RU2356283C1 - "turkey chopped cutlets with side dish and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread; turkey meat and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots, raw onions and leek cutting, browning in the melted butter and straining; turnips cutting and blanching, runner beans, French beans and herbs cutting and freezing; wheat flour browning in melted butter; carrots, white roots, raw onions, leek, turnips, runner beans, French beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and laurel leaves mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of developing a culinary dish "Chopped turkey cutlets with a side dish and white sauce with vegetables", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping turkey and raw fat in a meat grinder, mixing these ingredients with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in a cabinet oven with obtaining cutlets, garnishing them creaturely green beans, watering sauce with vegetables and white carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.315-316).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned food "Chopped turkey cutlets with garnish and white sauce with vegetables" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the turkey pulp and raw fat, mixing the listed ingredients with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to obtain cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing string beans, sugar beans and greens, passing wheat flour in ghee, mixing carrots, white roots, onions, leeks, turnips without access , green beans, sugar beans, herbs, wheat flour, sodium chloride, citric acid, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:

turkey 844.75-873.47 raw fat 11.11 melted butter 44.1 carrot 6.5-6.67 white roots 11.33-11.51 onion 5.53-5.6 leek 6.5-6.58 turnip 3.47 green beans 458.33 sugar bean 7.64 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 5.9 milk 108.33 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows

The recipe components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared turkey flesh and raw fat are chopped. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

Prepared carrots, white roots, onions and leeks are chopped, sautéed in ghee and wiped. Prepared turnips are cut and blanched in hot water. Prepared green beans, sugar beans and greens are cut and subjected to freezing, green beans and sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is passaged in ghee. The listed components are mixed without oxygen with sodium chloride, citric acid, bitter black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product of 1.3 · 10 ⁵ and for the control 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of turkey and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, shaping it, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing the pod bean, sugar bean and greens, passing wheat flour in ghee, mixing oxygen of carrots, white roots, onions, leeks, turnips, green beans, sugar beans, greens, wheat flour, sodium chloride, citric acid, bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
turkey 844.75-873.47 raw fat 11.11 melted butter 44.1 carrot 6.5-6.67 white roots 11.33-11.51 onion 5.53-5.6 leek 6.5-6.58 turnip 3.47 green beans 458.33 sugar bean 7.64 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 5.9 milk 108.33 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.