RU2506845C1 - Method for preparation of preserves "chopped partridge 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 involves wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with nearly 33% of the recipe quantity of salt and nearly 33% of the recipe quantity 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, turnip cutting and blanching, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, mixing the extraction cake, carrots, white vegetables, leek, bulb onions, turnip, French beans and greens with the remaining recipe quantity of salt, citric acid, the remaining recipe quantity of black hot pepper and laurel leaf to produce a mixture, the cutlets, mixture and bone broth packing, sealing and sterilisation to produce the target product.

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 of preparing canned food "Chopped partridge cutlets with garnish and white sauce with vegetables", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of partridge 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 breadcrumbs and frying in ghee; obtaining cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, onions -treea and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, straining wheat flour in ghee, mixing carrots, white roots, leeks, onions, turnips, sugar beans, greens and wheat flour with 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 (RU 2369483 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 of preparing canned food "Chopped chicken 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 partridge and raw fat, mixing the listed components with a portion salt and part of black pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, leeks and onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, mixing carrots, white roots, leeks, onions, turnips, 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, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth before mixing and allowed to stand for I swell, and the components used in the following ratio of expenses, parts by weight .:

partridge 1323.3 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 turnip 3,5 sugar bean 466 greenery 17.4 wheat bread 75 wheat crackers 27.8 ground pumpkin seed meal 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 partridge flesh 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 melted butter to produce cutlets.

Prepared carrots, white roots, leeks 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 ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Carrots, white roots, leeks, onions, turnips, sugar beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with the rest of the salt, citric acid and ground the remaining part of 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 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were 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 partridge cutlets with garnish and sauce", including soaking in milk and chopping wheat bread, chopping the pulp of a partridge and raw fat, mixing the listed components with about 33% of the recipe for salt and about 33% of the recipe for black bitter pepper with the production of minced meat, its molding, breading in breadcrumbs and frying in ghee; with the production of cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, leeks and onions onions, cutting and blanching turnips, cutting and freezing sugar beans and greens, pouring ground pumpkin seed meal with bone broth in a weight ratio of about 1: 5, holding it for swelling and mixing meal, carrots, white roots, leeks, onions , turnips, sugar beans and greens with the remaining prescription amount of salt, citric acid, the remaining prescription amount of black bitter pepper and bay leaf to obtain a mixture, packaging of cutlets, mixture and bone broth, sealing and sterilization to obtain the target th product, while using components in the following ratio of costs, parts by weight:
partridge 1323.3 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 turnip 3,5 sugar bean 466 greenery 17.4 wheat bread 75 wheat crackers 27.8 ground pumpkin seed meal 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