RU2364267C1 - "turkey chopped cutlets and white sauce with vegetables" preserves production method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by white bread soaking in milk and chopping, turkey fillet meat and fat oil cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Carrots, white roots and raw onions are cut, browned in melted butter and strained. Swedes are cut and blanched. French beans and herbs are cut and frozen. Fresh green peas are frozen. Wheat flour is sauteed in melted butter. Carrots, white roots, raw onions, turnip, sugar beans, green peas, greens, wheat flour, salt, citric acid, hot black pepper and bay leaf are mixed under oxygen-free conditions. The cutlets, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of producing a culinary dish "Chopped turkey cutlets with a side dish 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 turkey and raw fat in a meat grinder, mixing these ingredients with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in an oven to obtain cutlets, garnished 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 the canned product "Chopped turkey cutlets with garnish and white sauce with vegetables" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the turkey 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 rub carrots, white roots and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh grain of green peas, sautéing wheat flour in ghee, mixing carrot, white roots, onions, turnips, green without oxygen peas, sugar beans, 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:

turkey 844.75-873.47 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 turnip 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 turkey flesh 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 and onions 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. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. 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 of producing a canned product, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of turkey and raw fat, mixing the listed components with table salt and black bitter pepper to produce a cutlet, shaping it, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh grain of green peas, passing wheat flour in ghee, mixing without oxygen carrots, white roots, onions, turnips, green peas, sugar beans, greens, wheat flour, sodium chloride, citric acid, bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:
turkey 844.75-873.47 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 turnip 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.