Method for production of preserves "round rissoles with white sauce with vegetables"

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in drinking water and chopped. Beef is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded to produce round rissoles. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Fresh green peas are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, bulb onions, turnips, French beans, green peas, greens and pumpkin seeds extraction cake with milk, sugar, the remaining salt, citric acid, the remaining black hot pepper 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 known method of manufacture of canned "Patties with white sauce with vegetables", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, mixing the listed components with part salt and part of the black pepper bitter with getting the stuffing and forming with getting patties, cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching turnips, cutting and freezing of sugar beans and greens, freezing fresh beans green peas, passerovannye in ghee wheat flour, mix carrots, white roots, onions onions, turnips, sugar beans, green peas, herbs and wheat flour with milk, sugar, the remaining part of the salt, citric acid, the rest of the black pepper bitter and Bay leaf, packing of balls, the mixture and bone broth, sealing and sterilization (EN 2362452 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 white sauce with vegetables", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, mixing the listed components with part salt and part of the black pepper bitter with getting the stuffing and forming with getting patties, cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching turnips, cutting and freezing of sugar beans and greens, freezing fresh beans green peas, mix carrots, white roots, onions, turnips, sugar beans, green peas and greens with flour, milk, sugar, the remaining part salt, citric acid, the rest of the black pepper bitter 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 follows.

Prescription components prepared according to the traditional technology. Prepared by phenic the first bread, preferably stale, soaked in drinking water and matterwhat.

Prepared beef matterwhat.

These components in the recipe ratio is mixed with approximately 34% of the prescription amount of salt and approximately 50% of the prescription amount of ground black pepper bitter with getting the stuffing, which is formed with a receiving patties.

Prepared carrots, parsnip and onions are cut, passer in melted butter and wipe.

Prepared turnips cut and blanched in hot water.

Prepared sugar beans and 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, parsnip, onions, turnips, sugar beans, green peas, herbs and sunflower seeds pumpkin in the recipe ratio is mixed with milk, sugar, the remaining part of the salt, citric acid and grind the rest of the black pepper bitter and Bay leaf.

Balls, the mixture and bone broth rasfasovat the Ute 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 beef corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

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.

The way we produce canned "Patties with white sauce with vegetables", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, mixing the listed components with part salt and part of the black pepper bitter with getting the stuffing and forming with obtaining bi the points cutting, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching turnips, cutting and freezing of sugar beans and greens, freezing fresh beans green peas, mix carrots, white roots, onions, turnips, sugar beans, green peas and herbs with milk, sugar, the remaining part of the salt, citric acid, the rest of the black pepper bitter 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 fill in with bone broth and incubated for swelling, and the components used for the following expenses, parts by weight: