed components in a recipe ratio are mixed with approximately 33% 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 sugar beans and greens are chopped and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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.

Sugar beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, tomato paste 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 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.

When using tomato paste with a dry matter content that does not coincide with the recipe, recalculate its consumption for 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 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)

A method of preparing canned meat "Slices with sour cream and tomato sauce", including soaking in milk and chopping wheat bread, meat chopping, mixing the listed ingredients with a portion of salt and black bitter pepper to make minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with the production of cloves, cutting and freezing sugar beans and greens, mixing sugar beans and greens with sour cream, tomato paste and the rest of the salt to obtain the sauce, packing the cloves and obtained with oats, sealing and sterilization, characterized in that when preparing the sauce, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing the components of the sauce, and the components are used in the following flow ratio, parts by weight:
meat 287.6-375.5 melted butter twenty sugar bean 532.3 greenery 16.1 wheat bread 58.1 wheat crackers 32.3 pumpkin seed meal 17.5 milk 77.4 sour cream 83.3 tomato paste, in terms of 30% solids content 8.1 salt 12 black pepper 0.2 bone broth before the release of the target product 1000