RU2499459C1 - Method for preparation of preserved product "chopped hazel grouse 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, hazel grouse 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 and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, turnip, 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: invention 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 of preparing a canned product "Chopped chopped grouse with garnish and white sauce with vegetables", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of hazel grouse and raw fat, mixing these components with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white cannabis 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 and wheat flour with 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 (RU 2378948 C2, 2010).

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 of preparing the canned product "Chopped grouse 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 hazel grouse and raw fat, mixing the listed components with part of the salt and part of the black bitter pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee le and rub carrots, white roots and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, mixing carrots, white roots, onions, turnips, sugar beans and greens with flour, the remaining salt, citric acid 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 before mixing is filled with bone broth and kept for swelling, and to components are used in the following ratio of costs, parts by weight:

grouse 1323.3 raw fat 11.1 melted butter 21.1 carrot 9.8-10 white roots 9.9-10 onion 10.7-10.9 turnip 5.2 sugar bean 462.9 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 26.9 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 hazel grouse and raw fat are cutted.

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 and onions are chopped, sautéed in ghee and wiped.

Prepared turnips are cut and blanched in hot water.

Prepared sugar beans and greens are chopped and 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, onions, turnips, sugar beans, greens and sunflower flour in a recipe ratio are mixed with the rest of the salt, citric acid and ground the remaining part of the black bitter 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 costs presented in the form of intervals cover their possible change in terms of storage 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)

A method of preparing a canned product "Chopped grouse cutlets with a side dish and white sauce with vegetables", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of hazel grouse and raw fat, mixing the listed ingredients with part of salt and part of 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 onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, mixing carrots, white roots, onions, turnips, sugar beans and greens with flour, the rest of the salt, citric acid, the rest of the 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 poured with bone broth before mixing and kept for swelling, and the components are used the next time elations cost mass parts .:
grouse 1323.3 raw fat 11.1 melted butter 21.1 carrot 9.8-10 white roots 9.9-10 onion 10.7-10.9 turnip 5.2 sugar bean 462.9 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 26.9 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.