Method for production of preserves "round rissoles with cabbages and sour cream sauce"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. White bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Fresh white cabbages are chopped and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs its mixing with sour cream, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf. One produces a sauce. The round rissoles, cabbages and sauce are packed. Then one performs sealing and sterilisation.

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

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

A method of producing canned "Meatballs with cabbage and sour cream sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting meat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted fat with getting patties, chopping and freezing of fresh cabbage, passerovannye wheat flour and mix with sour cream, bone broth, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf with obtaining sauce, packaging meatballs, cabbage and sauce, sealing and sterilization (EN 2300254 C1, 2007).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned "Meatballs with cabbage and sour cream sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting meat, mixing perechisleny the x component part salt and part of the black pepper bitter with obtaining meat, its molding, 're breading in wheat crumbs and frying in melted fat with getting patties, chopping and freezing of fresh cabbage, mix flour, sour cream, bone broth, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, packaging meatballs, cabbage and sauce, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in milk and matterwhat.

Prepared meat matterwhat.

These components in the recipe ratio is mixed with approximately 34% of the prescription amount of salt and approximately 67% of the prescription amount of ground black pepper bitter with getting the stuffing, which is formed into, paneer wheat bread crumbs and fry in melted fat with getting patties.

Prepared fresh cabbage chopped and frozen. Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio mix with sour cream, bone broth, the remaining part of salt and grind the rest of the pepper Montenegro is bitter and Bay leaf with obtaining sauce.

Meatballs, cabbage and gravy Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. 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 current tab to 333.3 kg per 1 t of the target product.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Meatballs with cabbage and sour cream sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting meat, mixing perejil is the R component part salt and part of the black pepper bitter with obtaining meat, its molding, 're breading in wheat crumbs and frying in melted fat with getting patties, chopping and freezing of fresh cabbage, mix sour cream, bone broth, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, packaging meatballs, cabbage and sauce, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: