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Method for production of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers". RU patent 2512827.

IPC classes for russian patent Method for production of preserves "moscow cutlets with cabbages and red sauce with onions and cucumbers". RU patent 2512827. (RU 2512827):

A23L1/317 -

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FIELD: food industry.

SUBSTANCE: 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, fresh white cabbages shredding and freezing, carrots, parsley roots, the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce 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 cabbage and sauce with red onions and cucumbers", providing training prescription components, soaking in the 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, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, grinding on top of pickles, passerovannye wheat flour and mix of carrots, parsley root, mashed part of onions, pickled cucumbers and wheat flour with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of bitter pepper, allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce, packing meat, cabbage and sauce, sealing and sterilization (RU 2299616 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 obtaining canned food "Burgers Moscow with cabbage and sauce with red onions and cucumbers", 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 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, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrots, parsley root and the remaining part of onions, grinding on top of pickles and mixing carrots, parsley root, mashed part of onions and pickles with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of bitter pepper, allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce, packing meat, 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 following ratio of expenses parts by weight:

beef

234,7-241,6

pork fat, raw

29,8

the grease)

27,3

fresh cabbage

612,5 carrot 13,7

parsley root

3,6-3,7 onions

69,9-70,8

pickles 30,3

wheat bread

46,7

wheat crackers

13,3

meal pumpkin seeds

35 water 69,3

tomato paste, in terms of

30%dry substance

12,7

acetic acid, in recalculation on

80%-s ' concentration

0,13 sugar 5,1 salt 12

black pepper bitter

0,28

allspice

0,02

cinnamon

0,02 nutmeg 0,01

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 5.7% of prescription quantities of onions butterwoth.

These components prescription ratio mixed with approximately 33% prescription amount of salt and approximately 75% of prescription few ground black pepper Gorky with obtaining the beef, which form paneer wheat bread crumbs and fry in melted fat with getting cutlets.

Prepared of fresh cabbage and chopped frozen.

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

Prepared pickles crush on top.

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, pickles and meal of pumpkin seeds in prescription ratio is mixed with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt and bread remaining part of bitter pepper, allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce.

Cutlet, 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 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, and/or acetic acid of a concentration that does not coincide with prescription, carry out a recalculation of their costs equivalent to the content of dry substances and/or acid respectively on the 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 cabbage and sauce with red onions and cucumbers", 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, the shredder and the freezing of fresh cabbage, cut, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, grinding on top of pickles and mixing carrots, parsley root, mashed part of onions and pickles with bone broth, tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of bitter pepper, allspice, cinnamon, nutmeg and a Bay leaf with getting the sauce, packing cutlets, 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 used in the following ratio of expenses parts by weight: