RU2519273C1 - Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of preserves in the form of chopped pheasant cutlets with garnish and white sauce with vegetables. 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. Garnish is prepared by way of carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen green beans, French beans and greens, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. One adds into the mixture ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling. Then one performs the cutlets and garnish 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 of producing a canned product "Chopped pheasant 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 pheasant 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 wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white root c and onions, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and greens, sautéing wheat flour in ghee, mixing carrots, white roots, onions, rutabaga, green beans, 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 2378951 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 for producing a canned product “Chopped pheasant 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 pheasant and raw fat, mixing the listed components 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 p carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and greens, mixing carrots, white roots, onions, rutabaga, green beans, sugar beans and greens with the rest of the 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 is filled with bone broth before mixing Mr. and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:

pheasant 1323.3 raw fat 11.1 melted butter 21.1 carrot 9.8-10 white roots 9.9-10 onion 10.7-10.9 swede 5.2 green beans 458.3 sugar bean 4.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 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 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 and onions are chopped, sautéed in ghee and wiped.

Prepared rutabaga is cut and blanched in hot water.

Prepared green beans, 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, onions, rutabaga, green beans, sugar beans, greens and meal of pumpkin seeds 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)

A method of producing a canned product "Chopped pheasant cutlets with a side dish and white sauce with vegetables", which includes preparing the recipe, 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 black bitter pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in ghee; that onion, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and herbs, mixing carrots, white roots, onions, rutabaga, green beans, sugar beans and herbs with 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 ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell, and onenty used in the following ratio of expenses, parts by weight .:
pheasant 1323.3 raw fat 11.1 melted butter 21.1 carrot 9.8-10 white roots 9.9-10 onion 10.7-10.9 swede 5.2 green beans 458.3 sugar bean 4.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 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