RU2378871C2 - Preparation method of preserves "turkey chopped cutlets with garnish and white sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves as cutlets with garnish and sauce are prepared by soaking wheat bread in milk and chopping; chopping the turkey flesh and raw tallow; mixing the above-mentioned ingredients with table salt and black bitter pepper to obtain the mince. The mince is then shaped, breaded in wheat crumbs and fried in melted butter to obtain cutlets. Then goes cutting, browning carrots, white roots and raw onions in the melted butter followed by rubbing them through, cutting and blanching turnip, cutting and freezing string beans, sugar beans and greens, browning wheat flour in melted butter, mixing carrots, white roots, raw onions, turnip, string beans, sugar beans, greens, wheat flour, table salt, citric acid, black bitter pepper and laurel leaf under oxygen-free conditions, packing the cutlets, the obtained mixture and a bone broth; sealing and sterilising.

EFFECT: production of new product with higher digestibility.

Description

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

A known method of developing a culinary dish "Chopped turkey 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 turkey and raw fat in a meat grinder, mixing these ingredients 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 frying cabinet 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 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, etc. grating carrots, white roots and onions, cutting and blanching turnips, cutting and freezing green beans, sugar beans and greens, passing wheat flour in ghee, mixing carrots, white roots, onions, turnips, green beans, sugar without access 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 beans 458.33 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 produce cutlets.

Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared turnips are 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. The minimum consumption of turkey corresponds to the use of birds of category I, and the maximum corresponds to the use of birds of category II. For components of plant origin, the costs presented 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 accordance with safety indicators, they comply with 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 goods 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 bitter black 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 green beans, sugar beans and greens, wheat flour passing in melted butter, mixing carrots, white roots, onions, turnips, green beans, sugar, greens, wheat flour, sodium chloride, citric acid, bitter pepper bay leaf, packaging of cutlets, the resulting mixture and bone broth with 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 beans 458.33 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.