Method for production of preserved product "moscow cutlets with red sauce with onions and cucumbers"

FIELD: food industry.

SUBSTANCE: 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, 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, sugar peas, 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 dining dishes.

There is a method of production of canned product "Burgers Moscow sauce with red onions and cucumbers", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef and pork fat raw, cutting, blanching and cutting part of the onions, mixing the listed components with 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, passerovannye in melted fat and RUB carrots, parsley root and remaining onions, cutting and freezing greens, freezing fresh beans green peas, cut pickles, passerovannye in melted fat, wheat flour, mix carrots, parsley root, passerovannoy part of onions, green peas, pickled cucumbers, greens and wheat flour sauce "South", tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization (EN 2350155 C1, 2009).

The disadvantage of this method is the high blood pressure is Asia 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 product "Burgers Moscow sauce with red onions and cucumbers", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, pork fat raw and part of the onions, mixing the listed components with 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, passerovannye in melted fat and RUB carrots, parsley root and remaining onions, cutting and freezing greens, freezing fresh beans green peas, cut pickles, mix carrots, parsley root, passerovannoy part of onions, green peas, pickled cucumbers and green sauce "South", tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour the bone broth is m 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 fat, raw and approximately 5.6% of the prescription quantity of onions matterwhat.

These components in the recipe ratio is mixed with approximately 34% of the prescription amount of salt and about 70% of the prescription amount of ground black pepper bitter with getting the stuffing, which is formed into, paneer wheat bread crumbs and fry in melted fat from the receipt of the cutlets.

Prepared carrots, parsley root and the remaining onion thread is jut, passer in melted fat and wipe

Prepared greens cut and freeze.

Prepared fresh corn green peas frozen.

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, green peas, pickles, parsley and sunflower seeds pumpkin in the recipe ratio is mixed with sauce "South", tomato paste, acetic acid, sugar, the remaining part of salt and grind the rest of the black pepper bitter and Bay leaf.

Burgers, obtained mixture and bone broth 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 beef corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible changes with the OK to store 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 was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue no,

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

Method of production of canned product "Burgers Moscow sauce with red onions and cucumbers", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting of beef, pork fat raw and part of the onions, mixing the listed components with part of the Oli and part black pepper bitter with obtaining meat, its molding, 're breading in wheat crumbs and frying in melted fat with getting cutlets, cut, passerovannye in melted fat and RUB carrots, parsley root and remaining onions, cutting and freezing greens, freezing fresh beans green peas, cut pickles, mix carrots, parsley root, passerovannoy part of onions, green peas, pickled cucumbers and green sauce "South", tomato paste, acetic acid, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, and the resulting mixture bone broth, sealing and sterilization, characterized in that 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: