RU2511876C1 - Method for production of preserves "chopped pheasant cutlets with garnish and white sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, pheasant 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, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake 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 ensures reduction of the manufactured target product adhesion to container walls.

Description

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

There is a method of producing canned food ″ Chopped pheasant cutlets with garnish and white sauce with vegetables ″, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing these components 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 production 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 black pepper and bay leaf, packaging of the cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2362387 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 canning production method ″ Chopped pheasant cutlets with garnish and white sauce with vegetables ″, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed components with a portion salt and part of black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in ghee to produce meatballs, 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, ground pumpkin seed meal is used, which before mixing, fill in with bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

pheasant 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 swede 3,5 green pea 454.2 sugar bean 7.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 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 pulp of pheasant 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 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 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, rutabaga, green peas, sugar beans, greens and pumpkin seed meal are mixed with the remaining salt, citric acid and ground remaining 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 pheasant cutlets with garnish and white sauce with vegetables ″, which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed components with part of salt and part of bitter black pepper obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining 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 grains of green peas, 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 ground meal of pumpkin seeds, which is poured with bone before mixing broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
pheasant 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 swede 3,5 green pea 454.2 sugar bean 7.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 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