RU2710161C1 - Molded culinary products production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of molded culinary products and may be used at catering enterprises. Method for production of molded culinary products includes preliminary preparation of initial components, milling of white cabbage and its milking with addition of butter, cooking of cauliflower and its milling to produce puree-like mass. Then puree-like mass of cauliflower is mixed with soya flakes, white cabbages, puree-like mass of cauliflower with soya flakes, chicken eggs and culinary salt are mixed to stir the produced mass, to form culinary products, to be ground and heat treated. Initial components are used in the following ratio, g/150 g: white cabbage – 74–78, cauliflower puree – 40, soya flakes – 4–8, milk –14, butter – 5, eggs – 8, salt culinary – 1.

EFFECT: invention allows to enhance food value of molded culinary products, reduce labor intensity of technological process of their production.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of molded culinary products, and can be used in catering.

A known method of cooking cabbage cutlets (Collection of recipes for dishes and culinary products for catering, Publishing House "Profiks", St. Petersburg, 2003), in which the cabbage is cut into strips or chopped, then add with fat in milk, or milk with the addition of broth, or water until half ready. After that pour semolina into a thin stream, mix thoroughly and cook for 10-15 minutes. The resulting mass is cooled to 40-50 ° C, raw eggs and salt are added to it, mix thoroughly, cutlets are molded, breadcrumbs are breaded and fried on both sides.

The disadvantage of this method is to obtain the finished product with low nutritional value.

The objective of the invention is to develop a method for the production of molded culinary products based on cabbage vegetables, which allows to expand the range of products sold in public catering.

The technical result of the invention is to increase the nutritional value of molded culinary products, reducing the complexity of the technological process of their production.

The technical result is achieved by the fact that the method for the production of molded culinary products includes the preliminary preparation of the starting components, grinding white cabbage and adding it to milk with the addition of butter, cooking cauliflower and grinding it to obtain a puree mass, mixing the puree mass of cauliflower with soya flakes, taken in an amount of 10% to 20% of the amount of the mashed mass, the connection of white cabbage, mashed cauliflower with soy flakes, eggs chicken and salt, in the following ratio of starting components, g / 150 g:

White cabbage 74-78 Mashed cauliflower mass 40 Soybean flakes 4-8 Milk 14 Butter 5 Eggs 8 Common salt 1,

mixing the resulting mass, molding culinary products, their breading and heat treatment.

Reducing the complexity of the technological process for the production of molded culinary products is achieved through the use of soybean flakes instead of semolina, not requiring preliminary heat treatment.

The increase in the nutritional value of the finished products is due to the use of puree mass obtained from cauliflower in an amount of 40 g (per 150 g), which has undergone heat treatment, as well as soya flakes, in an amount of 10% to 20% of the amount of puree mass.

Cauliflower - a valuable food product that surpasses other types of cabbage in nutritional value and taste. It contains less coarse fiber. It contains up to 2.5 mg per 100 g of protein, 1.5-2 times more than cabbage, 1.7-4.2 mg of Sugar, 8-11 mg of dry matter, fiber, starch.

The nutritional value of cauliflower is due to its vitamins, minerals, and other biologically active substances. By the amount of vitamin C, the vegetable exceeds the white-headed species by 2 times (up to 93 mg), by carotene by 5 times (up to 0.2 mg), contains vitamins of group B, PP, rich in vitamin U, which has a beneficial effect on the gastrointestinal tract and contributes to tissue regeneration. Contains biotin, or vitamin H, which protects the skin from inflammatory diseases. Contains potassium, calcium, sodium, a large amount of iron, pectins and organic acids.

Soya flakes is a natural product obtained from soya flour by extrusion. Soy flakes contain proteins (about 50%), amino acids (lysine, threonine, tryptophan, etc.), lipids and fatty acids (palmitic, stearic, linoleic, etc.), phospholipids and tocopherols, carbohydrates (glucose, fructose, sucrose, starch); macro- and microelements (potassium, phosphorus, calcium, magnesium, sulfur, silicon, iron, boron, copper, iodine, fluorine, selenium, cobalt, etc.), vitamins (B1, B2, B3, B6, B7, B9, C , K, E, PP).

It was experimentally established that the optimal amount of soybean flakes is from 10% to 20% of the amount of mashed cauliflower mass.

The claimed invention has the sign of "inventive step" due to the presence of a number of essential features that distinguish it from the closest analogue.

In addition, from the existing level of technology, the authors do not know the technical solution for the production of molded culinary products based on cabbage vegetables similar to the claimed method.

The claimed technical solution is industrially applicable, as it can be implemented in public catering facilities.

The method is as follows.

Carry out preliminary preparation of the starting components. White cabbage is crushed and allowed in milk with the addition of butter. Cauliflower is boiled and crushed to obtain a puree mass. The resulting puree mass is mixed with soybean flakes taken in an amount of from 10% to 20% of the amount of the puree mass. White cabbage, mashed cauliflower mass with soy flakes are combined, chicken eggs and table salt, the resulting mass is mixed, culinary products are formed, their breading and heat treatment are carried out. The ratio of the starting components, g / 150 g is:

White cabbage 74-78 Mashed cauliflower mass 40 Soybean flakes 4-8 Milk 14 Butter 5 Eggs 8 Common salt 1

Examples of specific performance.

Example 1. Preliminary preparation of the starting components is carried out. White cabbage is crushed and allowed in milk with the addition of butter. Cauliflower is boiled and crushed to obtain a puree mass. The resulting puree mass is mixed with soybean flakes in an amount of from 20% of the amount of the puree mass. White cabbage, mashed cauliflower mass with soy flakes are combined, chicken eggs and table salt, the resulting mass is mixed, culinary products are formed, their breading and heat treatment are carried out. The ratio of the starting components, g / 150 g is:

White cabbage 74 Mashed cauliflower mass 40 Soybean flakes 8 Milk 14 Butter 5 Eggs 8 Common salt 1

Example 2. Preliminary preparation of the starting components is carried out. White cabbage is crushed and allowed in milk with the addition of butter. Cauliflower is boiled and crushed to obtain a puree mass. The resulting puree mass is mixed with soybean flakes in an amount of 15% of the amount of the puree mass. White cabbage, mashed cauliflower mass with soy flakes are combined, chicken eggs and table salt, the resulting mass is mixed, culinary products are formed, their breading and heat treatment are carried out. The ratio of the starting components, g / 150 g is:

White cabbage 76 Mashed cauliflower mass 40 Soybean flakes 6 Milk 14 Butter 5 Eggs 8 Common salt 1

Example 3. Carry out a preliminary preparation of the starting components. White cabbage is crushed and allowed in milk with the addition of butter. Cauliflower is boiled and crushed to obtain a puree mass. The resulting puree mass is mixed with soybean flakes in an amount of 10% of the amount of the puree mass. White cabbage, mashed mass of cauliflower with soya flakes, chicken eggs and table salt are combined, mixing the resulting mass, molding culinary products, their breading and heat treatment. The ratio of the starting components, g / 150 g is

White cabbage 78 Mashed cauliflower mass 40 Soybean flakes 4 Milk 14 Butter 5 Eggs 8 Common salt 1

The table shows the nutritional value of the molded culinary products obtained by the present method.

Claims (3)

A method for the production of molded culinary products, including the preliminary preparation of the starting components, grinding white cabbage and stirring it in milk with the addition of butter, cooking cauliflower and grinding it to obtain a puree mass, mixing the puree mass of cauliflower with soy flakes in an amount of 10 to 20 % of the amount of mashed mass, the connection of white cabbage, mashed cauliflower mass with soy flakes, chicken eggs and salt in the next elations starting components, g / 150g: White cabbage 74-78 Mashed cauliflower mass 40 Soybean flakes 4-8 Milk 14 Butter 5 Eggs 8 Common salt 1, mixing the resulting mass, molding culinary products, their breading and heat treatment.