RU2450548C1 - Cutlet, its preparation method and equipment for method implementation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cutlets manufacture. The method envisages forming meat or chicken or fish mince cutlet evenly coated on all sides with croquette mass casing. Cutlet pieces are cooled to a temperature equal to 2-6 degrees Celsius, put into mortises on the surface of the lower part of the griddle, covered with the upper part of the griddle with mortises for enclosing the upper part of the cutlet pieces. One introduces stick parts (within the range of 0.3 - 0.7 of the total stick length), preliminarily greased with egg yolk, into every cutlet through the side holes. The cutlets are fried on the griddle till complete readiness. The cutlets are unloaded onto paper towels. Croquette pieces are prepared on the base of potatoes or rice or maize or peas or beans or buckwheat or pasta with croquette mass casing halves formed from the pieces with the help of a mould preliminarily greased with egg yolks. The croquette mass casing halves are placed into the lower part of the accessory mould (greased with butter and dredged with breadcrumbs), greased with egg yolk; the cutlets are put into the casing halves, greased with egg yolk and covered with the upper part of the accessory mould (greased with butter and dredged with breadcrumbs). The both parts of the accessory mould are fixed relative to each other with clamps. Then one proceeds with placing into a freezing chamber.

EFFECT: invention ensures production of a cutlet with improved consumer properties and usage convenience.

3 cl, 16 dwg

Description

The invention relates to the food industry, in particular to cutlets, methods for their preparation and equipment for implementing the methods.

The closest analogue of the declared cutlet is a meat and vegetable cutlet containing minced meat (see, for example, RF patent 2214744, IPC7 A23L 1/317, publication date 10.27.2003).

The disadvantage of the closest analogue is the need to serve cooked cutlets on a plate for its use, usually using a knife and fork.

The closest analogue of the claimed method for the preparation of cutlets is a method for the production of cutlets, containing operations for the preparation of minced meat, subsequent molding of round cutlet blanks (see, for example, RF patent 2214744, IPC7 A23L 1/317, publication date 10.27.2003).

The disadvantage of the closest analogue of the claimed method is insufficient preparation for consumption due to the need to use additional table equipment, such as plates, knives and forks.

The closest analogue of the claimed equipment for implementing the method is a device for the preparation of rectangular cutlets of minced meat (see, for example, patent application RU 94013404, IPC6 A47J 37/04, publication date 03/10/1996).

The disadvantage of the closest analogue is the inability to ensure the formation of the billet cutlets with the introduction of sticks in it to hold in hand with the location of the cutlets next to the hand and eliminating the need to use cutlery, such as plates, knives, forks.

The technical result of the claimed cutlet is to improve consumer qualities and ensure the convenience of its use.

The technical result of the claimed method of preparing meatballs is to provide meatballs with improved consumer qualities and ease of use.

The technical result of the claimed equipment for the implementation of the claimed method is to ensure that the basic operations of the method are carried out - forming the cutlet billet, placing part of the stick in it, covering the cutlet with croquet billets.

The essence of the technical solution of the cutlet is that it is formed rounded from minced meat made of meat, or chicken, or fish, evenly coated on all sides with a shell made of croquet mass based on potatoes, or rice, or corn, or peas, or beans, or buckwheat , or pasta, inside is part of the stick in the range from 0.3 to 0.7 of its total length as a holder.

The essence of the technical solution, the method of preparing cutlets consists in the fact that it contains operations for the preparation of minced meat, subsequent molding of round cutlet blanks, and differs from the closest analogue in that cutlet blanks are prepared from meat, or chicken, or fish minced meat, cooled to a temperature of 2-6 degrees Celsius, put into nests on the surface of the lower part of the grill, close the upper part of the grill with nests to cover the upper part of the cutlet blanks, enter each cutlet through the side openings at the junction of the upper and lower parts of the grill, parts of the sticks in the range from 0.3 to 0.7 of the total length of the stick, pre-greased with egg yolk, fry the cutlets in the grill until fully cooked, remove the cutlets on paper towels, and previously prepare potato-based croquet blanks or rice, or corn, or peas, or beans, or buckwheat, or pasta, are formed from them halves of croquetted shells pre-greased with an egg, the resulting halves of croquetted shells are placed in greased butter and sprinkled with the breadcrumbs of the lower part of the additional form, grease with egg yolk, put the cutlets previously removed on a paper towel into the halves of the shells from the croquet mass, lubricate the cutlets with egg yolk, apply the upper part of the additional form greased with butter and sprinkled with breadcrumbs, fix both parts relative to each other additional form clamps, placed in the freezer, cutlets are kept until completely frozen, then removed from the freezer, kept at room oh temperature disconnect the two parts of additional forms, is recovered cutlet shifting parchment, the containers are placed in boxes, placed for storage in the freezer.

The essence of the technical solution of the equipment for implementing the claimed method lies in the fact that it contains a mold for forming cutlet billets and differs from the closest analogue in that it includes a grill for preparing cutlet billets with recesses on the bottom of the grill for introducing chopsticks into cutlets, and a form for molding croquet blanks, consisting of two, lower and upper parts with internal dimensions of nests exceeding the sizes of mold nests for forming cutlet blanks to the thickness of croquet blanks with all sides, an additional form of two, lower and upper parts has been introduced for sequential placement in the lower part of the halves of croquet blanks and cutlet blanks covered with other halves of croquet blanks and covering the lower part with the upper part with clamping elements of the upper and lower parts of the additional form to each other , with recesses on one side of the bottom of the additional form for chopsticks inserted into cutlets.

The essence of the technical solution is illustrated by drawings, where

figure 1 shows a side view of the lid of the mold for forming cutlet blanks;

figure 2 shows in cross section the lower part of the mold for forming cutlet blanks;

figure 3 shows a top view of the base of the lower part of the mold forming croquet blanks;

figure 4 shows a section bB of the base of the lower part of the mold forming croquet blanks;

figure 5 shows a view And the base of the lower part of the mold forming croquet blanks;

Fig.6 shows a top view of a detail of the lower part of the molding form of croquet blanks located on the base;

7 shows a section aa details of the lower part of the molding form croquet blanks located on the base;

on Fig shows a bottom view of the upper part of the mold forming croquet blanks;

figure 9 shows a section bB of the upper part of the molding form croquet blanks;

figure 10 shows a view And the upper part of the mold forming croquet blanks;

11 shows a top view of the lower part of the additional form;

on Fig shows a section bB of the lower part of the additional form;

on Fig shows a view And the lower part of the additional form;

on Fig shows a bottom view of the upper part of the additional form;

on Fig shows a section bB of the upper part of the additional form;

on Fig shows a view And the upper part of the additional form.

The cutlet is formed rounded from minced meat. Stuffing is made of meat, or chicken, or fish. The cutlet is evenly coated on all sides with a shell of croquet mass based on potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta. Inside the cutlet is located part of the stick in the range from 0.3 to 0.7 of its total length as a holder.

A method for the manufacture of cutlets comprises the operations of preparing minced meat, subsequent molding of cutlet blanks of a rounded shape in a mold with a lid (FIGS. 1, 2). Cutlet blanks are prepared from meat, or chicken, or minced meat, cooled to a temperature of 2-6 degrees Celsius. A mold with a lid is placed on the surface of the lower part of the grill so that the lid is located on the surface of the lower part of the grill and that each cutlet billet is located opposite the nests of the grill to accommodate cutlet billets. Slide the mold cover to release the cutlet blanks. Spread the cutlet into the nests on the surface of the lower part of the grill. Close the grill with the top of the grill with nests to cover the upper parts of the cutlet blanks. Enter through the side holes at the junction of the upper and lower parts of the grill into each cutlet part of the sticks in the range from 0.3 to 0.7 of the total length of the sticks, previously lubricated with egg yolk. Cutlets are grilled until cooked. Remove the grilled cutlets on paper towels. Previously, croquet blanks are prepared on the basis of potato, or rice, or corn, or peas, or beans, or buckwheat, or pasta. The croquet mass is placed between the layers of cling film and rolled into a flat layer using a rolling pin with dimensional overlays in the form of discs located at the ends of the rolling pin. After removing the top layer of the food film, croquet blanks are cut with a recess with dimensions that provide coverage on all sides of the half of the cutlet. Half of the shells from croquet mass are formed from them pre-cooled and then lubricated with an egg matrix. The resulting halves of the shells from croquete mass are placed in greased with butter and sprinkled with breadcrumbs lower part of the additional form. Grease with egg yolk and put the patties previously shot on a paper towel. Grease cutlets on top with egg yolk. Put on top greased with butter and sprinkled with breadcrumbs the upper part of the additional form. Both parts of the additional form are fixed with respect to each other with clamps. Place in a freezer until completely frozen. Then removed from the freezer and kept at room temperature. Separate both parts of the additional form. Remove the patties and, shifting the parchment, put them in containers. Then placed for storage in a freezer.

Equipment for implementing the method of preparing cutlets contains a mold for forming cutlet billets, made of two parts: the lower part 1 of the mold (figure 2) for forming cutlet billets and the lid 2 of the mold (figure 1). In the lower part 1 of the mold for forming cutlet blanks, nests 3 are made for the location of minced meat (Fig. 2). The shape and depth of the nests 3 is determined by the predefined dimensions of the cutlet blanks. The number of nests 3 in the form is determined based on the convenience of cooking cutlets. The lower part 1 of the mold at its opposite edges of the top has grooves 4 for accommodating the cover 2 (figure 2). The cover 2 is made flat of sheet material of a rectangular shape and may have a bent edge 5 to remove the cover 2 from the lower part 1 of the form by pulling along the grooves 4 (figure 1). The lower part 1 of the mold can also be made of sheet material of a rectangular shape in which the nests 3 are molded by pressing to accommodate cutlet blanks. The equipment includes a grill. As the grill, any grill can be used, which provides the preparation of cutlets from cutlet blanks with the placement of cutlet blanks in it. The grill is finalized in the lower part by making recesses for introducing sticks through them into cutlets. The sticks can be made flat of wood or plastic material that is approved for use in contact with food. A form for forming croquet blanks has been introduced into the equipment, with internal dimensions of nests exceeding the size of nests of molds for forming cutlet blanks to the thickness of croquet blanks on all sides. The mold contains upper and lower parts. The upper part can be made of two parts - the base 6 and the middle 7 (Fig.3, 4, 5, 6, 7). Nests 8 are made at the base 6. Through nests 9 are made in the middle part 7. The upper part 10 of the form for molding croquet blanks is made in the form of a punch with dimensions determined by the internal dimensions of the croquet blanks (Figs. 8, 9, 10). An additional form (Fig. 11, 12, 13, 14, 15, 16) of two, lower 11 (Fig. 11, 12, 13) and upper 12 (Fig. 14, 15, 16), parts with sockets 13 and 14 for sequential placement in halves 13 of the lower part 11 (Fig. 11) of halves of croquet blanks and cutlet blanks covered with other halves of croquet blanks, covering the lower part 11 with the upper part 12 with sockets 14 and with clamp elements (not shown conditionally in the drawing) upper 11 and lower 12 parts of an additional form between themselves. On the upper side of the lower part 11 of the additional form, recesses 15 are made for accommodating the sticks inserted into the patties (Figs. 11, 12, 13). In the corners of all parts of the molds 6, 7, 10, 11, 12, holes for pins are made to ensure precise alignment of the mold parts.

Claims (3)

1. The cutlet, formed by a rounded forcemeat, characterized in that the forcemeat is made of meat, or chicken, or fish, evenly coated on all sides with a shell of croquet mass based on potatoes, or rice, or corn, or peas, or beans, or buckwheat , or pasta, inside is part of the stick in the range from 0.3 to 0.7 of its total length as a holder. 2. A method of manufacturing cutlets according to claim 1, comprising the steps of preparing minced meat, then forming rounded cutlet blanks, characterized in that the cutlet blanks are prepared from meat, or chicken, or minced meat, cooled to a temperature of 2-6 ° C., spread in nests on the surface of the lower part of the grill, cover the upper part of the grill with nests to cover the upper parts of the cutlet blanks, insert into each cutlet through the side holes at the junction of the upper and lower parts of the grill part of the sticks in the range from 0.3 to 0.7 of the length of the stick, pre-greased with egg yolk, grill the cutlets until fully cooked, remove the cutlets on paper towels, previously prepare croquet blanks based on potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, shape of which halves of croquetted shells pre-lubricated with an egg, the halves of croquetted shells obtained are placed in the lower part of the additional form greased with butter and sprinkled with breadcrumbs, greased with egg with an old tree, put the patties previously removed on a paper towel into the halves of the shells of croquet pulp, grease the patties with egg yolk, apply the upper part of the additional form greased with butter and sprinkled with breadcrumbs, fix both parts of the additional form with clamps, place them in the freezer, stand cutlets until completely frozen, then removed from the freezer, kept at room temperature, disconnect both parts of the additional form, remove the cutlets, ekladyvaya parchment placed in tare boxes are placed for storage in the freezer. 3. Equipment for implementing the method according to claim 2, containing a mold for forming cutlet billets, characterized in that a grill is introduced into it for preparing cutlet billets with recesses on the lower part of the grill for introducing chopsticks into cutlets, a form for forming croquet blanks consisting of two, upper and lower parts with internal dimensions of nests exceeding the sizes of nests of molds for forming cutlet blanks on the thickness of croquet blanks on all sides, an additional form of two, lower and upper, part for sequential placement in the bottom of the halves of croquet billets and cutlet billets, covered with other halves of croquet billets, and covering the lower part with the upper part with the clamping elements of the upper and lower parts of the additional form with each other, with recesses on one side of the lower part of the additional form for sticks introduced into cutlets.

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