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Method for production of preserves "roll with bulb onions and eggs with onion sauce". RU patent 2506847.

IPC classes for russian patent Method for production of preserves "roll with bulb onions and eggs with onion sauce". RU patent 2506847. (RU 2506847):

A23L1/317 -

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

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
Invention relates to the technology of preserved second-course lunches production. The method involves mince, garnish and sauce production, mince moulding and frying in melted butter to produce beefsteaks, the beefsteaks, garnish and sauce packing, sealing and sterilisation to produce the target product. Mince is produced by way of beef and speck chopping and mixing with 17% of the recipe quantity of milk, ground black hot pepper and nearly 40% of the recipe quantity of salt. Garnish is produced by way of fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, pumpkin seeds extraction cake mixing with the remaining recipe quantity of milk, bone broth, sugar and the remaining recipe quantity of salt.

Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2506843
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant 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, 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, bulb onions, turnip, green peas, French beans, green 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.

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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.

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.

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Roll with onions and eggs with onion sauce" involves production of roll with onions and eggs and sauce, packing, sealing and sterilisation to produce the target product. Roll is produced by way of wheat bread soaking in milk and chopping, beef chopping, the listed components mixing with salt in an amount of 33% of the recipe quantity and black hot pepper in an amount of 80% of the recipe quantity to produce cutlet mass, cutting, sauteing in melted fat and straining bulb onions in an amount of 25% of the recipe quantity, cooking, shelling and cutting chicken eggs in an amount of 44% of the recipe quantity, parsley greens cutting, mixing the unstrained part of bulb onions, cooked chicken eggs and parsley greens to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat. The sauce is prepared by way of fresh white cabbages chopping and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, mixing with the remaining strained bulb onions, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf.

EFFECT: reduction of the manufactured target product adhesion to container walls.

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

A method of producing canned ″Roll with onions and eggs with onion sauce″, which provides training prescription components, soak in milk and wheat bread, beef, mixing of these components, with part of the salt and part of black pepper bitter with obtaining cutlet mass, cutting, in melted fat and partial wiping onions, cooking, cleaning and cutting of the chicken eggs, cut parsley, mixing part of onions, boiled egg and parsley with obtaining meat, level-by-level stacking cutlet mass and minced meat, twisting, wetting the remainder of chicken eggs, 're breading in wheat crackers and roasting in the melted fat with getting Creamed, the shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot and parsley root, wheat flour and mix of carrots, parsley root, mashed part of onions and flour bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, the remaining part of black pepper bitter and Bay leaf obtaining sauce, packing rolls, cabbage and sauce, sealing and sterilization (EN 2301599 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 manufacture of canned food ″Roll with onions and eggs with onion sauce, envisaging the preparation prescription components, soak in milk and wheat bread, beef, mixing of these components, with part of the salt and part of black pepper bitter with obtaining cutlet mass, cutting, in melted fat and partial wiping onions, cooking, cleaning and cutting of the chicken eggs, cut parsley, mixing part of onions, boiled egg and parsley with obtaining meat, level-by-level stacking cutlet mass and minced meat, twisting, wetting the remainder of chicken eggs, 're breading in wheat crackers and roasting in the melted fat with getting Creamed, the shredder and the freezing of fresh cabbage, cutting, in melted fat and RUB carrot and parsley root and their mixing with mashed part of onions, a flour, bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter and Bay leaf obtaining sauce, packing rolls, cabbage and sauce, sealing and sterilization, according to the invention using ground 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

356,8-367,2

chicken eggs

rendered fat

fresh cabbage

408,3 carrots

a 13.3-13,7

parsley root

3,3-3,4 onions

255,9-259,2

parsley 16,7

wheat bread

wheat crackers

13,3

pumpkin seed meal

17,5 milk 76,7

tomato paste, in terms of

30%solids content

8,9

acetic acid, in recalculation on

80%-s ' concentration

0,13 sugar 3,3 salt 12

black pepper bitter

0,25 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 milk and .

Prepared beef .

These components prescription ratio mixed with approximately 33% of the prescribed amount of salt and approximately 80% of the prescribed number of ground black pepper bitter with obtaining cutlet mass.

Prepared onions cut and passer in melted fat, and then wipe approximately 25% of the prescription number.

Approximately 44% of the prescribed number of eggs cooked, cleaned and cut.

Prepared parsley cut.

part of onions, boiled eggs and parsley mix prescription ratio of obtaining meat.

mass and the stuffing is spread in layers, twisted, moisten the remainder of chicken eggs, paneer wheat bread crumbs and fry in melted fat with getting Creamed.

Prepared fresh cabbage peel and freeze.

Prepared carrots and parsley root 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 black pepper bitter and Bay leaf with getting the sauce.

Rolls, 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.

Way manufacture of canned food "Roll with onions and eggs with onion sauce", comprising the production of rolls with onion and egg sauce, filling, sealing, and the sterilization of obtaining the target products, roll receive soaking in milk and wheat bread, beef, mixing of these components, with 33% of the prescribed amount of salt and 80% of the prescribed number of black pepper bitter with obtaining cutlet mass, sharp, in melted fat and RUB 25% of prescription number of onions, cooking, cleaning and sharp 44% of prescription number chicken eggs, sharp parsley, mixing part of onions, boiled egg and parsley with obtaining meat, layer-by-layer stacking of cutlet mass and minced meat, twisting, by wetting the remaining prescription number of eggs, in wheat crackers and frying in melted fat, and the sauce is prepared and freezing fresh cabbage, sharp, in melted fat and RUB carrot and parsley root, fill ground pumpkin seed meal bone broth in a ratio of 1:5 and ageing it for swelling, mixing with the remaining prescription number of minced onions, tomato paste, acetic acid, sugar, remaining prescription amount of salt remaining prescription number of black pepper bitter and Bay leaf, and components used in the following prescription quantities parts by weight: