RU2511524C1 - Method for production of preserves "meat balls with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of meat-and-vegetable preserves. The method envisages recipe components preparation, mutton and pork cutting and milling, rice blanching till double increase of weight, bulb onions cutting, sauteing in melted fat and milling. The listed components are mixed with melted fat, bone broth, salt, black hot pepper and allspice to produce mince and the mince is moulded to produce meat balls. Ground pumpkin seeds extraction cake is poured with bone broth, maintained for swelling and mixed with melted fat, bone broth, tomato puree, sugar, salt and black hot pepper to produce a sauce. The meat balls and sauce are packed, sealed and sterilised. The preserves are prepared at the following components ratio, wt %: mutton - 285.7-312.7; pork - 239.7-300.3; melted fat - 67.4; rice - 37.14; bulb onions - 26.7-27.1; pumpkin seeds extraction cake - 31.8; tomato puree in conversion to 15% dry substances content - 77.2; sugar - 5.2; salt - 11.4; black hot pepper - 0.34; allspice - 0.25; bone broth till the target product is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method of producing canned food ″ Meat meatballs with rice ″, which includes preparing the recipe components, cutting and chopping mutton and pork on a top, blanching to double the mass of rice, cutting, sautéing in melted fat and chopping onion in a top, mixing the listed components with melted fat, bone broth, salt, black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing wheat flour, ghee, bone broth, tomato th puree, sugar, salt and black pepper to the sauce, meatballs and sauce packing, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, p.176).

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 producing canned meat meatballs with rice, which involves preparing the recipe components, cutting and grinding mutton and pork on a top, blanching to double the mass of rice, cutting, sautéing in melted fat and chopping onion on top mixing the above components with melted fat, bone broth, salt, bitter black pepper and allspice to produce minced meat and molding it to produce meatballs, mixing melted fat, bone marrow of the beehive, tomato puree, sugar, salt and black bitter pepper to obtain a sauce, packing meatballs and sauce, sealing and sterilizing, according to the invention, in the sauce use ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell, and the components used in the following ratio of costs, parts by weight:

mutton 285.7-312.7 pork 239.7-300.3 melted fat 67.4 rice 37.14 onion 26.7-27.1 pumpkin seed meal 31.8 tomato puree, in terms of 15% solids content 77,2 sugar 5.2 salt 11,4 black pepper 0.34 allspice 0.25 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 lamb and pork are cut and chopped in a spinning top.

Prepared rice is blanched until the mass is doubled.

Prepared onions are cut, sautéed in melted fat and chopped in a spinning top.

The listed components are mixed in a recipe ratio with approximately 80% of the recipe amount of melted fat, approximately equal to the amount of rice bone mass in the amount of rice, approximately 40% of the recipe amount of salt and ground approximately 75% of the recipe amount of black pepper and allspice to form minced meat with meatballs.

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 incubate for swelling, and then mix in the recipe ratio with the remaining amount of melted fat, the remaining amount of bone broth, tomato puree, sugar, the remaining amount of salt and the ground remaining amount of black pepper o bitter with getting the sauce.

Meatballs and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, 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 "Preserved fruit", 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of lamb 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, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was heated to a temperature of 60 ° C, opened and mounted in a tripod in an inverted position. The experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of producing canned food ″ Meat meatballs with rice ″, which includes preparing the recipe components, cutting and chopping mutton and pork on a top, blanching to double the mass of rice, cutting, sautéing in melted fat and chopping onion on top, mixing the listed components with melted fat , bone broth, salt, black pepper and allspice to produce minced meat and its formation to produce meatballs, mixing melted fat, bone broth, tomato puree, sugar, salt and p black bitter pepper with sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, which before mixing is filled with bone broth and kept for swelling, and the components are used in the following ratio, wt. hours:
mutton 285.7-312.7 pork 239.7-300.3 melted fat 67.4 rice 37.14 onion 26.7-27.1 pumpkin seed meal 31.8 tomato puree, in terms of 15% solids content 77,2 sugar 5.2 salt 11,4 black pepper 0.34 allspice 0.25 bone broth before the release of the target product 1000