Method for production of preserves "round rissoles with onion sauce with mustard"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Greens are cut and frozen. Fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, green peas, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. Round rissoles, the produced mixture and bone broth 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 "Patties with onion sauce with mustard, 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, cutting, passerovannye in melted fat and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, passerovannye in melted fat, wheat flour, mix carrots, parsley root, onions, green peas, herbs and wheat flour sauce "South", tomato paste, sugar, the remaining part of the salt, the rest of the black pepper bitter, mustard and Bay leaf, packing of balls, the mixture and bone broth, sealing and sterilization (EN 2360563 C1, 2009).

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 that is the manual production of canned "Patties with onion sauce with mustard, 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, cutting, passerovannye in melted fat and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mix carrots, parsley root, onion, green peas and greens with flour, sauce "South", tomato paste, sugar, the rest of the salt, the rest of the black pepper bitter, mustard and Bay leaf, packing of balls, the mixture and bone broth, sealing and sterilization according to the invention, 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:

The method is implemented as the way.

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 33% recipe quantity of salt and approximately 33% recipe quantity 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 carrots, parsley root and onions are cut, passer in melted fat and wipe.

Prepared greens cut and freeze.

Prepared fresh corn green peas 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.

Carrots, parsley root, onion, green peas, herbs and sunflower seeds pumpkin in the recipe ratio is mixed with sauce "South", tomato paste, sugar, the remaining part of salt and grind the rest of the black pepper bitter, mustard and Bay leaf.

Balls, the mixture and bone broth 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 settlement bookmark 238,7 kg per 1 t of the target product. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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, dissected and mounted on a tripod in an inverted position the Institute. 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 "Patties with onion sauce with mustard, 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, cutting, passerovannye in melted fat and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mix carrots, parsley root, onion, green peas and greens with sauce "South", tomato paste, sugar, the remaining part of the salt, the rest of the black pepper bitter, mustard and Bay leaf, packing of balls, the mixture and bone broth, 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 for the following expenses, parts by weight: