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Method for production of preserves "moscow cutlets with onion sauce with mustard". RU patent 2511439.

IPC classes for russian patent Method for production of preserves "moscow cutlets with onion sauce with mustard". RU patent 2511439. (RU 2511439):

A23L1/317 -

Another patents in same IPC classes:

Method for production of preserved product "moscow cutlets with onion sauce and mustard" / 2511438
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, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green 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 production of preserved product "moscow cutlets with onion sauce and mustard" / 2511434
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, green peas and greens 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, green 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 production of preserves "chopped zrazy with cabbages and onion sauce with mustard" / 2511425
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, table mustard, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the zrazy, cabbages and sauce packing, sealing and sterilisation.

Method for production of preserves "beef meatballs in sauce with sour cream" / 2511350
Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, beef cutting and mincing, wheat bread pouring with drinking water and mincing, bulb onions mincing, the listed components mixing with chicken eggs, melted fat, salt and black hot pepper to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce meatballs, parsley green mincing, sunflower flour sauteing in butter, ground pumpkin seed extraction cake pouring with bone broth and maintenance for swelling, parsley green, wheat flour, pumpkin seed extraction cake, sour cream, bone broth and salt mixing and the produced mixture cooking to produce a sauce, the meatballs and sauce packing, sealing and sterilisation.

Method for production of preserves "beef meatballs in sauce with sour cream" / 2511349
Invention relates to the technology of meat preserves production. The method envisages recipe components preparation, beef and raw beef tallow cutting and mincing, soaking in drinking water. Wheat bread and bulb onions are minced; one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. The mince is moulded, mealed in rusk flour and fried in melted fat to produce meat balls. Parsley greens are minced, wheat flour is browned in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes parsley greens, wheat flour, pumpkin seeds extraction cake, sour cream, bone broth and salt and cooks the mixture to produce a sauce. The meatballs and sauce are packed, sealed and sterilised.

"tulma" preserves production method / 2511121
Method envisages recipe components preparation, rice cooking till weight increases by 150%, bulb onions cutting and sauteing in butter, chopping part of them and straining the remaining bulb onions, carrots cutting, sauteing in butter and straining, mutton chopping, fresh white cabbages taking to leaves, freezing and defrostation, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing mutton, the chopped part of bulb onions, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves and chicken egg-washing to produce tulma, mixing carrots, the strained part of bulb onions, pumpkin seeds extraction cake, tomato paste, bone broth, sour cream, the remaining salt, the remaining black hot pepper and laurel leaf, the mixture cooking to produce a sauce; the tulma and sauce packing, sealing and sterilisation.

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Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, asparagus and greens cutting and freezing, the remaining bulb onions cutting and sauteing in melted butter, the listed components, sour cream, "Yuzhny" sauce and the remaining salt packing, sealing and sterilisation. Before packing one performs separated mixing of asparagus and greens to produce garnish and of the sauteed part of bulb onions, ground pumpkin seeds extraction cake, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling while the components are used at the following expenditure ratio referred to in the invention formula.

Method for production of preserved product "home-made cutlets with sour cream sauce and onions" / 2511105
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, sugar peas and greens cutting and freezing, the remaining bulb onions cutting and sauteing in melted butter, the listed components, sour cream, "Yuzhny" sauce and the remaining salt packing, sealing and sterilisation. Before packing one performs separated mixing of sugar peas and greens to produce garnish and of the sauteed part of bulb onions, ground pumpkin seeds extraction cake, sour cream, "Yuzhny" sauce and the remaining salt to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling while the components are used at the following expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserved product "home-made cutlets in onion sauce and mustard" / 2511103
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, 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, asparagus and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, packing, sealing and sterilisation of the listed components, bone broth, tomato paste, "Yuzhny" sauce, sugar,the remaining salt, mustard, the remaining black hot pepper and laurel leaf. Before packing one performs separate mixing of asparagus and greens to produce garnish and mixing of carrots, parsley roots, the strained part of bulb onions, ground pumpkin seeds extraction cake, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, one uses ground pumpkin seeds extraction cake that is poured with bone broth before mixing and maintained for swelling; the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

Method for production of preserves "home-made cutlets with onion sauce and mustard" / 2511100
Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw beef tallow and part of bulb onions chopping, the listed components mixing with chicken eggs, 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, French beans and greens cutting and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, the listed components packing with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf, sealing and sterilisation; the method specificity is as follows: before packing one performs separate mixing of sugar peas and greens to produce garnish and of carrots, parsley roots, strained part of bulb onions, ground pumpkin seeds extraction cake, bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce; one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing); the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

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FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef 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 of canned food "Burgers Moscow with onion sauce with mustard", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting beef and beef 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 the 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 of onions, 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 2363300 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 method of obtaining of canned "Cutlets with Moscow onion sauce with mustard", providing training prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, beef 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, root parsley, 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 invention, 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:

beef

242,8-249,9

beef 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, beef 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 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.

A method of producing canned food "Burgers Moscow with onion sauce with mustard", which preparation prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, beef 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, in're breading 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, wherein the use of ground sunflower seeds pumpkin that before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight: