RU2576864C1 - Method for production of preserved "meatballs with cabbage in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, soaking in milk and chopping wheat bread, chopping of meat and part of bulb onions, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, Mealing in wheat flour and frying in melted fat to produce balls, fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, parsley roots and the remaining bulb onions, wheat flour is browned in melted fat, mixing carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and Laurel leaf to produce a sauce, the balls, cabbages and sauce packing, sealing and sterilisation.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

Description

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

A known method for the production of canned food "Meatballs with cabbage in tomato sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping meat and part of onions, mixing these components with part of salt and part of black pepper to obtain minced meat, molding , breading in wheat flour and frying in melted fat to obtain meatballs, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing pestilence ova, parsley root and the rest of onions, wheat flour flour melting, mixing carrots, parsley root, mashed onions, wheat flour, bone broth, tomato paste, sugar, the rest of salt, the rest of bitter and bay leaves pepper a sheet with sauce, packing meatballs, cabbage and sauce, sealing and sterilization (RU 2302156 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the canned meat production method "Meatballs with cabbage in tomato sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the meat and part of the onion, mixing the listed components with part of salt and part of black bitter pepper with the production of minced meat, its molding, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, passing wheat flour in melted fat, mixing carrots, parsley root, mashed part of onions, wheat flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf with sauce, packing meatballs, cabbage and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

meat 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 carrot 13.1-13.5 parsley root 10.5-10.7 onion 37.1-37.6 wheat bread 56 Wheat flour 41.6 milk 77 tomato paste, in terms of 30% solids content 43.8 sugar 2.6 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat bread, preferably stale, is soaked in milk and cutted.

Prepared meat and approximately 67% of the onion recipe amount are chopped and chopped.

The listed components in a recipe ratio are mixed with approximately 33% of the recipe amount of salt and approximately 34% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in wheat flour and fried in melted fat to produce meatballs.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared carrots, parsley root and the remainder of onions are cut, sautéed in melted fat and wiped.

Prepared wheat flour is sautéed in melted fat.

The carrots, parsley root, mashed onion and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, salt and ground the remaining part of black pepper and bay leaf to obtain a sauce.

Meatballs, cabbage and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 266 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned meatballs with cabbage in tomato sauce, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the meat and part of the onion, mixing the listed components with part of the salt and part of the black pepper to produce the minced meat, molding it, breading in wheat flour and frying in melted fat to produce meatballs, chopping and freezing fresh cabbage, cutting, sautéing in melted fat and rubbing carrots, parsley root and the remaining part of onions, sautéing wheat flour in melted fat, mixing carrots, parsley root, mashed onion, wheat flour, bone broth, tomato paste, sugar, the remaining part of salt, the remaining part of bitter black pepper and bay leaf to obtain a sauce, packing meatballs, cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
meat 320.5-418.9 melted fat 58.6 decorative cabbage 437.5 carrot 13.1-13.5 parsley root 10.5-10.7 onion 37.1-37.6 wheat bread 56 Wheat flour 41.6 milk 77 tomato paste, in terms of 30% solids content 43.8 sugar 2.6 salt 12 black pepper 0.31 Bay leaf 0.05 bone broth before the release of the target product 1000