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IPC classes for russian patent Method for production of preserves "pork meatballs in sour cream sauce" (RU 2512152):
Another patents in same IPC classes:
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Method for preparation of preserves "chopped pheasant cutlets with garnish and white sauce with vegetables" / 2511866
Method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant flesh and raw tallow 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 butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, turnip, French beans, green and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.
 / 2245624
 / 2245664
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FIELD: food industry.
SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, crude pork fat and pork cutting and mincing, wheat bread pouring with drinking water and mincing, bulb onions mincing, the listed components mixing with chicken eggs, 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.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
The invention relates to the technology of production of canned meat.
A method of producing canned "Meatballs of pork in a sauce with sour cream", providing training recipe components, cutting, and grinding on top of pork and pork fat raw, soaking in drinking water and grinding on top wheat bread, grinding on top of onions, mixing the listed components with chicken eggs, salt and black pepper bitter with obtaining meat, its formation, 're breading in bread flour and frying in melted fat with obtaining meatballs, grinding on top of parsley, passerovannye butter wheat flour, mix parsley, wheat flour, sour cream, bone broth and salt and boiling with obtaining sauce, packing meatballs and sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, pp.96-98).
The disadvantage of this method is high adhesion to the walls of the container obtained target product.
The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.
This result is achieved in that in the method of production of canned "Meatballs of pork in a sauce with sour cream", providing training recipe components, cutting, and and the melcene on top of pork and pork fat raw soaking in drinking water and grinding on top wheat bread, grinding on top of onions, mixing the listed components with chicken eggs, salt and black pepper bitter with obtaining meat, its formation, 're breading in bread flour and frying in melted fat with obtaining meatballs, grinding on top of parsley, passerovannye butter wheat flour, mix parsley, wheat flour, sour cream, bone broth and salt and boiling with obtaining sauce, packing meatballs and sauce, sealing and sterilization according to the invention in the composition of the sauce in addition use ground sunflower seeds pumpkin, before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| pork |
619,6-779,2 |
| pork fat raw |
74 |
| melted fat |
33,3 |
| butter |
the 3.8 |
| chicken eggs |
8,2 |
| onions |
35,3-35,8 |
| parsley |
1,38 |
| bread flour |
33,3 |
| wheat flour |
4,2 |
| meal of pumpkin seeds |
8,4 |
| wheat bread |
66,6 |
| sour cream |
58 |
| water |
of 31.8 |
| Sol |
14,8 |
| black pepper bitter |
1,2 |
| bone broth |
to the output of the target product 1000 |
The method is implemented as follows.
Prescription components prepared according to the traditional technology.
Prepared pork and pork fat, raw cut and milled on the top.
Prepared white bread soaked in water and milled on the top.
Prepared onions shredded on top.
These components in the recipe ratio is mixed with eggs, salt and pepper in black and bitter with getting the stuffing, which is formed into, paneer bread flour and fry in melted fat with obtaining t is fela.
Prepared parsley crushed on top.
Prepared wheat flour passer in butter.
Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.
These components in the recipe ratio is mixed with sour cream, bone broth and salt. The resulting mixture is boiled for about 20 minutes with obtaining sauce.
The meatballs and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.
The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.
Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 3, containing the products obtained according to the described technology and the closest analogue, dissected and mounted in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.
Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.
Method of production of canned "Meatballs of pork in a sauce with sour cream", providing training recipe components, cutting, and grinding on top of pork and pork fat raw, soaking in drinking water and grinding on top wheat bread, grinding on top of onions, mixing the listed components with chicken eggs, salt and black pepper bitter with obtaining meat, its formation, 're breading in bread flour and frying in melted fat with obtaining meatballs, grinding on top of parsley, passerovannye butter wheat flour, mix parsley, wheat flour, sour cream bone broth and salt and boiling with obtaining sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the composition sauce optionally use the ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio is the OSTs, parts by weight:
| pork |
619,6-779,2 |
| pork fat raw |
74 |
| melted fat |
33,3 |
| butter |
the 3.8 |
| chicken eggs |
8,2 |
| onions |
35,3-35,8 |
| parsley |
1,38 |
| bread flour |
33,3 |
| wheat flour |
4,2 |
| meal of pumpkin seeds |
8,4 |
| wheat bread |
66,6 |
| sour cream |
58 |
| water |
of 31.8 |
| Sol |
14,8 |
| black pepper bitter |
1,2 |
| bone broth |
to the output of the target product 1000 |
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