Method for production of preserves "round rissoles with sour cream sauce and bulb onions". RU patent 2508003.

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. Then the mince is mealed in wheat crumbs and fried in melted butter to produce round rissoles. Asparagus and greens are cut and frozen. Bulb onions are cut and sauteed in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes asparagus, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture 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.

There is a method of manufacture of canned "Cutlets with sour cream sauce with onion", which provides training prescription components, soak in milk and wheat bread, meat, mixing of these components, with part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining hash, the like cutting and freezing asparagus and greenery, cutting and in melted butter onions onions, in melted butter wheat flour, mixing asparagus, greens, onions and flour sauce "South" and the rest of salt, packing hash, the like of mixture and sour cream, sealing and sterilization (EN 2360564 C1, 2009).

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 manufacture of canned "Cutlets with sour cream sauce with onion, envisaging the preparation of prescription components, soak in milk and wheat bread, meat, mixing of these components, with part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining hash, the like cutting and freezing asparagus and greenery, cutting and in melted butter, onions, mixing asparagus, greens and onions with flour, sour cream, sauce "South" and the rest of salt, packing and received mixtures, sealing and sterilization, according to the invention using ground meal pumpkin seed, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

287,6-375,5

melted butter

56,5-57,3

asparagus

wheat bread

wheat crackers

pumpkin seed meal

sour cream

sauce "southern"

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 33% of the prescribed amount of salt and black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in butter with obtaining .

Prepared asparagus and greens cut and freeze. Prepared onions cut and passer in melted butter. 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.

Asparagus, greens, onions and pumpkin seed meal prescription ratio is mixed with sour cream, sauce "southern" and the rest of the salt.

Round rissoles and the mixture is Packed 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 billing tab and 238.7 kg per 1 t of the target product. Given as an interval consumption of onions covers it is possible to change according to terms of storage of raw materials.

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 manufacture of canned food "Cutlets with sour cream sauce with onion", which provides training prescription components, soak in milk and wheat bread, meat, mixing of these components, with part of the salt and black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining hash, the like cutting and freezing asparagus and greenery, cutting and in melted butter, onions, mixing asparagus, greens and onions, sour cream, sauce "southern" and the rest of the salt, packing and received mixtures, sealing and sterilization, wherein the use 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:

287,6-375,5

melted butter

56,5-57,3

asparagus

wheat bread

wheat crackers

pumpkin seed meal

sour cream

sauce "southern"

black pepper bitter

bone broth

to target product yield 1000