Method for production of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers". RU patent 2506840.

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, chopping beef, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets. Then fresh white cabbages are chopped and frozen; carrots, parsley roots and the remaining bulb onions are cut, sauteed in melted fat and strained. Then one performs pickled cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake mixing with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce. The cutlets, cabbages and sauce are packed, sealed and sterilised.

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

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

There is a method of generation of canned food "Burgers Moscow with red cabbage and sauce with onions and cucumbers", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork mutton fat and part of onions, mixing of these components, with 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, the shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and the rest of the onions, grinding on implemented by the meat grinder of pickles, wheat flour and mix of carrots, parsley root, mashed part of onions, pickled cucumbers and wheat flour bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg and a Bay leaf obtaining sauce, packing cutlets, cabbage and sauce, sealing and sterilization (EN 2299616 C1, 2007).

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 way of acquisition of canned food "Burgers Moscow with red cabbage and sauce with onions and cucumbers, envisaging the preparation prescription components, soaking in drinking water and wheat bread, beef, pork mutton fat and part of onions, mixing of these components with 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, shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and the rest of the onions, grinding on implemented by the meat grinder of cucumbers and mixing carrots, parsley root, mashed part of onions and cucumbers with bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg nuts and Bay leaf obtaining sauce, packing cutlets, cabbage and sauce, sealing and sterilization, according to the invention using pickled cucumbers and 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:

234,7-241,6

pork fat, raw

rendered fat

fresh cabbage

13,7-13,7

parsley root

69,9-70,8

pickled cucumbers

wheat bread

wheat crackers

meal seeds pumpkin

tomato paste, in terms of

30%solids content

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

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 fat, raw and approximately 5.7% of the prescribed number of onions .

These components prescription ratio mixed with approximately 33% of the prescribed amount of salt and approximately 75% of the prescribed number of ground black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in melted fat obtaining cutlets.

Prepared fresh cabbage peel and freeze.

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

Prepared pickles crush on implemented by the meat grinder.

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 onion, pickled cucumber 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, fragrant pepper, cinnamon, nutmeg and a Bay leaf with getting the sauce.

Cutlet, cabbage 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. 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.

A way of developing canned food "Burgers Moscow with red cabbage and sauce with onions and cucumbers", which provides training prescription components, soaking in the drinking water and wheat bread, beef, pork mutton fat and part of onions, mixing of these components, with 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, shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and the rest of the onions, grinding on implemented by the meat grinder of cucumbers and mixing carrots, parsley root, mashed part of onions and cucumbers with bone broth, tomato pasta, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg and a Bay leaf obtaining sauce, packing cutlets, cabbage and sauce, sealing and sterilization, wherein the use pickled cucumbers and 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:

234,7-241,6

pork fat, raw

rendered fat

fresh cabbage

13,7-13,7

parsley root

69,9-70,8

pickled cucumbers

wheat bread

wheat crackers

pumpkin seed meal

tomato paste, in terms of

30%solids content

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

bone broth

to target product yield 1000