METHOD FOR PREPARATION OF PRESERVES 'ROLL WITH BULB ONIONS AND EGGS WITH RED MAIN SAUCE'

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: goat meat - 364.5-399; chicken eggs - 60; melted butter - 28.1; fresh white cabbages - 408.3; carrots - 16.7-17.1; parsley roots - 4.5-4.6; bulb onions - 198-200.5; parsley greens - 16.7; wheat bread - 50; wheat crumbs - 13.3; sunflower flour - 17.5; milk -76.7; tomato paste in conversion to 30% dry substances content - 11.1; sugar - 4.2; salt - 12; black hot pepper - 0.25; laurel leaf - 0.03; bone broth till the target product yield is equal to 1000. White bread is soaked in milk and chopped. Goat meat is chopped. Then the listed ingredients are mixed with part of salt and part of black hot pepper to produce a cutlet mass. Bulb onions are cut, sauteed in melted fat and partially strained. One performs boiling, shelling and cutting part of chicken eggs. Parsley greens are cut. One mixes the unstrained part of bulb onions, boiled chicken eggs and parsley greens to produce mince. Then the cutlet mass and mince are laid in layers, twisted, steeped in the remaining chicken eggs, mealed in wheat crumbs and fried in melted fat to produce rolls. Fresh white cabbages are chopped and frozen. Carrots and parsley roots are cut, sauteed in melted fat and strained. Sunflower flour is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one performs mixing carrots, parsley roots, the strained part of bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The rolls, cabbages and sauce are packed, sealed and sterilised.;EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.