Method for production of preserves "moscow cutlets with red sauce with onions and cucumbers". RU patent 2513238.
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Method for production of preserved product "home-made cutlets with sour cream sauce" / 2513235 Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, pork, raw pork tallow and 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, sugar peas and greens cutting, freezing and mixing to produce garnish, wheat flour sauteing in melted butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, mixing wheat flour and pumpkin seeds extraction cake with sour cream and the remaining salt to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. |
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Method for production of preserved product "moscow cutlets with red sauce with onions and cucumbers" / 2513234 Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw pork tallow and part of bulb onions 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 fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, greens cutting and freezing, fresh green peas freezing, pickled cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, pickled cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
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Method for preparation of preserved product "moscow cutlets with red sauce, onions and cucumbers" / 2513233 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, French beans and green cutting and freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, French beans, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
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Method for production of preserves "round rissoles with white sauce with vegetables" / 2513199 Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding to produce round rissoles, carrots, white vegetables, bulb onions and leek cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling at a ratio of 1:5, mixing carrots, white vegetables, bulb onions, leek, turnip, French beans, green peas, green and pumpkin seeds extraction cake with milk, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation. |
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Method for production of preserves "meat balls with cabbages in sour cream sauce with tomato paste" / 2513170 One performs recipe components preparation, wheat bread soaking in milk and chopping, meat and bulb onions chopping. Then one performs the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce balls. One performs fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, tomato paste, bone broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce; the balls, cabbages and sauce packing, sealing and sterilisation. |
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Method for production of preserved product "moscow cutlets with onion sauce" / 2513167 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 tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
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Method for production of preserved product "home-made cutlets with onion sauce and mustard" / 2513165 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 part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green 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, 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, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. |
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Method for production of preserved product "home-made cutlets with red sauce with bulb onions and cucumbers" / 2513008 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 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, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, strained part of bulb onions, brined 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. |
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Method for preparation of preserves "home-made cutlets with red sauce, onions and cucumbers" / 2512987 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. |
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Method for production of preserved product "chopped turkey cutlets with garnish and white sauce with vegetables" / 2512971 Method involves recipe components preparation, wheat bread soaking in milk and chopping, turkey 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, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with flour, 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; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: turkey - 844.8-873.5; raw tallow - 11.1; melted butter - 21.1; carrots - 9.8-10; white vegetables - 9.9-10; bulb onions - 10.7-10.9; rutabaga - 5.2; green peas - 454.2; French beans - 4.6, greens -17.4; wheat bread - 75; wheat crumbs - 27.8; pumpkin seeds extraction cake - 26.9; milk - 108.3; salt - 12; citric acid - 0.07; black hot pepper - 0.15; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000. |
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Meat-and-vegetable paste / 2243700 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water. |
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Meat-and-vegetable paste / 2243701 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water. |
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Sandwich paste / 2243702 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water. |
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Sandwich paste / 2243703 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water. |
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Method for preparing of meat pockets / 2243704 Method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure. |
 Method for manufacture of meat products / 2245624Method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased. |
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Method for producing of cooked sausage with vegetable additive / 2245662 Method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state. |
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Sandwich paste / 2245663 Sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio. |
 Meat-based composition for producing of baby foods / 2245664Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio. |
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Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions 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 fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, green beans and greens cutting and freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green beans, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper 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.
The known method of manufacture of canned food "Burgers Moscow with red sauce with onions and cucumbers", providing training prescription components, soaking in the drinking water and the cutting of 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 fat with getting cutlets, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, cutting and freezing green beans and greens, cut pickled cucumbers, passerovannye in melted fat of wheat flour, mixing carrots, parsley root, passerovannoy part of onions, green beans, pickled cucumbers, greens and wheat flour sauce "South", tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of bitter pepper and Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization (RU 2359522 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 that the method of manufacture of canned food "Burgers Moscow with red sauce with onions and cucumbers", providing training prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, beef fat raw and part of onions, mix listed 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, cut and freezing green beans and greens, cut pickled cucumbers, mixing carrots, parsley root, passerovannoy part of onions, green beans, salted cucumbers and greens with sauce "South", tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of black pepper Gorky and a Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio expenses parts by weight:
beef242,8-249,9
beef fat, raw
30,8the grease)
27 carrot12,9-13,2
parsley root
3,4-3,5 onions 71-71,9 pickles 18,9green beans
569 greens 17,2wheat bread
48,3wheat crackers
13,8the sunflower seeds pumpkin
16,6 water 71,7sauce "South"
8,6tomato paste, in terms of
30%dry substance
13,8acetic acid, in recalculation on
80%-s ' concentration
1,3 sugar 3,5 salt 12black pepper bitter
0,3Bay leaf
0,03bone broth
to output of the target 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 is mixed with some 34% of the prescription of the amount of salt and approximately 70% 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 carrots, parsley root and the remaining onions cut, passer in melted fat and wipe.
Prepared beans and greens cut and freeze.
Prepared pickled cucumbers cut.
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, green beans, pickled cucumbers, greens and meal pumpkin seeds prescription ratio mix with sauce "South", tomato paste, acetic acid, sugar, remaining a part of salt and bread remaining part of bitter pepper 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, 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.
The way we produce canned food "Burgers Moscow with red sauce with onions and cucumbers", 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, it molding, '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 green beans and greens, cut pickled cucumbers, mixing carrots, parsley root, passerovannoy part of onions, green beans, salted cucumbers and greens with sauce "South", tomato paste, acetic acid, sugar, remaining a part of salt, the remaining part of bitter pepper and Bay leaf, packing cutlets, resulting mixture and bone broth, 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:
beef242,8-249,9
beef fat, raw
30,8the grease)
27 carrot12,9-13,2
parsley root
3,4-3,5 onions 71-71,9 pickles 18,9green beans
569 greens 17,2wheat bread
48,3wheat crackers
13,8meal pumpkin seeds
16,6 water 71,7sauce "South"
8,6tomato paste, in terms of
30% the content of dry substances
13,8acetic acid, in recalculation on
80%-s ' concentration
1,3 sugar 3,5 salt 12black pepper bitter
0,3Bay leaf
0,03bone broth
to the exit of the desired product 1000