RU2480078C1 - Method for production of preserves "round rissoles in sour cream sauce" - 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 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 to produce round rissoles, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, green peas, green and sunflower flour mixing with sour cream and the remaining salt, the round rissoles and the produced mixture 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 "Slices with sour cream sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and black bitter pepper to produce minced meat, molding it, breading in breadcrumbs and frying in ghee with the production of meatballs, cutting and freezing greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing green th CABG, green and wheat flour with the remaining part of a salt packing meat balls, and the resulting mixture of sour cream, sterilization and sealing (RU 2349193 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 “Sliced Sour Cream Sauce”, which involves preparing the recipe components, 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 it, breading in wheat breadcrumbs and frying in ghee with obtaining meatballs, cutting and freezing greens, freezing fresh grains of green peas, mixing green peas and greens with m According to the invention, sunflower flour is used, which is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 15,5 milk 77.4 sour cream 83.3 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 greens are cut and frozen.

Prepared fresh green pea grain is frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Green peas, greens and sunflower flour in a recipe ratio are mixed with sour cream 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 on the estimated tab 238.7 kg per 1 ton of the target product.

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 opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by 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 meat "Slices with sour cream sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, meat chopping, mixing the listed components with a portion of salt and black bitter pepper to obtain minced meat, molding it, breading in breadcrumbs and frying in melted butter to produce meatballs, cutting and freezing greens, freezing fresh grains of green peas, mixing green peas and greens with flour, sour cream and the rest of the salt , Meat balls and packing the resulting mixture, sealing and sterilization, characterized in that the sunflower flour that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
meat 287.6-375.5 melted butter twenty green pea 527.4 greenery 16.1 wheat bread 58.1 wheat crackers 32,3 sunflower flour 15,5 milk 77.4 sour cream 83.3 salt 12 black pepper 0.2 bone broth before the release of the target product 1000