RU2367251C1 - "partridge chopped cutlets with garnish and red main sauce" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. White bread is soaked in milk and chopped. Prepared partridge meat and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Carrots, parsley root and raw onions are cut, browned in melted butter and strained. Sugar peas and herbs are cut and frozen. Wheat flour is sauteed in melted butter. Carrots, parsley root, raw onions, sugar peas, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and laurel leaf are mixed under oxygen-free conditions. Cutlets, obtained mixture and bone broth are packed. Then sealed and sterilised.

EFFECT: invention allows manufacturing of canned food with increased digestibility.

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 red main sauce", 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 the listed components with cooked 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, their garnish s boiled sugar snap peas, red watering basic sauce and 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 red main sauce" 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 pepper black bitter 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 , parsley and onion root, cutting and freezing sugar peas and greens, passing wheat flour in ghee, mixing carrot oxygen without access, parsley root, onion, sugar peas, greens, wheat flour, tomato paste, sugar, table salt, 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 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 sugar peas 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste 30% 13.89 sugar 3.47 salt 12 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, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared sugar peas and greens are chopped and frozen, sugar peas are preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste, sugar, table salt, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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)

The method of obtaining, involving the preparation of recipe components, soaking in milk and chopping wheat bread, chopping the pulp of black grouse and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs and frying in melted bread oil to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing sugar peas and greens, sautéing in ghee e wheat flour, mixing without oxygen carrots, parsley root, onions, sugar peas, greens, wheat flour, tomato paste, sugar, table salt, black pepper and bay leaf, packing cutlets, the resulting mixture and bone broth at the next flow components, parts by weight:
black grouse 1323.32 raw fat 11.11 melted butter 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 sugar peas 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste in terms of 30% 13.89 sugar 3.47 table salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.