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IPC classes for russian patent Method for production of preserves "meat balls with rice" (RU 2512206):
Another patents in same IPC classes:
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 / 2245624
 / 2245664
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FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of meat-and-vegetable preserves. The method for production of preserves "Meat balls with rice" envisages recipe components preparation, beef and pork cutting and mincing, rice blanching till double weight increase, bulb onions cutting, sauteing in melted fat and mincing, the listed components mixing with melted fat, bone broth, salt, black hot pepper and allspice to produce mince and the mince moulding to produce meatballs, mixing flour, melted fat, bone broth, tomato puree, sugar, salt and black hot pepper to produce a sauce, the meatballs and sauce packing, sealing and sterilisation; one uses in the sauce composition ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). All the components are taken at preset components ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the production technology of vegetable canned food.
A method of producing canned "Meatballs with rice", providing training recipe components, cutting, and grinding on top of beef and pork, blanching to a twofold increase in weight of rice, cutting, passerovannye in melted fat and grinding on top of onions, mixing the listed components with melted fat, bone broth, salt, black pepper bitter and allspice with getting the stuffing and forming with getting the meatballs, mix wheat flour, melted fat, bone broth, tomato puree, sugar, salt, and black pepper bitter with obtaining sauce, packaging and meatballs sauce, sealing and sterilization (Reference canned. Volume 3. - M.: Food industry, 1971, s).
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 with rice", providing training recipe components, cutting, and grinding on top of beef and pork, blanching to a doubling of mass figure is, cutting, passerovannye in melted fat and grinding on top of onions, mixing the listed components with melted fat, bone broth, salt, black pepper bitter and allspice with getting the stuffing and forming with getting the meatballs, mix the flour, melted fat, bone broth, tomato puree, sugar, salt, and black pepper bitter with obtaining sauce, packing meatballs and sauce, sealing and sterilization according to the invention, in the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:
| beef |
279,7-287,8 |
| pork |
239,7-300,3 |
| melted fat |
67,4 |
| rice |
37,14 |
| onions |
26,7 at 27.1 |
| meal of pumpkin seeds |
of 31.8 |
| tomato puree, calculated at 15%solids content |
77,2 |
| sugar |
5,2 |
| Sol |
11,4 |
| black pepper bitter |
0,34 |
| allspice |
0,25 |
| 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 beef and pork cut and milled on the top.
Prepared rice blanched in hot water up to a twofold increase in mass.
Prepared onions are cut, passer in melted fat and shredded on top.
These components in the recipe ratio is mixed with approximately 80% of the prescription quantity of melted fat, approximately equal in weight to the amount of rice amount of bone broth, approximately 40% of the prescription amount of salt and grind approximately 75% of the prescription quantity of black pepper bitter and allspice with getting the stuffing, which is formed with obtaining meatballs.
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, and then in the recipe ratio is mixed with the remaining amount of melted fat, the remaining quantity of bone broth, tomato puree, sugar, remaining salt and ground the remaining quantity of black pepper bitter with obtaining sauce.
The meatballs and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.
When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. 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 to the servo on the organoleptic properties similar to the product on the closest analogue.
To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was heated to a temperature of 60°C, dissected and mounted in the tripod upside down. 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 with rice", providing training recipe components, cutting, and grinding on top of beef and pork, blanching to a twofold increase in weight of rice, cutting, passerovannye in melted fat and grinding on top of onions, mixing the listed components with melted fat, bone broth, salt, black pepper bitter and allspice with getting the stuffing and forming with getting the meatballs, mix the flour, melted fat, bone broth, tomato puree, sugar, salt, and black pepper bitter with obtaining sauce, packing meatballs and sauce, sealing and sterilization, characterized in that the composition of the sauce in the quality of flour used ground meal of pumpkin seeds, which before mixing pour the bone balonami stand for swelling, and the components used in the following ratio of expenses, parts by weight:
| beef |
279,7-287,8 |
| pork |
239,7-300,3 |
| melted fat |
67,4 |
| rice |
37,14 |
| onions |
26,7 at 27.1 |
| meal of pumpkin seeds |
of 31.8 |
| tomato puree, in terms of |
|
| 15%solids content |
77,2 |
| sugar |
5,2 |
| Sol |
11,4 |
| black pepper bitter |
0,34 |
| allspice |
0,25 |
| bone broth |
to the output of the target product 1000 |
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