RU2361441C1 - "quail chopped cutlets and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Wheat bread, preferably hard, is soaked in milk and chopped. Quail flesh and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted butter to make cutlets. Carrots, white roots, raw onions and leek are cut, browned in melted butter and strained. Prepared turnip are cut and blanched. The prepared runner beans, sugar beans and greens are cut and exposed to freezing, runner beans and sugar beans are frozen preferably at slow rate and greens are frozen at fast rate. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with culinary salt, citric acid, hot black pepper and bay leaf under oxygen-free conditions. The cutlet resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: enhanced preserve digestibility.

Description

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

A known method of developing a culinary dish "Chopped meat cutlets with a side dish and white sauce with vegetables", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping partridge and raw fat in a meat grinder, mixing the listed components with common salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in a frying cabinet with obtaining cutlets, their garnish boiled green beans, watering with white sauce and vegetables and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering, - St. Petersburg: ProfiKS, 2003, p.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 for producing canned food "Chopped chicken cutlets with garnish and white sauce with vegetables" involves preparing the recipe, soaking in milk and chopping the wheat bread, chopping the pulp of the partridge and raw fat, mixing the listed ingredients with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat 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 green beans, sugar beans and greens, passing wheat flour in ghee, mixing carrots, white roots, onions, leeks without oxygen, turnips, green beans, sugar beans, greens, wheat flour, table salt, citric acid, black bitter pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:

partridge 1323.32 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.

Prescription components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared partridge pulp and raw fat are cutted. 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 chopped and frozen, green beans and sugar beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed 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. 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 a partridge 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 string bean beans, sugar beans and greens, wheat flour passing in melted butter, mixing carrot, white roots, onions, leeks, turnips, green beans, sugar beans, greens, wheat flour, sodium chloride, citric acid, without access black pepper and bay leaf, packing of cutlets, the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight:
partridge 1323.32 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