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Method for production of preserves "home-made cutlets with red sauce, onions and cucumbers". RU patent 2506846.

IPC classes for russian patent Method for production of preserves "home-made cutlets with red sauce, onions and cucumbers". RU patent 2506846. (RU 2506846):

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 -

Another patents in same IPC classes:

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

Method for production of preserves "home-made cutlets with sour cream sauce and onions" / 2506839
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 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. One proceeds with the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, greens cutting and freezing, fresh green peas freezing, green peas mixing with greens to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.

Method for preparation of preserves "home-made cutlets with sour cream sauce and onions" / 2506838
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 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. Then one performs the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, French beans and greens cutting, freezing and mixing to produce garnish. Then one performs the remaining bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, sauteed bulb onions and pumpkin seeds extraction cake mixing with sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce. The cutlets, garnish and sauce are packed, sealed and sterilised.

Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2506837
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, French beans and greens cutting, freezing and mixing to produce garnish. One performs carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. Then the cutlets, garnish and sauce are packed, sealed and sterilised.

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

Method for production of preserved product "home-made cutlets with main red sauce" / 2506835
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 pork, pork, raw pork tallow and part of bulb onions. Then one performs the listed components mixing with chicken eggs, 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 one performs sugar peas and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining. Then one performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, parsley roots, strained part of bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, 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.

Method for production of preserves "goulash with vegetables" / 2506834
Invention relates to the technology of preserved second-course lunches production. The method involves carrots, bulb onions, white vegetables and turnip cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

Method for manufacture of preserves "beef forced with garlic and speck" / 2506833
Invention relates to the technology of preserved second-course lunches production. The method involves beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.

Method for production of preserves "special round rissoles with red sauce with onions and cucumbers" / 2505249
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Method for production of preserves "fried fish with cabbages in main red sauce" / 2505248
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Method for preparation of preserves "chopped partridge cutlets with garnish and white sauce with vegetables" / 2506845
Invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with nearly 33% of the recipe quantity of salt and nearly 33% of the recipe quantity of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, mixing the extraction cake, carrots, white vegetables, leek, bulb onions, turnip, French beans and greens with the remaining recipe quantity of salt, citric acid, the remaining recipe quantity of black hot pepper and laurel leaf to produce a mixture, the cutlets, mixture and bone broth packing, sealing and sterilisation to produce the target product.

Method for production of preserves "chopped beefsteak with vegetables in milk sauce" / 2506844
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Method for preparation of preserves "chopped chicken cutlets with garnish and white sauce with vegetables" / 2506842
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Method for production of preserves "chopped black grouse cutlets with garnish and white sauce with vegetables" / 2506841
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, black grouse flesh and raw tallow chopping, 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 butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

Meat-and-vegetable paste / 2243700
Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in drinking water and chopping, chopping beef, pork, raw beef tallow and part of bulb onions, the listed components mixing with chicken eggs, 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, asparagus and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation.

EFFECT: reduction of 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 manufacture of canned "Cutlets home with red sauce with onions and cucumbers", which provides training prescription components, soaking in drinking water and wheat bread, beef, pork and beef 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 melted fat obtaining cutlets, cutting and freezing asparagus and greenery, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, cut pickled cucumbers, in the melted fat of wheat flour, mixing asparagus, greens, carrot, parsley root, mashed part of onions, pickled cucumbers, wheat flour, tomato paste, sauce "South", acetic 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 2348257 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 manufacture of canned "Cutlets home with red sauce with onions and cucumbers, envisaging the preparation prescription components, soaking in drinking water and wheat bread, beef, pork, beef mutton fat 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 asparagus and greenery, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, cut pickled cucumbers, packing listed components, flour, bone broth, tomato paste, sauce "South", acetic 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 asparagus and green with obtaining a garnish and carrot, parsley root, mashed part of onions, pickled cucumbers, flour, bone broth, tomato paste, sauce "South", acetic 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

beef fat, raw

6,9

chicken eggs

3,79

rendered fat

34,31 carrots

to 12.91-13,24

onions 75,04-76

parsley root

3,43-3,49

pickles 18,93

asparagus

568,97 greens 17,24

wheat bread

44,83

wheat crackers

13,79

pumpkin seed meal

9,9 water 68,97

sauce "southern"

tomato paste in terms of

30%solids content

11,8

acetic acid in recalculation

80%-s ' concentration

1,29 sugar 3 salt 11

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

These components prescription ratio mixed with chicken eggs, approximately 70% 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 asparagus and cut greens, 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.

Prepared pickled cucumbers cut.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov T.I. Development of technology sausages functional purpose with additives 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, sauce "South", 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 - no.

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

Method of manufacture of canned food "Burgers homemade sauce red onions and cucumbers", including soaking in drinking water and wheat bread, beef, pork, beef mutton fat and part of onions, mixing of these components with chicken eggs, a part of salt, part of black pepper bitter and Bay leaf obtaining meat, its formation, 're breading in wheat crackers and roasting in the melted fat obtaining cutlets, cutting and freezing asparagus and green and their mixing with obtaining a side dish, cutting, in melted fat and RUB carrot, parsley root and the rest of the onions, cut pickled cucumbers, fill ground pumpkin seed meal bone broth in the mass ratio of about 1:5 and extract it to swell and mixing of these components, with bone broth, tomato paste, sauce "South", acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter and Bay leaf obtaining sauce, packing cutlets, garnish and sauce, sealing and sterilization of obtaining the target products, components used in the following ratio, in parts by weight: