RU2378944C2 - Production method of preserves "hazel grouse 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 hazel grouse 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 rutabaga, cutting and freezing sugar peas, kidney beans and herbs, browning wheat flour in melted butter, mixing carrots, white roots, raw onions, rutabaga, sugar peas, sugar beans, herbs, 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 preserves with higher digestibility.

Description

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

A known method of obtaining a culinary dish "Chopped chopped grouse with a garnish 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 hazel grouse and raw fat in a meat grinder, mixing the listed components 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 cabinet oven with obtaining cutlets, garnishing them the created sugar peas, 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 of obtaining the canned product "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 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 rutabaga, cutting and freezing sugar peas, sugar beans and greens, passing wheat flour in ghee, mixing oxygen of carrots, white roots, onions, rutabaga, 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 component consumption, parts by weight:

grouse 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 swede 5.21 sugar peas 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.

The recipe components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared hazel 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 produce cutlets.

Prepared carrots, white roots and onions 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 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 obtaining a canned product, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of hazel grouse and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, molding it, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and blanching rutabaga, cutting and frozen e sugar peas, sugar beans and greens, wheat flour passing in ghee, mixing carrot, white roots, onions, rutabaga, sugar peas, sugar beans, greens, wheat flour, table salt, citric acid, bitter black pepper without access and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:
grouse 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 swede 5.21 sugar peas 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.