RU2346512C1 - "riga" cutlets" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: whey bread is soaked in cream and chopped; chicken meat is chopped. The above-mentioned ingredients are mixed with culinary salt and hot black pepper for a homogenous farce formation. The farce is moulded to produce cutlets that are breaded in whey crumbs and fried in melted butter. Potatoes are sliced and fried in tallow. Carrots and parsley roots are sliced and sautéed in margarine. Dried prunes are blanched and chopped. Fresh green peas are frozen. The potatoes, carrots, parsley roots, prunes, green peas, garnish and melted butter are mixed under oxygen-free conditions, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1·10⁵ to 1,3·10⁵).

Description

A known method of manufacturing a culinary dish "Cutlets" Riga ", involving soaking in cream and chopping wheat bread in a meat grinder, chopping chicken meat in a meat grinder, mixing the listed components with softened butter, table salt and bitter black pepper, molding, white breading, breading in butter, bringing to readiness in a frying cabinet, pouring with melted butter and garnishing with fried potatoes, stewed carrots with prunes and boiled green peas to obtain finished dishes (Golunova LE, Collection of recipes of dishes and culinary products CIS - SPb .: Profession, 2001 s.25-26).

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 in that the Riga Cutlets canned food production method involves preparing the recipe components, cutting, soaking in cream and chopping wheat bread, chopping chicken meat and mixing the listed ingredients with ghee, table salt and bitter black pepper to produce a cutlet mass, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and frying in ghee of potatoes, cutting and sautéing carrots and parsley root in margarine and, blanching and cutting prunes, freezing fresh grains of green peas and mixing potato, carrots, parsley root, prunes, green peas, sugar and table salt without access to obtain a side dish, packing cutlets, side dish and ghee with the following consumption of components, wt .h .:

chicken 1536.76 melted fat 16.13 margarine 2.42 potatoes 299.15-315.51 carrot 134.08-137.52 parsley root 10.57-10.74 prunes 22.92 green pea 175.81 wheat bread 87.1 wheat crackers 80.65 cream 125.81 sugar 4.24 salt 12 black pepper 0.2 melted butter 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 cream and cutted. Prepared chicken cutter. The listed components are mixed with ghee, 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 potatoes are cut and fried in melted fat. Prepared carrots and parsley root are chopped and sautéed in margarine. Prepared prunes are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar and sodium chloride to obtain a side dish.

Cutlets, garnish and ghee are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except ghee is given taking into account the norms of waste and losses of each type of raw material. The estimated tab of ghee in the cutlet mass is 12.9 kg per 1 ton of the target product. 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, they correspond to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 a pilot product of 1.3 · 10 ⁵ and for a control product of 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 for the production of canned food, which includes preparing the recipe components, cutting, soaking in cream and chopping wheat bread, chopping chicken and mixing the listed components with ghee, table salt and bitter black pepper to produce a cutlet, molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting and frying in ghee of potatoes, cutting and sautéing carrots and parsley root in margarine, blanching and cutting prunes, freezing tion of fresh green pea grains and mixing without access of oxygen potato, carrot, parsley roots, prunes, green peas, sugar and salt to give a garnish, packing cutlets, garnish and ghee next flow components pbw .:
chicken 1536.76 melted fat 16.13 margarine 2.42 potatoes 299.15-315.51 carrot 134.08-137.52 parsley root 10.57-10.74 prunes 22.92 green pea 175.81 wheat bread 87.1 wheat crackers 80.65 cream 125.81 sugar 4.24 salt 12 black pepper 0.2 melted butter before the release of the target product 1000,
sealing and sterilization.