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Method for production of preserves "home-made cutlets in base red sauce". RU patent 2513408.

IPC classes for russian patent Method for production of preserves "home-made cutlets in base red sauce". RU patent 2513408. (RU 2513408):

A23L1/317 -

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FIELD: food industry.

SUBSTANCE: method envisages 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, greens cutting and freezing, fresh green peas freezing and mixing with greens 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, strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, 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.

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 production of canned food "Burgers home with main red sauce", providing training prescription components, soaking in drinking water and cutting wheat bread, cutting beef, pork and beef fat raw, blanching and the cutting part of onions, mixing of these components with chicken eggs, 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 and freezing of greenery, freezing fresh beans, green peas, cutting, passerovannye in melted fat and RUB carrots, parsley root and remaining onion, passerovannye in melted butter wheat flour, mixing green peas, greens, carrots, parsley root, grated pieces of onion, wheat flour, tomato paste, sugar, remaining salt, the remaining parts of bitter pepper and Bay leaf, packing cutlets, resulting mixture and bone broth, sealing and sterilization (RU 2355189 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 by the way of manufacture of canned food "Burgers home with red basic sauce", providing training prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, pork, beef fat raw and part of onions, mixing of these components with chicken eggs, a part of salt and part pepper black bitter with obtaining the beef, its formation, 're breading in wheat crackers and roasting in melted fat with getting cutlets, cutting and freezing of greenery, freezing fresh beans, green peas, cutting, passerovannye in melted fat and RUB carrots, parsley root and the remaining part of onions, packing listed components, flour, bone broth, tomato paste, sugar, remaining salt, the remaining parts of bitter pepper and Bay leaf, sealing and sterilization, according to the invention, before packing consists of separate mixing green peas and greens with getting garnish and carrots, parsley root, mashed part of onions, flour, bone broth, tomato paste, sugar, remaining salt, the remaining parts of bitter pepper and Bay leaf with getting the sauce, use ground meal pumpkin seeds that before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

beef

174,84-179,01

pork

86-108,15

beef fat, raw

6,9

chicken eggs

3,79

the grease)

22,41 carrot

16,14-15,55

onions

16,14-16,34

parsley root

4,29-4.26 deaths

green peas

563,79 greens 17,24

wheat bread

44,83

wheat crackers

13,79

meal pumpkin seeds

9,9 water 68,97

tomato paste, in terms of

30%dry substance

16 sugar or 4.31 salt 12

black pepper bitter

0,43

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, beef fat, raw and approximately 50% of prescription quantities of onions butterwoth.

These components prescription ratio mix with eggs, approximately 64% of prescription amount of salt and bread approximately 79% of prescription quantity of bitter pepper and Bay leaf with obtaining the beef, which form paneer wheat bread crumbs and fry in melted fat with getting cutlets.

Prepared greens cut and freeze.

Prepared fresh corn, green peas, frozen.

Green peas and greens mix prescription in relation to the receiving side.

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

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology 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 and meal pumpkin seeds prescription ratio is mixed with bone broth, tomato paste, sugar, remaining a part of salt and bread remaining part of bitter pepper and Bay leaf with getting the sauce.

Burgers, garnish 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. Minimum consumption of pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-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.

Method of production of canned food "Burgers home with main red sauce"providing preparation prescription components, soaking in drinking water and the cutting of wheat bread, cutting beef, pork, beef fat raw and part of onions, mixing of these components with chicken eggs, 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 and freezing of greenery, freezing fresh beans, green peas, cutting, passerovannye in melted fat and RUB carrots, parsley root and the remaining part of onions, packing listed components, bone broth, tomato paste, sugar, remaining salt, the remaining parts of bitter pepper and Bay leaf, sealing and sterilization, wherein before packing consists of separate mixing green peas and greens with getting garnish and carrots, root parsley, grated pieces of onion, bone broth, tomato paste, sugar, remaining salt, the remaining parts of bitter pepper and Bay leaf with getting the sauce, use ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling and components used in the following ratio of expenses parts by weight: