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Method for production of preserved product "home-made cutlets with onion sauce". RU patent 2506836.

IPC classes for russian patent Method for production of preserved product "home-made cutlets with onion sauce". RU patent 2506836. (RU 2506836):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/317 -

A23B4/00 - General methods for preserving meat, sausages, fish or fish products

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Method for production of preserved product "home-made cutlets with main red sauce" / 2506835
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Method for production of preserves "moscow cutlets with sour cream sauce with onions" / 2505189
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FIELD: food industry.

SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, sugar peas and greens cutting, freezing and mixing to produce garnish. Then one performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.

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

Method of obtaining of canned product "Cutlets home with onion sauce".

The invention relates to the technology of production of canned second lunch dishes.

A method for producing canned product "Cutlets home with onion sauce", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork and pork mutton fat, blanching and part of onions, mixing of these components with chicken eggs, part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in the melted fat obtaining cutlets, cutting and freezing sugar snap peas and greens, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, in melted butter wheat flour, mixing sugar snap peas, greens, carrot, parsley root, mashed part of onion, wheat flour, tomato paste, vinegar acid, sugar, remaining part of the salt, the remainder of black pepper bitter and Bay leaves, filling chops, mixture and bone broth, sealing and sterilization (EN 2359478 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the method of producing canned product "Cutlets home with onion sauce, envisaging the preparation prescription components, soaking in drinking water and wheat bread, beef, pork, pork fat raw and part of onions, mixing listed components with chicken eggs, part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in the melted fat obtaining cutlets, cutting and freezing sugar snap peas and greens, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, packing listed components, bone broth, tomato paste, vinegar acid, sugar, remaining part of the salt, the remainder of black pepper bitter and Bay leaf, sealing and sterilization, according to the invention before packaging carry out separate mixing sugar snap peas and greens with obtaining a garnish and carrot, parsley root, mashed part of onions, bone broth, tomato paste, vinegar acid, sugar, remaining part of the salt, the remainder of black pepper bitter and Bay leaf obtaining sauce, use pepper pumpkin seed meal, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

beef

174,84-179,01

pork

86-108,15

pork fat, raw

6,9

chicken eggs

379

rendered fat

3431 carrots

to 12.91-13,24

onions 75,04-76

parsley root

3,43-3,49

sugar peas

568,97 greens 17,24

wheat bread

44 33

wheat crackers

13 79

pumpkin seed meal

9,9 water 68,97

tomato paste, in terms of

30%solids content

11,8

acetic acid, in recalculation on

80%-s ' concentration

0,8 sugar 3 salt 12

black pepper bitter

0,43 Bay leaf 0,03

bone broth

to target product yield 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in drinking water and .

Prepared beef, pork, pork fat, raw and approximately 10% of the prescribed number of onions .

These components prescription ratio mixed with chicken eggs, approximately 64% of the prescribed amount of salt and bread approximately 79% of the prescribed number of black pepper bitter and Bay leaf obtaining meat, which form paneer wheat bread crumbs and fry in melted fat obtaining cutlets.

Prepared sugar peas and greens cut, frozen and mix in prescription ratio of obtaining a garnish.

Prepared carrots, parsley root and the rest of the onions are cut, passer in melted fat and wipe.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, p.38-45), pour bone broth in the mass ratio of about 1:5 and stand for the swelling.

Carrots, parsley root, mashed part of onions and pumpkin seed meal prescription ratio mixed with bone broth, tomato paste, acetic acid, sugar, remaining salt and ground of the remaining part of black pepper bitter and Bay leaf with getting the sauce.

Burgers, garnish and sauce are Packed up in prescription ratio, sealed and sterilized with obtaining the target product.

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Minimum consumption of beef corresponds to the use of the I category, and the maximum corresponds to the use of II category. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Others listed in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

When using tomato paste with dry substance content, not coinciding with the prescription, and/or acetic acid of a concentration that does not match with prescription, carry out calculation of their costs equivalent content of dry substances and/or acid respectively by well-known dependencies (Collection of technological instruction on manufacture of canned food. Volume I - M: "", 1990, p.124).

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of obtaining of canned product "Cutlets home with onion sauce", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork, pork fat raw and part of onions, mixing of these components with chicken eggs, part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in the melted fat obtaining cutlets, cutting and freezing sugar snap peas and greens, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, packing listed components, bone broth, tomato paste, vinegar acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter and Bay leaf, sealing and sterilization, characterized in that before packaging carry out separate mixing sugar snap peas and greens with obtaining a garnish and carrot, parsley root, mashed part of onions, bone broth, tomato paste, vinegar acid, sugar, remaining part of the salt, the remainder of black pepper bitter and Bay leaf obtaining sauce, use pepper pumpkin seed meal, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts.: