RU2362320C1 - "black game chopped cutlets and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes soaking in milk and chopping wheat bread, chopping black game fillet and fat oil, mixing the listed components with table salt and black bitter pepper to obtain cutlet mass, forming it, covering in wheat breadcrumbs and frying in melted butter to obtain cutlets, cutting, browning in melted butter and straining carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and green, freezing fresh green peas, browning wheat flour in melted butter, mixing carrots, white roots, onions, rutabaga, green peas. Sugar beans, green, wheat flour, table salt, citric acid, black bitter pepper and bay leaf, packing culets, obtained mix and bone broth, sealing and sterilising.

EFFECT: new canned food features improved digestibility as compared to a similar dish.

Description

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

A known method of producing a culinary dish "Chopped black grouse with garnish 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 the pulp of black grouse and raw fat in a meat grinder, mixing these 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 side dishes boiled green peas, watering with white sauce and vegetables and dressing with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - 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 the production of the canned product "Chopped grouse cutlets with garnish and white sauce with vegetables" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the grouse pulp and raw fat, mixing the listed components 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 and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing carrots, white roots, onions, rutabaga without access, green peas, sugar beans, greens, wheat flour, table salt, citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:

black grouse 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 swede 5.21 green pea 454.17 sugar bean 4,58 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.25 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 black grouse 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 and onions are chopped, sautéed in ghee and wiped. Prepared rutabaga is cut and blanched in hot water. Prepared sugar beans and greens are cut and subjected to freezing, sugar beans - preferably slow, and greens - preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. 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)

Method for the production of canned product “Chopped grouse cutlets with a side dish and white sauce with vegetables”, which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the grouse and raw fat, mixing the listed ingredients with table salt and bitter black pepper obtaining cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee; obtaining cutlets, cutting, sautéing in ghee and rubbing carrots, white roots of onions and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing carrots, white roots, onions, rutabaga, green peas, sugar beans without access , herbs, wheat flour, table salt, citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
black grouse 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 swede 5.21 green pea 454.17 sugar bean 4,58 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.25 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.