RU2511108C1 - Method for production of preserves "home-made cutlets with sour cream sauce and onions" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, asparagus and greens cutting and freezing, the remaining bulb onions cutting and sauteing in melted butter, the listed components, sour cream, "Yuzhny" sauce and the remaining salt packing, sealing and sterilisation. Before packing one performs separated mixing of asparagus and greens to produce garnish and of the sauteed part of bulb onions, ground pumpkin seeds extraction cake, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling while the components are used at the following expenditure ratio referred to in the invention formula.

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 "Homemade cutlets with sour cream with onion", which involves 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 the salt and bitter black pepper to obtain the forcemeat, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting and freezing asparagus and greens, cutting and sautéing the remaining portion of onions in ghee, transferring wheat flour in ghee, mixing asparagus, greens, sautéed portion of onion, wheat flour, Yuzhny sauce and the remaining portion of salt, packing the cutlets, the resulting mixture and sour cream, sealing and sterilization (RU 2360536 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 "Homemade patties with sour cream and onion", which involves preparing the recipe, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef and parts of onion, mixing the above components with chicken eggs, part of salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting and freezing asparagus and herbs, cutting and sautéing the remaining onions in melted butter, packing the listed components, sour cream, Yuzhny sauce and the rest of the salt, sealing and sterilizing, according to the invention, separate the asparagus and greens separately before packing to obtain a side dish and sautéed parts of onions, ground meal of pumpkin seeds, sour cream, Yuzhny sauce and the rest of the salt to obtain the sauce, use ground meal of pumpkin seeds, which is poured with drinking water before mixing and aged 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 butter 29.31 onion 68.59-69.47 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 6.9 salt 12 black pepper 0.34 water 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 in a ratio by weight of 2: 3 and cutted.

Prepared beef, pork, raw beef fat and approximately 12% of the onion recipe amount are chopped.

The listed components in the recipe ratio are mixed with chicken eggs, approximately 64% of the recipe amount of salt and ground black pepper to obtain minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared asparagus and greens are cut, frozen and mixed in the recipe ratio to obtain a side dish.

The rest of the onions are chopped and sautéed in melted butter.

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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The steamed portion of onions and meal of pumpkin seeds in a recipe ratio are mixed with sour cream, South sauce and the rest of the salt to produce a 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. 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)

A method of manufacturing canned food "Homemade cutlets with sour cream and onion", which includes preparing the recipe components, soaking in drinking water and chopping wheat bread, chopping beef, pork, raw beef fat and onions, mixing the listed ingredients with chicken eggs, part salt and bitter black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce meatballs, cutting and freezing asparagus and greens, cutting and sautéing ghee of the remaining part of onions, packing of the listed components, sour cream, Yuzhny sauce and the remaining part of the salt, sealing and sterilization, characterized in that before packing they separately mix asparagus and herbs to obtain a side dish and sautéed portion of onion, ground meal of seeds pumpkin, sour cream, South sauce and the rest of the salt to obtain the sauce, use ground meal of pumpkin seeds, which before mixing is poured with drinking water 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 butter 29.31 onion 68.59-69.47 asparagus 568.97 greenery 17.24 wheat bread 44.83 wheat crackers 13.79 pumpkin seed meal 9.9 sour cream 50,5 South sauce 6.9 salt 12 black pepper 0.34 water before the release of the target product 1000.