RU2362392C1 - "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method - Google Patents

"hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method Download PDF

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Publication number
RU2362392C1
RU2362392C1 RU2008108753/13A RU2008108753A RU2362392C1 RU 2362392 C1 RU2362392 C1 RU 2362392C1 RU 2008108753/13 A RU2008108753/13 A RU 2008108753/13A RU 2008108753 A RU2008108753 A RU 2008108753A RU 2362392 C1 RU2362392 C1 RU 2362392C1
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RU
Russia
Prior art keywords
beans
cutlets
melted butter
wheat
greens
Prior art date
Application number
RU2008108753/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2008108753/13A priority Critical patent/RU2362392C1/en
Application granted granted Critical
Publication of RU2362392C1 publication Critical patent/RU2362392C1/en

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Abstract

FIELD: food production process.
SUBSTANCE: prepared white bread, preferably hard, is soaked in milk and chopped. Hazel grouse fillet 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 turnip is 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 laurel 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 developing a culinary dish "Chopped chopped grouse with a garnish 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 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 creaturely green beans, watering sauce with vegetables and white carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.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 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 breadcrumbs and frying in ghee to obtain cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and greens, sautéing wheat flour in ghee, mixing carrots, white roots, onions, leeks, rutabaga without access , green beans, sugar beans, herbs, wheat flour, sodium chloride, citric acid, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
grouse 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
swede 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 hazel grouse and raw fat are chopped. 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 rutabaga is 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)

  1. A method of producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of hazel grouse 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 rutabaga, cutting and freezing the string baked beans, sugar beans and greens, wheat flour passing in melted butter, mixing carrot, white roots, onions, leeks, rutabaga, 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:
    grouse 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 swede 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.
RU2008108753/13A 2008-03-11 2008-03-11 "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method RU2362392C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2008108753/13A RU2362392C1 (en) 2008-03-11 2008-03-11 "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2008108753/13A RU2362392C1 (en) 2008-03-11 2008-03-11 "hazel grouse chopped cutlets and white sauce with vegetables" preserves preparation method

Publications (1)

Publication Number Publication Date
RU2362392C1 true RU2362392C1 (en) 2009-07-27

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2480088C1 (en) * 2012-07-27 2013-04-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2484711C1 (en) * 2012-08-08 2013-06-20 Олег Иванович Квасенков Method for preparation of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527394C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527396C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527395C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527399C1 (en) * 2013-04-17 2014-08-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527386C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527404C1 (en) * 2013-04-17 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527381C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "hazel grouse chopped cutlets with garnish and white sauce with vegetables"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.315-316. *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2480088C1 (en) * 2012-07-27 2013-04-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2484711C1 (en) * 2012-08-08 2013-06-20 Олег Иванович Квасенков Method for preparation of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527394C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527396C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527395C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527386C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527381C1 (en) * 2013-04-10 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "hazel grouse chopped cutlets with garnish and white sauce with vegetables"
RU2527399C1 (en) * 2013-04-17 2014-08-27 Олег Иванович Квасенков Method for production of preserves "chopped hazel grouse cutlets with garnish and white sauce with vegetables"
RU2527404C1 (en) * 2013-04-17 2014-08-27 Олег Иванович Квасенков Method for production of preserved product "chopped hazel grouse cutlets with garnish and white sauce with vegetables"

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