RU2378955C2 - Preparation method of preserves "chicken 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 as follows: white bread is milk soaked and chopped; chicken fillet and raw tallow are chopped, the listed ingredients are mixed with table salt and black bitter pepper to obtain mince, which is shaped, rolled in breadcrumbs and fried in melted butter to obtain cutlets. Carrots, white roots and onions are cut, browned in melted butter and rubbed through, turnip is cut and blanched, sugar beans and greens are cut and frozen, wheat flour is browned in melted butter, carrots, white roots, onions, turnip, sugar beans, greens, wheat flour, table salt, citric acid, bitter black pepper and bay leaf are mixed under oxygen free conditions. The cutlets, the obtained mixture and bone broth are packed, canned and sterilised. ^ EFFECT: production of canned food with increased digestibility.

Description

There is a method of preparing a culinary dish "Chopped chicken 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 chicken and raw fat in a meat grinder, mixing the listed 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 boiled sugar beans, 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 of preparing the canned product "Chopped chicken cutlets with garnish and white sauce with vegetables" involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of chicken and raw fat, mixing the listed ingredients 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 grinding carrots, white roots and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, passing wheat flour in ghee, mixing without oxygen carrots, white roots, onions, turnips, sugar beans, greens, 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:

chicken 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 turnip 5.21 sugar bean 462.91 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 chicken 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 sugar beans and greens are cut and frozen, 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 preparing a canned product, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of chicken and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, molding, 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, straining wheat flour in ghee, mixing carrots, white roots, onions, turnips, sugar beans, greens, wheat flour, sodium chloride, citric acid, bitter and bay leaves oxygen, and filling cutlets , the resulting mixture and bone broth in the following consumption of components, parts by weight:
chicken 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 turnip 5.21 sugar bean 462.91 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.