RU2363283C1 - "pheasant chopped cutlets with garnish and fat" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes soaking in milk and chopping wheat bread, chopping pheasant fillet and fat oil, mixing the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, forming it, breading in the wheat breadcrumbs and frying in the melted butter to obtain cutlets, cutting and freezing runner beans and greens, and mixing them in the oxygen-free conditions with table salt, packing the cutlets, obtained mixture and melted butter, sealing and sterilising.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

A known method of developing a culinary dish "Chopped pheasant cutlets with garnish and fat", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping pulp of pheasant and raw fat in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in the oven with the receipt of cutlets, garnishing with boiled pods beans, watering melted margarine and carnations to produce a ready meals (Godunov LE Collection of recipes of dishes and culinary products for public pitaniya.- 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 of producing canned food "Chopped chopped pheasant cutlets with garnish and fat" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the pulp of the pheasant and raw fat, mixing the listed ingredients with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee, to obtain cutlets, cutting and freezing green beans and greens, mixing them without access salt with table salt, packaging of cutlets, the resulting mixture and ghee at the following component consumption, parts by weight:

Pheasant 1443.62 raw fat 12.12 green beans 500 Greenery 18.94 wheat bread 81.82 wheat crackers 45.45 Milk 118.18 Salt 12 black pepper 0.15 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 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 green beans and greens are cut and subjected to freezing, green beans preferably slow, and green greens preferably fast, and then mixed without oxygen with sodium chloride.

Cutlets, the resulting mixture 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 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 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 1.6 · 10 ⁵ and for the control 1.2 · 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 of producing 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 melted butter to produce cutlets, cutting and freezing green beans and greens and mixing them without oxygen with sodium chloride, packing cutlets, the resulting mixture and ghee at the following consumption of components, parts by weight:
pheasant 1443.62 raw fat 12.12 green beans 500 greenery 18.94 wheat bread 81.82 wheat crackers 45.45 milk 118.18 salt 12 black pepper 0.15 melted butter before the release of the target product 1000,
sealing and sterilization.