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Method for preparation of preserves "roll with bulb onions and eggs with red main sauce". RU patent 2510209.

IPC classes for russian patent Method for preparation of preserves "roll with bulb onions and eggs with red main sauce". RU patent 2510209. (RU 2510209):

A23L1/317 -

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Method for preparation of preserves "round rissoles with sour cream sauce with tomato" / 2510208
Invention may be used during preserved second-course lunches production. Round rissoles production envisages wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. The sauce preparation involves French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, French beans, greens and pumpkin seeds extraction cake mixing with sour cream, tomato paste and the remaining salt. Then the round rissoles and the produced sauce are packed into a container, sealed and sterilised.

Method for production of preserves "round rissoles with sour cream sauce with onions" / 2510207
Invention may be used during preserved second-course lunches production. During round rissoles preparation one performs wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. During the sauce production one performs greens cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing green peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining sauce. Then one performs round rissoles and the produced mixture packing into a container with subsequent sealing and sterilisation.

Method for production of preserves "round rissoles with red sauce with onions and cucumbers" / 2510206
Invention may be used during preserved second-course lunches production. Round rissoles production envisages wheat bread soaking in milk and chopping, meat chopping, 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. The sauce production envisages carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, sugar peas and green cutting and freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, sugar peas, pickled cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf. The round rissoles, produced mixture and bone broth are packed into a container, sealed and sterilised.

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

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.

Method for production of preserves "chopped zrazy with cabbages and onion sauce" / 2510203
Invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, meet chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, chicken eggs and parsley greens to produce mince, the mince moulding into the cutlet mass, mealing in wheat crumbs and frying in melted fat to produce zrazy, fresh white cabbages shredding and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the zrazy, cabbages and sauce 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 involves recipe components preparation, wheat bread soaking in milk and chopping, goat chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, part of chicken eggs boiling, shelling and cutting, parsley green cutting, mixing the unstrained part of bulb onions, boiled chicken eggs and parsley green to produce mince, the cutlet mass and mince placing in layers, twisting, steeping in the remaining chicken eggs, mealing in wheat crumbs and frying in melted fat to produce rolls, fresh white cabbages shredding and freezing, carrots and parsley root cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley root, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the rolls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the product adhesion to container walls.

The invention relates to the technology of production of canned second lunch dishes.

There is a method of canning "Roll with onion and egg with red basic sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting goat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting pieces of chicken eggs, cut parsley, blending not wiped part of onions, boiled eggs and parsley with obtaining the beef, layer-by-layer stacking cutlet mass and minced meat, twisting, wetting the remainder of chicken eggs, 're breading in wheat crackers and roasting in melted fat with getting Creamed, the shredder and freezing fresh white cabbage, cut, passerovannye in melted fat and RUB carrot and parsley root, passerovannye wheat flour and mix of carrots, parsley root, mashed part of onions and wheat flour with bone broth, tomato paste, sugar, remaining a part of salt, the remaining part of bitter pepper and Bay leaf with getting the sauce, packing rolls, cabbage and sauce, sealing and sterilization (RU 2299617 C1, 2007).

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 method of preparation of canned "Roll with onion and egg with red basic sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting goat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting pieces of chicken eggs, cutting parsley, blending not wiped part of onions, boiled eggs and parsley with obtaining the beef, layer-by-layer stacking cutlet mass and minced meat, twisting, wetting the remainder of chicken eggs, 're breading in wheat crackers and roasting in melted fat with obtaining rolls, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrot and parsley root and blending together part of onions, a flour, bone broth, tomato paste, sugar, remaining a part of salt, the remaining part of black pepper bitter and Bay leaf with getting the sauce, packing rolls, cabbage and sauce, sealing and sterilization, according to the invention, are used ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio expenses parts by weight:

goat

364,5-399

chicken eggs

the grease)

28,1

fresh cabbage

408,3 carrot

16,7-17,1

parsley root

4,5-4,6 onions

198-200,5

parsley 16,7

wheat bread

wheat crackers

13,3

meal pumpkin seeds

17,5 milk 76,7

tomato paste, in terms of

30%dry substance

11,1 sugar 4,2 salt 12

black pepper bitter

0,25

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 milk and butterwoth.

Prepared goat meat butterwoth.

These components prescription ratio mixed with approximately 33% prescription amount of salt and approximately 80% of prescription number pepper bitter with getting cutlet mass.

Prepared onions cut and passer in melted fat, and then wipe approximately 4% of his prescription to the number.

Approximately 44% of prescription number of eggs cooked, cleaned and cut.

Prepared parsley cut.

Not wiped part of onions, boiled egg and parsley mix prescription in relation to the obtaining of meat.

Kotlety mass and the stuffing is put in layers, twisted, moisten the remainder of chicken eggs, paneer wheat bread crumbs and fry in melted fat with getting Creamed.

Prepared of fresh cabbage and chopped frozen.

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

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology of 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 and meal pumpkin seeds prescription ratio is mixed with bone broth, tomato paste, sugar, remaining a part of salt and grind black pepper bitter and Bay leaf with getting the sauce.

Rolls, cabbage and sauce 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 goat corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Others listed in the form, 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 I - 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.

Method of preparation of canned "Roll with onion and egg with red primary sauce", including preparation prescription components, soaking in the milk and the cutting of wheat bread, cutting goat, mixing of these components with a part of salt and a part of black pepper bitter with getting cutlet mass, cutting, passerovannye in melted fat and partial RUB onions, cooking, cleaning and cutting pieces of chicken eggs, cut parsley, blending not wiped part of onions, boiled eggs and parsley with obtaining the beef, layer-by-layer stacking cutlet mass and minced meat, twisting, wetting the remainder of chicken eggs, 're breading in wheat crackers and roasting in melted fat with getting Creamed, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrot and parsley root and blending together part of onions, bone broth, tomato paste, sugar, remaining a part of salt, the remaining part of bitter pepper and Bay leaf with getting the sauce, packing rolls, cabbage and sauce, sealing and sterilization, wherein the use of ground sunflower seeds, pumpkin, which before mixing pour bone broth and stand for swelling and components use the following ratio of costs parts by weight: