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Method for production of preserved product "moscow cutlets with onion sauce and mustard". RU patent 2510205.

IPC classes for russian patent Method for production of preserved product "moscow cutlets with onion sauce and mustard". RU patent 2510205. (RU 2510205):

A23L1/317 -

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Method for preparation of preserved product "moscow cutlets with main red sauce" / 2510204
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf, the cutlets, the produced mixture and bone broth packing, 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 of obtaining canned product "Cutlets Moscow with onion sauce with mustard", providing training prescription components, soaking in the drinking water and the cutting of wheat bread, cutting beef and pork fat raw, cutting, blanching and the cutting part of onions, mixing of these components with a part of salt and a part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat crackers and roasting in melted fat with getting cutlets, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, cutting and freezing sugar peas and greens, passerovannye in melted fat of wheat flour, mixing carrots, parsley root, passerovannoy part onion onion, sugar peas, greens and wheat flour sauce "South", tomato paste, sugar, remaining a part of salt, the remaining part of bitter pepper, mustard, and a Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization (RU 2360501 C1, 2009).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the fact that in the process for canned product "Cutlets Moscow with onion sauce with mustard", providing training prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, pork fat raw and part of onions, mixing of these components with a part of salt and a part of black pepper Gorky with obtaining the beef, its formation, 're breading in wheat crackers and roasting in melted fat with getting cutlets, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, cutting and freezing sugar peas and greens, mixing carrots, parsley root, passerovannoy part of onions, sugar peas and greens with sauce "South", tomato paste, sugar, remaining a part of salt, the remaining part of bitter pepper, mustard, and a Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

beef

242,8-249,9

pork fat, raw

30,8

the grease)

27,4 carrot

12,9-13,2

parsley root

3,4-3,5 onions 71-71,9

sugar peas

569 greens 17,2

wheat bread

48,3

wheat crackers

13,8

meal pumpkin seeds

16,6 water 71,7

sauce "South"

8,6

tomato paste, in terms of

30%dry substance

13,8 sugar 3,5 salt 12

black pepper bitter

0,3 mustard 0,43

Bay leaf

0,03

bone broth

to the exit of the desired product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in water and butterwoth.

Prepared beef, pork fat, raw and approximately 5.6% of the prescription number of onions butterwoth.

These components prescription ratio mixed with approximately 34% prescription number of salt and approximately 70% of prescription number pepper bitter with obtaining the beef, which form paneer wheat bread crumbs and fry in melted fat with getting cutlets.

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

Prepared sugar peas and greens cut and freeze.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.

Carrots, parsley root, mashed part of onions, sugar peas, greens and meal pumpkin seeds prescription ratio mix with sauce "South", tomato paste, sugar, remaining a part of salt and bread remaining part of bitter pepper, mustard, and Bay leaf.

Burgers, resulting mixture and bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Minimum consumption of beef corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Rest is provided in the form of intervals expenses cover their possible changes in the terms of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume 1. - M: APP "Conservative", 1990, p.124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

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

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

A method of obtaining a canned product "Cutlets Moscow with onion sauce with mustard", providing training prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, pork fat raw and part of onions, mixing of these components with a part of salt and a part of black pepper bitter with obtaining the beef, its formation, 're breading in wheat crackers and roasting in melted fat with getting cutlets, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, cutting and freezing sugar peas and greens, mixing carrots, parsley root, passerovannoy parts onions, sugar peas and greens with sauce "South", tomato paste, sugar, remaining a part of salt, the remaining part of bitter pepper, mustard, and a Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization, wherein use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: