Method for production of preserves "round rissoles with cabbages and red sauce with onions and cucumbers". RU patent 2508000.

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. 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. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Brined cucumbers are minced. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One performs mixing carrots, parsley roots, bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt and black hot pepper, allspice, cinnamon, nutmeg 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 lunch dishes.

A method for producing canned "Cutlets with red cabbage and sauce with onions and cucumbers", which provides training prescription components, soak in milk and wheat bread, meat, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in breadcrumbs and roasting in the melted fat obtaining hash, the like of shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and onions, grinding on implemented by the meat grinder of pickles, wheat flour and mix of carrots, parsley root, onions, pickled cucumbers and wheat flour bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg and a Bay leaf obtaining sauce, packing hash, the like cabbage and sauce, sealing and sterilization (EN 2299614 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 method of producing canned "Cutlets with red cabbage and sauce with onions and cucumbers, envisaging the preparation prescription components, soak in milk and wheat bread, meat, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat breadcrumbs and roasting in the melted fat obtaining hash, the like of shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and onions, grinding on implemented by the meat grinder of cucumbers and mixing carrots, parsley root and cucumbers with flour, bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg and a Bay leaf obtaining sauce, packing hash, the like cabbage and sauce, sealing and sterilization, according to the invention, use pickled cucumbers and 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:

401,2-524,4

rendered fat

fresh cabbage

26,7-27,4

parsley root

a 7.2 and 7.3

131,8-133,5

pickled cucumbers

wheat bread

wheat crackers

pumpkin seed meal

tomato paste, in terms of

30%solids content

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

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 meat .

These components prescription ratio mixed with approximately 50% of the prescribed amount of salt and approximately 66% of the prescribed number of ground black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in melted fat obtaining .

Prepared fresh cabbage peel and freeze.

Prepared carrots, parsley and onions cut, passer in melted fat and wipe.

Prepared pickles crush on implemented by the meat grinder.

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, onions, pickled cucumber and pumpkin seed meal prescription ratio mixed with bone broth, tomato paste, acetic acid, sugar, remaining salt and ground of the remaining part of black pepper bitter, fragrant pepper, cinnamon, nutmeg and a Bay leaf with getting the sauce.

Round rissoles, 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 meat is the use of pork cut, and the maximum corresponds to the use of mutton II category. Consumption of other types of meat occupies an intermediate position and is determined taking into account norms of waste and losses on the settlement bookmark to 333.3 kg per 1 t of the target product. 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.

Method of obtaining of canned "Cutlets with red cabbage and sauce with onions and cucumbers", which provides training prescription components, soak in milk and wheat bread, meat, mixing of these components, with 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 hash, the like of shredder and the freezing of fresh cabbage, cut, in melted fat and RUB carrot, parsley root and onions, grinding on implemented by the meat grinder of cucumbers and mixing carrots, parsley root and cucumbers with flour, bone broth, tomato paste, acetic acid, sugar, remaining part of the salt, and the remaining part of black pepper bitter, pepper fragrant, cinnamon, nutmeg and a Bay leaf obtaining sauce, packing hash, the like cabbage and sauce, sealing and sterilization, wherein the use pickled cucumbers and pepper pumpkin seed meal, which before mixing pour bone broth and stand for swelling, as well as components for use with the following content expenses, parts by weight:

401,2-524,4

rendered fat

fresh cabbage

26,7-27,4

parsley root

a 7.2 and 7.3

131,8-133,5

pickled cucumbers

wheat bread

wheat crackers

meal pumpkin seeds

tomato paste, in terms of

30%solids content

acetic acid, in recalculation on

80%-s ' concentration

black pepper bitter

bone broth

to target product yield 1000