RU2515167C1 - Method for production of preserves "chopped pheasant cutlets with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the forms of chopped pheasant cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping pheasant flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, parsley roots and bulb onions (cut, sauteed in melted butter and strained), cut and frozen sugar peas and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, the produced mixture and bone broth are packed with subsequent 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 of producing canned food ″ Chopped pheasant cutlets with garnish and red main sauce ″, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing these components with part of the salt and part of the black pepper with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, cutting, passaging in ghee and rubbing carrots, parsley root and onion onions, cutting and freezing sugar peas and greens, passing wheat flour in ghee, mixing carrots, parsley root, onions, sugar peas, greens and wheat flour with tomato paste, sugar, the rest of the salt, the rest of the bitter pepper and laurel a sheet, packing cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2360504 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 producing canned food ″ Chopped pheasant cutlets with garnish and red main sauce ″, 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 the salt and part of black bitter 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 and, parsley and onion root, cutting and freezing sugar peas and greens, mixing carrots, parsley root, onions, sugar peas and greens with tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the patties the resulting mixture and bone broth, sealing and sterilization, according to the invention, use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio research institutes, parts by weight:

pheasant 1323.3 raw fat 11.1 melted butter 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 sugar peas 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 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, parsley root and onions are cut, passaged in ghee and wiped.

Prepared sugar peas 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, parsley root, onions, sugar peas, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt 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.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Preserved fruit", 1990, p. 124 )

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)

A method of producing canned food ″ Chopped pheasant cutlets with garnish and red main sauce ″, which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed ingredients with part of salt and part of black bitter 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, parsley root and onions, cut y and freezing sugar peas and greens, mixing carrots, parsley root, onions, sugar peas and greens with tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packing the cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept 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 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 sugar peas 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000