RU2362386C1 - "pheasant rissoles and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: prepared white bread, preferably hard, is soaked in milk and chopped. Pheasant meat and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then cutlet mass 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 potatoes are cut and blanched. The prepared sugar beans and greens are cut and exposed to freezing, sugar beans are frozen preferably at slow rate and greens are frozen at preferably fast rate. Pre-processed fresh green peas are frozen, preferably - at a slow 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 cutlets, resultant mixture and bone broth are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

Description

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

A known method of producing a culinary dish "Chopped pheasant 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 pheasant pulp and raw fat in a meat grinder, mixing the listed components 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 boiled green peas, watering with white sauce with vegetables and decorating with greens to obtain 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 canned food "Chopped pheasant cutlets with garnish and white sauce with vegetables" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing these 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, b baked roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing carrots, white roots, onions, onions without oxygen leeks, turnips, 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:

pheasant 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 pea 454.17 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 pulp of pheasant 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 sugar beans and greens are cut and frozen, 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)

A method for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, molding 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 sugar beans and greens, freezing fresh green pea grains, passing wheat flour in ghee, mixing carrots, white roots, onions, leeks, turnips, green peas, sugar beans, greens, wheat flour, table salt, without access citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight:
pheasant 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 pea 454.17 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