RU2365302C1 - "partridge rissoles and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: preserves are prepared by wheat bread soaking in milk and chopping; partridge flesh and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots, raw onions and leek cutting, browning in the melted butter and straining; rutabagas cutting and blanching, French beans, sugar peas and herbs cutting and freezing; wheat flour browning in melted butter; carrots, white roots, raw onions, leek, turnip, sugar beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and laurel leaf mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising.

EFFECT: food products digestibility improvement.

Description

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

There is a method of obtaining a culinary dish "Chopped grouse 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 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, garnishing them with boiled sugar peas, watering with white sauce with vegetables and dressing 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 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 ingredients 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, spruce roots, onions and leeks, cutting and blanching rutabaga, cutting and freezing sugar peas, sugar beans and herbs, sautéing wheat flour in ghee, mixing carrots, white roots, onions, leeks, rutabaga without access , sugar 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:

black 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 sugar peas 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 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, onions and leeks are chopped, sautéed in ghee and wiped. Prepared rutabaga is cut and blanched in hot water. Prepared sugar peas, sugar beans and greens are chopped and frozen, sugar peas and sugar beans preferably slow, and 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)

A method of producing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the grouse and raw fat pulp, 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 sugar peas, sugar beans and greens, wheat flour passing in ghee, mixing carrot, white roots, onions, leeks, rutabaga, sugar peas, sugar beans, greens, wheat flour, sodium chloride, citric acid, without access bitter 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 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 sugar peas 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.