RU2646880C1 - Method for fast cooking of first course meal from animal raw materials - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to a method for the rapid preparation of a first course meal from animal raw materials, and can be used in meat, poultry, fish processing industries in the production of instant food. Method for the rapid preparation of a first course meal, comprising a broth and a mixture of noodles, meat and flavoring additives, provides for the production of broth from non-standard raw materials, in the form of bones after boning carcasses of birds or cattle or rabbits, after cooking, the hot broth and bones are separated, the broth is cooled to a temperature of 70–80 °C and packed in an insulated container with a tube. Meat used is skin from the carcass of the bird, which on the flesh side is greased, fried for 4–5 minutes at a temperature of 120–130 °C in the melt of the internal fat of the flesh upon reaching a moisture content of 7.5–8.0 %, cooled to 18–20 °C, cut into segments with a width of 4.0–4.5 mm, sprinkled with a mixture of dry crushed herbs and vegetables, salt and pepper in a ratio of 2:4:1, separating excess mixture by shaking on a sieve for 2–3 minutes, followed by mixing the segments with noodles in a ratio of 5 parts of noodles and 1 part of fried poultry skin segments. Mixture of noodles, meat and flavoring additives is packed into insulated containers, hung on the lid of a insulated container with a tube with pre-packaged broth, mixture of noodles, meat and flavoring additives prepacked in insulated containers is rigidly fixed and tightened with a cap.

EFFECT: method enables to obtain a high-quality product, expand the range of fast-food catering products, enable eating in both home and uncomfortable conditions.

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Description

FIELD OF THE INVENTION

The invention relates to the food industry, in particular to a method for quick cooking of the first dish from raw materials of animal origin, and can be used in meat, poultry, fish processing industries in the production of instant products.

State of the art

A known method for the quick preparation of a set of dishes, comprising pouring hot liquid into sections organized for the first, second and third dishes and closed with sealing lids, the corresponding concentrated products being placed in these sections, while the hot liquid is poured into sections with the second and third dishes, sections of the second and first courses are made in the form of communicating vessels in such a way that after watering and saturation of the second course with moisture, all excess liquid from the section of the second course flows into the first course section (see Pat. RU No. 2159730, IPC B65D 81/34, B65D 5/16, B65D 1/36, A47G 19/10, publ. 11/27/2000).

The disadvantage of this method is the difficulty of preparation, high cost.

Known instant food product from raw materials of animal origin, in which quality it contains boneless meat of any sort of different types of livestock, rabbits, poultry, fish, protein seafood, as well as from a mixture, including raw materials that are non-standard in fatness, which is cooked or cooked heat treatment, crushed, molded and dried product with a finely divided, hygroscopic, moisture-conducting and porous structure containing flavoring, structure-forming and binding comp nents as well as the product contains vlagoprovodyaschie components and / or to the product by mechanical impact during molding to create additional vlagoprovodyaschih capillary channels, wherein the product ready for use by the addition thereto of a boiling liquid, e.g., water, milk, broth.

The food product as binders contains, for example, soy isolate, soy concentrate, cereal processing products.

The food product is subjected to heat treatment, for example, in microwave installations, in infrared installations.

The food product contains structure-forming and moisture-conducting components based on plant, biological and / or chemicals (see Pat. RU No. 2154968, IPC A23L 1/31, A23B 4/03, publ. 08.27.2000).

The disadvantage of this method is the complexity of the preparation, obtaining only one dish, high cost.

The closest in technical essence and the achieved positive result and accepted by the author for the prototype is a method for producing a fast food product, including mixing noodles, meat and flavoring additives, while the meat is poultry carcass skin, which is salted on the side of the meat and fried in for 4-5 minutes at a temperature of 120-130 ° C in the melt of the internal fat of the mezra upon reaching a moisture content of 7.5-8.0%, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkle with a mixture of dry crushed greens and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 2-3 minutes, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of fried slices of poultry skin.

The method uses the skin of carcasses or chickens, or geese, or ducks.

In the method, dry crushed greens, vegetables, salt and pepper are used as flavor additives (see US Pat. RU No. 2577883, IPC A23L 1/00, A23L 1/162, A23L 1/312, publ. March 20, 2016).

The disadvantage of this method is the preparation of only one dish, namely a mixture of noodles, meat and flavoring additives.

Disclosure of invention

The objective of the invention is to develop a method for quick cooking of the first dish from raw materials of animal origin, with the preparation of the first dish of high nutritional quality, with the possibility of expanding the range of instant food, namely the preparation of the first dish, consisting of a broth and a mixture of noodles, meat and flavoring additives , with the ability to ensure the convenience of eating, both at home and in uncomfortable ones.

The technical result, which can be obtained using the present invention, is reduced to the preparation of the first dish of high nutritional quality and the expansion of the range of fast food foods, which makes it possible to solve the technical problem of cooking the first dish of high nutritional quality with the expansion of the range of fast food foods .

The technical result is achieved using the method of quick cooking of the first dish from raw materials of animal origin, including broth and a mixture of noodles, meat and flavoring additives, while the skin from poultry carcass is used as meat, which is salted on the side of the meat and fried for 4-5 minutes at a temperature of 120-130 ° C in a mezra internal fat melt upon reaching a moisture content of 7.5-8.0%, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped greens and vegetables, salt and pepper in a ratio of 2: 4: 1, separate t the excess mixture by shaking on a sieve for 2-3 minutes, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of fried poultry skin slices, while the broth is prepared from non-standard fatness raw materials, which are used after boning or carcasses of birds or cattle or rabbits, then, after cooking, the hot broth and bones are separated, the broth is cooled to a temperature of 70-80 ° C and its packaging in a thermal container with a hole for a tube, and the mixture of noodles, meat and flavorings is Packed in t thermocontainers and hang on the lid of the thermocontainer with a tube with packaged broth, rigidly fix the mixture of noodles, meat and flavorings packaged in the thermocontainer and screw them with a cap.

In the method, the broth is subjected to additional pasteurization for 8-10 minutes.

In the method, the separated bones from the broth are crushed, dried, and the dried product is packaged, followed by the addition of poultry or livestock to the feed.

The essence of the method of quick cooking of the first dish from raw materials of animal origin is as follows

For the preparation of the first dish, raw materials of animal origin, non-standard in fatness, of any grade of different types of poultry, livestock, rabbits, namely bones after deboning or carcasses of birds or cattle or rabbits are used, the bones are cooked until a saturated broth is obtained, then separation is made after cooking hot broth and bones, cooling the broth to a temperature of 70-80 ° C and packing it in a thermal container with a tube, and the separated bones from the broth are crushed, dried and the dried product with a finely divided one, hygroscope they are packed with an egg, moisture-conducting structure, followed by the addition of birds or cattle to the feed, while at the same time a mixture of noodles, meat and flavor additives is prepared, and the skin from the carcass of the bird is used as meat, which is salted on the side of the meat and fried for 4-5 minutes at a temperature of 120-130 ° C in a mezra internal fat melt upon reaching a moisture content of 7.5-8.0%, cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped greens and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking wringing on a sieve for 2-3 minutes, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of fried poultry skin slices, then the mixture of noodles, meat and flavoring additives is Packed in thermal containers and hung on the lid of the thermal container with a tube with packaged broth , rigidly fix the mixture of noodles, meat and flavor additives packaged in the thermal container and screw them with a cap.

In the method, the broth is subjected to additional pasteurization for 8-10 minutes, and the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.

The implementation of the invention

Examples of specific performance of the method of quick cooking of the first dish from raw materials of animal origin

Example 1. For the preparation of the first dish using raw materials of animal origin, non-standard in fatness, of any grade of different types of poultry, livestock, rabbits, namely bone after deboning or carcasses of birds, or cattle, or rabbits, boil the bones to obtain a saturated broth, then, after cooking, the hot broth and bones are separated, the broth is cooled to a temperature of 60 ° C and packaged in a thermal container with a tube, and the separated bones from the broth are crushed, dried and the dried product with fine, g they are packed up with a microscopic, moisture-conducting structure, followed by the addition of poultry or livestock to the feed, while at the same time a mixture of noodles, meat and flavor additives is prepared, and the skin from the carcass of the bird is used as meat, which is salted on the side of the meat and fried for 3 minutes at a temperature 110 ° C in a mezra internal fat melt upon reaching a moisture content of 7.0%, cooled to 16 ° C, cut into segments with a width of 5.0 mm, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in a ratio of 2: 4: 1, Separate excess mixture by shaking kneading on a sieve for 1 min, followed by mixing the slices with noodles in the ratio of 5 parts of noodles and 1 part of fried slices of poultry skin, then the mixture of noodles, meat and flavoring additives is Packed in thermal containers and hung on the lid of the thermal container with a tube with packaged broth, rigidly they fix the mixture of noodles, meat and flavor additives packaged in the thermal container and screw them with a cap.

In the method, the broth is subjected to additional pasteurization for 7 minutes, and the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.

Result: the obtained first dish in this way is of poor quality, due to the fact that the frying time and temperature are insufficient for high-quality frying, cooling and humidity, as well as the cooling time of the broth to a temperature of 60 ° C of the skin from a bird carcass to a temperature of 16 ° C - long.

Example 2. Carried out analogously to example 1, but the preparation of the first dish is carried out with the following parameters: bones are cooked until a saturated broth is obtained, then, after cooking, the hot broth and bones are separated, the broth is cooled to a temperature of 70 ° C and its packaging in a thermal container with a tube, at the same time, a mixture of noodles, meat and flavorings is prepared, and the skin from the carcass of the bird is used as meat, which is salted on the side of the mezra, fried for 4 minutes at a temperature of 120 ° C in the internal melt upon reaching a moisture content of 7.5%, cooled to 18 ° C, cut into slices 4.0 mm wide, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in a ratio of 2: 4: 1, separate the excess mixture by shaking on sieve for 2 minutes, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried poultry skin slices, then mix the noodles, meat and flavor additives in thermal containers and hang them on the lid of the thermal container with a tube with packaged broth, tightly fix the packaged in thermal control Einer is a mixture of noodles, meat and flavors and screwed with a cap.

In the method, the broth is subjected to additional pasteurization for 8 minutes, and the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.

Result: the first course obtained in this way is of high quality, since the frying time and temperature are sufficient for high-quality frying and humidity, as well as the cooling time of the broth to 70 ° C and the skin to a temperature of 18 ° C is sufficient, while physico-chemical indicators the first dish has: mass fraction of fat,%, not more than 14-15; mass fraction of moisture,%, not more than 67-68; mass fraction of sodium chloride,%, not more than 1.2-1.5.

Example 3. Carried out analogously to example 1, but the preparation of the first dish is carried out with the following parameters: cook the bones until a saturated broth is obtained, then, after cooking, separate the hot broth and bones, cool the broth to a temperature of 80 ° C and pack it in a thermal container with a tube, in this case, a mixture of noodles, meat and flavorings is prepared at the same time, and the skin from the poultry carcass is used as meat, which is salted from the side of the mezra, fried for 5 minutes at a temperature of 130 ° C in the internal melt upon reaching a moisture content of 8.0%, the caviar of mezdra is cooled to 20 ° C, cut into slices with a width of 4.5 mm, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on sieve for 3 minutes, followed by mixing the slices with noodles in a ratio of 5 parts of noodles and 1 part of fried poultry skin slices, then mix the noodles, meat and flavor additives in thermal containers and hang them on the lid of the thermal container with a tube with pre-packaged broth, tightly fix the packaged in thermal box ner a mixture of noodles, meat and flavors and screw cap. In the method, the broth is subjected to additional pasteurization for 10 minutes, and the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.

Result: the first course obtained in this way is of high quality, since the frying time and temperature are sufficient for high-quality frying and humidity, as well as the cooling time of the broth to 80 ° C and the skin to a temperature of 20 ° C is sufficient, while physico-chemical indicators the first dish, as in example 3, has: mass fraction of fat,%, not more than 14-15; mass fraction of moisture,%, not more than 67-68; mass fraction of sodium chloride,%, not more than 1.2-1.5.

Example 4. Carried out analogously to example 1, but the preparation of the first dish is carried out with the following parameters: bones are cooked until a saturated broth is obtained, then, after cooking, the hot broth and bones are separated, the broth is cooled to a temperature of 90 ° C and its packaging in a thermal container with a tube, and the separated bones from the broth are crushed, dried and the dried product with a finely dispersed, hygroscopic, moisture-conducting structure is Packed, followed by the addition of poultry or livestock to the feed, while a mixture of noodles, meat and kusoaromaticheskih additives, and the skin from the carcass of the bird is used as meat, which is salted from the side of the mezra, fried for 6 minutes at a temperature of 140 ° C in the melt of the internal fat of the mezra upon reaching a moisture content of 8.5%, cooled to 22 ° C, cut into slices 5.0 mm wide, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in a ratio of 2: 4: 1, the excess mixture is separated by shaking on a sieve for 2-3 minutes, followed by mixing the slices with noodles in a ratio of 5 parts noodles and 1 part fried slices of poultry skin, then The noodles, meat and flavoring additives are packed in thermal containers and hung on the lid of the thermal container with a tube with packaged broth, the mixture of noodles, meat and flavorings packaged in the thermal container is rigidly fixed and screwed with a cap.

In the method, the broth is subjected to additional pasteurization for 12 minutes, and the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.

Result: the obtained first dish in this way is of poor quality, as the frying time and temperature are high for high-quality frying, the product is overcooked.

Thus, examples 2 and 3 are the most optimal, since the first dish prepared using these methods has high physicochemical parameters and high quality, since the broth is a tasty and satisfying dish that almost no one can refuse. Rich or not, with carrots, onions and herbs, meat broth gives our body a lot of benefits. After all, this first dish can be prepared from bones, for example, pork, chicken, beef, rabbit, veal, lamb, broth has a huge number of useful properties. Despite the low calorie content of the broth, it is quite nutritious. Its use rather quickly helps the body of even a sick person to restore strength and energy potential. The broth is one of the first tools that are used to treat patients with colds or flu, as it has an anti-inflammatory and restorative effect on the human body as a whole. Meat broth contains many useful vitamins and minerals - zinc, phosphorus, magnesium, as well as vitamins of group B useful to the body. Considering how many calories are in the broth, its useful properties are invaluable. A rich (e.g. chicken) broth is allowed even for people after surgery and suffering from diseases of the gastrointestinal tract. Since there are few calories in the broth, it does not burden the body, but it is of great benefit.

The invention in comparison with the prototype and other known technical solutions has the following advantages:

- receiving the first course of high quality;

- expanding the range of instant food;

- ensuring the convenience of eating both at home and in uncomfortable conditions.

Claims (3)

1. The method of quick cooking of the first dish, including broth and a mixture of noodles, meat and flavoring additives, while the meat is poultry carcass skin, which is salted on the side of the meat, fried for 4-5 minutes at a temperature of 120-130 ° C in the melt of the inner fat of the mezra, upon reaching a moisture content of 7.5-8.0%, it is cooled to 18-20 ° C, cut into slices 4.0-4.5 mm wide, sprinkled with a mixture of dry chopped herbs and vegetables, salt and pepper in 2: 4: 1 ratio, the excess mixture is separated by shaking on a sieve for 2-3 minutes, followed by mixing the use of noodle slices in the ratio of 5 parts of noodles and 1 part of fried poultry skin lobules, characterized in that the broth is prepared from non-standard fatness raw materials, which are used as bones after deboning carcasses of birds, or livestock, or rabbits, then they are separated after cooking hot broth and bones, cooling the broth to a temperature of 70-80 ° C and packing it in a thermal container with a hole for a tube, and a mixture of noodles, meat and flavoring additives is Packed in thermal containers and hung on the lid of the thermal container with a tube with asfasovannym broth rigidly fixed in cold boxes mixture was packaged noodle, and meat flavors and the screwed cap. 2. The method according to p. 1, characterized in that the broth is subjected to additional pasteurization for 8-10 minutes 3. The method according to p. 1, characterized in that the separated bones from the broth are crushed, dried and the dried product is Packed, followed by adding to the feed of birds or cattle.