RU2349171C1 - Method for manufacturing "hazel grouse rissoles with side dish and red main sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of meat and vegetables canned food manufacturing. Meat and vegetables canned food is cooked by preparing of recipe components, wheat bread soaking in milk and chopping, mixing of listed components with salt and hot black pepper to obtain cutlet mass, its forming, breading in white breadcrumbs and frying in melted butter to obtain cutlets, carrots, parsley root and raw onions cutting, browning in melted butter and grating, green beans and herbs cutting and freezing, wheat flour browning in melted butter, mixing of carrots, parsley herbs, raw onions, green beans, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and laurel leaf under oxygen-free conditions, packing of cutlets, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: production of tinned food which has improved digestibility.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of developing a culinary dish "Chopped grouse cutlets with a side dish and red main sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping grouse and raw fat in a meat grinder, mixing these components with a cook salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in an oven to obtain cutlets, garnishing them boiled green beans, red watering basic sauce and carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.315-316).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food "Chopped grouse cutlets with garnish and red main sauce" involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the grouse pulp and raw fat, mixing the listed components with salt and pepper black bitter to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting, sautéing in ghee and rubbing carrots, to parsley and onions, cutting and freezing green beans and greens, passing wheat flour in ghee, mixing carrot oxygen, parsley, onions, green beans, greens, wheat flour, tomato paste, sugar, salt, pepper black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:

grouse 1323.32 raw fat 11.11 melted butter 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 green beans 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste 30% 13.89 sugar 3.47 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,

sealing and sterilization.

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 hazel grouse and raw fat are chopped. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product of 1.3 · 10 ⁵ and for the control 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned meat and vegetables, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of hazel grouse and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, molding it, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, pass wheat flour in ghee, mixing carrot, parsley root, onion, green beans, greens, wheat flour, tomato paste, sugar, salt, black bitter and bay leaves without access, oxygen, filling the cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
grouse 1323.32 raw fat 11.11 melted butter 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 green beans 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste 30% 13.89 sugar 3.47 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.