RU2482746C1 - Method for production of preserves "chopped turkey cutlets with garnish and white sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, green and sunflower flour with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Chopped turkey cutlets with garnish and white sauce with vegetables", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of turkey and raw fat, mixing these components with part of the salt and part of the black bitter pepper with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in ghee; with the receipt of cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, leeks and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, stirring wheat flour in ghee, mixing carrots, white roots, leeks, onions, rutabaga, green peas, sugar beans , greens and wheat flour with the rest of the salt, citric acid, the rest of the bitter pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2361451 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food "Chopped turkey cutlets with garnish and white sauce with vegetables", 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 a portion salt and part of black pepper to produce minced meat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots ve, white roots, leeks and onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, mixing carrots, white roots, leeks, onions, rutabaga, green peas, sugar beans and greens with flour, the remaining part of salt, citric acid, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which d mixing pour bone broth and incubated for swelling, and the components used in the following flow, pbw .:

turkey 844.8-873.5 raw fat 11.1 melted butter 21.1 carrot 6.5-6.7 white roots 11.3-11.5 onion 5.5-5.6 leek 6.5-6.6 swede 3,5 green pea 454.2 sugar bean 7.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 29th milk 108.3 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000.

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 in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared carrots, white roots, leeks and onions are chopped, sautéed in ghee and wiped.

Prepared rutabaga is cut and blanched in hot water.

Prepared sugar beans and greens are chopped and frozen.

Prepared fresh green pea grain is frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Carrots, white roots, leeks, onions, rutabaga, green peas, sugar beans, greens and sunflower flour in a recipe ratio are mixed with the rest of the salt, citric acid and ground the rest of the black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of turkey corresponds to the use of poultry of the 1st category, and the maximum corresponds to the use of poultry of the 2nd category. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Chopped turkey cutlets with garnish and white sauce with vegetables", 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 part of salt and part of black pepper with obtaining minced meat, molding it, breading in wheat breadcrumbs and frying in ghee to get cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, leeks and onions onions, cutting and blanching rutabaga, cutting and freezing sugar beans and greens, freezing fresh green pea grains, mixing carrots, white roots, leeks, onions, rutabaga, green peas, sugar beans and greens with flour, the rest of the salt , citric acid, the remaining part of black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which is filled with bone broth before mixing ohm and stand for swelling, and the components are used at the following flow rate, parts by weight:
turkey 844.8-873.5 raw fat 11.1 melted butter 21.1 carrot 6.5-6.7 white roots 11.3-11.5 onion 5.5-5.6 leek 6.5-6.6 swede 3,5 green pea 454.2 sugar bean 7.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 29th milk 108.3 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000.