RU2315511C1 - Method for manufacturing canned food "cutlets with rice and hen meat" - Google Patents

Abstract

FIELD: food industry, canned foods industry.

SUBSTANCE: the present innovation deals with cooking rice up to a 2-fold increase of its mass; cutting hen meat; cutting and freezing parsley greens and mixing the above-mentioned components with hen eggs, common salt and hot black pepper to obtain the stuffing. The latter should be formed, breaded in wheat breading and roasted in melted butter to obtain the cutlets. One should freeze and reduce dill greens upon a chopper; fry wheat flour in melted butter and mix dill greens, wheat flour, sour cream, bone broth and common salt to obtain the sauce. Cutlets and sauce should be packed, sealed and sterilized. The innovation enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Rice Cutlets with Chicken Meat", involving the preparation of recipe components, cooking and cooling rice, cooking, separation from the chicken broth, removing bones from it and cutting meat, cutting parsley, mixing the listed components with chicken eggs, cooked salt and pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in butter to obtain cutlets, sautéing flour in butter, cutting dill, mixing flour and broth, boiling over low heat e adding dill, cream and salt and bring to the boil to give a finished sauce dishes and formation of cutlets and sauce (Mankevich OI, Poultry - Mn .: BelEn, 1994, p.158).

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 “Rice cutlets with chicken meat” involves preparing the recipe components, cooking to double the mass of rice, cutting chicken, cutting and freezing parsley, mixing the listed ingredients with chicken eggs, salt and black bitter pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in ghee; with the production of cutlets, freezing and chopping dill greens on a top, sautéing in ghee oil of wheat flour, mixing dill, wheat flour, sour cream, bone broth and salt to obtain sauce, packing cutlets and sauce at the following component consumption, parts by weight:

chicken 166.67 rice 166.67 chicken eggs 58.67 melted butter thirty wheat crackers fifteen parsley 8.33 dill greens 83.33 Wheat flour 33.33 sour cream 66.67 salt 12 black bitter pepper 0.2 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 rice is boiled until a double increase in mass. Prepared chicken cut. Prepared parsley is cut and subjected to freezing, preferably slow. The listed components are mixed with chicken eggs, salt and black bitter pepper to obtain minced meat. The minced meat is molded, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared dill greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth and sodium chloride to obtain a sauce.

Cutlets and sauce 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 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. 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 11.4 · 10 ⁴ for the experimental product and 9.8 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, boiling to a double increase in the mass of rice, cutting chicken, cutting and freezing parsley, mixing the listed components with chicken eggs, salt and black bitter pepper to obtain minced meat, molding it, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, freezing and chopping dill greens on a top, sautéing wheat flour in ghee, mixing dill greens, wheat flour, cm ethanes, bone broth and table salt to obtain sauce, packing cutlets and sauce at the following component consumption, parts by weight: chicken 166.67 rice 166.67 chicken eggs 58.67 melted butter thirty wheat crackers fifteen parsley 8.33 dill greens 83.33 Wheat flour 33.33 sour cream 66.67 table salt 12 black bitter pepper 0.2 bone broth before the release of the target product 1000, sealing and sterilization.