Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers"

FIELD: food industry.

SUBSTANCE: method involves 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, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, pickled cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. The components are used at a specified quantity.

EFFECT: method usage allows to reduce the manufactured target product adhesion to container walls.

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

Known method of preparing canned "homemade Meatballs with red sauce with onions and pickles", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, pork, and beef fat raw, blanching and cutting part of the onions, mixing the listed components with chicken eggs, part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted fat with getting cutlets, cut and freeze sugar beans and greens, cutting, passerovannye in melted fat and RUB carrots, root parsley and remaining onions, cut pickles, passerovannye in melted fat, wheat flour, mixing sugar beans, greens, carrots, parsley root, grated pieces of onions, pickles, wheat flour, tomato paste, sauce "South", acetic acid, sugar, remaining salt, remaining pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization (EN 2362451 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the container received the th 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 canning "homemade Meatballs with red sauce with onions and pickles", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, pork, and beef fat raw and part of the onions, mixing the listed components with chicken eggs, part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted fat with getting cutlets, cut and freeze sugar beans and greens, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onions, cut pickles, the packaging of these components, flour, bone broth, tomato paste, sauce "South", acetic acid, sugar, remaining salt, remaining pepper bitter and Bay leaf, sealing and sterilization according to the invention, before packing consists of separate mixing sugar beans and greens with obtaining and garnish with carrot, parsley root, grated pieces of onions, pickles, flour, bone broth, tomato paste, with the USS "South", acetic acid, sugar, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, flour use 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:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in drinking water and matterwhat.

Prepared beef, pork, beef tallow, raw and approximately 10% prescription share of the VA onions matterwhat.

These components in the recipe ratio is mixed with chicken eggs, approximately 70% of the prescription amount of salt and grind approximately 79% of the prescription quantity of black pepper bitter and Bay leaf with getting the stuffing, which is formed into, paneer wheat bread crumbs and fry in melted fat from the receipt of the cutlets.

Prepared sugar beans and greens cut, frozen and mixed prescription in relation to the receiving side dish.

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

Prepared pickles cut.

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.

Carrots, parsley root, mashed part of onions, pickled cucumbers and sunflower seeds pumpkin in the recipe ratio is mixed with bone broth, tomato paste, sauce "South", acetic acid, sugar, the remaining part of salt and grind the rest of the black pepper bitter and Bay leaf with obtaining sauce.

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. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

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. 8 containing products obtained according to the described technology and the closest analogue, VSC is ivali and set the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

The method of preparation of canned food "homemade Meatballs with red sauce with onions and pickles", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, pork, and beef fat raw and part of the onions, mixing the listed components with chicken eggs, part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted fat with getting cutlets, cut and freeze sugar beans and greens, cutting, passerovannye in melted fat and RUB carrots, parsley root and the remaining part onions, cut pickles, the packaging of these components, flour, bone broth, tomato paste, sauce "South", acetic acid, sugar, remaining salt, remaining pepper bitter and Bay leaf, sealing and sterilization, characterized in that before packing consists of separate mixing sugar beans and greens with obtaining and garnish with carrot, parsley root, grated pieces of onion, marinoan the x cucumbers, flour, bone broth, tomato paste, sauce "South", acetic acid, sugar, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, flour use 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: